10/07/2026
🍲 Classic Beef Stew
Ingredients
* 2 lbs chuck roast, cut into bite-sized pieces
or 2 lbs pre-cut stew meat
* ½ cup all-purpose flour
* 2 tbsp salt, pepper & garlic seasoning blend
* ¼ cup vegetable oil
* 1 tbsp butter
* 1 medium onion, diced
* 2 ribs celery, sliced
* Salt & pepper, to taste
* 4–5 cloves garlic, minced
* 3 tbsp tomato paste
* 4 cups beef broth
* 1 tbsp Worcestershire sauce
* 1 tsp Herbs de Provence
* 1 lb carrots, sliced
* 1½ lbs yellow potatoes, cut into bite-sized pieces
* 2 bay leaves
* 2 tbsp cornstarch
* 2 tbsp cold water
Directions
1. Prepare the beef:
Cut the chuck roast into bite-sized pieces. In a large bowl or gallon-sized bag, combine the flour and seasoning blend. Add the beef and toss until all the pieces are evenly coated.
2. Brown the beef:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Working in batches if necessary, add the beef and brown on all sides. Don’t overcrowd the pot. Transfer the browned beef to a plate and set aside.
3. Cook the vegetables:
Add the butter to the same pot. Add the diced onion and sliced celery. Season lightly with salt and pepper. Cook for about 7–8 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the garlic and tomato paste:
Stir in the minced garlic and cook for about 1 minute. Add the tomato paste and stir well, cooking for another minute or two.
5. Build the stew:
Slowly pour in the 4 cups of beef broth, scraping the bottom of the pot with a wooden spoon to loosen all those browned bits. These add tons of flavor!
6. Add the beef and seasonings:
Return the browned beef to the pot. Stir in the Worcestershire sauce and Herbs de Provence. Add the bay leaves.
7. Simmer:
Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for 2 hours, stirring occasionally.
8. Add the potatoes and carrots:
After 2 hours, add the sliced carrots and yellow potatoes. Stir everything together, cover, and continue simmering for about 1 more hour, or until the beef and vegetables are tender.
9. Thicken the stew:
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir the mixture into the stew. Let it simmer uncovered for 5–10 minutes, stirring occasionally, until the broth thickens to your liking.
10. Final seasoning:
Remove the bay leaves. Taste and add additional salt and pepper if needed
