- 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
- 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.
- 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.
- Rice or eat plain!