Classic Beef Stew | JenniferCooks.com
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Classic Beef Stew

This Classic Beef Stew is the perfect dish for chilly nights or whenever you’re in the mood for a hearty dish. Classic Beef Stew is filled with beef, potatoes, carrots, celery and peas for the perfect cold weather meal.
Author: Jennifer Locklin

Ingredients

  • 3 pounds Beef chuck roast cut into bite-sized cubes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups chopped onion
  • 1 cup sliced celery
  • 4 cloves garlic minced
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 tablespoons oil
  • 2 tablespoons tomato paste
  • 4 cups water
  • 4 teaspoons Better Than Bouillon Roasted Beef Base
  • 16 small size “C” new potatoes cut in half
  • 1 small bag frozen pearl onions
  • 1 pound package sliced mushrooms
  • ¼ cup all-purpose flour
  • ½ cup cold water
  • 1 teaspoon chopped fresh thyme

Instructions

  • Preheat oven to 325 degrees or set a slow cooker on low.
  • Cut meat into large chunks, about 1-inch pieces and pat dry.
  • Season meat with 2 teaspoons salt and 1 teaspoon black pepper.
  • Heat the oil in a large heavy-bottom soup pot or Dutch oven over medium-high heat.
  • Add meat in small batches to brown, making sure to turn the meat periodically so that it can brown on all sides. Remove each batch of browned meat to a large bowl and set aside.
  • When all meat is browned and removed to the bowl, add the onion and celery and continue browning the vegetables lightly, without scorching, about 5 minutes; remove vegetables to the bowl with the meat and set aside.
  • Add garlic to the pot and saute lightly for about 1 minute, and then immediately stir in 1 cup of water.
  • Turn heat to high and bring to a boil, stirring and scraping the bottom to remove browned bits from the bottom of the pan; reduce liquid by half, stirring often.
  • Stir in tomato paste and continue cooking for another minute or two.
  • Add remaining water and bouillon.
  • Reduce heat to medium-low.
  • Add everything back to the pot, including the pearl onions, potatoes, mushrooms and carrots, stir to combine.
  • In a small glass or bowl, whisk together ¼ cup all-purpose flour and ½ cup cold water; stir into vegetable-meat mixture and stir to combine, remove from heat.
  • If using the oven method, place a lid onto the Dutch oven or pot and place in the middle rack in the preheated oven and braise for 2 to 2 ½ hours.
  • If using the slow cooker method, transfer stew mixture to the bowl of a slow cooker and cook on low for approximately 6 hours with the lid on.
  • When stew is finished, stir in fresh minced thyme and adjust seasoning to taste by adding salt and pepper.
  • This stew gets even better if made a day ahead and refrigerated overnight and then reheated the next day!