dinner
Hearty Beef Stew
Hankering for a soul-satisfying, stick-to-your-ribs meal? You can’t go wrong with flavorful beef, carrots, and potatoes swimming in our thick, savory stew. Serve with crusty bread to soak up every last drop.
Servings:
10
Total Time:
2h 20m
Prep Time:
20m
Cooking Time:
2h
Ingredients
For the beef
- 2 pounds beef stew meat
- 1/4 cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
For the stew
- 3 tablespoons canola or vegetable oil
- 4 cups beef stock
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 3 large russet potatoes, peeled and cubed
- 4 medium carrots, sliced into 1-inch pieces
- 1 large white onion, chopped
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Preparation Instructions
- Prep the beef—In a large bowl or zip-top bag, mix together flour, onion powder, garlic powder, and black pepper. Add beef and toss to coat evenly.
- Brown the beef—Heat oil in a Dutch oven over medium heat. Add beef and cook, stirring frequently, until nicely browned.
- Start the stew—Add beef stock, rosemary, and parsley and stir to combine. Bring to a boil. then reduce heat to low and simmer, covered, for 1 hour.
- Finish and serve—Add potatoes, carrots, and onion to pot and stir. In a small bowl, stir together water and cornstarch. Add to stew, stirring to combine. Cover and simmer until meat and veggies are fork tender and liquid has thickened, another hour or so.
Tips
Wait for It
Rushing the cooking process is a surefire recipe for tough and chewy beef. For amazing flavor and tender texture, simmer our stew low and slow.
Make it Easier
Our GreenPan Nonstick Ceramic Dutch Oven will be your go-to favorite for all kinds of soups and stews. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.
