Beef Stew

This classic beef stew is a hearty and warming one-pot meal, perfect for colder weather. A childhood favorite, this rich and flavorful stew is sure to become a staple in your home. Be warned, leftovers are rare!

Ingredients

• 2 pounds beef stew meat
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion
• 4 cloves garlic
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 2 tablespoons arrowroot powder (or cornstarch/flour)
• 1 cup red wine (or additional beef broth)
• 4 cups low sodium beef broth
• ½ teaspoon dried thyme
• 2 bay leaves
• 4 carrots
• 3 ribs celery
• 1 pound baby white potatoes

Preparation Time

• Total Time: ~2 hours
• Prep Time: 20-30 minutes
• Cook Time: 1 hour 30 minutes – 1 hour 50 minutes
• 6-8

Step 1: Prep the Vegetables

Peel and slice four carrots diagonally (or straight across).

Slice three ribs of celery.

Halve or quarter one pound of baby white potatoes (leave mini potatoes whole).

Slice one large yellow onion into large pieces (2-3 slices per direction).

Smash and peel four garlic cloves.

Step 2: Season the Beef

Pat 2 pounds of beef stew meat dry with paper towels.

Season the beef with 1 ½ teaspoons salt and ½ teaspoon pepper on all sides.

Step 3: Sear the Beef

Heat 2 tablespoons of olive oil in a large pot or dutch oven over medium-high heat.

Sear the beef in batches until golden brown on all sides (2-3 minutes per side).

Remove seared beef from the pot and set aside.

Step 4: Deglaze the Pot

Add the sliced onion and minced garlic to the pot.

Add 2 tablespoons of red wine vinegar to deglaze the pot, scraping up browned bits.

Sauté the onions and garlic for 3-4 minutes.

Stir in 1 tablespoon of tomato paste and cook for another minute.

Step 5: Return Beef and Thicken

Return the seared beef to the pot.

Sprinkle 2 tablespoons of arrowroot powder (or flour/cornstarch) over the beef and stir until dissolved.

Step 6: Simmer with Wine and Broth

Add 1 cup of red wine (or beef broth) to the pot.

Pour in 4 cups of low sodium beef broth.

Add ½ teaspoon dried thyme and 2 bay leaves.

Bring the broth to a boil, then reduce heat to low, cover partially, and simmer for 1 hour.

Step 7: Add Vegetables and Continue Simmering

Add the prepared potatoes, carrots, and celery to the pot.

Stir the vegetables into the stew.

Simmer for another 20-30 minutes, or until vegetables are fork-tender.

Step 8: Serve

Remove the bay leaves before serving.

Ladle the stew into individual bowls and enjoy.