Classic Beef Stew Recipe

It is filled with tender vegetables and melt-in-your-mouth beef in a rich and flavorful tomato beef broth.

Tips on how to thicken beef stew

Even though this recipe calls for three tablespoons of flour, if your stew still seems too thin when the potatoes are fork-tender, use one of the following methods to thicken it:

Add all-purpose flour. Whisk 2-3 teaspoons of the flour in one cup of the stew liquid then pour the broth back into the pot after the flour has completely dissolved, and stir everything together well.

Add gluten-free cornstarch. Mix 4 tablespoons of cold water and one spoonful of cornstarch then stir the cornstarch slurry thoroughly into the bubbling meat stew before adding it to the pot. Add a tablespoon of cornstarch after the broth has had time to thicken.

Add tomato paste. Mix one cup of hot stew stock with 2-4 tablespoons of tomato paste then pour back into the pot and stir gently until thoroughly combined.

Ingredients

2 tablespoon vegetable oil

1 kg boneless beef, cut into 1-inch pieces

800 g potatoes, cut into 1-inch pieces

1 large yellow onion, diced

3 large carrots, peeled and sliced into 1-inch pieces

3 cloves garlic, minced

2 bay leaves

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

½ teaspoon dried rosemary

3 tablespoons all-purpose flour

3 cups low-sodium beef broth or beef stock

Chopped coriander to garnish

Procedure

In a big pot or Dutch oven on high heat, heat the olive oil then add the beef and simmer for 6 to 8 minutes, or until browned.

Remove the beef from the pot and set it aside on a clean plate. Reserve any cooking liquid left behind in the pot.

In the same pan where the beef was browned, add another tablespoon of olive oil, and place over medium heat. 

Sauté the carrots and onions together for about 5 minutes, or until the onions are transparent.

Mix everything together thoroughly before adding the garlic, bay leaves, salt, black pepper, thyme, and rosemary. Cook the herbs and garlic for 2 to 3 minutes, or until they begin to smell good.

Add flour to the vegetables and stir to mix.

Bring it to a boil while gradually whisking in the beef broth. Bring back the beef and the leftover cooking liquid to a boil in the same pot.

Reduce heat to low, cover with a lid, and gently simmer for 60-90 minutes, stirring occasionally.

Take off the lid, then carefully add the potatoes to the pot. Cover and simmer for an additional 25-30 minutes, or until the potatoes are fork-tender.