Beef Stew with Herbes de Provence

A warm, hearty stew to keep you cozy during the cold weather. 

6 Servings

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients

• 2 pounds boneless chuck roast, cut into 1 inch cubes
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and cut into slices
• 3 stalks celery, cut 
• 2 Roma tomatoes, peeled, seeds removed and diced
• 440mL stout beer (like Guinness)
• 1 tablespoon Terre Bleu Herbes de Provence 
• 4 cups beef stock
• 1 1/2 pounds Yukon gold potatoes, cubed
• 2 tablespoons cornstarch

Directions

1. Pat meat dry and season with salt and pepper. 
2. Heat oil in a large pot over medium-high heat. Add beef in batches and brown on each side. Remove from pan and set aside in bowl. Add more oil between batches if needed. 
3. Lower heat to medium and add onions and garlic and cook for 3-5 minutes. 
4. Stir in carrot and celery and cook for another 3-5 minutes. Add in tomatoes, beer, Herbes de Provence and beef broth. Scrape the bottom of the pot to remove any bits that are stuck on. Bring to a boil.
5. Return the beef to the pot and lower heat to simmer. Cook for about 1 hour, or until beef is tender. 
6. Add in potatoes and cook until potatoes are softened, about 20-30 minutes. 
7. In a small bowl, whisk together cornstarch and cold water. Bring stew to high heat and add cornstarch mixture to stew and stir until thickened, about 2 minutes. 

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