Description
This Hearty Beef Stew is a comforting classic made with tender stew meat browned to perfection, simmered with vegetables like carrots and Yukon Gold potatoes in a rich, flavorful broth thickened with a touch of cornstarch. Perfect for a satisfying family meal that warms you from the inside out.
Ingredients
Units
Scale
Main Ingredients
- 2 lbs Stew Meat (chuck or round roast cut into bite-sized pieces)
- 1/2 cup All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
- 1/4 cup Vegetable Oil
- 1 small Yellow Onion, Diced
- 2 Ribs of Celery, Diced
- 4-5 Garlic Cloves, Minced
- 3 oz Tomato Paste
- 3 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Herbs De Provence
- 1 lb Carrots, Peeled and Sliced
- 1.5 lbs Yukon Gold Potatoes, Cut into Bite-sized Pieces
- 2 Bay Leaves
- 2 tbsp Cornstarch
- 2 tbsp Cold Water
Instructions
- Coat the Meat: In a large Ziploc bag, mix together the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to evenly coat all pieces.
- Brown the Meat: Heat vegetable oil in a large pot over medium heat. Brown the coated stew meat in batches without overcrowding, achieving a nice color but not fully cooking through. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion and celery, cooking for about 7 minutes until softened. Add minced garlic and sauté for an additional 1 minute.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for a few minutes to caramelize and reduce acidity. Then add the beef broth, scraping the bottom of the pot to incorporate all browned bits.
- Simmer Meat and Seasonings: Return the browned meat to the pot along with Worcestershire sauce and herbs de Provence. Reduce heat and let simmer gently for 2 hours to develop flavor and tenderness.
- Add Vegetables and Continue Simmering: Add sliced carrots, diced potatoes, and bay leaves. Simmer for an additional 1 hour until vegetables are tender. Remove bay leaves and season with salt and pepper as needed.
- Thicken the Stew: Mix cornstarch with cold water to create a slurry. Stir into the stew and cook for a few minutes until thickened. Skip this step if you prefer a thinner stew.
Notes
- For added sweetness and color, you can add 1 cup of frozen peas during the last 10-15 minutes of cooking.
- If you want a thinner stew, add more beef broth to reach your desired consistency instead of thickening with cornstarch.
- You may peel the potatoes if preferred, but Yukon Gold skins are tender and add texture.
- Browning the meat in batches is key to developing flavor and preventing steaming.
- Simmering slowly over low heat allows the meat to become tender and the flavors to meld beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
