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Instructions. Cube the chuck roast or stew meat in to 1" pieces. Trim away any big pieces of connective tissue or fat, then season with salt and pepper. Toss to cover the meat well. Set aside. Add avocado oil to a 5 quart dutch oven and heat over medium high until the oil shimmers; 1 to 3 minutes. Just watch your oil.
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Mix in potatoes and flour till all vegetables are coated. Add the broth, scraping up any browned bits that should release from the pan. Then sprinkle in the thyme, rosemary, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for at least 1-1.5 hours until the beef is tender.
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Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery.
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Step 5 | Cover the pot and bring to a boil, then cook on low for 2.5 to 3 hours or until the beef is tender, stirring occasionally. It's a long cooking time, let it simmer to make sure the chuck's connective tissues breaks down. Step 6 | At the end of the cook time, add in the peas to warm them through.
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Scratch the bottom of the pan to make sure nothing sticks to it. Bring to a simmer and let it half covered for 2.5 hours. Add the mushrooms and let it simmer for another 30 minutes, covered. Add the chocolate and garlic to the stew and let it melt, it will thicken the sauce and give color.
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Cover the pot, leaving the lid slightly askew, and transfer to the oven. Cook for about 1.5 hours or until the beef is just starting to become tender. Remove the pot from the oven and remove the carrots and celery and discard. Add the 2 sliced carrots and potatoes and stir into the stew.
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Cook the stew for 1 1/2 -2 hours at a slow simmer until the stewing beef and veggies have softened completely. If the beef is still tough after an hour and a half, keep cooking it for another 30 minutes (roughly) to break down the proteins in the beef. Add peas at the last 10 minutes of cooking (optional). Once the stew is cooked, remove bay.
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Step 1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Step 2.
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Slow Cooker Beef Stew. Chop beef and vegetables into bite-sized pieces, roughly 1" cubes. Add all ingredients to slow cooker and cook on high for 5 hours, or until beef is tender. Alternatively, you can cook on low 8-10 hours. Taste for salt and adjust as needed.
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Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don't crowd the pan and cook beef in batches if needed. Remove and set aside. In the same skillet, sauté the onion until lightly browned, adding more oil if needed. Add all the ingredients to the slow cooker.
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Stir everything in the crock pot to make sure the ingredients combine well. Finally, cover your crock pot with its lid and set it to a low setting. Allow the stew to cook and simmer for about 8-10 hours. The slow cooking process will make the beef tender and let the flavors meld beautifully.
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Instructions. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour. Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch).
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Strain the soaked mushrooms through a coffee filter set inside a strainer, saving the liquid. Chop the porcini mushrooms finely. Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium high heat, and add the bacon. Cook for 8-10 minutes, until the bacon bits are crisp and the fat has rendered.
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Add the browned meat, carrots, potatoes, and onion to the crockpot. 1 pound potatoes, 1 pound carrots, 1/2 each onion, 3 pounds Beef roast. Cover and cook on high for 8 hours. Use a spoon to skim off excess oil from the top of the stew. Taste the stew and if needed adjust the seasoning.
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Instructions. Rinse and pat dry the beef pieces, cut into 1 inch pieces. Put in a bowl, add salt, pepper and olive oil. Stir. Fry the beef in portions in a hot pan so that a fried crust forms over the entire surface of the beef. Transfer the fried beef to a saucepan or Dutch oven.
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Add the bay leaves and salt. Bring to a boil, then reduce to a slow simmer and cove. Cook for 1 hour. Add the potatoes and veggies to the pot. Bring it back to a simmer and cover. Cook until vegetables are tender, about 45 minutes more. Add broth or water if the stew is dry. Season with more salt and pepper to taste.