Hearty Beef Stew


  • 1lb beef chuck, cubed
  • 4 medium carrots, peeled, halved long ways & cut into 3″ pieces
  • 1 celery stalk cut into 1/2″ pieces
  • 1/2 medium onion, diced
  • 4-5 medium Yukon potatoes, peeled & cut into 2 inch pieces
  • 3.5 cups beef stock or broth
  • 1 tsp garlic powder
  • Salt & pepper, to taste

For thickening the stew:

  • 1 tsp cornstarch + 2 tsp water

Kitchen Tools

Farberware Reliance 10qt Aluminum Nonstick Wide Stock Pot Red : Target
Stock Pot/Soup Pot


Amazon.com: Puricon 5.5 Quart Enameled Cast Iron Dutch Oven, Round Ceramic  Enamel Dutch Ovens Pot -Red: Kitchen & Dining
Dutch Oven


  • Season the beef chuck with salt and pepper
  • Add 2 tbsp olive oil in the pot over medium heat
  • When hot, add the beef chuck and cook 5-8 minutes until browned on all sides & cooked halfway through
  • Scoop out the beef & set aside in a bowl until later
  • To the same pot, add the onion, carrot & celery
  • Cook over medium-low heat for 8-10 minutes until everything starts to soften. Keep the heat on the lower side as we’re not looking for this to take on color, just soften
  • Add the beef back in and stir everything together
  • Add the stock
  • Add 1 tbsp salt, garlic powder & a few cracks of pepper
  • Bring to a boil and simmer for 1 hour
  • After 1 hour, add the potato
  • Simmer 45 minutes or until you’re able to easily pierce the potato with a fork
  • At this point, taste the broth for seasoning. We want to do this before we thicken the stew. If the stew is bland, add more salt a tablespoon at a time.

To thicken:

  • In a separate bowl, mix 1 tsp cornstarch with 2 tsp room temp water. Stir until smooth.
  • Pour into the stock and stir gently to combine
  • Let the stock boil for 3 minutes
  • You’ll want to repeat the above steps multiple times until you reach your desired stew thickness. Do this one tsp at a time so you can control the thickness of the stew. I did this 4-6 times until mine thickened to my liking.

Enjoy with

  • Rice or eat plain!

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