Hearty Beef Stew

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Prep Time: 20 mins | Cook Time: 8.5 hrs | Serves: 8

Ingredients

• 2 Tbs olive oil

• 1 ½- 2 lbs stew meat, cut into 1” chunks

• 1 tsp kosher salt

• ½ tsp ground black pepper

• 3 Tbsp flour

• 4 cloves garlic, minced

• 1 yellow onion, diced

• 4 carrots, sliced

• 4 celery stalks, sliced

• 1 lb golden or red potatoes, cubed

• 4 c reduced sodium beef broth

• 1 c red wine

• 3 Tbsp tomato paste

• 1 Tbsp Dijon mustard

• 2 Tbsp Worcestershire sauce

• 1 Tbsp balsamic vinegar

• 1 Tbsp each fresh thyme, rosemary, parsley (or 1 tsp of each dried)

• 2 bay leaves

• 2 Tbsp corn starch

• 3 Tbsp cold water 

Directions

1. Trim and cut the beef into 1” cubes, pat dry with a paper towel then salt and pepper on all sides. Toss the seasoned beef with flour to coat.

2. Heat oil in large pot over medium heat. Add beef cubes and sear on all sides until browned (work in batches to avoid overcrowding). Remove beef from heat and transfer to crock pot. Deglaze the pot with ¼ cup of beef broth then add to crock pot with seared beef.

3. Prep and chop the garlic, onion, carrots, celery, and potatoes and add to the crock pot.

4. In a small bowl or glass measuring cup combine red wine, tomato paste, Dijon mustard, Worcestershire sauce and balsamic vinegar. Whisk until well combined then add to crock pot along with remaining beef broth. Add fresh or dried herbs, bay leaves, salt and pepper.

5. Cover and cook on low for 8-9 hours or until beef and veggies are fork tender.

6. Make a slurry of corn starch and water, add to stew and stir until combined. Replace lid and cook for another 15 minutes or until stew has thickened to desired consistency.

7. Serve with a side of whole grain bread and enjoy!

Notes

• Adapt this recipe to your stove top by searing beef in large pot or Dutch oven. Remove beef and set aside before adding garlic and onion to the pot and cooking a few minutes until fragrant. Add chopped celery and carrots and cook another 5 mins until vegetables are soft. Add in tomato paste, stir into vegetable mixture, then deglaze the pot with red wine. Add back the browned beef along with beef broth, Worcestershire, and herbs and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours or until the beef is fork tender. Add potatoes to the pot and simmer for another 20-25 minutes. Add corn starch slurry and simmer for another 10 minutes if added thickness is needed. Remove the bay leaves before stirring in Dijon mustard, balsamic vinegar, and additional salt and pepper to taste.

• Adapt this recipe to your Instant Pot by using the “sear” function for step #2 instead of the stove top.

• Use fresh chopped or bundled herbs or substitute dried herbs at a 3:1 ratio (1 Tbsp fresh = 1 tsp dried). Serve stew topped with additional chopped parsley or chives if desired.

• Try mushrooms, bell peppers, parsnips, turnips, rutabaga, or sweet potatoes to this stew during the early stages of cooking. Or throw in frozen peas, chard, or kale towards the end of cooking for additional veggie add-ins.

• Portion and store in airtight containers in the fridge for up to four days or freezer for up to six months.

Nutrition: (per 2 cup serving) Calories: 276 kcals | Total Fat: 7 g | Sat Fat: 2 g | Sodium: 637 mg | Carb: 22 g | Fiber: 2.5 g | Protein: 21 g 

In the Kitchen | December 2025 | Recipe adapted from Krolls Korner.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org