How To Make Classic Beef Stew
Nothing beats the traditional flavors of beef stew, one that’s loaded with tender veggies, all simmered in a rich tomato sauce for a delectable dish!
Serves:
Ingredients
- 3lbchuck roast,cut into 2-inch chunks
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 2tbspflour
- 2tbspunsalted butter
- 2tbspcanola oil
- ½yellow onion,chopped
- 4garlic cloves,minced
- 2carrots,cut into 2-inch chunks
- 2Yukon potatoes,chopped
- 4cupsbeef broth
- ¼cuptomato paste
- 1bay leaf
- 1tspthyme
- 1tbspWorcestershire sauce
Instructions
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Preheat the oven to 325 degrees F and season the beef chunks with salt and pepper before dredging in flour.
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Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches for about 3 to 4 minutes on each side.
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Remove the last batch of the beef and add in the onions, garlic, and carrots and cook for 2 to 3 minutes until slightly caramelized before adding the potatoes in along with the broth, tomato paste, bay leaf, thyme, and Worcestershire sauce and stirring to combine.
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Add the beef back into the pot, cover and cook in the oven for 3 hours. Remove the bay leaf.
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Serve warm, and enjoy!
Nutrition
- Calories: 367.07kcal
- Fat: 15.72g
- Saturated Fat: 5.78g
- Trans Fat: 0.55g
- Monounsaturated Fat: 7.53g
- Polyunsaturated Fat: 2.16g
- Carbohydrates: 17.19g
- Fiber: 2.22g
- Sugar: 3.36g
- Protein: 40.39g
- Cholesterol: 116.49mg
- Sodium: 699.41mg
- Calcium: 54.15mg
- Potassium: 1304.46mg
- Iron: 5.80mg
- Vitamin A: 163.61µg
- Vitamin C: 14.71mg
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