This hearty, delicious, and easy-to-make classic beef stew is the ultimate comfort food that everyone will love! Tender pieces of beef, vegetables and spices are cooked to perfection in the most flavorful, rich broth.

We’ve had the most glorious winter EVER this year and the past few days the temps have dropped drastically! I’m talking -35C (-31F), you guys!!!!!! And there is NOTHING like perfectly cozy homemade beef stew on a frigid winter night! I give you permission to wrap yourself up in a fluffy blanket, wear your fuzziest socks and eat it in front of a roaring fire.

I’m certain that beef stew is one of the first recipes I made when I learned how to cook. It’s such a basic Fall and Winter comfort food. I’ve been making slight changes for years and I think this is the best one yet! This beef stew has a slightly thicker flavorful broth and it pairs so well with my Homemade Baguette! It’s a great meal to make-ahead and it tastes even better the next day!

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Freezing beef stew is best without the potatoes since they don’t freeze as well. When reheating, you can either add cooked potatoes or serve stew with mashed potatoes.

Yield: 6 servings

INGREDIENTS

• 1/4 cup all purpose flour 
• 1 teaspoon Himalayan or sea salt
• 1 teaspoon paprika 
• 1/2 teaspoon black pepper
• 1 1/2 lbs beef chuck roast, cut into 1 inch chunks
• Olive oil 
• 1 medium yellow onion, diced into large chunks
• 2 medium carrots, peeled and cut into 1 inch chunks 
• 2 stalk celery, cut into 1 inch pieces  
• 3 garlic cloves, minced
• 2 tablespoon balsamic vinegar
• 4 tablespoons tomato paste 
• 1 star anise (found with spices or international food aisle) 
• 2 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning  
• 2 bay leaves
• 4 cups low sodium beef broth
• 3 medium Russet potatoes, peeled and cut into 1 inch chunks
• 2 tablespoons butter, softened 
• 2 tablespoons flour 
• Salt and pepper to taste

INSTRUCTIONS

1. In a large ziplock bag, add flour, salt, paprika and pepper. Make sure it’s well combined. 
2. Add meat and shake well until every piece is coated. 
3. Heat olive oil in a large Dutch oven or heavy bottomed pot on medium high heat. In batches, sear the meat on all sides for about 2-3 minutes. Remove to a plate and set aside. 
4. Lower heat to medium. Add some olive oil to the pan if it looks dry. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables have softened a bit. Add garlic and cook for 30-60 seconds until fragrant. 
5. Add the balsamic vinegar to deglaze the pan. Stir in tomato paste and cook for 2 minutes. Add the beef back to the pan, along with the star anise, Italian seasoning, Worcestershire sauce, bay leaves and beef broth.  
6. Bring to a simmer, then turn heat to low so it’s a gentle simmer. Cover with lid, cook for 1 1/2 – 2 hours (depending on your stove) until the beef is tender.
7. Add in the potatoes; simmer for another 20 minutes, uncovered, until the potatoes are tender. 
8. To thicken your stew, add 2 tablespoons softened butter and 2 tablespoons flour in a small bowl and mix until it’s formed a paste. Add the mixture a little at a time to reach your desired consistency. Stir well to dissolve the flour.
9. Discard the bay leaves and star anise. 
10. Adjust salt and pepper; to taste.
11. Ladle into bowls and serve with crusty bread or my easy peasy homemade baguettes, warmed up.
12. Enjoy!