Good Gravy Beef Stew
Dive into comfort food heaven with this "Good Gravy Beef Stew," a hearty, slow-simmered classic that combines tender chunks of beef, vibrant vegetables, and a rich, velvety gravy. Perfectly seasoned with fragrant herbs like thyme and rosemary, this recipe features a luscious tomato-beef broth thickened to perfection with a simple cornstarch slurry. The magic begins with pan-seared beef, carefully browned to seal in flavor, and continues with a slow simmer that's worth every minute. Packed with potatoes, carrots, and celery, this one-pot wonder is an easy yet deeply satisfying meal ideal for cozy family dinners or chilly evenings. Serve it with crusty bread or over creamy mashed potatoes for the ultimate comforting experience. With just 20 minutes of prep time and a straightforward cooking process, it's a foolproof way to bring comfort straight to your table.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 4 large Carrots, peeled and cut into 1-inch chunks
- 3 Celery stalks, cut into 1-inch pieces
- 3 medium Potatoes, peeled and cut into 1-inch pieces
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Place the beef stew meat in a mixing bowl. Sprinkle the flour, salt, and black pepper over the meat and toss to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, careful not to overcrowd the pot. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion for about 5 minutes until softened, then add the minced garlic and cook for another 1 minute.
Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor.
Return the browned beef to the pot, then pour in the beef broth. Add the Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the carrots, celery, and potatoes to the pot. Cover and cook for an additional 30 minutes, or until the vegetables are tender.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the stew and let it simmer uncovered for an additional 10 minutes, allowing the gravy to thicken.
Taste and adjust seasoning with additional salt and pepper if necessary. Remove the bay leaf before serving.
Serve the stew hot, garnished with fresh parsley if desired, alongside crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1259 mg | 27% | |
*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.
