This Old Fashioned Beef Stew will warm your soul! A delicious stew packed with amazing flavors. Freezer-friendly, excellent to make ahead, and hearty!
1 large onion – chopped
3 tablespoons vegetable oil (choose an oil with a high smoke point)
2 pounds cubed beef stew meat
4 teaspoons beef bouillon base (I use Better than Bouillon – if using another type, use about 4 c. of water)
4 c. of water
1 teaspoon dried parsley
1 teaspoon dried rosemary
3 large potatoes – cubed (also peeled if you prefer) Yukon Gold is my favorite!
4 carrots – cut into 1-inch pieces
1/2 teaspoon ground black pepper
2 teaspoons cornstarch
2 teaspoons cold water
4 stalks of celery – cut into 1-inch pieces
HOW TO MAKE OLD-FASHIONED BEEF STEW
Step 1: Heat the oil in a Dutch Oven, or a large, heavy-bottom pot. Add the beef to the hot oil (in batches) and sear over medium or medium-high heat until all sides are brown. Onto a plate, transfer the seared beef. Repeat with the remaining beef.
Step 2: In hot water, dissolve the beef bouillon base and pour this into the pot. Return all the seared beef to the pan along with the juices on the plate. Then, add the rosemary, parsley, and ground pepper.
Step 3: Bring to a boil. Once boiling, adjust the heat to a low simmer and put the lid on. Let everything simmer for about 1 hour, stirring often.
Step 4: In the meantime, wash the vegetables and slice them. To keep the veggies from getting mushy after cooking, make sure not to cut the veggies too small.
Step 5: To make a slurry, whisk the cornstarch with 2 tsp water in a small bowl until smooth. Add the veggies followed by the slurry after the beef has simmered for 1 hour, stirring well until blended.
Step 6: Replace the lid and let the stew simmer for an additional hour, stirring often.
To reduce the prep time, you can peel, cut, and chop the veggies and just keep them in a Ziploc bag. If desired, you can also double the batch and store it in the freezer for faster prep time.
Keep the prepped potatoes in the freezer to prevent them from turning brown.
If using a roast instead of a pre-cut chuck, trim it and portion it before keeping it in a Ziploc bag in the fridge.
If desired, you can add or swap other root vegetables (I love Parsnips, turnips, rutabaga, and sweet potatoes).
Use your favorite seasonings to suit your taste. I love thyme as it goes perfectly with beef stew.
Into an airtight container, keep the cooled stew and store it in the freezer for up to 3 months.
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