Hearty Beef Stew
Slow-simmered savory beef stew loaded with tender seared beef chuck roast, golden Yukon potatoes, fresh asparagus spears, diced plum tomatoes, caramelized sweet onions, and aromatic celery in rich herb-infused beef bone broth.
Ingredients
- 236.6 g (8.3 oz) 8 fl oz Rich Beef Bone Broth / Stock
- 226.8 g (8 oz) 0.5 lbs Choice Beef Chuck Roast — Trimmed and cut into 1.25-inch bite-sized cubes
- 158.8 g (5.6 oz) 0.35 lbs Yukon Gold Potatoes — Peeled and cut into 1-inch chunks
- 113.4 g (4 oz) 0.25 lbs Plum / Roma Tomatoes — Diced into 1/2-inch cubes
- 90.7 g (3.2 oz) 0.2 lbs Yellow Sweet Onions — Medium diced
- 85 g (3 oz) 1 count Whole Dried Bay Leaf
- 68 g (2.4 oz) 0.15 lbs Fresh Asparagus — Woody ends trimmed, cut into 1.5-inch spears
- 68 g (2.4 oz) 0.15 lbs Fresh Celery Ribs — Washed and sliced into 1/2-inch pieces
- 14.8 g (0.5 oz) 1 tbsp Tomato Paste
- 14.8 g (0.5 oz) 0.5 fl oz Extra Virgin Olive Oil / Tallow
- 14.8 g (0.5 oz) 1 tbsp Cornstarch / Flour (Slurry) — Mixed with 2 tbsp cold water for thickening
- 10 g (0.4 oz) 2 clove Fresh Garlic — Finely minced
- 4.9 g (0.2 oz) 1 tsp Worcestershire Sauce
- 4.2 g (0.1 oz) 0.75 tsp Kosher Salt
- 1.2 g 0.5 tsp Coarse Ground Black Pepper
- 0.5 g 0.5 tsp Fresh Thyme Leaves
Equipment
- Heavy Bottom Dutch Oven or Braising Kettle
- Commercial Induction Range or Gas Burner
- Heat-Resistant Silicone Spatula & Tongs
- ChefBBQ / Scale Probe Thermometer
- Digital Kitchen Portion Scale
Method
- Mise en Place: Trim Beef & Prep Vegetables
Pat beef chuck roast dry with paper towels and cube into 1.25-inch pieces. Peel and cube potatoes (1-inch). Wash and dice tomatoes, onions, and celery. Trim asparagus spears into 1.5-inch lengths (set asparagus aside for the final simmer).
- High Heat Sear: Brown Beef Chuck
Heat olive oil in heavy Dutch oven / braising pot over medium-high heat until shimmering (approx 380°F - 400°F). Sear beef cubes in a single layer without overcrowding for 3 to 4 minutes per side until a deep golden-brown crust forms. Transfer browned beef and resting juices to a clean prep pan.
- Sauté Aromatics & Deglaze Fond
Reduce heat to medium. Add diced onions and celery to pot. Sauté for 4 to 5 minutes until onions are soft and golden. Stir in minced garlic and tomato paste, cooking for 1 minute until aromatic. Pour in beef bone broth and Worcestershire sauce, scraping up all flavorful browned bits (fond) from bottom of pot.
- Slow Simmer Beef, Potatoes & Tomatoes
Return browned beef and accumulated resting juices to the pot. Add cubed Yukon gold potatoes, diced plum tomatoes, fresh thyme sprigs, and bay leaf. Bring to a gentle boil, then immediately reduce heat to low (215°F - 225°F). Cover with lid and slow simmer for 40 to 50 minutes until beef chuck is fork-tender and potatoes are cooked through.
- Add Fresh Asparagus & Velvety Gravy Finish
Uncover pot. Stir in trimmed fresh asparagus spears and simmer uncovered for 5 to 7 minutes until bright green and tender-crisp. Slowly drizzle in the cornstarch slurry while stirring continuously until stew broth thickens into a rich, glossy gravy. Remove and discard whole bay leaf. Taste and adjust kosher salt and freshly cracked black pepper.
- Portioning, Hot Holding / Chilling & Labeling
Ladle 12 oz (340g) portions into meal bowls or commercial vacuum pouches. Verify portion weight on digital scale. If serving immediately, hold in steam table at ≥ 140°F. If batch chilling, rapid chill in blast cooler or ice bath to ≤ 40°F within 2 hours. Print product label using default template (large.ddl).