COZY CLASSIC BEEF STEW

Ingredients:

• 2 pounds beef stew meat (beef chuck, cut into 1 ½-inch cubes)
• 2 teaspoons Kosher salt
• ½ teaspoon fresh ground pepper
• 3 tablespoons avocado oil (divided)
• 1 white onion, chopped into 1-inch chunks
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 cup red wine (or substitute with beef broth)
• 4 cups beef broth
• 2 tablespoons arrowroot starch
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 4 carrots, cut into 1.5-inch pieces
• 6 celery stalks, cut into 1-inch pieces
• 1 pound baby potatoes, halved

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Instructions:

1. Sear the beef:

   • Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-high heat.
   • Season the beef stew meat with salt and pepper, then add it to the pot in an even layer. Sear the meat until browned on all sides, about 2-3 minutes per side. Work in batches if necessary. Remove the beef and set it aside.

2. Cook the aromatics:

   • Add the chopped onions to the pot and cook for 3-5 minutes, adding another tablespoon of oil if needed.
   • Stir in the minced garlic and tomato paste, and cook for 1 minute.

3. Deglaze the pot:

   • Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a boil.

4. Make the slurry and simmer:

   • Add ¾ of the beef broth to the pot. In a separate small bowl, whisk together the arrowroot starch and the remaining beef broth until smooth (to make a slurry). Add the slurry and Worcestershire sauce to the pot.
   • Return the seared beef to the pot along with the bay leaves. Reduce the heat to low and simmer, covered, for 45 minutes.

5. Add the vegetables:

   • After 45 minutes, add the carrots, celery, and potatoes to the pot. Continue to simmer, covered, for another 35-40 minutes, until the potatoes are fork-tender.

6. Serve:

   • Remove from heat, discard the bay leaves, and serve.

7. Enjoy:

   • Enjoy this comforting, flavorful beef stew!