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In a large bowl, toss beef with flour, seasoning salt, and black pepper until evenly coated.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches and brown on all sides. Remove and set aside.
In the same pot, add onions and garlic. Cook for 2–3 minutes until fragrant.
Return the beef to the pot and add beef broth, carrots, potatoes, celery, Worcestershire sauce, thyme, and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
Discard bay leaf before serving. Adjust seasoning to taste.
Serving and storage tips:
Serve hot with crusty bread, rice, or mashed potatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best flavor, reheat on the stovetop over low heat.
This stew freezes well for up to 3 months; thaw in the fridge overnight before reheating.
Variations:
Add a splash of red wine for depth of flavor.
Use sweet potatoes instead of white potatoes for a twist.
Stir in a handful of peas or green beans during the last 10 minutes of cooking.
For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
FAQ:
Can I make this in a slow cooker?
Yes, after browning the beef, transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
What’s the best beef to use?
Chuck roast is ideal because it becomes tender and flavorful after slow cooking.
Can I thicken the stew more?
Yes, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 15 minutes of cooking.
Is this stew gluten-free?
As written, it’s not gluten-free due to the flour. Use a gluten-free flour blend or cornstarch as a substitute.
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