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The Best Beef Stew by The BakerMama

The Best Beef Stew

  • Author: The BakerMama
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours
  • Total Time: 180 Minutes
  • Yield: 6-8 Servings

Description

Gather your family around the table for a hearty, warm meal with The Best Beef Stew you’ll ever make. Tender chunks of beef, veggies, and a whole lot of love come together to make the perfect comforting dish for a cold winter night.


Ingredients

  • 2 lbs. beef stew meat, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 4 cloves garlic, minced
  • 1 medium white onion, chopped
  • 6 medium carrots, peeled and cut into ¼-inch rounds (about 3 cups)
  • 3 cups quartered baby Yukon potatoes
  • 1 tablespoon Herbes de Provence (or 1 tablespoon chopped fresh herbs such as rosemary and thyme)
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth (32 ounces)
  • 1 cup frozen peas
  • salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnishing

Instructions

  1. Combine the flour, salt and pepper in a medium mixing bowl. Add the beef and toss to coat well.
  2. Heat 1 tablespoon of oil to a large dutch oven or heavy pot over medium-high heat. Add half of the beef, a few pieces at a time, being careful not to overcrowd them. Brown for about 5 minutes, turning occasionally, until browned on all sides. Remove the meat from the pot and repeat with another 1 tablespoon oil and the remaining beef. Remove and set all browned beef aside.
  3. Add the remaining 1 tablespoon oil and minced garlic to the pot. Let the garlic cook for 1 minute and then add the onions, carrots and potatoes. Toss to combine the garlic with the vegetables and cook for about 5 minutes.
  4. Add the browned beef back to the pot.
  5. Stir in the Herbes de Provence, tomato sauce and beef broth. Bring to a boil then reduce heat, cover and let simmer for 1 ½ hours.
  6. Add in the frozen peas and let heat for at least 5 minutes. Season, to taste, with salt and pepper. Garnish with chopped fresh parsley and serve!