Beef Stew Recipe
Mar 02, 2023, Updated Mar 20, 2023
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This Beef Stew recipe is perfect for cooler weather! The beef is simmered and becomes tender along with potatoes, onion, celery and carrots. It’s comfort food in a bowl! Plus, we are using some of our favorite olive oil & vinegars from O Olive Oil & Vinegar.
This recipe is sponsored by O Olive Oil & Vinegar.
Beef stew is a classic dinner recipe that has been made in households around the world for hundreds of years. There’s many variations to this recipe, but we are a little biased and believe that this is the best beef stew recipe!
And we love it because it is a great way to use up any leftover vegetables!
Related: Delicious Soup Recipes
How to Thicken Beef Stew
Beef stew will thicken on its own naturally with the potatoes. However, adding some flour helps to thicken the stew a bit more. Plus, it gives the sauce a thick and creamy texture.
If you want a thicker stew, combine 2 tbsp of cornstarch along with 2 tbsp of water in a small bowl. Whisk until the cornstarch has dissolved into the water. Pour into the beef stew and bring up to a boil.
Ingredients for Beef Stew
- Beef stew meat
- O California Organic Extra Virgin Olive Oil
- sweet onion
- celery
- carrots
- garlic
- yukon gold potatoes
- flour
- fresh rosemary
- thyme
- bay leaves
- O Cabernet Vinegar
- beef or vegetable stock
- salt and pepper, to taste
How to Make Beef Stew
Trust us on this, sear the beef stew meat before you do anything else. By caramelizing the meat, you will elevate the flavor to the next level.
In a large dutch oven, splash a bit of O California Organic Extra Virgin Olive Oil and turn to medium high heat. Season the beef with salt and pepper to taste. Add stew meat in batches, leaving enough space so it browns and doesn’t steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
Remove the meat and leave the drippings. Add 3 tablespoons of O California Organic Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots.
Stir occasionally over medium heat until softened, approximately 3 minutes.
Add garlic, and mix into the vegetables.
Next, add the potatoes and beef.
Sprinkle flour over vegetables and beef. Stir until well incorporated.
Then add the O Cabernet Vinegar. Using a spoon, stir up any bits from the bottom of the pan.
Then add the stock. Stir to well incorporate. Bring to a boil and reduce heat to low.
Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste. Remove bay leaves and rosemary stalks before serving.
How to Store Leftovers
If you happen to have leftovers, beef stew is great reheated. Simply store in an airtight container in the refrigerator or the freezer. If freezing, you can also place in a freezer Ziploc bag. Lay it flat so it does not take up too much space.
Simply defrost from the freezer or pull from the fridge and reheat in the stove or the microwave.
More Delicious Soup Recipes
- Hearty Minestrone Soup
- Stuffed Pepper Soup
- Roasted Tomato Soup
- Dutch Yellow Potato Soup
- Slow Cooker Potato and Ham Soup
Why We Choose O Olive Oil & Vinegar
O Olive Oil & Vinegar brings artisanal oil and vinegars to your table in exciting flavors. Their products are made with only the freshest, cleanest ingredients
All of their products are responsibly sourced and are 100% clean label. No artificial anything — ever. Just naturally delicious and nutrient-rich premium products made from real food. We love that their simple and surprising ingredients make everyday food taste extraordinary!
We love O Olive Oil & Vinegar so much that we even featured them in our Holiday Gift Guide.
Beef Stew Recipe
Ingredients
- 3 lbs Stew Meat
- splash of O California Extra Virgin Olive Oil
- 3 tablespoons O California Extra Virgin Olive Oil
- 1 sweet onion or white, chopped
- 2 celery stalks chopped
- 3 carrots peeled and chopped
- 3 garlic cloves minced
- 3 yukon gold potatoes cut into 1″ pieces
- 2 tablespoons flour
- 2 sprigs fresh rosemary
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/3 cup O Cabernet Vinegar
- 5 cups low sodium beef or vegetable stock
- salt and pepper to taste
Instructions
- In a large dutch oven, splash a bit of O California Extra Virgin Olive Oil and turn to medium high heat. Season beef with salt and pepper to taste. Add stew meat in batches, leaving enough space so it browns and doesn’t steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
- Remove the meat and leave the drippings. Add 3 tablespoons O California Extra Virgin Olive Oil to the dutch oven along with onion, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes. Add garlic and mix into the vegetables. Next, add the potatoes and beef. Sprinkle flour over vegetables and beef. Stir until well incorporated.
- Then add the O Cabernet Vinegar. Using a spoon, still up any bits from the bottom of the pan.
- Then add the stock and stir to well incorporate. Bring to a boil and reduce heat to low.
- Add in rosemary, thyme, and bay leaves. Stir well, and cover and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Add salt and pepper to taste. Remove bay leaves and rosemary stalks before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super helpful thank you!