Homemade Beef Stew (The Best Classic Recipe)

lifemadesweeter.com

Christine Moore

⅓ cup flour (can use gluten free flour as needed)

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon Italian seasoning

1 ½ to 2 pounds beef chuck roast (or beef stew meat), cut into 1 inch chunks

cooking oil, divided

1 medium onion, diced into large chunks

4 cloves garlic, minced

1 to 2 tablespoons red wine or balsamic vinegar

6 tablespoons tomato paste

3 medium Russet potatoes, peeled and chopped into 1 inch chunks (can also use 10 baby potatoes and leave skin on)

1 medium sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)

2 medium carrots, peeled and chopped

2 ribs celery, chopped

1 star anise (optional but adds SO much flavor - found in the International section or spice aisle)

1 to 2 teaspoons Worcestershire sauce

2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary ½ teaspoon dried parsley, ½ teaspoon dried thyme)

1 bay leaf

4 cups beef broth, homemade or low sodium

water (only as needed to cover the vegetables)

2 teaspoons cornstarch + 3 teaspoons water to create a slurry - to thicken the stew if needed (can also use arrowroot starch if preferred)

2 tablespoons chopped fresh parsley, for garnish

Salt and pepper to taste

Directions at lifemadesweeter.com

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