AuthoradminCategory
Yields1 Serving
 ¼ cup Flour
 The Level Up Series B Rub
 ½ tsp Black Pepper
 ½ tsp Garlic Salt
 ½ tsp Celery Salt
 2 ½ lbs Chuck Roast
 36 tbsp Olive Oil
 3 tbsp Cold Butter, separated
 2 cups Yellow Onion, diced
 4 Garlic Cloves, minced
 1 cup Cabernet Sauvignon
 4 cups Beef Broth
 2 tsp Better Than Bouillon
 2 tbsp Worcestershire Sauce
 3 tbsp Tomato Paste
 5 medium sized Carrots, cut into ¼ inch cubes
 1 lb Baby Yukon Gold Potatoes, halved or quartered
 2 Bay Leaves
 1 Rosemary branch
 1 cup Frozen Peas
 ½ cup Celery
 ¼ cup Cold Water + 3 tablespoons Corn Starch, Optional
 23 drops Kitchen Bouquet Browning and Seasoning Sauce
1

Cut meat into 1-inch cubes, and discard any large pieces of fat. Fat marbleized into the meat is fine!

2

Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.

3

Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.

4

Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavors. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.

5

Add all remaining ingredients except for the peas, cornstarch mixture, and 2 tablespoons of cold butter.

6

Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables, are softened and the potatoes are fork tender.

7

Add the peas during the last 15 minutes of cooking.

8

To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.

9

Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”. Add 3 drops of Kitchen Bouquet for an even darker color.

Ingredients

 ¼ cup Flour
 The Level Up Series B Rub
 ½ tsp Black Pepper
 ½ tsp Garlic Salt
 ½ tsp Celery Salt
 2 ½ lbs Chuck Roast
 36 tbsp Olive Oil
 3 tbsp Cold Butter, separated
 2 cups Yellow Onion, diced
 4 Garlic Cloves, minced
 1 cup Cabernet Sauvignon
 4 cups Beef Broth
 2 tsp Better Than Bouillon
 2 tbsp Worcestershire Sauce
 3 tbsp Tomato Paste
 5 medium sized Carrots, cut into ¼ inch cubes
 1 lb Baby Yukon Gold Potatoes, halved or quartered
 2 Bay Leaves
 1 Rosemary branch
 1 cup Frozen Peas
 ½ cup Celery
 ¼ cup Cold Water + 3 tablespoons Corn Starch, Optional
 23 drops Kitchen Bouquet Browning and Seasoning Sauce

Directions

1

Cut meat into 1-inch cubes, and discard any large pieces of fat. Fat marbleized into the meat is fine!

2

Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.

3

Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.

4

Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavors. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.

5

Add all remaining ingredients except for the peas, cornstarch mixture, and 2 tablespoons of cold butter.

6

Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables, are softened and the potatoes are fork tender.

7

Add the peas during the last 15 minutes of cooking.

8

To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.

9

Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”. Add 3 drops of Kitchen Bouquet for an even darker color.

Beef Stew