Beef Stew Recipe
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
495 kcal
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Course
Main Course, Soup
Beef Stew Recipe
Description
The recipe begins by coating chuck roast pieces with a mix of flour, salt, black pepper, garlic powder, and paprika before browning them in butter and olive oil. After removing the beef, aromatic vegetables like onions, garlic, and carrots are sautéed. Then potatoes, beef broth, tomato paste, Worcestershire sauce, rosemary, and a bay leaf are added to the pot along with the beef, combining into a flavorful stew base.
Once brought to a boil, the stew simmers gently covered for about 1 1/2 hours, allowing the beef to become tender and flavors to meld. Toward the end, the bay leaf is removed, and a cornstarch and water mixture is stirred in to thicken the stew, which then simmers uncovered for a few minutes until the desired consistency is reached.
The stew offers well-rounded flavors with the aromatic herbs and spices enhancing the savory meat and vegetables. It is hearty and warming, ideal as a main dish during cooler weather.
The recipe includes a note clarifying its adaptation source and suggests monitoring thickness toward the end of cooking.
Ingredients
- 3 lb chuck roast cut into small pieces
- 3 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoon butter
- 3 tablespoon olive oil
- 5 garlic cloves, minced
- 1 onion diced
- 5 carrot chopped
- 1 lb gold potato diced
- 3 1/2 cups beef broth
- 1/4 cup tomato paste
- 1 1/2 tablespoon Worcestershire sauce
- 1 teaspoon rosemary
- 1 bay leaf
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- In a small bowl, combine the flour, salt, pepper, garlic powder, and paprika.
- Coat each beef piece in the mixture until all pieces are covered.
- Heat the butter and olive oil in a dutch oven over medium/high heat.
- Add in the beef and cook until each side is browned, about 5 minutes. *Doesn't need to be fully cooked at this point.
- Remove beef from dutch oven and add in the carrots, onion, and garlic.
- Once sauteed for a few minutes, add in the potatoes, beef broth, tomato paste, Worcestershire sauce, rosemary, and bay leaf.
- Add in the beef.
- Stir to combine everything and continue cooking over medium/high heat until boiling.
- Reduce heat to low and cover pot with lid.
- Allow mixture to simmer for about 1 1/2 hours, stirring every so often.
- About 10 minutes prior to stew being completed, remove the bay leaf and combine the cornstarch and water in a small bowl.
- Stir mixture into stew and keep lid off.
- Once stew has thickened, about 5 minutes later, serve in bowls and enjoy!
Notes
- The stew thickens after adding a cornstarch slurry near the end of cooking; stir continuously until desired consistency is achieved.
- Simmer with the lid on to tenderize meat, then uncover to thicken the final stew.
- This recipe serves as a robust main course for colder days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 495kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 129mg | 43% |
| Sodium | 839mg | 35% |
| Potassium | 1125mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6791IU | 136% |
| Vitamin C | 17mg | 19% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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