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Classic Homemade Beef Stew + Recipe VIDEO

Kelly
  • 95 minutes
  • Serves 8

INGREDIENTS

1/3 cup

flour (use gluten free flour as needed)

1 tsp

sea salt

1/2 tsp

black pepper

1/2 tsp

onion powder

1/2 tsp

Italian seasoning

1 lb

beef chuck roast (or beef stew meat, cut into 1 inch chunks)

cooking oil (divided)

1

medium onion (diced into large chunks)

4 cloves

garlic (minced)

1 tbsp

red wine or balsamic vinegar

6 tbsp

tomato paste

3

medium Russet potatoes (peeled and chopped into 1 inch chunks (can also use 10 baby potatoes and leave skin on))

1

medium sweet potato (peeled and chopped into 1 inch chunks (leave out if desired))

2

medium carrots (peeled and chopped)

2

ribs celery (chopped)

1/2

star anise (optional but adds SO much flavor - found in the International section or spice aisle)

1 tsp

Worcestershire sauce

2 tsp

Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)

1

bay leaf

4 cups

beef broth (homemade or low sodium)

water (only as needed to cover the vegetables)

2 tsp

cornstarch + 3 teaspoons water to create a slurry - to thicken the stew if needed (can also use arrowroot starch if preferred)

2 tbsp

chopped fresh parsley (for garnish)

Salt and pepper

1 person Recommend This Recipe