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.

Prepare all vegetables: slice 4 stalks of celery, slice 4 carrots, and dice 1 1/2 pounds of red potatoes into bite-sized pieces.

Take 2 pounds of beef stew meat (diced chuck roast), sprinkle with 2 tablespoons of cornstarch, 1 teaspoon of salt, and 1/4 teaspoon of black pepper, then toss until evenly coated.

Show pearl onions, which are small, mild onions that are already peeled and can be found in the freezer section; mention that regular white diced onion can be used instead.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Add the 2 pounds of beef stew meat to the pot and sear for about 5 minutes until mostly browned.

Add 2-3 cloves of minced garlic and 2 tablespoons of tomato paste to the pot, cooking for 1-2 more minutes.

Deglaze the pan by pouring in 4 cups of beef broth and 1/4 cup of Worcestershire sauce.

Add the prepared celery, carrots, diced potatoes, and pearl onions to the pot.

Stir in 1/2 teaspoon each of dried parsley, dried basil, dried oregano, and 1/4 teaspoon of allspice, then bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 90 minutes.

Prepare a cornstarch slurry by mixing 1/4 cup of cold water with 2 tablespoons of cornstarch until dissolved.

After 90 minutes, pour the cornstarch slurry into the stew and stir, cooking for a couple more minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level: