Beef Stew

Rated 5.0 stars by 1 users

Author:

Madison Curley

This hearty beef stew blends farm-fresh beef with simple ingredients for deep, home-style flavor. Slow-cooked to perfection, it’s full of tender meat, carrots, potatoes, and rich broth — perfect for chilly evenings or Sunday suppers.

Ingredients

3 lb meat (stew meat or roast chunks)
2 Tb butter
1 onion, diced
8 garlic cloves, minced
6 c beef broth
1/4 c grape juice
3 Tb tomato paste
2 Tb maple syrup
1 Tb salt
1 Tb garlic powder
3 Tb balsamic vinegar
3 (ish) potatoes
6 large carrots
1 c frozen peas
1 c frozen corn

Directions

Preheat oven
In a large Dutch oven, melt butter and sauté onions and garlic until fragrant.
Add tomato paste, broth, maple syrup, vinegar, salt, and garlic powder.
Add the meat, cover with lid, and cook for at least 3 hours (4–4½ hours would be best).
When the meat is tender, add the carrots and potatoes and continue to cook.
Cook until soft, about 1½–2 hours.
Add the frozen peas and corn.
Add more salt and pepper to taste.

Recipe Video

Recipe Note

The slow cooking process reduces the liquid and thickens the stew without adding any cornstarch.

You can sear the meat bites in tallow in batches until they’re all seared, then sauté the onions and garlic and proceed with the recipe as normal. It supposedly makes the meat more tender/flavorful, but with the slow cooking process I’ve never noticed much of a difference.