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Beef Stew
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Beef Stew

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 1 lb stew meat preferably chuck roast
  • 1 yellow onion sweet, chopped into large pieces
  • 6 cloves garlic chopped
  • 1 tbsp olive oil
  • 1 (15 oz) diced tomatoes canned
  • 1-2 tsp thyme dried
  • salt sea salt and freshly cracked, to taste
  • black pepper sea salt and freshly cracked, to taste
  • 2 bay leaf
  • 6 cups beef broth
  • 1 cup carrot diced
  • 1 cup celery diced
  • 2 cups baby red potato skin on, diced

Instructions

    Cup of Yum
  1. Preheat oven to 250 degrees.
  2. Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and broth.
  3. Cover and cook in the oven for at least 4 hours. Remove pot from oven and place on stovetop over medium-low heat.
  4. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1½ hours.
  5. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour it into the stew while it's boiling, stir then reduce heat to low. Serve and enjoy!