Description

A classic Beef Stew recipe featuring tender beef chuck slow-cooked with fresh carrots, russet potatoes, and celery in a rich, flavorful broth enhanced by apple cider vinegar and vegetarian Worcestershire sauce (natural). This hearty one-pot meal is perfect for cozy nights, delivering warm, comforting flavors and wholesome nutrition in every bite.

Ingredients

Scale

Beef and Vegetables

2 pounds beef chuck, cut into bite-sized chunks
3 large carrots, peeled and cut into even pieces
3 russet potatoes, peeled and cut into chunks
2 stalks celery, diced
1 large onion, diced
3 cloves garlic, minced

Liquids and Seasonings

4 cups beef broth (natural)
2 tablespoons apple cider vinegar
2 tablespoons tomato paste (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
2 bay leaves
1 teaspoon fresh thyme leaves
1 teaspoon natural gelling agent, dissolved in cold water
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil

Instructions

Prepare Your Ingredients: Chop beef into bite-sized chunks. Peel and cut carrots and potatoes into even pieces. Mince garlic and dice the onion to have everything ready for cooking.
Sear the Beef: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add beef chunks and sear until browned on all sides, creating a rich crust that seals in juices.
Sauté Aromatics: Remove beef from the pot. In the same pot, sauté diced onions, celery, and minced garlic until softened and fragrant to build a flavorful base.
Deglaze and Add Liquids: Pour in apple cider vinegar and scrape the browned bits from the bottom of the pot. Stir in tomato paste (natural), vegetarian Worcestershire sauce (natural), and beef broth (natural). Add bay leaves and thyme for seasoning.
Combine and Simmer: Return the beef to the pot along with carrots and potatoes. Bring the mixture to a gentle boil, then reduce heat to simmer. Cover and cook slowly for 1.5 to 2 hours until beef is tender and vegetables are cooked through.
Thicken the Stew: Stir in the dissolved natural gelling agent to gently thicken the broth, ensuring a luscious texture without heaviness.
Final Seasoning: Remove bay leaves, adjust salt and pepper to taste, and let the stew rest a few minutes before serving to allow flavors to meld beautifully.

Notes

Choose beef chuck for tender, juicy meat after slow cooking.
Brown beef in batches to avoid overcrowding and achieve a proper crust.
Simmer stew gently to keep meat tender and moist.
Use fresh thyme and bay leaves for brighter, aromatic flavors.
Do not skip apple cider vinegar as it balances richness with brightness.
Leftovers can be refrigerated in airtight containers for up to 3 days or frozen for up to 3 months.
Reheat slowly over low heat or in microwave at medium power, stirring occasionally.
For variations, add mushrooms, smoked paprika, root vegetables, herbs like rosemary, or red lentils.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 650mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 30g
Cholesterol: 85mg

Keywords: beef stew, comforting meal, slow cooked, one pot, hearty stew, gluten free, vegetarian Worcestershire sauce, apple cider vinegar