This delicious beef stew is comforting, filling, and easy to make. Start with an inexpensive cut of meat and end with a tender and savory meal!
Beef Stew with Potatoes & Carrots
- 1.5 pounds beef round steak, cut into 2″ chunks
- 3 tbsp olive oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 3 stalks celery, diced
- 4 large carrots, peeled and diced
- salt and pepper
- 2 tbsp flour
- 2 32 oz cartons beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 bay leaf
- 1 tsp dried thyme
- 1 pound baby potatoes, cleaned and cut in half
- Preheat the oven to 325 degrees. Set an oven-proof dutch oven on the stove over medium-high heat.
- Season the beef chunks with salt and pepper. When the pot is hot, add the olive oil and the meat, allowing the meat to brown before turning, about 2 minutes. Flip the chunks and allow to brown on the other side. Remove the meat to a plate.
- Add the onion, garlic, celery, and carrots to the pot. Add a few pinches of salt and pepper. Cook until softened, about 5-7 minutes.
- Sprinkle in the flour over the veggie mixture and cook, while stirring, for two minutes.
- Pour in the broth, while stirring, making sure all the flour is combined into the liquid and while scraping up the brown bits from the bottom of the pot.
- Add the tomato paste, Worcestershire sauce, balsamic vinegar, bay leaf, and thyme.
- Bring to a boil, reduce heat to low, and allow to come to a low simmer.
- Add the meat back to the pot, cover, and place in the oven.
- Cook for 2 hours until the meat is fork-tender.
- Return to the stove over medium-low heat. Uncover the pot and add the potatoes. Cook for an additional 20 minutes until the potatoes are tender.
- Note: If you feel like you’d like the stew to be thicker at this point, add a cornstarch slurry (mix together 1 or 2 tablespoons of cornstarch with a small amount of cold water; stir until dissolved; add to the pot; simmer for a few minutes until thickened).
Created by SouthernSavers.com
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