Classic Hearty Beef Stew Oamc
Warm up your kitchen with this Classic Hearty Beef Stew OAMC, a rich and comforting dish perfect for weeknight dinners or meal prep enthusiasts. With tender chunks of beef chuck roast, an array of vibrant vegetables like carrots, potatoes, and celery, and a savory broth infused with tomato paste, Worcestershire sauce, and aromatic herbs, this stew delivers robust, home-cooked flavor in every bite. What makes this recipe even better is its OAMC (Once A Month Cooking) potential—prepare a large batch, freeze it in portions, and enjoy hearty homemade meals any time. The slow simmering process ensures the beef turns meltingly tender, while the cornstarch slurry gives the broth a velvety finish. Serve it with crusty bread or over mashed potatoes for a satisfying family meal that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 0.333 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
In a large bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until well-coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the coated beef in batches, ensuring not to overcrowd the pot. Remove the beef and set it aside.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1-2 minutes.
Return the browned beef to the pot. Add the carrots, celery, and potatoes. Pour in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the stew for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Add the frozen peas in the last 10 minutes of cooking.
To thicken the stew, mix the cornstarch and water in a small bowl to form a slurry. Gradually stir the slurry into the stew and allow it to simmer for an additional 5 minutes, until the stew thickens to your desired consistency.
Remove the bay leaves and serve hot, or cool completely before portioning into freezer-safe containers for OAMC. Reheat as needed.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7054 mg | 307% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 39.2 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 8007 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
