Christmas Comfort Slow-Cooked Beef Stew

Ingredients

• 1200 g Beef chuck/shank
• 1 piece(s) Onion
• 3 piece(s) Carrot
• 2 piece(s) Potato
• 2 cup Celery stalk
• 150 g Mushrooms
• 500 ml Low-sodium beef broth
• 30 cup Tomato paste
• 15 tbsp Worcestershire sauce
• 120 g Red wine
• 16 cup Flour
• 30 tbsp Olive oil
• 2 tsp Fresh rosemary
• 3 tsp Fresh thyme
• 2 tbsp Bay leaf
• 1 tsp Cinnamon stick
• 1 tbsp Star anise
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Rinse the beef brisket or beef shank and pat dry, season with salt and black pepper, then coat evenly with flour
2. Heat olive oil in a pot over medium-high heat, sear the beef until golden on all sides, then remove
3. Leave the drippings in the pot, sauté the onion until softened and fragrant, add the carrot, potato, and celery and stir-fry until lightly browned on the surface, then add the mushrooms and stir-fry together
4. Add tomato paste and Worcestershire sauce and stir-fry until fragrant, add red wine, bring to a boil, and scrape up the browned bits from the bottom to let the alcohol cook off
5. Pour in beef stock and bring to a boil, return the beef, add rosemary, thyme, bay leaf, a cinnamon stick, and star anise; the liquid should mostly cover everything—add some water or stock if needed
6. Cover and simmer on low heat until the beef is very tender, or braise in the oven at one hundred fifty degrees Celsius until very tender
7. Remove the herbs and spices, adjust salt and black pepper to taste, and serve

Storage and Meal Prep Tips