Nothing beats a damp bowl of hot soup and stewed beef on a cold day. An ideal meal for convenience during a busy day and a perfect start to try vegetables as a snack. This Classic Homemade Beef Stew is our absolute favorite. On the weekends, my mother made us a pot of homegrown beef stew when the weather is cold.
Ingredients:
1/3 cup all-purpose flour, use gluten-free flour as needed
1 tsp of sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp Italian seasoning
1-1/2 – 2 lbs beef chuck roast or beef stew meat, cut into 1-inch chunks
cooking oil, divided
(1) medium onion diced into large chunks
(4) cloves garlic minced
1-2 tbsp red wine or balsamic vinegar
6 tbsp tomato paste
(3) medium Yukon potatoes, peeled and chopped into 1-inch chunks
(1) the medium of sweet potato, peeled and cut into 1-inch
(2) medium carrots peeled and chopped
(2) stalks celery chopped
(1/2) star anise, optional for added flavor
1-2 tsp Worcestershire sauce
2 tsp of Italian seasoning, or 1 tsp dried rosemary 1/2 tsp dried parsley, 1/2 tsp dried thyme
(1) bay leaf
4 c beef broth homemade or low sodium
water, as needed to cover the vegetables
2 tsp of cornstarch + 3 tsp water to create a slurry – to thicken the stew, you can use arrowroot starch if preferred.
2 tbsp chopped fresh parsley for garnish
salt and pepper to taste
Directions:
1. Add and combine the flour, salt, pepper, onion powder, and seasoning in a large zip-top container. Stir in meat and shake until well covered.
2. Put cooking oil in a dutch oven or pot over medium-high heat, and sear the meat on all sides for around 2-3 minutes. You may have to work in lots, so you’re not crowding the poultry. Transfer to a plate and set aside.
3. Add and put a tbsp of oil in the saucepan, then add garlic and onions. Add and cook and sauce for a minute, or until the onions start to soften. To avoid the brown bits in the saucepan, apply balsamic or wine vinegar. Add the tomato paste and cook for 2 minutes. Add and stir the beef back in the pan, add onions, carrots, celery (star anise if preferred), Italian seasoning, Worcestershire sauce, bay leaf, and beef broth. If there is insufficient liquid to cover the vegetables, add water-only as much as necessary.
4. Bring the heat to the boil, cover and fry for 55 minutes-2 hours (depends on the oven), stir until potatoes are sweet, and the meat is soft to taste.
5. Whisk the cornstarch in a small pot for a thicker broth. Turn the heat into the stew and add the cornstarch blend. Enable the stew to thicken and boil while stirring frequently. Remove from oil, season and add fresh parsley for soft food.
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