Description
This hearty beef stew is a comforting classic, featuring tender chunks of stew meat simmered with aromatic vegetables and rich beef broth. Enhanced by a thick, flavorful sauce and seasoned with herbs de Provence and Worcestershire sauce, this recipe delivers a satisfying meal perfect for any chilly day.
Ingredients
Units
Scale
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 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
- 2 tbsp Cornstarch
- 2 tbsp Cold Water
Instructions
- Coat the Meat: In a large Ziploc bag, mix together the flour, garlic powder, onion powder, salt, and pepper. Add the stew meat and shake well to coat all the pieces evenly.
- Brown the Meat: In a large pot over medium heat, add the vegetable oil. Once hot, brown the stew meat in batches, ensuring not to overcrowd the pan. Brown the meat until it develops a nice color but is not fully cooked. Remove the browned meat and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and celery. Cook for about 7 minutes until softened. Add the 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 and deepen the flavor. Then add the beef broth, scraping the bottom of the pan to loosen all flavorful bits.
- Simmer the Stew: Return the browned meat to the pot along with Worcestershire sauce and herbs de Provence. Reduce heat to low and let simmer for 2 hours to tenderize the meat and meld flavors.
- Add Vegetables and Continue Simmering: Add the sliced carrots, diced potatoes, and bay leaves to the pot. Continue simmering for another hour, or until the vegetables are tender. Remove the bay leaves and season with salt and pepper to taste.
- Thicken the Stew: Mix the cornstarch with cold water to create a slurry. Stir it into the stew and cook for a few more minutes until the sauce thickens. Omit this step if a thinner stew is preferred.
Notes
- Add 1 cup of frozen peas in the last 10-15 minutes of cooking if desired for extra color and flavor.
- For a thinner stew, add extra beef broth until the desired consistency is reached and skip the cornstarch thickening step.
- If you prefer, peel the potatoes before adding, though Yukon Gold potatoes can be cooked with skins on for texture and nutrients.
- Ensure not to overcrowd the pan when browning meat to get a good sear which enhances flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
