I've already posted a beef stew recipe, but since I keep experimenting and changing up the way I make it, I thought I'd post the newest version! I've changed up a few things in the cooking process and I think this beef stew is far superior in flavor. As a bonus, no cornstarch is needed to thicken it. :D
If you're looking for a classic beef stew, give this one a try! It'll take a while, but it's so so worth it.
Step 1: Ingredients + tools
- 1 pound beef chuck, roast, or stew meat (depending on where you live it can be labelled in a variety of ways)
- 3 14 oz cans chicken stock
- 3-4 carrots
- 3-4 potatoes
- 3 stalks of celery
- 1 large onion
- 3 cloves garlic
- 2 bay leaves
- 2 tablespoons Worcestershire
- 2 tablespoons tomato paste
- good pinch of thyme
- few tablespoons of all purpose flour
- salt and pepper
You'll need a large pot to cook this in! I've had this Le Creuset french oven for years and always use it for soups and stews. The Le Creuset cookware is pretty expensive, but Lodge makes some pretty nice enameled cast iron pots for a fraction of the cost. :D
Step 2: Prep work
The first thing you'll want to do is chop up all the veggies. The celery and onions need to be diced, the garlic should be minced and the carrots and potatoes get chopped into larger pieces. The carrots and potatoes will be added later, so you can wait to chop them, but I like to do it all at once so I can clean up. Cover the potatoes with cool water if you choose to chop them up at the beginning.
You'll want to trim the meat of any fat and connective tissue as well! I tend to cut the stew meat into even smaller pieces so they're more uniform.
Once they're trimmed, season them with a good amount of salt and pepper and then add a few tablespoons of flour over the top. Mix it all together and add more flour if needed until every piece meat of meat is well coated. :)