Simply Delicious Beef Stew
Prep Time
Cooking Time
Total Time
Delicious stew with plenty of flavor your family will love.
Type: Stew
Yield: 8
  • 2 lbs stewing beef cut into 1" cubes
  • ½ tsp salt
  • 2 tbsp olive oil
  • ½ cup chopped yellow onions
  • 1 cup chopped celery
  • 2 tsp minced garlic
  • 2 tsp Herbes de Provence
  • 2-1/2 cups reduced-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 3 large thin-skinned potatoes like Yukon Gold, unpeeled, scrubbed, cut into ½" pieces
  • 1 cup baby carrots (or 2 large carrots, chopped)
  • 2 tbsp cornstarch
  • ¾ cup frozen green peas
  • 2 tbsp chopped fresh parsley or 1 tbls dried parsley
  1. Pat the beef dry with paper towels ( the secret to browning the beef according the Julia Child).  Sprinkle with ½ tsp salt.  Heat 2 tbsp olive oil in a large pot.  Brown at medium-high heat, being sure to brown all sides.  Remove and keep warm.
  2. To the pot add the onions, garlic, celery (you may need to add a bit more oil if necessary).  Reduce heat to medium and stir until vegetables begin to soften (about 5 minutes).
  3. Return the beef to the pot and stir in the Herbes de Provence, beef broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper.
  4. Bring to a boil.  Reduce the heat to low and cover and simmer for 75 minutes.
  5. Add the potatoes and carrots. Simmer 45 minutes more or until the vegetables are tender.
  6. Mix cornstarch and 2 tbls water until cornstarch is dissolved. Add to stew.  Stir until combined and bring to a slight boil.  Stir in peas and parsley and cook until heated through, about 2 minutes.
  7. Remove the bay leaves before serving.
Recipe by Baby to Boomer Lifestyle at