Print

Classic Beef Stew


  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 45 minutes
  • Total Time: 2 hours, 5 minutes
  • Yield: 6 - 8 servings 1x

Description

This Beef Stew recipe is a classic! Full of tender beef, seasonal vegetables and delicious gravy! Enjoy with mashed potatoes or homemade popovers!


Scale

Ingredients

Step 1: Browning Beef

  • 2 lbs stewing beef (cut into 2 inch chunks)
  • 1 tsp basil
  • 1 tsp oregano
  • fresh ground pepper
  • 1/3 cup flour
  • 2 tbsp vegetable oil (you will likely need more)

Step 2: Sauteed Vegetables

  • 1 tbsp vegetable oil
  • 1 medium onion (chopped)
  • 1 carrot (peeled and chopped)
  • 1 celery (chopped)
  • 1 clove of garlic (minced)

Step 3: Adding Stock

  • 2284 mL cans undiluted beef consomme
  • 1/4 cup water
  • 2 tbsp Worcestershire sauce
  • 2 leaves bay

Step 4: Adding Vegetables

  • 2 carrots (peeled and cut into chunks)
  • 2 celery (cut into chunks)
  • 2 medium potatoes (cut into chunks)

Instructions

Step 1: Browning Beef

  1. Heat up about 2 tbsp of vegetable oil in the pot you are going to simmer your stew in.
  2. Season the meat with pepper, basil and oregano.
  3. Add the flour to a shallow dish, then dredge the seasoned meat in the flour. Shake off excess flour.
  4. Brown the beef, in small batches to avoid overcrowding.
  5. Repeat until all of the meat is browned. You just want to brown it, not cook it. Also you will find that you will likely need to add more oil with each batch.
  6. When the meat is browned, transfer it over to a bowl or plate to rest, and set aside.

Step 2: Sauteed Vegetables

  1. In the same pan that was used to brown the meat, if needed, add 1 tbsp oil, and cook the chopped onions, carrots, celery and garlic. Stir up all the brown bits on the bottom of the pan (this is where all the good flavour comes from!)

Step 3: Adding Stock

  1. Once the veggies are cooked, turn the heat under the pot to med-high, and add the consomme, water, Worcestershire sauce, bay leaves and browned beef. Bring to a light boil, then turn down to low-med heat, cover with a lid, and cook for about 1 hour.
  2. Stir as necessary so the mixture doesn’t burn to the bottom of the pot.

Step 4: Adding Vegetables

  1. After the 1 hour cooking time, add the big chunks of carrots, celery and potatoes.
  2. Simmer for 30-45 minutes more, or until the meat is tender and the veggies are cooked. Stir occasionally to avoid burning.