Description
A hearty beef stew perfect for a cold day.
Ingredients
Scale
- 3 tbsp olive oil (divided)
- 2 lb cubed chuck meat (or stew meat)
- 1 medium white onion (diced)
- 3 cups beef broth (low sodium)
- 1 envelope dry onion soup mix (55g)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 bay leaf
- 2 tbsp cornstarch
- 1/3 cup water
- 1/2 tbsp parsley (freshly chopped)
Instructions
- Place 1 tablespoon olive oil in a large 5 QT pot. Add in half the cubed beef and brown over medium-high heat until fully cooked, about 7 to 9 minutes. Place cooked beef cubes in a separate bowl and set them aside for now.
- Repeat the steps by adding in the second tablespoon of olive oil and the other half of the beef cubes. Again, once cooked place these cooked cubes in a separate bowl with the rest of the cooked meat.
- Add the third tablespoon of olive oil into the same pot then add in onions and cook until tender, about 2-3 minutes.
- Add the beef cubes back in plus beef broth, onion soup mix, Worcestershire sauce, salt, pepper, and bay leaf. Stir to mix. Cover, reduce heat to low, and simmer for 1 1/2 hours.
- Remove bay leaf.
- Mix cornstarch and water in a separate small bowl until cornstarch has melted.
- Pour the cornstarch mixture into the beef mixture and stir until thickened, about 2 minutes.
- Sprinkle with parsley before serving.
- Serve hot.
Notes
- This stew can be served with bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg