Super comforting, savory, and the perfect dish for a chilly weekend. This cozy stew is packed with beef, veggies, and seasonings and probably one of the best stews you’ll ever make!
Ingredients
3 tablespoons vegetable oil (choose an oil with a high smoke point)
2 pounds cubed beef stew meat
4 stalks of celery – cut into 1” pieces
1 teaspoon dried rosemary
1 teaspoon dried parsley
3 large potatoes – cubed (also peeled if you prefer) Yukon Gold is my favorite!
½ teaspoon ground black pepper
4 carrots – cut into 1” pieces
1 large onion – chopped
2 teaspoons cornstarch
2 teaspoons cold water
4 teaspoons beef bouillon base (I use Better than Bouillon – if using another type, use an amount appropriate to 4 c. of water)
4 c. of water
HOW TO MAKE OLD-FASHIONED BEEF STEW
Step 1: To a Dutch oven or large, heavy-bottom pot, heat the oil. To the hot oil, add the beef in batches and cook over medium or medium-high heat until no longer pink, making sure all sides of the beef are brown. When done, transfer the beef to a plate and cook the remaining beef.
Step 2: In hot water, dissolve the beef bouillon base, then add this to the pot. Return the beef to the pot with any juices on the plate. Then, add the rosemary along with the parsley and ground pepper. Bring to a boil. Once boiling, decrease the heat to a low simmer. Then, put the lid on. Let everything simmer for about 1 hour. Make sure to check often and stir to prevent the beef from sticking.
Step 3: In the meantime, wash and cut the veggies. Make sure not to cut the veggies too small.
Step 4: To make the slurry, whisk the cornstarch with 2 tsp water in a small bowl until smooth.
Step 5: Add the veggies and slurry to the pot after the beef has simmered for an hour, stirring well.
Step 6: Replace the lid and simmer for another 1 hour, stirring often.
Notes:
You can prep the ingredients in advance. After peeling, cutting, and chopping the veggies, keep them in a ziplock bag.
Store the prepared potatoes in the freezer to keep them from turning brown.
Trim and portion the roast before keeping it in a ziplock bag in the fridge.
Feel free to add or swap other root veggies. Great options are parsnips, turnips, rutabaga, and sweet potatoes.
You can tailor the seasoning according to your preference. I love thyme because it goes well with beef stew.
To freeze, let the stew cool completely before transferring it into an airtight container. Then, store in the freezer for up to 3 months.