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
- Combine the flour, salt and pepper in a medium mixing bowl. Add the beef and toss to coat well.
- 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.
- 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.
- Add the browned beef back to the pot.
- 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.
- 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!