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Hearty Beef Stew Recipe

Hearty Beef Stew Recipe

This hearty, stick to your ribs beef stew recipe is perfect for those cooler weather months when you just need to warm up! 

beef stew in white bowl

This winter, we have been eating beef stew on a weekly basis.  We started out in the crockpot, but then Santa brought us a dutch oven, and I couldn’t wait to adapt the recipe!

Over the years, I have been struggling with perfecting my hearty beef stew.  I just couldn’t figure out how to make the “gravy”. 

Browning the meat in flour and olive oil, gives a base for the gravy later on in the recipe. 

For this beef stew recipe we like to use a Top Round Beef Roast.  I’ve found them to be anywhere from $9-15.  I find that the “stew” meat that is already cubed up is often very tough and chewy.  Personally, I rather spend a few more dollars and have meat that is tender.  Just cut your roast into 1 inch chunks.

We love carrots in our stew, so we go a little heavier on them.

This recipe is so perfect for cold, winter days.  It just sticks to your ribs.  We always have leftovers the next day for lunch as well.

Be sure while the beef browns to scrape off the brown bits on the bottom of the dutch oven.  There is so much flavor that will add depth to your recipe.

So how do you make this Hearty Beef Stew recipe? 

Be sure to scroll down to get the full, printable recipe! 

You will need: 

  • 2lbs Top Round Beef Roast
  • flour 
  • seasoning salt
  • black pepper
  • Olive Oil
  • 1 large onion
  • bay leaves
  • Worcestershire sauce
  • 2 cups beef stock
  • Better than Bouillon Beef Base
  • Red Bliss potatoes
  • carrots
  • celery
  • 4 cloves garlic, sliced
  • thyme
  • tomato sauce 
  • Worcestershire sauce
  • crushed tomatoes 
  • onion powder 
  • garlic powder 
beef stew ingredients
sliced carrots, onion, celery

To get started, coat beef with flour and season with seasoning salt, pepper, garlic powder and onion powder.

beef coated in flour

Sear the beef on all sides in 1 tablespoon butter or olive oil, about 3 minutes per side. Remove to a small bowl.

seared beef

Place the remaining tablespoon of butter in the stockpot. Cook the onions, carrots and celery, until the onions are translucent. Add the garlic and remaining seasonings, cook for 1 minute.

Stir in the tomato paste.

Tomato Paste stirred into garlic, onions, celery and carrots.

Add the beef back into the pot, add the bay leaves, potatoes, Worcestershire sauce, Better than Bouillon Beef Base, crushed tomatoes and beef stock.

Stir together, trying to break up any cooked pieces on the bottom of the dutch oven.

beef in dutch oven with bay leaves

Cover your dutch oven and put in a 350 degree preheated oven and cook for 1 hour, until the potatoes are cooked through.

beef stew
beef stew

Of course, we love a hearty loaf of bread with our beef stew. Some of our favorites are:

Buttermilk Biscuits
Cheddar Biscuits
One Hour Bread recipe
Apple Cider Bread

beef stew recipe
beef stew
beef stew

Hearty Beef Stew Recipe

Yield: 8
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
This hearty, stick to your ribs beef stew recipe is perfect for those cooler weather months when you just need to warm up! 

Ingredients

  • 2 Tablespoons Butter or Olive Oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, sliced
  • 1lb top round beef, cut into 1" cubes
  • 1/2 cup flour
  • seasoning salt and pepper, to taste
  • 2 teaspoons thyme
  • 2 bay leaves
  • 1 Tablespoon tomato sauce
  • 1/4 cup Worcestershire sauce
  • 1-14oz can crushed tomatoes, optional
  • 2 heaping tablespoons Better than Bouillon Beef Base
  • 2 cups beef stock
  • 5 medium Red Bliss potatoes, diced
  • 1 teaspoon each of onion powder, garlic powder

Instructions

    1. Place 1 Tablespoon of butter or olive oil in a stock pot over medium heat.
    2. Coat beef with flour and brown on all sides in a dutch oven.
    3. Season beef with salt and pepper, thyme onion and garlic powder.
    4. Sear the beef on all sides, about 3 minutes per side. Remove to a small bowl.
    5. Place the remaining tablespoon of butter in the stockpot.
    6. Add the onions, carrots and celery to the hot butter and cook until onions are translucent, about 3 minutes.
    7. Add the garlic and remaining seasonings and cook 1 minute.
    8. Stir in the tomato paste, bouillon, followed by the beef, bay leaves, Worcestershire sauce, crushed tomatoes and beef stock.
    9. Mix in the potatoes.
    10. Stir together, trying to break up any cooked pieces on the bottom of the dutch oven.
    11. Cover beef stew and put in a 350 degree preheated oven and cook for 1 hour.

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