Description
This Hearty Beef Stew is a classic comfort food dish featuring tender chunks of beef simmered slowly with fresh vegetables, aromatic herbs, and a rich, flavorful broth. Perfect for colder days, this stew combines browned beef, onions, celery, garlic, tomato paste, carrots, and Yukon Gold potatoes into a thick, satisfying meal that highlights slow stovetop cooking for deep, melded flavors.
Ingredients
Units
Scale
Beef 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
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 Flavorings
- 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 Beef: In a large Ziploc bag, combine all-purpose flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well until all pieces are evenly coated, preparing the beef for browning.
- Brown the Beef: Heat vegetable oil in a large pot over medium heat. In batches, add the coated stew meat, avoiding overcrowding, and brown on all sides. This step develops flavor and helps thicken the stew later. Remove browned meat and set aside.
- Sauté Vegetables: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened, then add minced garlic and sauté for an additional minute to release its aroma.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for a few minutes to allow caramelization, reducing acidity and enriching flavor. Pour in the beef broth while scraping the bottom of the pot to lift any browned bits, intensifying the stew’s depth.
- Simmer with Meat and Herbs: Return the browned beef to the pot. Add Worcestershire sauce and herbs de Provence. Cover and simmer on low heat for 2 hours, allowing meat to become tender and flavors to blend.
- Add Vegetables and Continue Cooking: Incorporate sliced carrots, diced Yukon Gold potatoes, and bay leaves into the stew. Simmer for an additional hour until vegetables are tender. Remove bay leaves and season 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 several minutes until thickened. Skip this step if you prefer a thinner consistency.
Notes
- For added sweetness and color, add 1 cup of frozen peas during the last 10-15 minutes of cooking.
- To adjust stew thickness, add additional beef broth to reach your desired consistency if you prefer a thinner stew.
