Beef Stew with Carrots
This is the perfect fall meal. I have a Halloween bonfire in my front yard every year, and I make a big pot of this stew for my friends and family. There’s nothing quite like a steaming bowl of beef stew with thick gravy and warm carrots on a chilly fall or winter evening. Enjoy!
Ingredients:
2 pounds of bone-in beef roast, chopped into 1 inch cubes
6 cups of chopped carrots
1 T onion powder
1 T garlic powder
3 cups beef broth
sea salt
optional: 1 T tomato paste
optional: 2 T potato starch, in a slurry with 2 T warm water before adding to stew
optional: a couple handfuls of crimini mushrooms (baby portobello), halved or quartered
Instructions:
I like to make this stew in a large dutch oven on the stovetop, but you could easily make it in a slow cooker or an Instapot instead. The reason I use a stovetop is because the stew meat needs to simmer for 3.5 hours and the carrots (and optional mushrooms) only take 20 minutes, so I like to add them at the end. To start, add the beef, salt, garlic powder, onion powder, and broth to the dutch oven or large pot on the stove and bring to a boil. Reduce the heat to low, cover, and simmer for 3 hours, until the meat is starting to become tender. Add the chopped carrots and any optional ingredients, and continue to simmer until the carrots are cooked through, about 15 more minutes. Serve hot and enjoy!