Kitrusy's Classic Beef Stew

An angled image of a plate of classic beef stew and mashed potatoes

4.80 from 5 votes

Kitrusy's Classic Beef Stew

Savory chunks of well-seasoned beef and vegetables sit nestled in a thick and rich gravy-like sauce that is just begging to be sopped or scooped up. This hearty beef stew is a one pot classic that is the perfect comfort meal for those chilly days.

Prep Time15

Cook Time1

Rest Time15

Total Time1 30

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, British, European

Servings:

Calories: 364kcal

Author: Kitrusy

Ingredients

2-3 tbsp peanut oil
1 lb beef cut into cubes or chunks
1 tsp Himalayan salt
1 tsp ground black pepper
1 med onion minced
1 tsp dried garlic
½ tsp Italian seasoning
½ tsp celery seeds
1 tsp Smoked Paprika
½ tbsp Chili Garlic Sauce
2 med carrots cut into large chunks
2 med Russet Potatoes or Yukon Gold cut into large cubes
1 can Chickpeas (Garbanzo beans) and water from can
2 cups chicken bone broth or stock
2-3 tbsp tomato paste
½ tbsp Worcestershire sauce
½ tbsp raw cane sugar (to taste)
2 tsp fine thyme leaves only
3 tbsp spring onions chopped
2 tbsp fresh parsley chopped
1 tsp cocoa powder (optional, see notes)

Instructions

Sprinkle your fully-thawed beef cubes/chunks with 1 tsp of salt and black pepper.
To a deep pot, add the oil and heat on high heat until shimmering. Add in the seasoned beef cubes and let cook until well browned.
Add in the chopped onion, dried garlic, Italian seasoning, celery seeds, smoked paprika and chili garlic sauce and toss to coat the beef cubes and allow it to cook for 2-3 minutes.
Add in the carrot and potato chunks and coat them in the meat and spices. Let them cook for an additional 2 minutes, turning occasionally.
Add in the chicken broth, canned chickpeas (and the liquid from the can), the tomato paste and the Worcestershire sauce.
Stir to combine everything and allow your pot to come to a boil. Cover your pot and allow it to simmer on low for about 45-60 minutes.
Note: If you'd like to cook your stew in the oven, ensure you're using an oven-safe pot with a lid and after bringing the stew to a boil, cover you pot and place it into an oven that's been preheated to 350°F for 45-60 minutes.
Once simmered, turn off the heat and add in the sugar, thyme, chives and parsley, stirring 3-4 strokes just to disperse your herbs. Cover your pot and let it sit undisturbed for at least 15 minutes.
Taste your stew and adjust your seasoning and salt to suit your personal preference (see notes) before serving.
Bring any leftovers to room temperature and store in an airtight container in the fridge for 3-4 days or in the freezer for up to three months.

Notes

For an extra layer of richness and depth of flavor, add in 1-2 tsp of unsweetened cocoa powder mixed in a tbsp of water to make a slurry.
If your stew is too thin or you'd prefer a thicker gravy, mix 1 tbsp of potato starch with 2 tbsp of water and add the slurry to your stew while it is still simmering. Be sure you immediately stir the slurry in to disperse it as it begins to thicken immediately. If it doesn't, raise the heat and continue stirring and it should thicken.
Want to add a pop of color to your stew? Add in 1/2 cup of frozen green peas when you add in your finishing herbs!

Nutrition