Description

This comforting Beef Stew recipe features tender beef chuck cubes slow simmered with fresh carrots, potatoes, and celery in a rich broth enhanced by apple cider vinegar and vegetarian Worcestershire sauce. It is thickened with a natural gelling agent, delivering a hearty, flavorful meal perfect for cozy dinners or meal prepping.

Ingredients

Scale

Beef and Vegetables

1.5 pounds beef chuck, cut into bite-sized cubes
3 medium carrots, chopped
3 medium Yukon Gold or red potatoes, chopped
2 celery stalks, chopped
1 medium onion, thinly sliced
3 garlic cloves, minced

Liquids and Flavorings

2 tablespoons olive oil
1 tablespoon vegetarian Worcestershire sauce (natural)
2 tablespoons apple cider vinegar (natural)
4 cups beef stock
1 tablespoon tomato paste (natural)

Herbs and Seasoning

3 sprigs fresh thyme
2 bay leaves
Salt, to taste
Black pepper, to taste

Thickening Agent

1–2 teaspoons natural gelling agent

Instructions

Prepare the Ingredients: Cut the beef chuck into bite-sized cubes for even cooking. Chop the carrots, potatoes, and celery into uniform pieces. Mince the garlic and thinly slice the onion. Set all aside for cooking.
Sear the Beef: Heat olive oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Sear the beef until a deep brown crust forms, locking in juices. Transfer seared beef to a plate and set aside.
Sauté the Aromatics: In the same pot, add the sliced onions and minced garlic. Cook until fragrant and translucent, allowing the fond from the beef to dissolve for extra flavor. Stir in the tomato paste (natural) and cook for one minute to deepen the taste.
Deglaze and Add Liquids: Pour in the apple cider vinegar (natural) and vegetarian Worcestershire sauce (natural) to deglaze the pot. Scrape the browned bits from the bottom. Add the beef stock, fresh thyme sprigs, bay leaves, and return the browned beef to the pot. Bring to a simmer, then reduce heat to low.
Add Vegetables and Simmer: Stir in chopped carrots, potatoes, and celery. Cover the pot and let the stew simmer gently for about 2 hours or until beef is fork-tender and vegetables are cooked through. Fifteen minutes before the end, sprinkle in the natural gelling agent to thicken the broth, stirring well to incorporate without lumps.
Final Seasoning: Remove the thyme sprigs and bay leaves. Taste the stew and season with salt and black pepper as needed. Let the stew rest off the heat for a few minutes before serving to allow flavors to meld beautifully.

Notes

Choose beef chuck for optimal tenderness and rich flavor.
Do not overcrowd the pan when searing beef to ensure proper browning.
Simmer the stew slowly to tenderize meat and blend flavors harmoniously.
Add the natural gelling agent towards the end to avoid over-thickening.
Allow the stew to rest before serving for enhanced flavor development.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg

Keywords: Beef Stew, Comfort Food, Slow Simmer, Hearty Meal, Gluten Free