Description
This hearty beef stew is a comforting and flavorful dish perfect for chilly days. Tender stew meat is browned and simmered slowly with aromatic vegetables, herbs, and a rich tomato-enhanced broth. Yukon Gold potatoes and carrots make it a complete, filling meal that warms from the inside out.
Ingredients
Units
Scale
Meat and Coating
- 2 lbs Stew Meat (cut into bite-sized pieces if needed)
- 1/2 cup All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Vegetables and Flavorings
- 1 small Yellow Onion, diced
- 2 ribs Celery, diced
- 4-5 Garlic Cloves, minced
- 3 oz Tomato Paste
- 1 lb Carrots, peeled and sliced
- 1.5 lbs Yukon Gold Potatoes, cut into bite-sized pieces
- 2 Bay Leaves
Liquids and Sauces
- 1/4 cup Vegetable Oil
- 3 cups Beef Broth
- 1 tbsp Worcestershire Sauce
Seasonings and Thickener
- 1 tsp Herbs de Provence
- 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 and shake well to coat all pieces evenly.
- Brown the Meat: Heat vegetable oil in a large pot over medium heat. Brown the coated meat in batches without overcrowding, ensuring a nice color forms. Remove browned meat and set aside.
- Sauté Aromatics: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté for an additional minute.
- Add Tomato Paste and Broth: Stir in tomato paste and cook for a few minutes to caramelize and deepen flavor. Pour in beef broth while scraping the bottom to release flavorful bits.
- Simmer Meat and Seasonings: Return browned meat to the pot, add Worcestershire sauce and herbs de Provence. Simmer on low heat for 2 hours to tenderize meat and meld flavors.
- Add Vegetables and Continue Simmering: Add sliced carrots, diced potatoes, and bay leaves to the pot. Continue to simmer for an additional 1 hour until vegetables are tender. Remove bay leaves and season to taste with salt and pepper.
- Thicken the Stew: Mix cornstarch with cold water and stir into the stew. Cook for a few more minutes until thickened. Skip this step if you prefer a thinner stew.
Notes
- For added sweetness and texture, you can 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 your desired consistency is reached.
- Using Yukon Gold potatoes provides a creamy texture, but feel free to substitute with russet or red potatoes.
- Browning the meat is essential for flavor development and thickening; do not skip this step.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
