Classic Beef Stew
An old-fashioned beef stew with tender fall-apart beef, hearty vegetables, and a thick broth, it’s the perfect dish for a cold fall day.
Time: 4 hours
- 2lbs stewing beef
- 2 tablespoons butter or olive oil
- ¼ cup flour
- 1 onion, diced
- 4 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and chopped
- 2 ribs celery, thinly sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Preheat the oven to 325°F.
- In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
- Season the beef with a generous pinch of salt and pepper on all sides.
- In batches, transfer the beef to the pot and brown the meat on all sides. Once browned, remove from the pot, transfer to a plate and set aside.
- Lower heat to medium, add onion, celery and carrots and cook until tender, about 5 minutes. If dry, add another small knob of butter or drizzle of olive oil to the pan. Add garlic and cook for 1 additional minute.
- Add a small splash of stock to help deglaze the pot, and use the back of a spoon or spatula to help scrape up anything stuck to the bottom.
- Return beef to the pot and stir well to combine with the onion mixture. Add flour and stir well to coat the beef. Add tomato paste and stir again.
- Cover beef mixture with broth (add more as needed), add bay leaves and stir well to combine. Add in cubed potatoes and bring to a gentle boil.
- Cover with a lid and transfer to the oven for 2.5 to 3 hours until beef is tender.
- Remove from the oven, remove bay leaves, and allow to sit for 15-20 minutes before serving. This will help to thicken the sauce and bring the flavours together.
- Season with additional salt and pepper to taste.
Stephanie Kay Nutrition