Introduction
This recipe for beef stew is simple, and incorporates some easy flavor-boosting techniques. After some quick meat browning and some time in the oven, you’ll have an amazing meal ready to eat.
Tips For Beef Stew
What Kind of Meat Do I Need For Beef Stew?
Any kind of meat with lots of connective tissue will work great. Many supermarkets sell things labeled “stew beef” or “stewing beef” you can use.
After browning, before the oven.
Do I Need to Add Flour to My Beef Stew?
In my opinion, flour is unnecessary. Beef stew doesn’t need a ton of liquid, so having a thinner gravy isn’t a big issue – especially if it’s flavorful.
The potatoes add some body to the gravy anyway – especially if you break them up a bit.
Can I Freeze Beef Stew?
Yes. Beef stew freezes very well, making it great for things like meal prep.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts and steps for making this beef stew.
If you like this recipe, consider following me on WordPress or Pinterest. You can also check out my pan-fried meatloaf cutlets if you want another tasty recipe featuring beef.
Ingredients
1/2 lb stew beef*, 228 grams
1 Tbsp vegetable oil, divided, 15 grams
1 medium carrot, chopped
2 ribs of celery, chopped
1 cup chopped yellow onion, 190 grams
1/2 lb potatoes, peeled and chopped, 228 grams
1 tsp kosher salt, 6 grams
1/2 tsp black pepper, 2 grams
Large pinch of oregano, about 1/2 tsp
2 tsps sugar, 10 grams
3 Tbsps ketchup, 17 grams
1 Tbsp Worcestershire sauce, 15 grams
3 cups beef stock or broth, 720 grams
Preparation
Preheat an oven-safe pot with a lid over medium-high heat.
Cover the beef in half the oil and half the salt, then cook until both sides are well-browned. Remove and set aside.
Add the remaining oil and salt, onion, carrot, celery, pepper and oregano. Cook until most of the liquid** has evaporated, then add your remaining ingredients***.
Stir, cover, and bake at 325 f (162 c) for 1-3 hours depending on the size of the meat.
Notes
* This can be anything with a lot of connective tissue that will break down with long cooking.
** It might take a minute, but the vegetables should release some water. If the pan remains dry, add a large splash of water to compensate and cook for 3-5 minutes.
*** This includes the beef.
Don’t forget to add any juices that have accumulated on the plate/bowl.
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