Hearty Old Fashioned Beef Stew
A comforting, slow-cooked classic featuring tender beef chunks, root vegetables, and a rich savory gravy.
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Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 piece bay leaf
- 1 medium yellow onion, chopped
- 3 large carrots, sliced into rounds
- 3 large potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1/4 cup all-purpose flour
- 1 teaspoon salt and black pepper(optional)
Instructions
- 1
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
- 2
Brown the beef cubes in batches until a dark crust forms on all sides, then remove beef and set aside.
- 3
Add the onions and garlic to the pot, sautéing for 3 minutes until softened and fragrant.
- 4
Return the beef to the pot and stir in the beef broth, Worcestershire sauce, and bay leaf.
- 5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 90 minutes.
- 6
Add the potatoes, carrots, and celery to the pot and continue to simmer for another 30-40 minutes until vegetables are tender.
- 7
In a small bowl, whisk the flour with a half cup of the hot stew liquid to create a slurry, then stir it back into the pot.
- 8
Simmer for an additional 5 minutes until the gravy has thickened, season with salt and pepper, and serve hot.
Nutrition per Serving
425
Calories
34g
Protein
28g
Carbs
18g
Fat
4g
Fiber
4g
Sugar
850mg
Sodium
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