Classic Homemade Beef Stew

By Tanya

8 Person

95 Minutes

117 Calories

Nothing beats a big steaming bowl of hot soup or beef stew on a cold day. It’s the ultimate comforting meal and just the perfect base for sneaking in some extra veggies. This Classic Homemade Beef Stew is an absolute great recipe. It became one of our favorite cold-weather foods – thick, hearty and the best comforting bowl of goodness. So perfectly soul-warming after playing outside in the snow.

Ingredients

pepper
salt
2 tbsp. chopped fresh parsley
2 tsp. cornstarch
2 cups water
4 cups beef broth
1 bay leaf
1 tsp. Worcestershire sauce
1/2 star anise
2 stalks celery chopped
2 medium carrots peeled and chopped
1 medium sweet potato
3 medium Yukon potatoes
6 tbsp. tomato paste
2 tbsp. red wine or balsamic vinegar
4 cloves garlic
2 tbsp. olive oil
1 medium onion diced into large chunks
2 tsp. Italian seasoning
1/2 tsp. onion powder
1/2 tsp. black pepper
1 tsp. sea salt
1/3 cup all-purpose flour
1 1/2 pounds beef chuck roast or beef stew meat

Method

01

In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
02

In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
03

Add another tablespoon of oil, then add onions and garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes.
04

Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
05

Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
06

For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.

Related Tags

Classic Homemade Beef Stew

3.7

( By Tanya )

01 Information

Grade medium
Serving 8 servings
Calorie 117 Kcal
Prep Time 35 Mins
Cook Time 60 Mins
Total Time 95 Mins

02 Ingredients

pepper

salt

2 tbsp. chopped fresh parsley

2 tsp. cornstarch

2 cups water

4 cups beef broth

1 bay leaf

1 tsp. Worcestershire sauce

1/2 star anise

2 stalks celery chopped

2 medium carrots peeled and chopped

1 medium sweet potato

3 medium Yukon potatoes

6 tbsp. tomato paste

2 tbsp. red wine or balsamic vinegar

4 cloves garlic

2 tbsp. olive oil

1 medium onion diced into large chunks

2 tsp. Italian seasoning

1/2 tsp. onion powder

1/2 tsp. black pepper

1 tsp. sea salt

1/3 cup all-purpose flour

1 1/2 pounds beef chuck roast or beef stew meat

03 Method

Step 1

In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.

Step 2

In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.

Step 3

Add another tablespoon of oil, then add onions and garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes.

Step 4

Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.

Step 5

Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.

Step 6

For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.

04 Author