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Quick Notes: A guilty pleasure of mine is canned beef stew, so that’s kinda where I went with the inspo for this Classic Hearty Beef Stew. You could definitely mix up the veggies by adding some corn, or some mushrooms or something if you want.
Ingredients
- 1 lb stew meat (or about 1 lb of a well-trimmed chuck roast)
- 4 cups beef stock
- 2 cups of water
- 5 carrots, peeled and chopped into one-inch pieces
- 8 petite gold potatoes, cut into fourths
- 1/2 white onion, chopped
- 2 teaspoons garlic powder
- 2 bay leaves
- olive oil
- about 1/4 cup cornstarch mixed with water
- salt and pepper
Instructions
- In a large pot, heat two tablespoons of olive oil over medium-high heat.
- Toss your beef in the pot. Salt, and pepper it well, and saute it just until the beef is browned on all sides.Â
- Pour in the stock and water, veggies, garlic powder, and bay leaves. Reduce heat to just above low and cover. Cook for about two hours or until beef is cooked and potatoes are soft.Â
- Mix your cornstarch with just enough water that it is a liquid (you know how cornstarch do).
- Turn your soup up just so that it begins to boil, and whisk the cornstarch slurry in slowly until the soup has reached your preferred thickness. You could ditch this method for a roux, but I opted to thicken it at the end because I wanted everything else to slow cook in the thin stew. Â
- Taste, and salt and pepper.
