Shredded Beef Stew for Your Man
Equipment
Ingredients
Main Ingredients
beef chuck roast (raw)
1.5 kg
onion (diced)
2 pcs
garlic cloves (minced)
4 pcs
carrots (sliced)
3 pcs
potatoes (cubed)
4 pcs
tomato sauce (canned)
400 ml
beef broth
500 ml
olive oil
30 ml
salt
10 g
black pepper
5 g
Instructions
Prepare the beef
Cut beef chuck roast into large chunks for even cooking.
Sear the beef
Heat oil in a large pot and sear beef chunks until browned on all sides.
Sauté vegetables
Add diced onions, minced garlic, and sliced carrots to the pot and cook until softened.
Add liquids and simmer
Pour in tomato sauce and beef broth. Season with salt and pepper. Bring to a simmer.
Slow cook the stew
Cover and simmer on low heat for 2 hours until beef is tender and easily shredded.
Add potatoes
Add cubed potatoes and cook for another 20 minutes until potatoes are tender.
Shred the beef
Remove beef from pot, shred with two forks, then return to the stew.
Serve hot
Ladle the stew into bowls and serve immediately while hot.
Original recipe
Storage
Stew thickens as it sits; add a splash of broth when reheating
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