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Pittsburgh, PA
(724) 290-5679
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Best Beef Stew
Prep Time
15 minutes
Cooking Time
1.5 - 2 hours
Yields
6-8
Ingredients
2 celery stalks, diced
4 carrots, diced
1 lb. little potatoes
1 package shiitake mushrooms, diced
3 cloves garlic, minced
1 lb. beef tips
1/4 cup butter
1/4 cup flour
2 cups beef bone broth (I like Bare Bones or Kettle + Fire)
1/4 cup liquid aminos
Salt
Pepper
Dried thyme
Dried rosemary
Garlic powder
Onion powder
Directions
1. Heat oven to 375 degrees.
2. Add olive oil to a Dutch oven over medium heat. Sear beef. Season with salt, pepper, and garlic powder to taste.
3. Remove and drain on plate lined with paper towels.
4. Add butter to Dutch oven. Once melted, add garlic, stirring frequently. Whisk in the flour until it "cooks." Gently add in bone broth while continuing to whisk.
5. Add liquid aminos. Season with salt and pepper. Cook for about 7-8 minutes over low to medium heat.
6. Add chopped veggies and beef back to the Dutch oven. Season with salt, pepper, garlic powder, onion powder, rosemary, and thyme. Stir to combine.
7. Cover the Dutch oven with a lid and transfer to the oven for 1.5-2 hours.
8. Enjoy with a piece of crusty bread.
Notes
1. You could add chopped onion to your veggies. (I was feeling lazy that day!)
2. Feel free to use a mushroom of your choice, or omit completely. I personally love the chewiness of shiitake mushrooms.
3. This stew is veggie heavy. If you want more meat, I recommend using 2 lbs.
4. Use GF flour to make the dish gluten free.
5. Add a little more protein and color by including frozen peas.
6. I tend to not use measurements for herbs + spices when I create dishes. Trust your intuition and tastebuds!