Description

This Hearty Beef Stew is a comforting, flavorful dish made with tender stew meat, fresh vegetables, and a rich, thickened broth. The meat is browned to develop deep flavors, followed by slow simmering with carrots, potatoes, and aromatic herbs until perfectly tender. A perfect meal for cozy dinners that fills your kitchen with warmth and aroma.

Ingredients

Units Scale

Meat and Coating

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

Stewing Base

1/4 cup vegetable oil
1 small yellow onion, diced
2 ribs celery, diced
4-5 garlic cloves, minced
3 oz tomato paste
3 cups beef broth
1 tbsp Worcestershire sauce
1 tsp herbs de Provence
2 bay leaves

Vegetables

1 lb carrots, peeled and sliced
1.5 lbs Yukon Gold potatoes, cut into bite-sized pieces (peeling optional)

Thickening

2 tbsp cornstarch
2 tbsp cold water

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Instructions

Prepare the coating: In a large Ziploc bag, combine 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 to develop color and flavor. Remove and set aside once browned, not fully cooked.
Sauté aromatics: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté for another minute.
Cook tomato paste and add broth: Stir in tomato paste and cook for a few minutes to caramelize and reduce acidity. Pour in beef broth while scraping the bottom to release browned bits.
Simmer meat with seasonings: Return browned meat to the pot. Add Worcestershire sauce, herbs de Provence, and bay leaves. Simmer on low heat for 2 hours for tender meat and melded flavors.
Add vegetables and continue simmering: Add sliced carrots and diced potatoes. Continue simmering for another hour until vegetables are tender. Remove bay leaves and season with salt and pepper to taste.
Thicken the stew: Mix cornstarch with cold water and stir into the stew. Cook for a few more minutes until thickened. For a thinner stew, skip this step or add extra beef broth.

Notes

For added sweetness and texture, add 1 cup frozen peas during the last 10-15 minutes of cooking.
If you prefer a thinner stew, increase beef broth quantity to reach desired consistency.
Peeling the potatoes is optional; Yukon Gold skins are thin and add texture.
Browning the meat enhances flavor but avoid overcrowding to ensure proper searing.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 75 mg