Ingredients:
- 2 pounds beef, cut into cubes
- 4 cups beef broth
- 4 cups potatoes, diced
- 2 cups onions, chopped
- 1 cup celery, sliced
- 1 cup peas
- 1 cup carrots, sliced
- Salt and pepper to taste
- 30-minute dinner rolls or Homemade Buttermilk Biscuits (for serving)
Instructions:
- In a large pot, sear the beef cubes until caramelized for enhanced flavor.
- Add beef broth, potatoes, onions, celery, peas, and carrots to the pot.
- Simmer the stew until the vegetables are tender and the flavors intensify.
- Add peas in the last few minutes of cooking.
- Optionally, use leftover roasted potatoes, glazed carrots, or fried mushrooms by chopping them and adding to the stew.
How to Thicken Beef Stew:
- Natural thickening occurs from starches in potatoes and beef dredging.
- For extra thickness, create a cornstarch slurry by combining equal parts cornstarch and water. Stir well.
- Slowly pour the slurry into the stew, stirring continuously until reaching the desired consistency.
- Boil for 1-2 minutes to eliminate any starchy flavor.
- If using a slurry made in advance, stir it before adding to prevent settling.
- Alternatively, mix cornstarch with low-sodium or no-sodium broth instead of water.
Tips:
- Experiment with leftover roasted vegetables for added flavor.
- Serve the beef stew with 30-minute dinner rolls or Homemade Buttermilk Biscuits to soak up the delicious gravy.
- Allow the stew to boil after thickening to ensure a consistent texture.
- Mix cornstarch with low-sodium broth for a flavorful slurry.
- Stir the slurry before adding it to prevent settling.
