Ingredients 1 tbsp. vegetable oil 2 lb. beef chuck stew meat, cubed into 1" pieces 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 carrots, peeled and cut into rounds 2 stalks celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. tomato paste 6 c. low-sodium beef broth 1 c. red wine 1 tbsp. Worcestershire sauce 1 tsp. dried or fresh thyme leaves 2 bay leaves 1 lb. baby potatoes, halved 1 c. frozen peas 1/4 c. freshly chopped parsley, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost or Better than Bouillon) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan
Remove from oven and top with remaining cheese, shredded lettuce, sour cream, tomatoes, and avocado. Preheat oven to 400º. In a skillet, add remaining tablespoon oil and brown the beef, 3 to 4 minutes. Add taco seasoning and continue to brown until beef has cooked through, 4 to 5 minutes more. Place tortilla on greased baking sheet and top with 1/2 cup cheese. Top cheese with beef mixture and another 1/2 cup cheese. Bake until cheese has melted and tortilla has crisped up, 7 to 8 minutes