Winter is coming. The temperature has chilled down, the days are getting shorter, and this beef stew is just the thing to warm you up on a cold night. This recipe for classic beef stew is loaded with beef, carrots, and potatoes, in a thick beef broth seasoned with garlic and thyme.
It takes just 30 minutes of active preparation time to pull this beef stew together, and then you need to let it simmer low and slow for about an hour and 15 minutes, until the beef is fall apart tender. It’s also one of those recipes that reheats and freezes well.
I think this recipe makes just enough to serve two hungry people, but you could easily double the recipe without much extra effort; you might just need to brown the beef in two batches.
I kept this recipe simple and down to as few ingredients as possible, but you could certainly make it your own by adding in some extra vegetables. Mushrooms, onions, celery, and corn would all be a nice addition to this stew.
This recipe is part of my collaboration with PRE Brands Beef, and you can find this recipe on the back of their Beef Stew Meat packaging! And you can learn where to purchase PRE Brands grass fed beef, which is free of added antibiotics and hormones, here.
- 16 ounces Beef Stew Meat
- ¾ tsp. Salt
- ½ tsp. Ground Pepper
- 2 tbsp. Flour
- 1 tbsp. Butter
- 2 cloves Garlic, minced
- 1 cup Chopped Carrot
- 1 ½ cup Chopped Potato
- 1 tsp. dried Thyme
- 4 cups Beef Broth
- Combine the flour, salt, and pepper, and coat the beef in the seasoned flour.
- Melt the butter in a soup pot, and brown the beef. This will take about 5 minutes.
- Add all of the remaining ingredients to the pot, and stir to scrape up any browned bits from the bottom of the pot.
- Let the soup simmer and reduce for 1 hour and 15 minutes, stirring frequently. If necessary, add more salt and pepper to taste, and serve.