This dutch oven beef stew is such a comfort food! Cooked on a stovetop, this stew is packed with tender beef meat, creamy yellow potatoes, and veggies.
A couple of weeks ago, when it was snowing, yes, I know I live in winter tundra - I made this beef stew. I love eating this stew during those cold days. It's such a comfort food, packed with tender beef meat, yellow potatoes, and veggies.
What You'll Need to Make a Homemade Beef Stew
Here is the full list of all ingredients needed for this recipe. For precise measurements please look at the recipe card.
- Beef stew meat: Whenever I am at the grocery store, I always buy a couple of packages of beef stew meat. I use it for several different meals, not just for stew. It's of excellent quality, and it tastes great. Also, the price is affordable too. You can find this meat at the meat section in any food store.
- Medium onion diced: Adding flavor to the stew.
- Vegeta seasoning: I use this seasoning for many of my recipes, and I love it. It goes well with any meat, veggies, rice, etc. However, if you are watching the salt intake, I would opt out for consommé seasoning.
- Garlic powder: I like to add a little bit of garlic powder. It goes well with the combination of other seasonings in this stew.
- Black pepper: Adding flavor.
- Dry basil leaves: I prefer using dry herbs and spices for stew since they are more concentrated and adding great flavor.
- Dry thyme leaves: Same as dry basil leaves, dry thyme leaves are adding flavor.
- Yellow potato: I like Klondike Goldust Idaho potatoes. They have firm texture and buttery taste.
- Water: I always use water as the base of the stew.
- Peas and carrots: I use either canned peas and carrots or frozen peas and fresh carrots. It's a personal preference.
- Oil: Used for coating the onions and for slurry.
- Flour: It's adding thickness to the stew in combination with oil.
How to Make a Homemade Beef Stew
Thaw meat (I usually put the original meat package in warm water for half an hour or an hour). After thawing the meat, remove the original packaging and tap dry the meat with a paper towel.
Then, peel, cut, and wash potatoes.
In a medium-size pot (I used 4 QT dutch oven), add oil, diced onion, and sauté on medium-high heat for 3 - 5 minutes. Add meat and seasonings and mix with a spatula until well coated. Vegeta seasoning originates from Europe, but you can find it in the US, too - Walmart or Amazon are some of the options.
Add water and potatoes. Bring to boil and then reduce the heat to medium. Cover the stew (lid slightly ajar) and simmer for 30 minutes. Mix occasionally. Add peas and carrots and simmer for 15 minutes.
In a small-size pot, add oil and flour and mix until well
combined, and there are no flour lumps - cook for a minute or two on high heat
to create a slurry. The slurry is going to thicken the stew. Add the slurry to the stew and mix gently with a spatula - cook for 5 minutes. Remove from heat and leave on the counter (covered with a lid) for 15 minutes. Add salt and pepper per taste.
What to Serve with a Homemade Beef Stew
A piece of bread, baguette, or
homemade lard biscuits will go great with this homemade beef stew.
How to Store a Homemade Beef Stew
Whenever I prepare this homemade beef stew, we have lunch for a couple of days. Let cool at room temperature and put in an air-tight container in a fridge for up to 48 hours.
Other Soup and Stew Recipes You'll Love
Have you made this recipe? Please let me know in the comments below. I would love to hear your suggestions and recipe variations.
This dutch oven beef stew is such a comfort food! Cooked on a stovetop, this stew is packed with tender beef meat, creamy yellow potatoes, and veggies.
Posted by Natasa
8 Steps
Yield: 4
Prep Time 10 min.
Cook Time 55 min.
Ingredients
For stew
- 16 oz beef stew meat
- 2 tbsp canola oil
- 1 medium onion diced
- 3 tsp vegeta seasoning
- 1/2 tsp garlic powder
- 1/4 tsp dry thyme leaves
- 1/4 tsp black pepper
- 1/2 tsp dry basil leaves
- 4 medium-size yellow potatoes*
- 5 cups water
- 2 cans peas and carrots; drained*
For slurry
- 5 tbsp canola oil
- 4 tbsp all-purpose flour
Instructions
-
Step 1
Thaw meat (I usually put the original meat package in warm water for half an hour or an hour). After thawing the meat, remove the original packaging and tap dry the meat with a paper towel.
-
Step 2
Then, peel, cut, and wash potatoes.
-
Step 3
In a medium-size pot (I used 4 QT dutch oven), add oil, diced onion, and sauté on medium-high heat for 3 - 5 minutes.
-
Step 4
Add meat and seasonings and mix with a spatula until well coated.
-
Step 5
Add water and potatoes. Bring to boil and then reduce the heat to medium. Cover the stew (lid slightly ajar) and simmer for 30 minutes. Mix occasionally.
-
Step 6
Add peas and carrots and simmer for 15 minutes.
-
Step 7
In a small-size pot, add oil and flour and mix until well combined, and there are no flour lumps - cook for a minute or two on high heat to create a slurry. This is going to thicken the stew.
-
Step 8
Add the slurry to the stew and mix gently with a spatula - cook for 5 minutes. Remove from heat and leave on the counter (covered with a lid) for 15 minutes. Serve and add salt and pepper per taste. Enjoy!
Notes
-
I usually buy Klondike Goldust Idaho Potatoes. They have firm texture and buttery taste.
-
If using fresh carrots, add them 5-10 minutes earlier than cans with peas since fresh carrots take longer to cook.
-
You can also use frozen peas; make sure that peas and carrots equal about 30 oz. total.
Category: Main Course
Cuisine: American
Keywords:
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