Beef Stew is a classic comfort food dish that’s perfect for a cozy dinner on a chilly night. This recipe features tender beef, hearty vegetables, and a flavorful broth that’s made slowly to bring out all the delicious flavors.
To make this dish, start by browning the beef in a Dutch oven or large pot, then adding onions, garlic, and a blend of spices such as thyme, bay leaves, and paprika. Add beef broth, diced tomatoes, potatoes, carrots, and any other vegetables you like, then let the stew simmer for a few hours until the beef is tender and the flavors are fully developed.
This Beef Stew recipe is easy to make and a crowd-pleaser at any gathering. It pairs well with crusty bread or rice for a complete meal. Enjoy the warm and comforting flavors of this classic dish, perfect for any season!
Best Ever Beef Stew 😋🤤
Ingredients:
2 pounds beef stew meat
½ cup all purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
4 medium to large red skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced
Directions :
Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it out in between – that’s added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving
