Description
A classic, hearty beef stew with tender chunks of beef and vibrant vegetables, perfect for chilly nights.
Ingredients
Scale
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 1/2 pounds red potatoes (cut into chunks)
- 10 ounces pearl onions
- 4 medium carrots (sliced)
- 4 medium celery ribs (sliced)
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1/4 cup cold water
Instructions
- Dust the beef stew meat with 2 tablespoons of cornstarch, and season it generously with salt and black pepper.
- Heat the olive oil in a large pot over medium-high heat, add the seasoned beef and sear until browned.
- Add the minced garlic and tomato paste to the pot and cook until fragrant, around 1-2 minutes.
- Pour in the beef broth to deglaze the pot, then add the potatoes, pearl onions, carrots, celery, and all the spices. Bring to a boil, reduce heat, and let simmer for 90-120 minutes.
- Mix the remaining cornstarch with cold water and stir it into the stew for thickening. Adjust seasoning if needed and serve hot.
Notes
This stew tastes even better the next day as flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg