Easy Homemade Beef Stew
You can thicken the gravy or leave it more brothy to dip in a rustic, crusty bread. A hearty dish perfect for autumn and winter!
Ingredients
- 1-2 lbs Grass-fed stew beef, lightly dredged in cornstarch
- 3-4 tbsp Organic extra virgin olive oil
- 2 lbs Organic Carrots, peeled and cut into 1/2" discs
- 3 lbs Organic potatoes, peeled and cut into 1 1/2" cubes
- 16 oz Fresh mushrooms, quartered if large
- 1 large Yellow or white onion, cut into thick slices
- 1 tbsp Organic jarred minced garlic
- 1.5 tsp Iodized sea salt
- 1/2 tsp Organic pepper
- 1 cup Organic beef stock
- 1 cup Wine, white or red
- 1 tbsp Organic dried parsley
- 2 tbsp Cornstarch + 1/2 cup water, made into a slurry to thicken gravy optional if a thicker gravy is wanted
Instructions
- Preheat oven to 350°F.
- Heat oil in a Dutch oven over medium-high heat. Brown the pieces of beef for several minutes. Salt and pepper. Stir to turn pieces over.
- Add garlic, wine, and beef stock. Add onions, carrots, mushrooms, and potatoes, lightly salting and peppering each layer. Sprinkle with parsley.
- Cover with lid and slow roast in oven for 2.5 to 3 hours, or until carrots are fork-tender.
- Remove from oven and immediately stir in the cornstarch slurry, if the gravy is not thick enough. Continue stirring until completely incorporated and the the gravy has thickened.
- Add more parsley, if desired, to each serving.
Tried this recipe?Let us know how it was!