Hearty Beef Stew

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This hearty beef stew is full of thick chunks of beef, potatoes, carrots, celery, and onions and tied together with some diced tomatoes and herbs in a savory gravy. I like serving it with a crusty loaf of no knead artisan bread or a pan of steaming hot skillet cornbread. 
It’s your classic meat and potato dish that is warm and comforting and cozy. It fills you up and feels like home. 

Ingredients Needed to Make Hearty Beef Stew:

(scroll down for complete recipe and measurements)

• stew meat, I’ve used beef, lamb, and pork and they’re all good 
• olive oil
• all purpose flour
• beef broth
• water
• onion
• celery
• carrots
• russet potatoes
•  canned diced tomatoes 
• salt
• black pepper
• garlic powder 
• oregano 

How To Make Beef Stew:

• In a large pot on medium high heat, sauté the beef chunks in the olive oil and season with salt, pepper, and garlic powder. 
• Sprinkle the flour on the meat and sauté for a couple minutes. 
• Add the broth, potatoes, veggies, and seasonings. Simmer till potatoes are soft. 
• Add tomatoes and heat through.
• Serve with cornbread or crusty bread. Enjoy! 

I hope you enjoy this recipe! 

~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”     ~Rachel 

Hearty Beef Stew

This hearty beef stew combines chunks of beef, potatoes, carrots, and tomatoes in a flavorful broth to make a delicious and comforting stew. Serve it with cornbread or some crusty artisan bread for a cozy dinner.

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Total Time 1 hour hr

Servings: 12 Servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 3 lbs beef stew meat
• Olive oil
• 1/2 cup all purpose flour
• 4 cups beef broth
• 6-8 cups water
• 1 large onion chopped
• 4 stalks celery sliced
• 4 large carrots sliced
• 4 russet potatoes peeled and diced
• 28 oz can petite diced tomatoes
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp oregano

Method

 

1. In a large pot, brown stew meat in olive oil.
2. Season with salt, pepper, and garlic powder. Once mostly cooked, about 10 minutes or so, add the flour and stir well as it browns a little. A nonstick pot works best for this stew to keep it from sticking to the bottom of the pot and burning.
3. Add the beef broth, water, onion, celery, carrots, and potatoes and season with salt, pepper, garlic powder, and oregano.
4. Bring to a simmer and cook till veggies are soft, about 30 minutes. Add the diced tomatoes and simmer for a couple more minutes to let the flavors blend.
5. Serve with skillet cornbread or a rustic loaf of crusty bread.