Ultimate Beef Stew

2023 COST: 

$32.60
(SAVE $12! - Use 1 lb instead of 3lbs of chuck steak to cut costs)

SERVINGS: 12

About $2.72 / Bowl
($1.75 / bowl if using the reduced cost method)

What you'll need 

EQUIPMENT:

• 5 QUART POT with lid

• Frying PAN / Sauce Pan (For Browning the meat/ mushrooms)

• Cutting Board

• Knife 

• Wooden Spoon (for stirring)

• Ladle (for Serving)

• Heating Element (STOVE)

• Large bowl for cut veggies (optional)

INGREDIENTS:

• Olive Oil 

• 1/2 Stick Butter (2 ounces) 

• 2-3 lbs of Chuck Steak
  
  

• 3 TABLESPOONS THYME 

• 3 TABLESPOONS Beef Boullion

• Salt
  
  

• 1 lb Carrots ( 1 Bag baby Carrots will work or 3 large regular carrots)

• 3 Ribs/ Sticks of Celery (Trim the top and bottom)

• 1.5 lb Mushrooms  (2 Small Packages - Cremini / Portabella)

• 2 - 3 Large Onions 

• 2 - 3 Potatoes
  
  

• Tomato Paste (1 x 6 ounce can)

• Water

What to do

1. OPEN the tomato paste

2. MEASURE out the Spices and set aside

   • 3 TABLESPOONS THYME (Divided evenly into 3) 

   • 3 TABLESPOONS Beef Boullion (9 cubes)

3. COVER the bottom of the POT with oil 

4. HEAT POT on  MEDIUM HIGH

While the POT heats: 

5. DICE the Onions 

6. ADD Onions to POT
   
   

7. DICE the following vegetables into 1/2-inch Cubes and set aside 

   • Carrots, Celery, Potatoes

8. SPRINKLE Veggies with Salt (about 1/2 a TEASPOON)

9. ADD the Veggies to POT

10. ADD 1 TABLE SPOON Thyme to POT

11. COVER the POT and  reduce heat to medium
    
    

MEANWHILE:

12. COVER the bottom of the PAN with oil and 1 Ounce (2 TABLESPOONS) Butter 

13. HEAT PAN on  MEDIUM HIGH

14. REMOVE Steak From Freezer

15. CUBE the STEAK into 1 Inch Cubes and ADD to PAN as you Go

16. STIR steak until mostly browned

17. SPRINKLE STEAK with Salt (about 1/2 a TEASPOON)

18. STIR 1 TABLE SPOON Thyme into PAN

19. ADD STEAK TO POT.
    
    

20. ADD Tomato Paste  to  POT

21. ADD  1  can worth of water to POT slowly

22. STIR the POT, scraping the bottom

23. SLOWLY ADD water, just enough to cover the ingredients

24. HEAT POT on HIGH

NOTE: Make sure to get scrape any browned bits from the bottom of POT, this is where the flavor is.
NOTE: The bottom of the pan should be browned, not burnt or scorched. 

25. REPEAT Steps  12  to 19, with the Mushrooms

    • COVER the bottom of PAN with oil and 1 Ounce (2 TABLESPOONS) Butter 

    • HEAT PAN on  MEDIUM HIGH

    • CUBE the MUSHROOMS into 1 Inch Cubes and ADD to PAN as you Go

    • STIR MUSHROOMS until they look tender (About 5 Minutes)

    • SPRINKLE MUSHROOMS with Salt (about 1/2 a TEASPOON)

    • STIR 1 TABLE SPOON Thyme into PAN

    • ADD MUSHROOMS TO POT.
      
      

    • REMOVE PAN  FROM HEAT

    • TURN OFF PAN's Burner
      NOTE: I like to crumble the mushrooms instead of cubing them
      
      

26. ADD to POT

    • Remaining THYME

    • BOULLION

27. STIR  for  1 minute
    
    

28. COVER POT with lid

29. BRING POT to BOIL

30. REDUCE HEAT to LOW

31. SIMMER for 1.5 hours
    (meat should be tender by now, if not add 20 minutes)
    
    

32. REMOVE POT FROM HEAT

33. TURN OFF STOVE

34. SERVE

TIPS & TERMINOLOGY:

TIP:
To make the Meat Easier to Cut buy a flat chuck steak and freeze it for about an Hour before cutting.

CLEANUP TIP:
Once everything is simmering and your timer is set for 1.5 hours is a great time to do all the dishes from the prep work. 

SIMMER:
Bring  POT to a boil, then reduce HEAT to a SIMMER.
Keep POT Covered.

CUBE:
Cutting Something into roughly cube shapes

You can serve this with :

• Bread

• Sour Cream

• Cheese 

• Chopped red onion 

Servings 

About 12 Bowls

ADAPTED FROM:

https://www.lowcarbmaven.com/low-carb-beef-stew-gluten-free-keto-whole30/