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.
See more from Stephanie Kay at www.kaynutrition.com
- two lbs stewing beef
- two tbsp butter or olive oil
- quarter cup flour
- one onion, diced
- four medium potatoes, peeled and cubed
- four carrots, peeled and chopped
- four cloves garlic, minced
- two ribs celery, thinly sliced
- four cups beef broth
- two tbsp tomato paste
- two bay leaves
- salt & pepper to taste
1. Preheat the oven to 325°F.
2. In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
3. Season the beef with a generous pinch of salt and pepper on all sides.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Cover with a lid and transfer to the oven for 2.5 to 3 hours until beef is tender.
10. 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.
11. Season with additional salt and pepper to taste.