Winter · HarvestGuide.ca

Classic Dutch-Oven Beef Stew

Ingredients

• 1.2 kg beef chuck, cut into 4 cm chunks
• 3 tbsp oil, salt and pepper
• 2 onions, chopped; 4 garlic cloves, minced
• 2 tbsp tomato paste; 3 tbsp flour
• 1 cup red wine (optional) + 1 L beef stock
• 4 carrots and 4 potatoes, in chunks
• 2 bay leaves, 1 tsp thyme
• 1 cup peas (optional), parsley to finish

Instructions

1. Pat the beef dry, season, and brown well in batches in the oil in a Dutch oven. Remove.
2. Soften the onions; add garlic, tomato paste, and flour; cook 2 minutes.
3. Deglaze with the wine (or a splash of stock), scraping up the browned bits. Add the stock, bay, and thyme.
4. Return the beef; bring to a simmer. Cover and braise at 160 °C (or a bare stovetop simmer) 1.5 hours.
5. Add the carrots and potatoes; braise 45–60 minutes more until everything is fork-tender.
6. Stir in peas, season, and finish with parsley. Rest before serving.

From HarvestGuide.ca — https://harvestguide.ca/recipes/classic-beef-stew-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.