Beef stew is the ultimate comfort food, especially on a cold winter day. This hearty, flavorful dish is packed with tender beef, wholesome vegetables, and a rich, savory broth that warms you from the inside out. It’s a timeless classic that never disappoints!
Ingredients:
3 lbs. Stew Meat cut into 1 inch pieces
2 Tbsp. Unbleached Flour
1/2 tsp. Celtic Salt
1/2 tsp. Paprika
3 Tbsp. Butter
3 Tbsp. Avacado Oil (or Olive Oil)
1 Tbsp. Garlic (minced or pressed)
1 medium Onion (diced)
3 Carrots (peeled and sliced)
2 Celery Stalks (sliced)
1 lb. Potatoes (peeled and cut to 1-inch cubes (Red Potatoes or Yukon Gold Potatoes are preferred)
3 cups Beef Stock
1/4 cup Tomato Paste
1 Tbsp. Worcestershire Sauce
1 Tbsp Fresh Rosemary (or 1/2 tsp. Dried Rosemary)
1 Bay Leaf
1 cup Peas
2 Tbsp. Cornstarch
2 Tbsp. Cold Water
Instructions:
- In a bowl mix together flour, salt, pepper, and paprika.
- Coat the beef pieces in the flour mixture.
- In a large stockpot, over medium-high heat, add the butter, oil and meat pieces. Brown meat on all sides. The meat does not need to be fully cooked as it will continue to cook in the stew. Once meat is browned on all sides remove from the stock pot, place on a plate and set aside. You can cook the meat in batches so not to overcrowd the stockpot.
- Add additional butter if needed to the empty stockpot, and add onion, carrots, garlic, and celery to the pot. Cook vegetables until the onions are translucent and starting to carmelize.
- Add the beef stock, tomato paste, potatoes, Worcestershire Sauce, rosemary, and bay leaf to the stockpot and stir. Also, add the browned beef back into the stockpot at this time.
- Bring the stew to a boil over medium-high heat. When the stew begins to boil, turn the heat to low and cover the pot. Cook at a simmer for 60-90 minutes until the beef is tender. Stir often to prevent sticking to the bottom of the pot.
- In a small bowl, mix the cornstarch and cold water to make a slurry. Stir until smooth.
- Stir into the pot of stew to thicken.
- Remove the bay leaf from the stew.
- Add the peas to the stew, stir in, and cook for 5-10 minutes while the stew is thickening. (*do not add the peas until right before serving to prevent them from becoming mushy)
- Serve with a side of freshly sliced bread.
- Enjoy!