Homemade Beef Stew
ID: f5c59d8b...
A comforting, old-fashioned beef stew featuring lean, fork-tender beef and a medley of fresh potatoes, carrots, and celery. Simmered in a rich, herb-infused broth and thickened with a simple flour slurry, it's a timeless recipe that is easy to make and packed with deep flavor.
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🍳 Cooking Flow
Trim and sear the beef in olive oil over medium-high heat until deeply browned on both sides. → Add onions and garlic, then pour in 2 1/2 cups of stock along with salt, thyme, and a bay leaf. → Simmer the covered stew on low heat for 2 hours until the beef is fork-tender. → Stir in the chopped potatoes, carrots, and celery, then cook covered for 15 minutes. → Whisk flour with cold stock to form a smooth slurry, stir it into the stew, and simmer for 5 minutes to thicken.
Cooking Steps
Brief Cooking Order
Trim and sear the beef in olive oil over medium-high heat until deeply browned on both sides. → Add onions and garlic, then pour in 2 1/2 cups of stock along with salt, thyme, and a bay leaf. → Simmer the covered stew on low heat for 2 hours until the beef is fork-tender. → Stir in the chopped potatoes, carrots, and celery, then cook covered for 15 minutes. → Whisk flour with cold stock to form a smooth slurry, stir it into the stew, and simmer for 5 minutes to thicken.
Introduction
A comforting, old-fashioned beef stew featuring lean, fork-tender beef and a medley of fresh potatoes, carrots, and celery. Simmered in a rich, herb-infused broth and thickened with a simple flour slurry, it's a timeless recipe that is easy to make and packed with deep flavor.
Step 1
Inspect the stew meat and trim off any excess fat with a sharp knife to keep the stew lean.
Step 2
Preheat a large pan over medium-high heat and add 2 teaspoons of olive oil.
Step 3
Add the meat to the pan. Ensure the pieces do not touch so they can brown properly instead of steaming in their own juices.
Step 4
Allow the beef to brown undisturbed on the first side for 5 minutes. Set a timer so you are not tempted to flip them early.
Step 5
Just before flipping, season the top side of the meat with salt and pepper. Flip the pieces over and season the other side. Brown for another 3 to 5 minutes.
Ingredients List
Important Notes
Trimming off fat from the beef helps avoid excess grease and makes a healthier stew.
Browning the meat is critical for the stew's flavor. Do not crowd the pan, and do not move the meat during the first 5 minutes of searing.
If homemade beef stock is not available, unsalted store-bought chicken stock is highly recommended over commercial canned beef stock, which can be overly pungent and salty.
Always mix flour with a cold liquid first. Adding dry flour or mixing it with hot liquid will cause stubborn lumps in your gravy.
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