Simple Recipes for Every Day

Classic Beef Stew

3-4 lbs chuck roast cut into 2" pieces (we prefer this over pre-cut stew meat)
2 tsp kosher salt
1 tsp black pepper
1/4 cup olive oil
5 garlic cloves, minced
1 large onion, diced
4 large carrots, diced
4 celery ribs, diced
2 tbsp tomato paste
2 bay leaves
2 Simply Organic Cinnamon Sticks
1/4 tsp cloves, ground
2 sprigs fresh thyme
8 cups beef stock, divided
2 tsp beef bouillon
3 large carrots, peeled and cut into 2" pieces
4 Small Yukon gold potatoes, quartered or 2 russet potatoes peeled and cut in 2" pieces
2 cups green beans, cut into 2" pieces
1/4 cup corn starch
1/2 cup warm water

Generously season meat with salt and pepper.
Heat olive oil in a large dutch oven or heavy bottom pot over medium heat. Working in small batches brown all sides of meat until edges are just brown, but not cooked through. Set meat aside and continue with remaining meat.
In the pot used for the meat add the diced onions, diced celery and diced carrots. If necessary add another tablespoon of olive oil. Cook until vegetables are tender, stirring often, about 5 minutes. Add garlic and continue cooking until fragrant, about 2 more minutes.
Add in tomato paste, bay leaves, thyme, cinnamon sticks and cloves, stirring to combine.
Add meat and 4 cups of the beef stock to the pot. Bring to a boil then reduce to a simmer. Cover and cook on low for 1 ½ hours or until beef is falling apart.
Remove lid and add in beef bouillon along with remaining beef stock and the (2-inch) prepared carrots, potatoes and green beans. Cook until potatoes and carrots are fork tender, about 20 more minutes. Adjust salt as needed.
For a thicker stew, mix cornstarch and water together in a small bowl until mixture is a murky liquid. Add to the prepared stew and stir over low heat until stew has thickened, about 10 minutes.
Serve stew topped with parsley and good crusty bread.