Beef Stew, Jan 2019

NOBULL Beef Stew


3 lbs. boneless chuck, cut into 1 ½ inch cubes

3 tbsp. oil

2 medium onions, chopped into 1 inch chunks

7 cloves garlic, peeled and smashed

2 tbsp. balsamic vinegar

2 tbsp. NOBULL Mediterranean Scratch Starter Concentrate

1 ½ tbsp. tomato paste

¼ c. flour

2 c. dry red wine

4 c. water

1 bay leaf

½ tsp. dried thyme

½ tsp. dried sage

4 large carrots, cut into 2 inch chunks

1 lb. small boiling potatoes, cut into 2 inch chunks

1 tbsp. NOBULL Umami Scratch Starter Concentrate

Italian parsley, chopped 


Preheat oven to 325˚.

Brown meat over medium-high heat in heavy pot with oil.

Transfer meat to bowl and set aside.

Add onions, garlic, balsamic and NOBULL Mediterranean to pan, cook for 5 minutes.

Add tomato paste and cook for another minute.

Add beef back to pan and sprinkle with flour, stirring 1-2 minutes or until flour is dissolved.

Add wine, water, bay leaf, thyme and sage and bring to a boil.

Cover pot with lid and transfer to oven.

Braise for 2 hours.

Add carrots, potatoes and NOBULL Umami Mushroom to pot.

Braise for another hour or until meat is tender and vegetables are cooked.

Season with black pepper and additional NOBULL to taste.

Garnish with parsley.

Yield: 6- 8 servings

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