Servings: 8
Ingredients
- 1 Tbsp oil for the pot
- 1 lb beef stew meat, such as a chuck roast or round roast, cut into 1-inch chunks
- 2 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 onions, chopped
- 5 cloves garlic, minced
- 5 carrots, chopped
- 2 Tbsp unsalted butter
- 2 Tbsp whole wheat flour
- 1/4 cup water (plus more to deglaze the pot as needed)
- 4 cups bone broth (I use a homemade mildly salty broth)
- 4 medium potatoes, chopped
- 1 cup green peas
Instructions
- Pat the beef dry to remove moisture before searing. Add salt.
- Heat oil in a large pot until it glistens, and brown the beef on medium-high heat. Don’t overcrowd the pot; brown the beef in batches for a good sear.
- Remove all beef and deglaze the pan with water, scraping any brown bits off the bottom of the pot.
- Add rosemary, thyme, onions, garlic, and carrots, and sauté until the onion is softened.
- Return the beef to the pot.
- Make a slurry by mixing the whole wheat flour and water together in a small bowl.
- Add the slurry and butter to the pot and stir until fully incorporated.
- Pour in the bone broth, potatoes, and green peas.
- Cover and simmer for 60 minutes or until the vegetables are tender.
- Uncover and simmer for 15 more minutes to allow the stew to thicken.
Video
Notes
-You can salt the beef in advance and leave it overnight to help flavor and tenderize it.
-Use less salt if your bone broth is highly salty (mine is not).
Nutrition
Calories: 268kcal | Carbohydrates: 29g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 694mg | Potassium: 863mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6.601IU | Vitamin C: 33mg | Calcium: 54mg | Iron: 3mg
Nutrition values are approximate and may vary.
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