Beef Stew
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8 Servings
100 Minutes
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Inspiration
"Warm up in these colder months with this delicious beef stew. It's so easy to throw everything into a pot and let it simmer on low. Your house will smell amazing and your belly will be thankful" -Sydney, Market Employee
Ingredients
1 pound beef stew meat, cut into 1 1/2-inch chunks
salt and freshly ground black pepper to taste
1/4 cup salted butter 4 carrots, peeled and cut into 1/4-inch dice (2 cups)
3 stalks celery, cut into 1/4-inch dice (1 1/2 cups)
1 medium white onion, cut into 1/4-inch dice (1 cup)
1/4 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
32-ounces of beef broth
14-ounces of diced tomatoes
14 -ounces corn (cooked)
1 large russet potato, scrubbed and cut into 3/4-inch cubes (1 1/2 cups)
Method
Season beef with salt and pepper. In a 6-qt. soup pot heat butter over medium until foam subsides. Add the beef and cook about 5 minutes or until browned on all sides.
Add the carrots, celery, and onion; cook about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in the flour, garlic powder, onion powder, and 1 tsp. pepper. Cook 1 to 2 minutes or until well combined, stirring constantly.
Add the broth, tomatoes, corn, and potato. Add up to 1 cup water if needed to ensure the ingredients are covered. Bring to boiling over medium-high; reduce heat. Cover and simmer 1 hour 15 minutes or until meat and potato are tender.