Classic Beef Stew with Potatoes
This Classic Beef Stew with Potatoes is the ultimate comfort food. With flavorful beef and veggies, steaming hot potatoes, it’s the type of food you want to curl up on the sofa with.
The best part of making the beef stew in the oven is that you can throw the ingredients together and mostly forget about it until it’s done. I call it easy comfort food.
Unlike my Braised Short Ribs, Beef Stew does not require us to sear the meat first. Also, while both brazing and stewing requires liquid, a stew is pretty much completely covered in liquid.
How to make Classic Beef Stew with Potatoes:
Preheat your oven to 330 degrees Fahrenheit.
Add the peeled and cut potatoes to the pot.
I am using my favorite potato, the Yukon Gold Potato, because of it’s buttery, and creamy, yet firm texture.
The potatoes are going to be our bottom layer so they absorb all that great flavor from the meat and vegetables.
Top the potatoes with the meat, carrots, onions, and celery.
Stir the corn starch, tomato paste, salt, pepper, onion powder, and celery salt into the chicken stock.
Pour over the entire dish.
Cover the dish and bake in your preheated oven for 4 hours to 4 hours and 30 minutes or until the beef becomes tender. Add the peas during the last 30 minutes of cooking so they can retain their shape.
Enjoy.
This recipe is ideal to use in a crockpot. Just follow your manufacturer’s directions.
If it’s comfort food you’re craving, try my Best Classic Meatloaf Recipe.
Classic Beef Stew with Potaotes
Ingredients
- 3 Pounds Chuck Beef, cut in 2 inch pieces
- 5 Pounds Yukon Gold Potatoes (peeled and quartered or cut in half)
- 8 Ounces Baby-Cut Carrots or 3 regular peeled and cut Carrots
- 1 Large Sweet Yellow Onion (Roughly sliced or chopped)
- 2 Sticks Celery (Chopped)
- 3-1/2 Cups Chicken Stock
- 9 to 10 Ounces Tomato Paste
- 1 Tablespoon Corn Starch
- 1 Tablespoon Salt
- 1/8 Teaspoon Pepper
- 2 Teaspoons Onion Powder
- 1/4 Teaspoon Celery Salt
- 3/4 Cup Peas (optional)
- 2 Teaspoon Fresh Parsley (diced)
- 2 Teaspoon Fresh Dill Weed (diced)
Instructions
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Preheat your oven to 330 degrees Fahrenheit.
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Add the peeled and cut potatoes to the pot.
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Top the potatoes with the meat, carrots, onions, and celery.
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Stir the corn starch, tomato paste, salt, pepper, onion powder, and celery salt into the chicken stock and pour over the entire dish.
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Cover the dish and bake in your preheated oven for 4 hours to 4 hours and 30 minutes or until the beef becomes tender. Add the peas during the last 30 minutes of cooking so they can retain their shape.
For more great dinner ideas, visit: https://itseverythingdelicious.com/category/main-course/