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“A hearty stew loaded with vegetables and beef. Perfect for a cold day”
READY IN:
3hrs 30mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in large pot.
  2. Add onions, garlic, and chuck roast. cook over HIGH heat, stirring occasionally. Cook until the outside of the meat is browned.
  3. Add beef broth, red wine, soy sauce, basil, thyme, 2 boullion cubes, and pepper.
  4. Bring to a boil.
  5. Cover and simmer on low for 2 hours.
  6. Add potatoes, carrots, and celery. Add additional water if contents are not submerged. add 1 boullion cube for each additional cup of water.
  7. Bring to a boil.
  8. Cover and simmer for 1 hour.
  9. remove everything with a slotted spoon and place in a large bowl. Add green beans to bowl. Cover and set aside.
  10. Gravy:
  11. mix 1 cup of cold water and cornstarch.
  12. bring broth to a boil and maintain high heat.
  13. while continuously stirring, gradually add cornstarch mixture until gravy is desired consistency. for thicker gravy use an additional cup of cold water and 1/2 cup of cornstarch.
  14. turn off heat and pour gravy over the bowl of stew. Mix together, serve with bread, and enjoy!

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