How to make the perfect beef stew

By Faeza
01 December 2016



1 1/2 - 2 pounds beef stew meat, cut into 1 inch chunks

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon thyme

1/3 cup flour

1/2 tablespoon cooking oil

1 large onion, diced into large chunks

2 cloves garlic, minced

1/2 cup tomato paste

2 tablespoons balsamic vinegar

4 cups beef broth, homemade or low sodium

1 teaspoon Worcestershire sauce

1 bay leaf

1 teaspoon dried rosemary

1 tsp dried parsley

3 Russet potatoes, peeled and chopped into 1 inch chunks

2 carrots, chopped

2 ribs celery, chopped

1 star anise (optional)

2 tablespoons fresh parsley, chopped

Salt and pepper to taste


In a large zip-top bag, combine flour, salt, pepper, onion powder, and thyme. Add meat and shake until well coated.

In a large dutch oven or pot on medium high heat, add cooking oil and brown the meat on all sides for about 5 minutes. You may have to work in batches so you don't crowd the meat.

With all the meat browned, toss in onions & garlic to the pan and. Cook and stir 2-3 minutes until onions are translucent. Add tomato paste and balsamic vinegar. Stir in beef broth, Worcestershire sauce, bay leaf, rosemary, dried parsley, potatoes, carrots and celery (and star anise if using) and stir to combine. Bring to a boil then turn heat down to low, cover and simmer for 2 hours, stirring occasionally.

Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Turn heat back to high and stir flour mixture into stew and cook until stew has boiled and thickened.

Adjust seasonings and serve hot with fresh parsley.

By Life made sweeter