Beef Stew
This stew is the ultimate fall or winter comfort food! It takes a little longer to prepare than our usual dinner recipes, so we recommend making it ahead if needed. If you have the time, simmer it an extra hour to make the beef extra tender. If you like a thicker stew, you can add a cornstarch slurry at the end by combining 2-3 teaspoons cornstarch with a little bit of water, pour into the stew, and bring to a simmer for at least 2 minutes.
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Start Free TrialINGREDIENTS
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1.5lbsstewing beef, cut into 1" pieces
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2Tablespoonflour
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2Tablespoonoil
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1.5yellow onion(s), diced
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2garlic clove(s), minced
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3Tablespoontomato paste
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.5Teaspoondried rosemary
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1bay leaf
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1.5TeaspoonWorcestershire
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1Lbeef stock
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3carrot(s), peeled & sliced
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3russet potato(es), peeled & sliced
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1Cupfrozen peas
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Salt & pepper, to taste
Plant-Based Option
Omit the beef and substitute with mushrooms, use vegetable stock.
Gluten Free Option
Use GF 1:1 all-purpose flour, GF Worcestershire and ensure your stock is GF.
INSTRUCTIONS
Toss the beef in the flour. Heat the oil in a large pot over medium high heat.
When the pot is hot, add the beef and brown on all sides, working in batches if needed, 4-5 minutes. Remove the beef from the pot and set aside.
Add the onion to the pot and sauté until soft and translucent, 3-4 minutes. Add the garlic, tomato paste, and rosemary and cook until fragrant, around 30 seconds. Add the bay leaf, Worcestershire, stock, and the browned beef to the pot. Bring to a simmer, cover, reduce the heat to medium low, and cook 45 minutes.
Add the carrots and potatoes, cover, and cook again for 45 minutes or until the vegetables are tender and cooked through. Add the peas, season with salt and pepper to taste, and serve.
