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Beef stew

Classic Beef Stew

Here’s a classic old-fashioned beef stew recipe that’s hearty, flavorful, and perfect for a cozy meal. It’s simple, uses basic ingredients, and simmers slowly for tender beef and rich flavors.
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Servings: 8 bowls
Ingredients Method Notes

Ingredients
  

  • 1/2 cup Fresh-milled soft white wheat flour (or all-purpose)
  • 2 lbs Grass-fed stew meat
  • 3 tbsp Beef tallow
  • 1 Yellow onion, medium (chopped)
  • 4 Cloves of garlic (minced)
  • 5 cups Beef bone broth
  • 3 tbsp Tomato paste
  • 1 Bay leaf
  • 1 tbsp Dried oregano or thyme
  • 4 Carrots, medium (sliced)
  • 1/2 cup Green beans (frozen or fresh)
  • 1 cup Butternut squash (cubed)
  • 3 Sweet potatoes or yellow gold potatoes (cubed)
  • Salt and pepper (to taste)
  • 1 tbsp Arrowroot powder (or cornstarch) mixed with water (to make a slurry)

Method
 

  1. Pat beef cubes dry with paper towels. In a bowl, toss beef with flour, salt and pepper, until evenly coated.
  2. Heat 2 tbsp of tallow in a large Dutch oven or heavy pot over medium-high heat. Add more tallow, if needed. Transfer browned beef to a plate and set aside.
  3. In the same pot, add more tallow, if needed and sauté onion until translucent, about 4-5 minutes. Add garlic and cook for less than a minute, avoiding it to burn.
  4. Stir in tomato paste and cook for 1-2 minutes. Scrape down the browned bits of meat from the pot. Add beef broth, bay leaf, oregano and more salt and pepper, if needed. Return beef to the pot.
  5. Bring to a boil, then reduce to a low simmer. Cover and cook for hour, stirring occasionally.
  6. Now, add carrots, potatoes, squash and green beans. Cover and simmer for another 45-60 minutes, or until beef and vegetables are tender. Remove bay leaf.
  7. Ladle into bowls, garnish with parsley, and serve with crusty bread, a slice of cornbread or over mashed potatoes, if desired.

Notes

Beef Choice: Chuck roast is ideal for its marbling, which becomes tender when slow-cooked. I enjoy using these 1 lb. packages of grass-fed/grass-finished stew meat.  
Make Ahead: Stew tastes even better the next day as flavors meld. Refrigerate for up to 3 days or freeze for up to 3 months.
Thickening: If you prefer a thicker stew, stir in a slurry of 1 tbsp arrowroot powder near the end. Just add water to the arrowroot (or cornstarch) and make a white liquid. It will thicken up the stew.
Slow Cooker Option: Brown beef and sauté onions/garlic as directed, then transfer to a slow cooker with remaining ingredients. Cook on low for 8 hours or high for 4-5 hours.