Old Fashioned Beef Stew
A hearty and comforting beef stew with tender meat and vibrant vegetables simmered in a rich broth, perfect for cozy meals and easy meal prep.
Equipment
- 1 Dutch oven
- 1 small bowl for mixing cornstarch slurry
Ingredients
- 2 pounds beef chuck roast or stew meat cubed
- Salt and black pepper to taste
- 3 tablespoons vegetable oil
- ½ cup red grape juice
- 4 cups low-sodium beef broth
- 1 –2 teaspoons Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- 3 large potatoes peeled and cubed
- 4 carrots cut into 1-inch pieces
- 4 stalks celery cut into 1-inch pieces
- 1 large onion chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Season beef cubes with salt and black pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat and sear beef in batches until browned on all sides; transfer to a plate.
- Deglaze the Dutch oven with red grape juice, scraping up browned bits.
- Add beef broth and Worcestershire sauce; return beef to the pot along with rosemary, parsley, and additional black pepper.
- Bring to a boil, then reduce heat to low and cover; simmer for 1 hour.
- Prepare potatoes, carrots, celery, and onion while the stew simmers.
- Mix cornstarch and cold water in a small bowl until smooth.
- After 1 hour, add vegetables and cornstarch slurry to the pot and stir well.
- Continue simmering, covered, for another hour until meat and vegetables are tender.
- Adjust seasonings if needed before serving.
Notes
- Use red grape juice or substitute with red wine for deglazing.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Adjust vegetables based on seasonal availability for variation.