Classic Beef Stew is a traditional cold-weather comfort food. The veggies and meat are all smothered in an amazing gravy that is slightly smoky from the paprika and cumin. So yumm!!
Prep Time50 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs50 minutesmins
Course: Main Course
Cuisine: American
Keyword: beef stew, dinner, gravy
Servings: 10
Author: Damaris
Ingredients
1lb.stew beef, cubed
2tbspolive oil
1tspgarlic powder
2tspsalt
1tspblack pepper
1tspcumin
1/2tspsmoked paprika
1/4tspturmeric
3shallots, peeled and sliced
1tbspworcestershire sauce
8-10mediumred potatoes, cubed
5-6carrots, peeled and chopped into chunks
2tbsplight brown sugar
1tbspred wine vinegar
2tbsptomato paste
320zlow-sodium beef broth
3tbspself-rising flour
1/2cupwater
Instructions
Layer the beef stew cubes onto the bottom of a 5 QT. cast iron dutch oven. Sprinkle the salt over the meat and allow to sit for at least 40 minutes. This can be done overnight also-make sure to cover and leave in the refrigerator if doing overnight.
Turn heat under the dutch oven to medium-high and sear meat until it is nicely browned. Add oil, shallots, black pepper, turmeric, paprika, and cumin. Cook until shallots are lightly caramelized. Pour in the Worcestershire sauce, brown sugar, tomato paste, red wine vinegar, and beef broth.
Stir everything around a few times and reduce heat to low and allow to simmer for about 3 hours.
Stir in the potatoes and carrots and continue to cook for 1 more hour or until carrots are fork tender.
Whisk the flour and water until no lumps remain. Pour into the stew and continue to cook for about 10 minutes until the liquid thickens into a gravy. If you have lots of liquid then you will probably need to double the flour/water to actually get a gravy consistency.
Taste test and adjust salt/seasonings as needed!Enjoy :)