Beef Stew
A classic beef stew with rich flavors and hearty ingredients, perfect for any occasion.
Servings: 4 servings
Calories: 200kcal
Equipment
- Large Sauté Pan
- Dutch Oven
Ingredients
Ingredients
- 3 teaspoons Olive Oil Divided
- 1 pound Beef Stew Meat Visible fat removed
- 1 cup Chopped Onion
- 1 clove Garlic Minced
- 2.5 cups Beef Stock Homemade or canned unsalted chicken stock
- 0.5 teaspoon Salt
- 0.5 teaspoon Dried Thyme Leaves
- 1 leaf Bay Leaf
- 4 medium Red Potatoes Cut in 1-inch chunks (about 1 pound)
- 2 large Carrots Sliced 1/4-inch thick (about 2 cups)
- 2 stalks Celery Sliced 1/2-inch thick (about 1 1/2 cups)
- 2.5 tablespoons Flour
- 0.25 cup Stock For thickening
Instructions
- Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
- Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
- With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
- Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
- Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
- After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
- Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.
Notes
Beef stew tastes better the next day as flavors continue to develop. Store in the refrigerator and reheat gently. It also freezes well for future meals.
Nutrition
Calories: 200kcal | Fat: 20g