OLD FASHIONED BEEF STEW - How to make tender BEEF STEW Recipe

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.

Add 3 tablespoons of all-purpose flour and 1/2 teaspoon of black pepper to a plastic bag.

Add 1 pound of stew beef cubes to the bag and toss until coated.

Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat.

Add the coated beef cubes to the hot oil and brown on all sides until golden.

Remove the browned beef and set aside on a plate.

Add 1 red onion to the Dutch oven to deglaze the pan, scraping up the browned bits.

Pour in 1 cup of tomato juice and stir to combine.

Add 1 and 1/2 cups of beef stock, 3 bay leaves, 2 whole garlic cloves, 3 sliced carrots, and 2 diced celery stalks to the pot.

Return the beef cubes to the pot and stir everything together.

Bring the mixture to a boil, then cover with a tight-fitting lid.

Transfer the covered Dutch oven to a preheated oven at 350°F and bake for 1 hour.

After 1 hour, check the potatoes and beef for tenderness.

Cooking Techniques

Equipment Needed

Spice Level: