Classic Beef Stew

Classic Beef Stew


1 Tbs. Avocado Oil or other neutral oil
1 Package Beef Stew Cubes
1 Tbs. Umami Mushroom Seasoning
1 Tbs. Garlic Powder
Freshly Cracked Salt & Pepper
1 tsp. Olive Oil
1 Large Onion, sliced
6 cloves Garlic, sliced
2 Carrots, sliced on a bias
1 Tbs. Soy Sauce
1 & 1/2 Tbs. Tomato Paste
4 Cups of Water
2 Tbs. Spicify Chicken Flavor Consumme or Chicken/Beef Broth
1 Tbs. Sweet Paprika
2 Tbs. Ketchup
1 lb. Small Potatoes, halved
1 tsp. Dried Parsley
4 oz. Frozen Pearl Onions
4 oz. Frozen Peas


Heat up a large cast iron dutch oven on a Medium High Flame with Avocado oil until the oil is shimmering. Season Beef Cubes with Umami Seasoning, Garlic Powder, Salt and Pepper. Sear on both sides until meat gets browned and removes easily from pan. Set aside on a glass plate to rest. Add the Olive Oil, Onion, Garlic and Carrots. Saute for one minute. Add Tomato Paste, stir and cook for one more minute. Deglaze with Soy Sauce. In the meantime preheat oven to 325. Make the broth separately with the 4 Cups of water. Add in the chicken consumme and Sweet Paprika. Mix well and add to vegetables. Add in Ketchup and stir. Bring up to a boil. Next, add in the seared Beef Cubes along with their juices. Then add the Potatoes and Parsley. Transfer to oven for 2 hours. Add in Pearl Onions and Peas. Cook for another 30 minutes. Meat should fall apart easily with a fork. Enjoy!


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