| Level: | Intermediate |
| Total: | 12 hr 55 min |
| Active: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons sea salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 cup all-purpose flour
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 tablespoons grapeseed oil
- 5 cups beef broth
- 2 carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 2 large onions, chopped
- 2 tomatoes, cored and cut into chunks
- 1 potato, cut into chunks
- 1 cup brown lentils
- 1/4 cup soy sauce
- 2 teaspoons beef bouillon base
- 1 teaspoon red pepper flakes
- 3 sprigs thyme
- 1 bay leaf
Instructions
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 414 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 71 mg |
| Sodium | 1021 mg |
Reviews
Nice easy recipe. I thought the spices looked too strong so I cut them all by at least half, and it was still a bit much for me, but that’s probably because I forgot the tomatoes! I’ll try it again, and I think I’ll probably love it, because it reminds me of the Beef stew to be had at church suppers. I might switch from all beef broth to half broth and half water too, but that’s because I use home-saved beef broth (from browning ground beef, etc).
So flavorful, it’s a definite crowd pleaser in our house.
I was just introduced to this recipe. I am transitioning to a vegan lifestyle so I dropped the beef and switched the stock. Absolutely delicious.
This is the best beef stew recipe. It’s my new go to for winter comfort food. The flavors are delicious. A must try!
Tia! Girl! You hit this one out of the ballpark! I am a very experienced cook, and I gotta say, I was very impressed with this stew! Made it exactly as written. I cooked mine on the stovetop; browned the beef, then the onions, then added everything to the pot and brought it to a boil. Let it simmer for 45 minutes and it not only smelled great, but WOW! What flavor. The bit of red pepper flakes was perfect! Can’t rate this high enough!! I forgot how much I love lentils. I have also made it with 2 cups of lentils, with everything else the same, and it is more of a lentil dish; an excellent dish!! <3 Kudos for using so many vegetables too!!
This is my GoTo Beef Stew!!! So delicious, LOVE the spice mix thats used, and use frequently on baked chicken too. Its tasty but can be a little much for someone who is sodium sensitive so just simply use low sodium broth or water or skip the beef base altogether. I don’t but its just a tip. Also I go overboard on the veggies too.
This recipe is sooo good!! Smelled amazing while cooking on this wonderful rainy Sunday. I didn’t have fresh thyme on hand so I sprinkled some dried thyme before covering with the lid. Otherwise I stuck to the recipe. It almost filled my 4 qt. slow cooker and the stew was done in about 5 1/2 hrs when set on high. The seasoning is fantastic and gives the stew the slightest bit of spicy heat from the red pepper flakes. Made a batch of cornbread to go with. Will definitely make this again over the fall and winter months.