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Explore the hearty stews of northern Italy and Chile, Guam and Poland, Cuba and Greece, and tasty points in between. Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck. You can have Beef stew using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Beef stew

It's 1 lb of beef.
You need 5 of large carrots cut up.
You need 6 of potatoes cut up.
It's 1 of large onion cut up.
It's 2 cups of beef broth sodium free.
It's 1 of fourth cup cornstarch mixed with 1/2 cup cold water.
You need to taste of Salt pepper.
You need 1 Table spoon of oil.

I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Heat olive oil in a large stockpot or Dutch oven over medium heat. Remove the beef from the pot and add the vinegar and wine.

Beef stew step by step

Brown beef I use one tablespoon of oil your choice add cut up onion sautee till tender slightly browned then add your carrots and your broth.
Simmer approximately 1 hour add pepper add potatoes simmer until potatoes are tender.
When potatoes and carrots are tender bring slightly to a boil add your cornstarch and water mix make sure it is cold water with the cornstarch slowly stir into the stew turn down the burner and let it simmer for a few seconds put a lid on it stirring occasionally and enjoy.

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Add beef, a few pieces at a time, and toss to coat. This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food.