Hearty Beef Stew (Stove Top)
With tender chunks of beef, vibrant vegetables, and a rich, savory broth, this beef stew is the perfect comfort food for the cool fall and winter nights!
Servings 6
Ingredients
- 2 lbs Stew Meat If you can't find this pre-cut and prepackaged, buy a chuck or round roast and cut into bite-sized pieces
- 1/2 Cup All Purpose Flour
- 2 tbsp Salt, Pepper and Garlic Blend OR use 1 tsp each garlic and onion powder and 1/2 tsp each salt and pepper
- 1/4 Cup Vegetable Oil
- 1 tbsp Salted Butter
- 1 small Yellow Onion, Diced
- 2 Ribs of Celery, diced
- 4-5 Garlic Cloves, minced
- 3 oz Tomato Paste
- 4 Cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Herbs De Provence
- 1 lb Carrots, peeled and sliced
- 1.5 lbs Yukon Gold Potatoes you can use other variety of potato you like. I don't peel mine but you certainly can
- 2 Bay leaves
- 2 tbsp Cornstarch
- 2 tbsp Cold water
Instructions
- In a large Ziploc bag, mix together the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to coat all the pieces evenly.
- In a large pot over medium heat, add the oil. Once hot, brown the stew meat in batches, ensuring not to overcrowd the pan. It’s important to note that you don’t need to cook the meat all the way through; just get some nice color on it. This browning process enhances the flavor of the stew and helps to thicken the sauce during cooking. Remove the browned meat and set it aside.
- In the same pot, add the butter, then the diced onion and celery. Cook for approximately 7 minutes until softened. Add the minced garlic and sauté for an additional minute.
- Stir in the tomato paste and cook for a few minutes before adding the beef broth. This step is crucial because cooking the tomato paste allows it to caramelize slightly, enhancing its flavors and reducing its acidity. This not only adds depth to the stew but also helps to create a richer sauce. After a few minutes of cooking, pour in the beef broth, scraping the bottom of the pan to release all the flavorful bits.
- Return the browned meat to the pot along with Worcestershire sauce and herbs de Provence. Let it simmer on low heat for about 2 hours, allowing the flavors to meld and the meat to become tender.
- After the initial simmer, add the sliced carrots and diced potatoes, along with the bay leaves. Continue to simmer for another hour until all the vegetables are tender. Remove the bay leaves and season with salt and pepper to taste.
- Mix the cornstarch with cold water and stir it into the stew. Allow it to cook for a few more minutes until thickened. If you prefer a thinner stew, skip this step!
Notes
Some people like to add peas to their beef stew. If you prefer that, add 1 cup of frozen peas during the last 10-15 minutes of cooking.
If you prefer a thinner stew, simply add more beef broth until you reach your desired consistency.