Hearty Beef Stew
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- 1 1/2 lb lean stewing beef, cut into 1 inch chunks
- 1/2 lb carrots, chopped
- 1/2 lb parsnips, chopped
- 1 lb red potatoes with skins, chopped
- 3 U celery ribs, chopped
- 1 U onion, diced
- 2 tbsp Worcestershire sauce
- 1 tbsp vegetable oil
- 2 cups water
- 2 U garlic cloves, whole
- 1 U garlic clove, minced
- 2 U bay leaves
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1/4 tsp ground allspice
- 2 tbsp cornstarch
- 2 cups beef broth
- 1 U sprig of rosemary
- 1 U sprig thyme
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Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.
Add the water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, and sugar. If using the rosemary and thyme, wrap in a bundle using cheesecloth and add. Cover and simmer for 90 minutes.
Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.
Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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