Make this delicious, Homemade Beef Stew for dinner and everyone will be happy. Its everything you want in a home cooked, hearty meal.
This is one recipe that you seriously need to use some homemade beef stock in. It really does make a HUGE difference. Sure, the stuff in the can will work but it won’t have the richness that stands behind this dish.
Tip: Next time you buy a nice roast, buy a pound or so more than you plan on cooking. Slice off the extra, cut it into chunks and freeze. You’ll thank yourself when you use it to make this absolutely delicious, melt-in-your-mouth beef stew.
The beef stock and the slow cooked meat are super scrumptious but a little shot of vinegar, is the secret to bringing their flavors alive. I hope you’ll enjoy trying this version of a classic favorite.
Till next time.. ~ much love, Connie
Beef Stew
Ingredients
- 2 tbsp olive oil
- 1 lb beef cut into bite size chunks
- 1 large onion chopped rough
- 1 garlic clove chopped
- 32 oz beef stock
- 1 bay leaf
- 1 bunch of fresh thyme
- 1 tbsp balsamic vinegar very important
- 2 large carrots sliced
- 2 large celery stalks chopped
- 8-10 red potatoes halved
- 1 tbsp flour
- 1/4 C cold water
- Salt and fresh ground pepper to taste
Instructions
- Heat the olive oil in a large skillet on med/hi. Sear the beef on all sides, a few pieces at a time without crowding the pan. Set aside. Cook the onions in the skillet until soft. Add the garlic and cook for 1 minute.
- Place the beef, onion, garlic and beef stock in a large stock pot over medium heat.
- Turn the heat down to low once it comes to a slight boil and simmer for 1 1/2 to 2 hours.
- Add the bay leaf, thyme, vinegar, carrots, celery and potatoes to the pot. Cook on med/low until the vegetables are done. (about 45 minutes)
- Remove the bay leave and any stems from the thyme.
- In a small bowl, combine the flour and cold water to make a thin paste.
- Turn the heat up to high and stir in the flour mixture. Cook for 1 minute, stirring constantly to thicken the broth. Season with salt and fresh ground pepper to taste.
- Serve hot over noodles or bread.
What is Happy Belly Foodie all about? Keeping it delicious! 
Great recipe! Love the balsamic vinegar – really adds something to it. I always eat mine with some Colmans English mustard – yum!
Thank you Richard! And I’ll definitely have to try that mustard. Sounds delish!
I have found using a pressure cooker and then a slow cooker helps me with the tenderising the beef – I love onions so I only cut them in half so they are chunky bits.
I put the beef in a pot with salted water at the lowest setting and leave it there for quite a while until it
comes to the simmer – then transfer it to the pressure cooker – then into the slow cooker.
For a few hours.
I like simple sauce /gravy so just use OXO’s