COZY CLASSIC BEEF STEW
This will be your go-to beef stew recipe. So simple yet so flavorful and delicious, you’ll never need another beef stew recipe ever again!
Servings: 6
Ingredients
- 2 pounds beef stew meat (I used beef chuck cut into 1 ½-inch cubes)
- 2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh ground pepper
- 3 tablespoons avocado oil (divided)
- 1 white onion, chopped into 1-inch chunks
- 4 cloves garlic
- 3 tablespoons tomato paste
- 1 cup red wine (or substitute an additional cup of beef broth)
- 4 cups beef broth
- 2 tablespoons arrowroot starch or gluten-free flour
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 4 carrots, cut 1.5-inch thick
- 6 celery stalks, cut 1-inch thick
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 pound baby potatoes, halved
Instructions
- Heat 2 tablespoons of avocado oil in a large Dutch oven or stockpot over medium-high heat.
- Season the beef stew meat generously with the Kosher salt, garlic powder, onion powder, and pepper.
- Add the meat to the Dutch oven in an even layer and sear until browned on all sides (about 2 to 3 minutes per side), then remove and set aside. To avoid overcrowding the pan, you may need to do this step in batches.
- Add the onions and celery and cook for 3 to 5 minutes (note: at this point, you may need to add another tablespoon of oil to the pot).
- Add the garlic and tomato paste and cook for 1 minute.
- Add the wine and scrape up any bits from the bottom of the pot as the liquid loosens them up, and bring to a boil.
- Add ¾ of the beef broth to the Dutch oven. Separately, in a measuring cup or small bowl, create a slurry with the arrowroot starch and the remaining beef broth by whisking in the arrowroot starch until no lumps remain.
- Add the slurry and the Worcestershire sauce to the pot.
- Return the browned meat to the pot, add the bay leaves, rosemary, and thyme, and reduce to a simmer. Simmer, covered, for 1 hour.
- When the hour is up, add the chopped carrots, celery, and potatoes. Continue to cook, covered, for another 35-40 minutes until the potatoes are fork tender.
- Remove from heat, serve, and ENJOY!
Notes
Beef stew is great (and sometimes better) as a leftover! Simply let the stew cool before placing it in a glass container for storage. It will stay good in the fridge for a few days or frozen for up to 3 or 4 months.