Description

This hearty and flavorful beef stew is the perfect one-pot meal for cozy nights. With tender beef, vibrant vegetables, and a rich, savory broth, it’s a dish that feels like home. The best part? It’s so simple to make, yet tastes like you spent all day in the kitchen. Whether you’re feeding a crowd or meal-prepping for the week, this stew is sure to be a hit!

Ingredients

2 pounds beef chuck or stew meat, trimmed and cut into 1-inch chunks
2 tablespoons all-purpose flour
2 teaspoons herbs de Provence or Italian seasoning
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 large sweet onion, chopped
2 large carrots, peeled and cut into 1/2-inch chunks
1 pound fingerling or small red potatoes, unpeeled, cut into 1-inch chunks
3 cups boiling water
3 tablespoons Better Than Bouillon Roast Beef Base
3 tablespoons tomato paste
1 cup frozen peas
1–2 tablespoons aged balsamic vinegar
1/4 cup fresh parsley, basil, or tarragon (optional)

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Instructions

Step 1: Preheat the Oven

Set your oven to 325°F for a slow and even cook.

Step 2: Prepare the Beef

Trim any excess fat and connective tissue from the beef.
Toss the beef with flour, herbs, kosher salt, pepper, and garlic powder in a large Dutch oven or oven-safe pot.

Step 3: Add Vegetables and Liquid

Place the onion and carrots around the beef. Add the potatoes on top without stirring.
In a separate bowl, whisk together boiling water, beef base, and tomato paste. Pour this mixture into the pot.

Step 4: Bring to a Simmer

Heat the pot on the stovetop over high heat until the mixture simmers.

Step 5: Bake the Stew

Cover the pot with a lid and bake on the center rack for 2 hours.
Remove the lid and bake for an additional hour to thicken the stew and tenderize the beef.

Step 6: Finish and Serve

- Stir in the frozen peas and balsamic vinegar. Replace the lid and let the peas thaw for 5 minutes.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Garnish with fresh herbs, if desired, and serve warm.

Notes

Thicker Stew: Bake uncovered longer if you prefer a thicker consistency.
Make it Gluten-Free: Substitute flour with a gluten-free alternative, such as cornstarch.
Freezer-Friendly: Let the stew cool completely, then store in an airtight container in the freezer for up to 3 months.
Herb Substitutions: Use dried thyme or rosemary if you don’t have herbs de Provence or Italian seasoning.
Vegetable Variations: Feel free to add parsnips, celery, or even mushrooms for additional flavor.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Oven-Baked, One-Pot
Cuisine: American