Ingredients

2 lbs Stew Meat (or chuck/round roast, cut into bite-sized pieces)

1/2 Cup All Purpose Flour

2 tbsp Salt, Pepper and Garlic Blend (or 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper)

1/4 Cup Vegetable Oil

1 tbsp Salted Butter

1 small Yellow Onion, diced

2 Ribs of Celery, diced

4-5 Garlic Cloves, minced

3 oz Tomato Paste

4 Cups Beef Broth

1 tbsp Worcestershire Sauce

1 tsp Herbs De Provence

1 lb Carrots, peeled and sliced

1.5 lbs Yukon Gold Potatoes (or any preferred variety, peeled if desired)

2 Bay Leaves

2 tbsp Cornstarch

2 tbsp Cold Water

Instructions

Step 1: In a large Ziploc bag, combine the flour with garlic powder, onion powder, salt, and pepper. Add the stew meat and shake to coat evenly.

Step 2: Heat the vegetable oil in a large pot over medium heat. Brown the meat in batches, avoiding overcrowding, just until browned but not fully cooked. Remove and set aside.

Step 3: In the same pot, add the butter, then sauté the onion and celery for about 7 minutes until softened. Add the minced garlic and cook for another minute.

Step 4: Stir in the tomato paste and cook for a few minutes to caramelize, then add the beef broth, scraping the pot bottom to loosen browned bits.

Step 5: Return the browned meat to the pot. Add Worcestershire sauce and herbs de Provence. Simmer on low heat for about 2 hours until meat is tender.

Step 6: Add sliced carrots, diced potatoes, and bay leaves. Continue simmering for another hour until vegetables are soft. Remove bay leaves and season with salt and pepper.

Step 7: Mix cornstarch with cold water and stir into the stew. Cook a few more minutes until thickened. Omit this step for a thinner stew.

Tips & Variations

For extra depth, add a splash of red wine or a tablespoon of soy sauce when adding beef broth.

You can substitute sweet potatoes or parsnips for some of the potatoes or carrots for a twist in flavor.

Use leftover cooked roast beef if short on time, adding it in step 6 instead of raw stew meat.

For a gluten-free version, use cornstarch for coating the meat instead of flour.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through, stirring occasionally. This stew also freezes well; cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a slow cooker for this beef stew?

Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the cornstarch slurry in the last 30 minutes to thicken.

How do I know when the meat is tender enough?

The meat is tender when it’s easy to pierce with a fork and feels soft when you bite into it. This usually takes about 2 to 3 hours of simmering, depending on the cut and size of the pieces.