Description

Indulge in the warmth of a classic Old Fashioned Beef Stew, a heartwarming dish that promises comfort and satisfaction on chilly evenings or during cozy gatherings. This recipe combines tender chunks of beef with a colorful array of vegetables simmered in a savory broth, creating a delightful medley of flavors. Perfect for family dinners, this one-pot meal is easy to prepare and even better the next day, making it ideal for meal prep.

Ingredients

Scale

2 pounds beef chuck roast or stew meat, cubed
Salt and black pepper, to taste
3 tablespoons vegetable oil
½ cup red grape juice
4 cups low-sodium beef broth
1–2 teaspoons Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 large onion, chopped

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Instructions

Season the beef cubes generously with salt and black pepper.
In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides; transfer to a plate.
Deglaze the pot with red grape juice, scraping up any browned bits.
Add beef broth and Worcestershire sauce; return the seared beef along with herbs and additional pepper.
Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
Prepare vegetables while simmering: cube potatoes, cut carrots and celery, chop onion.
Make a cornstarch slurry by mixing cornstarch with cold water.
After an hour, add vegetables and cornstarch slurry to the pot; stir well.
Cover and continue simmering for another hour until the vegetables are tender.
Adjust seasoning as needed before serving.

Prep Time: 20 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 470mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 24g
Cholesterol: 75mg