Beef Stew


  • 1 lb. chuck (or any stew meat) cubed into 1” pieces 
  • 1/2 cup canola oil (enough to cover bottom of pot) 
  • 1 cup flour 
  • 1/2 packet dry onion soup mix 
  • 1 tsp. pepper 
  • 1 tsp. oregano 
  • 2-3 cups beef broth or water (enough to cover meat and vegetables) 
  • 10-15 mini carrots or 2 large carrots cut into 1” pieces 
  • 4 medium potatoes cut into 1” cubes 
  • 1 tbsp. Gravy Master 
  • 2 tbsp. corn starch 
  • 2 tbsp. water 
  • Peas, for serving (optional)
  • Crusty bread, for serving (optional)

Cover bottom of Dutch Oven with oil. Dredge meat in flour and shake off excess. Add meat in an even layer to the Dutch Oven and brown on all sides. You may have to do it in batches. 

After meat is brown, add carrots and potatoes. Pour broth/water 2 inches above contents of pot. Add onion soup mix, pepper and oregano. Cover and cook on medium heat for 1 hour or until vegetables are tender. 

Add Gravy Master. Heat to boiling. 

Mix cornstarch and 2 tbsp. water together and add to pot to thicken gravy. You can do this until you get desired consistency. 

To serve, put desired amount of peas on the bottom of each serving bowl and top with stew. Serve with crusty, buttered bread.

by The Savvy Kitchen