After many failed attempts at making a mouth-watering beef stew, I have finally found THE ONE! The broth is thick, the meat is tender and the veggies are full of flavor. My family loved it! Let me know what your families think in the comments below!
1 lb of beef for stew, cubed
4 cups of beef Pacific Beef Broth
1 small can of Hunt’s tomato sauce
2 tblsp. of olive oil
2 tblsp. of sea salt
2 tblsp. of ground black pepper
1/2 cup of flour
4 large potatoes
4 carrots, peeled
2 celery stalks
1 garlic clove
2 bay leaves
a pinch of thyme
2 tbsp. of flour
1. Season the beef chunks with sea salt and ground pepper. Then coat them in the flour.
2. In small portions, brown the floured beef in a pan with the olive oil. After each portion is browned, set it aside in a bowl.
3. Combine beef broth and tomato sauce in a large stew pot. Then add the beef and all residual juices in the bowl.
4. Peel carrots and chop into 3 inch pieces. Cut the celery into 3 inch pieces, as well. Peel and cut the potatoes into large cubes. Then mince the garlic clove. Add the carrots, celery, potatoes and garlic into the pot with the beef.
5. Add the bay leafs and pinch of thyme to the pot. Stir the contents together.
6. Cover and let cook at medium heat on the stove top for 1 hr 45 min, stirring occasionally.
7. When 1 hr 45 min is up, stir the flour into 1/2 cup of water so there are no clumps and add that into the pot. For 15 minutes, stir frequently as the broth thickens. When 15 minutes is up, the stew is ready to enjoy!