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@victorjavier9229: #CapCut #sanfrancisco #california #vote2026 @TikTok Tako @CapCut #cityofangels

Javier (G7)
Javier (G7)
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Thursday 15 October 2026 04:38:17 GMT
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the coziest beef stew you’ll ever make! beef stew is loaded with chunks of tender beef, potatoes, carrots, and a rich flavorful broth. beef stew recipe for the beef: * 2½–3 lbs beef chuck roast, cut into approximately 1-inch cubes * 2 tsp salt * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp smoked paprika * 1 tsp black pepper * avocado oil, for seasoning and searing for the stew: * 1 medium yellow onion, diced * 2 celery stalks, chopped * 4 garlic cloves, minced or pressed * 2 large carrots, chopped * 1½ lbs baby yellow potatoes, halved or quartered depending on size * 2 tbsp tomato paste * ⅓ cup all-purpose flour * 7 cups beef broth * 1½ tbsp balsamic vinegar * 5 sprigs fresh thyme * 2 sprigs fresh rosemary * 2 bay leaves * 1 tsp salt, or to taste * freshly cracked black pepper, to taste instructions 1. preheat oven to 325°f. cut the chuck roast into approximately 1-inch cubes. season with 2 tsp salt, garlic powder, onion powder, smoked paprika, and black pepper. drizzle with avocado oil and toss until coated. 2. heat avocado oil in a large dutch oven over medium-high heat. sear the beef in batches until browned on all sides, making sure not to overcrowd the pot. remove and set aside. 3. in the same pot, add the diced onion, chopped celery, and garlic. sauté for about 5 minutes, stirring occasionally. 4. stir in the tomato paste and cook for 2 minutes. sprinkle in the flour, mix well, and cook for another 1–2 minutes. 5. gradually pour in the beef broth, stirring to combine and scraping up the browned bits from the bottom of the pot. add the balsamic vinegar, fresh thyme, rosemary, and bay leaves. 6. season the broth with 1 tsp salt and freshly cracked black pepper, adjusting to taste. 7. add the potatoes, carrots, and seared beef back into the pot, along with any accumulated juices. stir and bring to a gentle simmer. 8. cover with a lid and transfer to the oven. bake for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through. 9. remove the thyme stems, rosemary stems, and bay leaves. taste and adjust seasoning if needed. garnish with parsley and serve warm with toasted bread. #beefstew #chuckroast #stew #comfortfood #soupseason
the coziest beef stew you’ll ever make! beef stew is loaded with chunks of tender beef, potatoes, carrots, and a rich flavorful broth. beef stew recipe for the beef: * 2½–3 lbs beef chuck roast, cut into approximately 1-inch cubes * 2 tsp salt * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp smoked paprika * 1 tsp black pepper * avocado oil, for seasoning and searing for the stew: * 1 medium yellow onion, diced * 2 celery stalks, chopped * 4 garlic cloves, minced or pressed * 2 large carrots, chopped * 1½ lbs baby yellow potatoes, halved or quartered depending on size * 2 tbsp tomato paste * ⅓ cup all-purpose flour * 7 cups beef broth * 1½ tbsp balsamic vinegar * 5 sprigs fresh thyme * 2 sprigs fresh rosemary * 2 bay leaves * 1 tsp salt, or to taste * freshly cracked black pepper, to taste instructions 1. preheat oven to 325°f. cut the chuck roast into approximately 1-inch cubes. season with 2 tsp salt, garlic powder, onion powder, smoked paprika, and black pepper. drizzle with avocado oil and toss until coated. 2. heat avocado oil in a large dutch oven over medium-high heat. sear the beef in batches until browned on all sides, making sure not to overcrowd the pot. remove and set aside. 3. in the same pot, add the diced onion, chopped celery, and garlic. sauté for about 5 minutes, stirring occasionally. 4. stir in the tomato paste and cook for 2 minutes. sprinkle in the flour, mix well, and cook for another 1–2 minutes. 5. gradually pour in the beef broth, stirring to combine and scraping up the browned bits from the bottom of the pot. add the balsamic vinegar, fresh thyme, rosemary, and bay leaves. 6. season the broth with 1 tsp salt and freshly cracked black pepper, adjusting to taste. 7. add the potatoes, carrots, and seared beef back into the pot, along with any accumulated juices. stir and bring to a gentle simmer. 8. cover with a lid and transfer to the oven. bake for approximately 3 hours, or until the beef is fork-tender and the vegetables are cooked through. 9. remove the thyme stems, rosemary stems, and bay leaves. taste and adjust seasoning if needed. garnish with parsley and serve warm with toasted bread. #beefstew #chuckroast #stew #comfortfood #soupseason
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