Description

This hearty beef stew is a comforting, flavorful one-pot meal perfect for chilly days. Tender chunks of beef are browned to develop rich flavors, then slow-simmered with aromatic vegetables, herbs, and a touch of tomato paste to create a thick, savory stew with tender carrots and Yukon Gold potatoes. This classic recipe yields a satisfying, warming dish ideal for family dinners or meal prep.

Ingredients

Units Scale

Meat and Coating

2 lbs Stew Meat (or chuck/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 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 Seasonings

1/4 cup Vegetable Oil
3 cups Beef Broth
1 tbsp Worcestershire Sauce
1 tsp Herbs de Provence

Thickening Agent

2 tbsp Cornstarch
2 tbsp Cold water

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Instructions

Coat the Meat: In a large Ziploc bag, combine all-purpose flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to ensure all pieces are evenly coated.
Brown the Meat: Heat vegetable oil in a large pot over medium heat. Brown the coated stew meat in batches without overcrowding the pot, just enough to develop a nice color. Remove the browned 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 an additional minute.
Add Tomato Paste and Broth: Stir in the tomato paste and cook for a few minutes to caramelize it lightly, enhancing its flavor and reducing acidity. Pour in the beef broth, scraping the pot bottom to release browned bits.
Simmer the Stew: Return browned meat to the pot. Add Worcestershire sauce and herbs de Provence. Simmer on low heat for 2 hours to meld flavors and tenderize the meat.
Add Vegetables: Add sliced carrots, diced potatoes, and bay leaves. 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 to make a slurry. Stir it into the stew and cook for a few more minutes until thickened. Skip this step if you prefer a thinner stew.

Notes

Add 1 cup of frozen peas during the last 10-15 minutes of cooking if you like peas in your stew.
For a thinner stew, increase the amount of beef broth to reach your desired consistency.
You can peel Yukon Gold potatoes if you prefer, but leaving the skins on adds texture and nutrients.
Don’t overcrowd the pot when browning meat to ensure proper caramelization and flavor development.
This stew tastes even better the next day as flavors continue to meld.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 85 mg