Description

This hearty beef stew is a comforting and flavorful dish featuring tender chunks of stew meat simmered with vegetables in a rich, thickened broth. Perfect for a cold day, this slow-simmered stew develops deep flavors with browned meat, caramelized tomato paste, and a blend of herbs and spices, making it an ideal main course for family dinners.

Ingredients

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Meat and Coating

2 lbs Stew Meat
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

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Instructions

Prepare 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 evenly.
Brown the Meat: Heat the vegetable oil in a large pot over medium heat. Brown the coated stew meat in batches without overcrowding to get a nice sear, then remove and set aside. This step enhances flavor and aids sauce thickening.
Sauté Aromatics: In the same pot, add diced onion and celery. Cook for about 7 minutes until softened. Add minced garlic and sauté for another minute.
Cook Tomato Paste and Add Broth: Stir in the tomato paste and cook for a few minutes to caramelize it and deepen flavor. Pour in beef broth, scraping the pot bottom to lift browned 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: Add sliced carrots, diced potatoes, and bay leaves. Continue simmering for 1 hour until vegetables are tender. Remove bay leaves and season with salt and pepper.
Thicken the Stew: Mix cornstarch with cold water and stir into the stew. Cook for several minutes until thickened. Skip this step if a thinner consistency is preferred.

Notes

For added color and sweetness, add 1 cup of frozen peas during the last 10-15 minutes of cooking.
If you prefer a thinner stew, increase the amount of beef broth to reach desired consistency.
Use Yukon Gold potatoes for creamy texture, or any preferred potato variety. Peeling is optional.
Browning the meat in batches prevents steaming and ensures better flavor development.
Herbs de Provence can be substituted with a mix of thyme, rosemary, and savory if unavailable.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 80 mg