This easy beef stew only takes a few minutes of hands-on time to cook and can easily be frozen for busy weeknights.
PREP TIME 20 minutesminutes
COOK TIME 2 hourshours
TOTAL TIME 2 hourshours20 minutesminutes
YIELD 6servings
Ingredients
2lbstew beef
2tbspvegetable oil
2cupswater
1tbspWorcestershire sauce
1tspminced garlic
2bay leaves
1onionsliced
1tspsalt
1tspsugar
1/2tsppepper
1/2tsppaprika
Dash of cloves
3large carrotspeeled and sliced into chunks
3ribs celerychopped
2tbspcornstarch
Instructions
In a large dutch oven, add the oil and heat it over medium-high heat. Brown the meat on all sides in the hot oil, working in batches if you need to not crowd your pan.
Add the water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice to the pot. Cover and simmer over medium-low heat for 1 ½ hours.
Remove the bay leaves and add the carrots and celery. Cover the pot again and cook for 30 to 40 minutes longer.
To thicken the gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and the cornstarch until smooth. Mix with a little hot liquid from the pot and return mixture to the stew. Stir and continue to cook until the stew is bubbly.
Serve over mashed potatoes.
Recipe Notes
This recipe freezes perfectly. Store it in smaller containers so you can reheat single portions for busy evenings or quick lunches.