Get COOKBOOK for FREE!
Get Access to all of our COOKBOOK for FREE!
Joanna Gaines’ Beef Stew Recipe
This classic American beef stew is made with tender chunks of beef, vegetables, and flavorful herbs and spices.
Equipment
- Large pot or Dutch oven
- kitchen knife
- Cutting board
- wooden spoon
Ingredients
- 2 pounds beef chuck roast, cut into bite-sized pieces
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat a large pot over medium-high heat. Add olive oil and beef. Cook until browned on all sides, about 5 minutes.
- Add chopped onion and garlic to the pot. Cook for 2-3 minutes, until onions are translucent.
- Add beef broth, crushed tomatoes, chopped carrots, potatoes, tomato paste, bay leaves, thyme, rosemary, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves and discard them. Serve hot with crusty bread or over a bed of mashed potatoes.
Notes
Recipe Notes:
- For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add to the pot during the last 10 minutes of cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Use a Dutch oven or heavy-bottomed pot for the best results.
- Don’t skimp on the herbs and spices – they’re what give this stew its delicious flavor!
- For a deeper, richer flavor, try using beef bone broth instead of regular beef broth.
Kitchen Essentials List
SOME OF THE BEST KITCHEN ESSENTIALS COOKWARE, UTENSILS, TOOLS & MORE
Explore More Recipes
The Best Rudy’s Beans Recipe: How to Make it From Scratch