How to Make Old Fashioned Beef Stew

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories while maintaining flavor.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener.

Cube 3 medium potatoes.

Cut 12 ounces of beef stew meat into about 3/4 inch cubes.

In a large Ziploc bag, add 2 tablespoons of all-purpose flour and the beef cubes, a couple at a time, and shake to coat.

Heat a large pot over medium heat and add 2 tablespoons of canola oil.

Add the coated beef cubes to the pot and brown them.

Drain the fat from the beef after browning.

Add 3 cups of vegetable juice to the pot.

Stir in 1.5 teaspoons of instant beef bouillon granules, 1 tablespoon of worcestershire sauce, 0.25 teaspoon black pepper, 0.5 teaspoon dried marjoram, 1 teaspoon dried oregano, and 1 bay leaf.

Add 1 medium onion cut into thin wedges and 3 cups of water to the pot.

Bring the mixture to a boil, then reduce heat and simmer for about 1.25 hours until the meat is tender.

After 1 hour of simmering, add 3 cubed potatoes, 1 cup of sliced carrot, 1.5 cups of frozen cut green beans, and 1 cup of frozen whole kernel corn to the pot.

Stir the vegetables into the stew and bring it back to a boil.

Reduce heat and let it simmer for another 30 minutes with the cover on.

After 30 minutes, discard the bay leaf and stir the stew before serving.

Cooking Techniques

Equipment Needed

Spice Level: