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Prep Time: 30 Minutes Cook Time: 200 Minutes |
Ready In: 230 Minutes Servings: 8 |
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This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove. Ingredients:
2 pounds beef stew meat, cut into cubes |
1/2 cup all-purpose flour, or more as needed |
1/4 cup butter |
1/4 cup olive oil |
1 teaspoon seasoned salt |
1 onion, chopped |
8 cups beef broth, divided |
6 cups sliced carrots |
6 cups diced potatoes |
3 cups chopped celery |
2 tablespoons balsamic vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon dried parsley |
1 teaspoon dried basil |
1/2 teaspoon paprika |
1/2 teaspoon garlic powder |
Directions:
1. Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
2. Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
3. Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
4. Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.
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