Description
A hearty and flavorful beef stew featuring tender stew meat, fresh vegetables, and a rich, savory broth thickened to perfection. This comforting one-pot meal simmers for hours to meld deep flavors, making it an ideal dish for cozy dinners.
Ingredients
Units
Scale
Meat and Coating
- 2 lbs Stew Meat (bite-sized pieces)
- 1/2 cup All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper (to taste)
Vegetables and Aromatics
- 1 small Yellow Onion, Diced
- 2 Ribs of Celery, diced
- 4-5 Garlic Cloves, minced
- 1 lb Carrots, peeled and sliced
- 1.5 lbs Yukon Gold Potatoes, cut into bite-sized pieces
Liquids and Seasonings
- 1/4 cup Vegetable Oil
- 3 oz Tomato Paste
- 3 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Herbs De Provence
- 2 Bay leaves
Thickening Agent
- 2 tbsp Cornstarch
- 2 tbsp Cold water
Instructions
- Coat the Meat: In a large Ziploc bag, combine the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat, seal the bag, and shake well to evenly coat all pieces.
- Brown the Meat: Heat vegetable oil in a large pot over medium heat. In batches, brown the coated stew meat without overcrowding, cooking just until color develops. Remove meat and set aside.
- Sauté Vegetables: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté for 1 more minute.
- Add Tomato Paste and Broth: Stir in tomato paste and cook for a few minutes to caramelize and reduce acidity. Pour in beef broth while scraping the pot’s bottom to loosen browned bits.
- Simmer Meat and Seasonings: Return browned meat to the pot. Add Worcestershire sauce and herbs de Provence. Cover and simmer on low heat for 2 hours to tenderize meat and develop flavors.
- Add Vegetables and Continue Simmering: Add sliced carrots, diced potatoes, and bay leaves. Simmer for 1 more hour until vegetables are tender. Remove bay leaves. Season stew with salt and pepper to taste.
- 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 a thinner consistency is preferred.
Notes
- For added sweetness and texture, stir in 1 cup of frozen peas during the last 10-15 minutes of cooking.
- If you prefer a thinner stew, simply add extra beef broth until you reach your desired consistency.
- You may peel potatoes if desired, but leaving the skin on adds texture and nutrients.
- Be careful not to overcrowd the pan when browning meat to ensure good color development and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
