Santa Anita Racetrack Beef Stew

This Santa Anita Racetrack Beef Stew is a comforting, robust dish that delivers deep savory flavors in every spoonful. Tender chunks of beef top sirloin or chuck are slowly braised until fork-tender, melding perfectly with a aromatic base of onions, shallots, leeks, and celery. The broth is enriched with fresh tomatoes and seasoned potatoes, creating a thick, satisfying gravy. This stew is ideal for chilly evenings, family gatherings, or as a make-ahead meal that tastes even better the next day. Its a classic comfort food staple that brings warmth and home-style goodness to your table without any fuss.

Cooking Method: Sautéing, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 583.0

Description

This Santa Anita Racetrack Beef Stew is a comforting, robust dish that delivers deep savory flavors in every spoonful. Tender chunks of beef top sirloin or chuck are slowly braised until fork-tender, melding perfectly with a aromatic base of onions, shallots, leeks, and celery. The broth is enriched with fresh tomatoes and seasoned potatoes, creating a thick, satisfying gravy. This stew is ideal for chilly evenings, family gatherings, or as a make-ahead meal that tastes even better the next day. Its a classic comfort food staple that brings warmth and home-style goodness to your table without any fuss.

Ingredients

3 tablespoon Shortening
1 pound Top sirloin or chuck beef, cut into 1-inch chunks
1/2 pound Onions, minced
1/4 pound Shallots, minced
1/2 pound Leeks, white part only, chopped
1 pound Celery, cut into chunks
1 pound Carrots, peeled and cut into chunks
1 pound Potatoes, peeled and sliced
1 pound Tomatoes, peeled and quartered
1 quart Beef broth
1/2 cup Seasoned flour
1 to taste Salt and pepper

Directions

1
Melt the shortening in a large saucepan or Dutch oven over medium heat.
2
Add the minced onions and shallots, sauting for about 5 minutes until they become tender and translucent.
3
Dredge the beef chunks in the seasoned flour, shaking off any excess.
4
Add the floured meat to the pot and saut until lightly browned on all sides, about 10 minutes.
5
Pour in the beef broth and bring to a simmer. Cook until the meat is almost done, about 30 minutes.
6
Add the carrots, celery, leeks, and tomatoes to the pot.
7
Cover and simmer over medium heat for about 20 minutes.
8
Add the sliced potatoes and continue cooking for 20 to 25 minutes, or until the potatoes and vegetables are fork-tender.
9
Add more beef broth if the stew looks too dry.
10
Season to taste with salt and pepper before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 583.0kcal

% Daily Value *
Total Fat 27.2g42%
Saturated Fat 10.4g52%
Cholesterol 168.0mg57%
Sodium 131.7mg6%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 66.5g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use chuck roast for a richer flavor and more tender texture, though top sirloin works well for a leaner option.

This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

If using frozen vegetables, add them directly to the stew; no need to thaw first.

Keywords: beef stew, chuck roast, comfort food, slow cooker, hearty meal, winter recipe, braised beef, vegetable stew, homemade broth, dinner idea, family meal, make ahead, root vegetables, rich flavor, tender beef, classic stew, savory dish, one pot meal, warm dinner, easy stew

Read it online: https://www.chefs-mate.com/recipe/santa-anita-racetrack-beef-stew/