Classic Beef Stew

Preparation time: 25 min

Cooking time: 2h45 min

Servings: 8


  • 2 tbsp. olive oil
  • 2 lb. stewing beef cubes
  • ¼ cup all-purpose flour
  • 2 garlic cloves, minced
  • 1 large onion cut in large chunks
  • 1 cup beef stock
  • 28 oz. can diced tomatoes
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. apple cider vinegar
  • 4-5 sprigs of fresh thyme
  • 1 bay leaf
  • 2 carrots cut in 1-inch chunks
  • ½ lb. mini potatoes, quartered
  • Salt and pepper to taste


  1. Pat meat dry and season with salt and pepper.
  2. Heat oil in Dutch oven on medium-high heat for 5 min. Brown meat in batches. Place beef aside and sprinkle with flour.
  3. Add garlic and onion to pot, and cook 3 to 4 minutes to soften.
  4. Add broth, scraping up browned bits from the bottom.
  5. Add beef, chopped tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf and bring to a simmer.
  6. Simmer covered, on stove-top (or in 325°F oven) for 2 hour, or until beef is fork tender.
  7. Add vegetables; cook 30 to 40 minutes or until vegetables are tender.
  8. Remove and discard bay leaf.

Slow Cooker Recipe: After Step 5, transfer mixture along with carrots and potatoes to 24-cup (6 L) slow cooker. Cover and cook on LOW for 8 hours.