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The Ultimate Beef Stew
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Ingredients
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1.5 kg boneless beef blade roast cut in 1-inch (2.5 cm cubes)
  • 3 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 ribs celery diced
  • 1 onion diced
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 450 g mini white potatoes scrubbed and quartered
  • 3 large carrots cut in 1 ½-inch thick (4 cm) chunks (halve bigger pieces)
  • 10 sprigs fresh thyme
  • 6 sprigs fresh parsley
  • 2 bay leaves
  • 3 cups sodium-reduced beef broth
  • ½ teaspoon Worcestershire sauce
  • ¾ cups pickled cocktail onions drained and rinsed
  • ¾ cups frozen peas
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