A flavorful, classic beef stew that is packed with flavor! Tender beef, carrots, and potatoes combined with seasonings that makes this the BEST EVER Beef Stew!
Last week, Houston decided to give us a small glimpse of Fall and lower the temperature to the 70’s-80’s. Yes, much better than the 90’s-100, but still not quite sweater/jacket weather, which I am anxiously awaiting!
To get into the Fall mood before it turned to winter, I decided to make Beef Stew for dinner!
I wanted something hearty, flavorful, and cozy tasting! This BEST EVER Beef Stew definitely was that!
Using a chuck roast, the beef was perfectly tender! The potatoes and carrots all but melted in our mouth…and the savory broth was so flavorful!
Not only did all three of my kids enjoy it, but my mom came over for dinner and said it was by far the best meal I have made her EVER! Impressive compliment, right?
With the cooler weather headed our way (or already here depending on where you live), this stew is just what the season calls for!
Flavorful, simple to prepare, hearty, and a classic cozy meal! Enjoy on its own or serve with bread, rolls, a side salad, etc.
Plus, you can prep it ahead of time and simply warm it up when its time to serve! This recipe makes enough for about 8 people, depending on bowl size of course!
Enjoy and let me know what you think if you try it! Let’s connect on Instagram too, click HERE!
Recipe adapted from: Spaceships and Laser Beams
BEST EVER Beef Stew
- 3 lb chuck roast cut into small pieces
- 3 tbsp flour
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp paprika
- 3 tbsp butter
- 3 tbsp olive oil
- 5 garlic cloves, minced
- 1 onion, diced
- 5 carrots, chopped
- 1 lb gold potatoes, diced
- 3 1/2 cups beef broth
- 1/4 cup tomato paste
- 1 1/2 tbsp Worcestershire sauce
- 1 tsp rosemary
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
- In a small bowl, combine the flour, salt, pepper, garlic powder, and paprika.
- Coat each beef piece in the mixture until all pieces are covered.
- Heat the butter and olive oil in a dutch oven over medium/high heat.
- Add in the beef and cook until each side is browned, about 5 minutes. *Doesn't need to be fully cooked at this point.
- Remove beef from dutch oven and add in the carrots, onion, and garlic.
- Once sauteed for a few minutes, add in the potatoes, beef broth, tomato paste, Worcestershire sauce, rosemary, and bay leaf.
- Add in the beef.
- Stir to combine everything and continue cooking over medium/high heat until boiling.
- Reuce heat to low and cover pot with lid.
- Allow mixture to simmer for about 1 1/2 hours, stirring every so often.
- About 10 minutes prior to stew being completed, remove the bay leaf and combine the cornstarch and water in a small bowl.
- Stir mixture into stew and keep lid off.
- Once stew has thickened, about 5 minutes later, serve in bowls and enjoy!