Popular Conditions & Diets
Ingredients
19
Time
3h 30m
Serves
6
Recipe by Fran Allen
Ingredients
19
Time
3h 30m
Serves
6
Dinner
High Protein
2 1/2 lbs
Beef Chuck Roast
2 Tbsp
All Purpose Flour
1 tsp
Kosher Salt
1/2 tsp
Ground Black Pepper
1 tsp
Garlic Powder
1 tsp
Onion Powder
3 Tbsp
Extra-Virgin Olive Oil
1 cup
Leek
sliced
1 cup
Onion
chopped
4
Garlic Cloves
smashed
1/4 cup
Celery
chopped
2 Tbsp
Tomato Paste
1 cup
Red Wine
(optional)
4 cups
Beef Stock
2-3 sprigs
Fresh Thyme
2 cups
Potatoes
peeled and chopped
1 cup
Carrots
peeled and chopped
1 cup
Rutabega
peeled and chopped
2 Tbsp
Fresh Parsley
for garnish (optional)
1
Preheat oven to 350°F.
2
Cut the chuck roast into bite-sized pieces. In a large bowl, toss beef with flour, salt, pepper, garlic powder, and onion powder until evenly coated.
3
Heat a Dutch oven over medium-high heat and add olive oil. Working in batches, brown the beef on all sides, then transfer to a plate. Take your time here — good browning adds incredible flavour to the finished stew.
4
Once all beef is browned, add leeks, onion, and celery to the pot. Cook until softened, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant.
5
Stir in tomato paste and cook until it darkens slightly in colour, about 1–2 minutes. Deglaze the pot with wine or ale, scraping up any browned bits from the bottom — this adds great depth of flavour.
6
Return the beef to the pot and add beef stock and thyme sprigs. Bring to a gentle simmer, cover, and transfer to the oven. Cook for about 90 minutes, checking occasionally to ensure there is still enough liquid in the pot.
7
Meanwhile, peel and chop potatoes, carrots, and rutabaga into pieces slightly smaller than the beef chunks so they cook evenly.
8
After the initial 90 minutes, stir in the vegetables. Cover and return to the oven for at least 1 more hour, or until the beef is tender and vegetables are soft.
9
Remove the lid and cook uncovered for a final 20 minutes to allow the stew to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. Garnish with parsley if desired and serve.
10
This stew can be made up to 3 days ahead, and the flavours improve over time. It also freezes beautifully, so save leftovers for a cozy future meal.
11
Notes: To make gluten-free, omit the flour when seasoning the beef. If needed, thicken the stew in the last 20 minutes with 1 Tbsp cornstarch mixed with warm water to form a slurry. Traditional Irish stew is made with mutton; lamb works beautifully as a substitute for beef here. If omitting alcohol, substitute with 1 cup additional beef stock or water plus 1 Tbsp vinegar for balance.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
