Easy Beef Stew
This is just a 5-minute prep meal, and I make it all winter long. I work from home, so it’s perfect to put on the stove in the afternoon and forget about until dinner. You can also make this in a slow cooker, it turns out just as good. Slow cooker timing: Cook on Low for 7–8 hours or High for 4–5 hours. Add the cornstarch slurry in the last 20–30 minutes so it thickens perfectly.
Ingredients
- 1½ lb beef stew meat
- 6 medium gold potatoes (about 1½ lb)
- 3 carrots
- 4–5 celery stalks
- 1 yellow onion
- 3 tbsp olive oil
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic seasoning
- 1 tsp thyme
- 1 tsp oregano
- 6 cups beef broth
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
1. Chop the potatoes, carrots, celery, and onion.
2. Add olive oil to a large Dutch oven over medium heat.
3. Stir in the beef, all vegetables, tomato paste, Worcestershire sauce, salt, pepper, garlic seasoning, thyme, oregano, and beef broth.
4. Bring everything to a boil, then cover with a lid and reduce heat to a simmer.
5. Cook for about 2½ hours, stirring a few times so nothing sticks to the bottom.
6. Mix the cornstarch with water and stir it into the stew to thicken.
7. Simmer a few more minutes, then serve.
