I think beef stew is the ultimate comfort food for fall and winter and it just gets better as the flavors meld each day. I don't put a lot of things in my beef stew because to me it is a stew and not a vegetable soup. In this version you will find that the true meat and potato girl comes out because I only do beef and potatoes...oh yea, and a few carrots just to say I added vegetables! LOL!
Savory Beef Stew
2 pounds beef chuck roast, trimmed and cubed
1 onion, chopped
2 cloves garlic, minced
1 (32oz) carton of beef broth
1 packet Lipton Onion Soup mix
1/2 teaspoon salt
1 teaspoon pepper (or to taste)
2 tablespoons olive oil + 2 tablespoons butter for frying
4 tablespoons of flour
1 bag small baby carrots
1 can of whole kernel corn, drained
1-2 lb Yukon gold potatoes, peeled and diced
1 tablespoon corn starch as necessary for thickening gravy
Melt butter in large skillet over medium heat. Add olive oil. Saute onion and garlic until tender and lightly browned. Add flour, salt and pepper to a small bowl. Dredge beef cubes in flour and fry in same skillet until brown on all sides. Set aside. Transfer everything to your crock pot.
Sprinkle packet of Lipton onion soup over meat. Add peeled potatoes, baby carrots and corn, (you can add other vegetables such as celery, mushrooms, pearl onions, etc) at this time. Next pour entire carton of beef broth over everything and set your crock pot on high. Cook for 6 hours on high (or 8 hours on low).
At this point, your meat and vegetables will be fork tender and your gravy will thickened because of the flour you dredged your meat in. However, if you would like thicker gravy as seen in the photo, you can spoon about 1 cup liquid from your stew into a bowl and whisk in 2 tablespoons of corn starch until smooth. Pour mixture back in your crock pot and cook for an additional 30 minutes until gravy is thicker.
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