There is nothing more comforting then a big pot of delicious stew!
This recipe will also have this awesome meal on the table in an hour. Of course, if you have the time, let it cook slower and longer. The beef will get softer, the broth more rich. But don’t feel like you need to wait till you have a ton of time. In an hour you will have an awesome stew all cooked up for dinner too.
All you need for this recipe is one large pot, and lets get started. So first off, you want to brown your onion on medium-high heat.
As this browns, you want to cut up your stewing beef. The trick to making this recipe so fast cooking is having smaller pieces of beef. This allows them to brown and tenderize faster. If the beef is left in large pieces it will not have enough time to cook, and you will be left with rubbery beef in your beautiful stew.
And unfortunately, the pieces in my picture are still too big. Trim yours smaller then this (half the size).
Once your beef has browned, you just need to add in your broth, spices and veggies, and sit back and let it slowly boil for the next half an hour.
It doesn’t take much, and yet you will have this awesome pot of stew. Best yet, since the stew needs to simmer for half an hour at the end. It gives you plenty of time to clean up all the dishes and kitchen. Or just sit back and enjoy a glass of wine – your choice!
Now here is the recipe!
Yields 6 Servings
1 hrCook Time
1 hrTotal Time
- 2 tbsp Olive Oil
- 1 Onion (minced)
- 820 grams (or 1.8lb) Stewing beef (doesn't need to be high quality, just cut off any extra fat)
- 4 cups Beef broth
- 1/2 tsp Sage
- 1/2 tsp Celery Salt
- 1 tsp Worcestershire Sauce (or coconut aminos if strict paleo)
- 5 Carrots (peeled and chopped into bite sized pieces)
- 5 Potatoes (chopped into bite sized pieces)
- Salt & Pepper to taste
- 2 Tbsp Arrowroot Powder (or cornstarch if you are not strict paleo)
- 1/2 cup cold water
- In a large pot, heat oil over medium to high heat.
- Add in onion, let cook 5 minutes until edges are brown
- While onion cooks, cut beef into small pieces (less than 1" squared)
- Add in beef, let brown. Turn up heat if too much liquid collecting
- While beef cooks, prep veggies.
- When beef is done, add in all the remaining ingredients. Let cook at a rolling boil for 30 minutes.
- If you would like to thicken your stew, 5 minutes before the end, start mixing your thickener. In a separate glass, mix arrowroot powder and cold water (must be cold water) until no more lumps. Slowly pour this to your stew while whisking your stew the whole time until it is combined.
- When veggies are easy to poke with a fork, it is done. Enjoy!