When it starts to get cooler, it’s really hard to beat a good stew. And, beef stew is one of our favorites. It’s warm, filling and feeds a lot – what’s not to love about it?! OH, and it is super easy to make!

I started by chopping my vegetables. Since it was going in a stew, I just rough chopped everything.

The cooking started with, as so many things that I love do, a little bit of olive oil, the onions I chopped and garlic. I cooked the onions and garlic until they started to get soft.

Then I added in the stew meat and browned it – adding in the seasonings, when it started to get browned.

Finally, I added in 4 cups – or one carton – of beef stock, the can of crushed tomatoes and the vegetables.

I let it come to a boil and then reduced the heat and covered the stew.

** Side note, the recipe is written up to indicate that you should, after lowering the heat cook it for about an hour (which is what I would normally do) – however, tonight, my daughter had volleyball and I was getting the dinner ready prior to leaving for the match, so I deviated slightly. I brought it up to a boil and then simmered for about 30 minutes or so. I had preheated my oven to 450 degrees. When I had to leave, I put the dutch oven (lid on) in the oven, turned off the oven and let it continue to cook in the oven. While this isn’t necessary for this recipe, and isn’t even how I would normally do it, I do mention it in case it is helpful to someone! The Le Creuset dutch oven is so well insulated, that this works perfectly – and kept the beef stew nice and warm for the time that we were away from the house. It was nice to be able to come home, only needing to thicken the stew before eating!

When we got home, I removed the dutch oven from the oven and returned it to the stove, as I wanted to add a quick slurry (just a couple tablespoons of corn starch mixed with about 1/2 cup or so of cold water) to the stew to thicken it a bit. To help it thicken, I brought it back up to a boil prior to adding in the slurry. Point of note – even after being in the oven, which wasn’t on – but, had been preheated to 450 degrees, for a couple hours – the stew was still pretty hot and was up to a boil in a matter of about 2 minutes.

We were hungry and we were cold – we enjoyed our beef stew about 10 – 15 minutes after adding the slurry! Super easy – super filling – super delicious – super perfect for this busy evening.

Hearty Beef Stew

2.5 – 3 lbs stew meat
5 carrots, chopped
1 onion, chopped
6-8 red potatoes, diced
1 large can (28 oz) crushed tomatoes
4 cups beef stock
1 tbsp minced garlic
1 tbsp olive oil
1 tbsp Italian seasoning
3/4 tbsp salt
1/2 tbsp pepper
1 tbsp Umami seasoning

• Chop vegetables
• In a large dutch oven, add olive oil and then onions and garlic, cook until soft
• Add in stew meat and brown, add in seasonings
• Add in tomatoes and beef stock, bring to a boil – then reduce to a simmer, cover and cook for approximately 1 hour (timing may vary depending on the size you cut your veggies)
• Just before serving, bring back up to a boil – and add in a slurry of cold water and corn starch to thicken