This classic beef stew recipe is a hearty, comforting dish made with tender chunks of beef, potatoes, carrots, and onions simmered in a rich, savory broth.
0 In a large bowl, toss the chuck roast pieces with 1 tablespoon of olive oil, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Sprinkle the flour over the meat and mix until each piece is lightly coated.
1 Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Working in batches, sear the beef for 2–3 minutes per side, making sure not to overcrowd the pot. Remove each batch and set aside.
2 Pour a splash of beef broth into the pot to deglaze, scraping up any browned bits from the bottom. Add the chopped onion, carrots and celery and sauté for 3–4 minutes until softened. Add in the minced garlic and sauté for an additional minute.
3 Stir in the tomato paste, the remaining beef broth, and beef bouillon powder, then bring to a gentle simmer. Return the seared beef to the pot, cover, and simmer on low heat for about 1 hour, stirring occasionally.
4 Add the diced potatoes and carrots and continue cooking for 15–20 minutes, until the vegetables are tender.
5 In a small bowl, mix cornstarch with cold water to make a slurry. Gradually stir it into the stew until it reaches your desired thickness. Serve hot and enjoy!
