Beef Stew
Make a warm and cozy meal with this traditional homemade Beef Stew recipe. It's incredibly flavorful and easy to make in the oven, or a slow cooker, with only 20 minutes of prep time!
Ingredients
- 2 pounds beef chuck roast, cut into 1 inch cubes
- 2 tablespoons beef stew seasoning, click link for the recipe
- 3 tablespoons olive oil, divided
- 1 cup onions, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 pound baby potatoes, or peel and cube larger potatoes
- 1 cup carrots, peeled and cut into 1 inch pieces
- 2 sprigs fresh thyme, or fresh rosemary
- 2 bay leaves
Instructions
- Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
- Slice the chuck roast into cubes, then toss with the beef stew seasoning.
- Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the chuck roast and sear the pieces for about 4-6 minutes, or until browned on all sides. Use a slotted spoon to remove the beef from the pot and set it aside.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions and celery, and cook for 5 minutes. Add the garlic and cook for an additional minute. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan.
- Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
- Add the remaining 5 ¾ cups beef broth, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce to the pot. Stir to combine everything, turn the heat on the stove up to high, and bring the broth to a boil.
- Add the seared pieces of beef back to the pot, along with the potatoes, carrots, fresh thyme and bay leaves.
- Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 2 hours.
- Remove from the oven and remove the lid. Use tongs to remove the bay leaves and thyme sprigs.
Notes
- Refer to the blog post above for step-by-step instructions on how to make the beef stew in a slow cooker.
- If you would like to add another layer of flavor to this classic beef stew, you can replace one cup of the beef broth with stout beer or red wine, like a cabernet sauvignon.
- You can use another cut of beef besides chuck roast to make this recipe. A flat cut beef brisket, beef stew meat, or a bottom round roast will also work.
- You can make this recipe ahead of time. After cooking the beef stew for 2 hours at 350°F, simply turn the oven to warm and leave the stew, covered in the oven, for up to 2 hours.
- You can cook the beef stew on the stove, instead of the oven, if you prefer. Simply cover the pot, set the stovetop temperature to medium-low heat and allow the stew to simmer for 2 hours on the stove.
- To make this recipe gluten free, use cornstarch instead of flour to thicken the broth. Cornstarch is a stronger thickening agent than flour, so you’ll only need 2 tablespoons of cornstarch. If using another brand of Worcestershire sauce, always check the label to make sure that it’s gluten free.
- Store leftover beef stew in an airtight container in the fridge for up to 5 days. To reheat the stew, add it to a pot on the stove over medium-high heat. Bring it to a simmer, then stir the stew occasionally for 5-7 minutes on the stovetop. You can also reheat one portion of the stew in a microwave-safe bowl, covered in the microwave for 2-3 minutes.
Nutrition Facts
Calories 472kcal (24%)Carbohydrates 28g (9%)Protein 35g (70%)Fat 25g (38%)Saturated Fat 9g (45%)Polyunsaturated Fat 2gMonounsaturated Fat 14gTrans Fat 1gCholesterol 104mg (35%)Sodium 1130mg (47%)Potassium 1254mg (36%)Fiber 6g (24%)Sugar 4g (4%)Vitamin A 3847mg (77%)Vitamin C 21mg (25%)Calcium 158mg (16%)Iron 7mg (39%)
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