Beef Stew is comfort food in a bowl! Delicious slow-cooked beef cooked with carrots and potatoes in a savory broth. Perfect for any fall or winter night!
Beef Stew just reminds me of winter and a big fire in the fireplace – which is pretty much my favorite setting. There’s just something so warm and comforting about a big bowl of it. My recipe uses only a few ingredients and comes out perfect every time. This recipe takes a little time but is SO worth it!
If you have a slow cooker or crock pot, you can easily make this recipe in it. Make sure to brown the beef a little bit first and then add all the ingredients to the crock pot. You’ll know its ready when the potatoes and carrots are tender and the beef is cooked through. If you don’t have a crock pot, It is also just as easy to make in a soup pot (my preferred way to make it). You’ll still want to let it simmer for awhile so the potatoes and carrots get soft and flavorful.
How to make Beef Stew:
- Cut up the potatoes and carrots.
- I like to cut them into big chunks.
- Brown the stew meat.
- Add a tbsp of so of olive oil to a large Dutch oven. When the pot is hot, add the stew meat. Season with salt and pepper.
- Add flour.
- Take a small handful of flour and sprinkle over the meat. Stir around to coat. Let the meat get browned on all sides.
- Add the vegetables.
- Add 2 cloves of garlic, the potatoes and the carrots.
- Add the broth.
- Add enough broth to almost cover the potatoes and carrots.
- Add the seasonings.
- Add 2 bay leaves, 1 tsbp of Worcestershire sauce, and 1 tbsp of dijon mustard. Stir all of the ingredients together. Cover the pot and let cook over low heat. After 30-45 minutes, check to see if the potatoes and carrots are soft. You’ll know the stew is done when a fork or knife can easily go through the vegetables and when the broth has thickened.
Beef Stew
A classic recipe of slow cooked beef, potatoes, and carrots in a delicious, savory broth.Ingredients
- 1 lb stew meat
- 3 potatoes, cut into medium-sized chunks
- 4 carrots, cut into medium pieces
- 28 oz beef broth
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon
- 1 handful of all purpose flour
- salt and pepper
- 1 tbsp olive oil
Instructions
- In a large Dutch oven, heat 1 tbsp of olive oil over medium/high heat. Once it is hot, add the stew meat and season with salt and pepper. Brown all sides of the meat (about 3-5 minutes).
- Sprinkle a small handful of flour over the meat and stir to coat.
- Add the garlic, potatoes, and carrots to the pot and stir together.
- Add enough broth to almost cover the meat and vegetables.
- Add dijon, Worcestershire, and bay leaves. Cover the pot, turn the heat to low, and let it cook about 30-45 minutes. After that, stir the ingredients and check potatoes and carrots to see if they are soft. Add more broth if needed. Cover again and continue to simmer until the vegetables are soft and the broth has thickened slightly.
Tried this recipe?Let us know how it was!
- Add 2 bay leaves, 1 tsbp of Worcestershire sauce, and 1 tbsp of dijon mustard. Stir all of the ingredients together. Cover the pot and let cook over low heat. After 30-45 minutes, check to see if the potatoes and carrots are soft. You’ll know the stew is done when a fork or knife can easily go through the vegetables and when the broth has thickened.
