Easy Brown Gravy Beef Stew

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 bay leaf

Steps

1. 1 Pat the beef dry with paper towels. Toss with flour, salt, and pepper until evenly coated.
2. 2 Heat oil in a large pot over medium-high heat. Brown the beef in batches, transferring to a plate as you go.
3. 3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
4. 4 Return the beef to the pot. Pour in the beef broth and water, stirring to scrape up any browned bits.
5. 5 Add the carrots, potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat to low.
6. 6 Cover and simmer for 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
7. 7 Remove the bay leaf before serving.

Nutrition

Tips

• For even richer flavor, sear the beef and vegetables the night before and let it simmer the next day.
• If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 10 minutes of cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.

Serving Suggestions

• Serve with a side of crusty bread or buttered rice.
• Pair with a robust red wine for a delightful dinner experience.

FAQ