Classic Beef Stew

While you can’t slow down the time to make an epic beef stew, the upside is that this one here requires minimal ingredients and lots of hands off time. So, if on a cozy Sunday, you are going to be home, let the nostalgic smell of this lovely stew fill your home and warm your heart (and belly!)

Here’s how I made it!

First, gather your ingredients.

You need stewing beef, some chopped vegetables, garlic, onions, dried herbs, tomato paste, beef broth, some flour, corn starch and a few spices.

Whisk your flour and spices, then toss your beef in to coat it well.

Brown your meat well in a heavy pot. You want it to be nice and browned, because that will all equal flavor. Do this in batches so it doesn’t crowd the pan (FYI a crowded pan will steam the meat instead of frying it).

Remove the meat to a plate and set aside. Turn the heat down then toss in your onions, garlic and tomato paste.

Deglaze your pan with a little water. Then you’ll add back all of your meat.

Add all of your dried herbs, some more water and broth and then you’ll leave this cooking on low heat for an hour.

After an hour, add in all your vegetables, more broth, some salt and pepper, then cover and allow it to cook for another hour. Then you’ll add in a slurry made from equal cornstarch and water.

After about 10-15 minutes, your stew is ready to enjoy. Just remove the bay leaves and serve in bowls with crusty, buttered bread!

Recipe

Ingredients:

• 3 lbs stewing beef (I leave them in 2 inch pieces)

• 2 cups of carrots, chopped into 1 inch pieces

• 2 cups of celery, chopped into 1 inch pieces

• 5 medium potatoes, peeled and cut into 2 inch chunks

• EVOO

• 1 onion, chopped

• 5 cloves garlic, smashed

• 2 tbsp tomato paste

• 2 cups of water

• 6 cups beef broth, low sodium

• 1/2 tbsp dried rosemary

• 1 tsp dried oregano

• 2 bay leaves

• 1/3 cup flour

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp paprika

• 2 tbsp corn starch + 2 tbsp water

Directions:

1. Mix your flour, salt, pepper and paprika in a big bowl and then toss in your beef and give it a stir to coat the meat.

2. In a big pot or Dutch oven, heat a couple tablespoons of oil over medium-high heat and brown your beef on all sides, in batches so you don’t crowd the pan. Add a splash of oil for each batch. Remove to a plate and turn down the heat to medium.

3. Add another tbsp of oil then add in your onion, garlic and tomato paste. Cook for about 30 seconds then deglaze with 1 cup of water. Cook for another minute then add the second cup of water.

4. Add in your meat and 2 cups of broth along with your dried herbs and bay leaf. Reduce heat to medium-low, cover and allow to cook for 1 hour.

5. After an hour, add in your vegetable and 4 more cups of broth. Season with salt and pepper and cover again, cooking for an additional hour.

6. Add 2 tbsp of water to your cornstarch and mix well then add the slurry to your stew and cook for another 10 minutes or so to thicken.

7. Remove your bay leaves, serve with buttery bread and enjoy.