Beef Stew

Tuesday, December 29, 2020

Such a bowl of comfort food.  Not only is this stew wonderful on cold days, it's actually also great in the summer when you just need to feel some comforting broth, surrounded by some small chunks of tender beef, carrots, and potatoes.  And you don't have to stop there, throw in some freezer veggies and you are all set.

Beef Stew Classic

Servings: 6

Prep time: 20

Cook time: 1.5


  • 1 pound beef stewing meat, trimmed and cut into inch cubes or smaller if you prefer
  • 1 large yellow onion, diced medium
  • 2 cloves garlic, crushed3 ½ cups beef broth
  • 2 bay leaves
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 1/4 cup frozen peas, corn, LIMA beans please!
  • 1 cup water
  • 4 cups beef broth
  • 1 heaping tbsp flour
  • 1 heaping tbsp cornstarch
  • Salt, pepper to taste
  • 3 tbsp oil
  • 2 tbsp red wine vinegar
  • Aromatics:  1/2 tsp each thyme, basil, rosemary, tarragon, savory, marjoram, oregano
  • Optional:  1 cup red wine
  • Optional:  2 tsp gravy browning sauce such as kitchen bouquet


  1. In a Dutch oven or other heavy bottomed pan, add the oil, then the beef, followed by some pinches of salt, and pepper.  Cook, stirring frequently, until the beef starts getting brown on the edges.  There is sometimes a lot of water that has to cook off before the browning begins.
  2. Add the onion, cook for 5 more minutes, then add the garlic, stir for one more minute.
  3. Add the carrots, potatoes and stir enough to combine and heat through.  When the mixture begins to sound like it's sauteing again, add the 4 cups of broth and the water.  The combined liquids should come just over the top of the stew.
  4. Add the wine, vinegar, cover, (or place in the oven for 1.5 hours at 300). 
  5. When you are ready to thicken your stew, remove the bay leaves, adjust salt if needed.  Add the aromatics.  Add the cornstarch and the flour to a measuring cup and add enough water to allow for mixing, and using the back of a spoon, crush any lumps that may form.  Add to the boiling pot of stew and stir - the mixture should thicken up fairly quick. 
  6. Adjust seasonings if necessary, serve with some warm buttered rolls or crusty bread.
Beef Stew, Stew, Comfort Food, Dutch Oven, Classic Recipe

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