Joanna Gaines Beef Stew​

Joanna Gaines Beef Stew​

This delicious and hearty beef stew, inspired by Joanna Gaines, is the ultimate comfort food for chilly days. Packed with tender beef, vibrant veggies, and a rich, flavorful broth, it’s a simple, one-pot meal that’s easy to make with everyday ingredients. Perfect for family dinners, it’s flexible enough to customize with your favorite vegetables!

Recipe Ingredients:

  • 2 pounds stewing beef trimmed and cubed
  • 3 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 6 cups beef broth
  • ½ cup red wine optional
  • 1 pound potatoes peeled and cubed
  • 4 carrots cut into 1 inch pieces
  • 4 ribs celery cut into 1 inch pieces
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 2 tablespoons cornstarch or as needed
  • 2 tablespoons water or as needed
  • ¾ cup peas

How To Make Beef Stew​ Recipe?

  1. Coat the beef: Combine flour, garlic powder, salt, and pepper in a bowl. Toss the beef cubes in the mixture to coat evenly.
  2. Brown the beef and onions: Heat olive oil in a large Dutch oven or pot over medium heat. Add the beef and onions, cooking until browned on all sides.
  3. Deglaze the pot: Pour in the beef broth (stock) and optional red wine, scraping up any browned bits stuck to the bottom of the pan for extra flavor.
  4. Add vegetables and herbs: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover, and simmer for 1–1.5 hours, or until the beef is tender.
  5. Thicken the stew: Mix cornstarch (cornflour) and water to create a slurry. Slowly stir the slurry into the stew while boiling, adjusting the amount to achieve your desired thickness.
  6. Add peas and finish: Stir in the peas and let the stew simmer for 5–10 minutes. Taste and season with additional salt and pepper if needed.
Joanna Gaines Beef Stew​

Recipe Tips:

  • Use the Right Cut of Beef: Choose stewing beef or chuck roast for the best flavor and tenderness. Avoid lean cuts as they can become dry and tough when slow-cooked.
  • Don’t Skip Browning: Searing the beef and onions adds a deep, rich flavor to the stew. Take your time and don’t overcrowd the pot.
  • Layer Flavors: Add tomato paste and scrape up the browned bits from the pot after cooking the beef—this boosts the flavor of the broth.
  • Cook Low and Slow: Simmering the stew gently for at least an hour ensures the beef becomes tender and the flavors meld perfectly.
  • Adjust Thickness Carefully: Add the cornstarch slurry gradually while the stew is boiling, stirring constantly to avoid lumps and achieve the perfect consistency.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the leftover beef stew cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
  • Freeze: Allow the beef stew to cool completely, then place it in a freezer-safe container or bag, leaving space for expansion. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight.
  • Reheat: Transfer the beef stew to a microwave-safe bowl. Cover loosely and heat on medium power in 1-minute intervals, stirring after each, until thoroughly warmed.

Nutrition Facts

  • Calories: 235
  • Total Fat: 10.15g
  • Saturated Fat: 3.72g
  • Cholesterol: 57mg
  • Sodium: 508mg
  • Potassium: 623mg
  • Total Carbohydrate: 17.03g
  • Dietary Fiber: 2.6g
  • Sugars: 3.02g
  • Protein: 18.49g

Check out More Recipes:

Joanna Gaines Beef Stew​

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesTotal time:1 hour 50 minutesServings: 6 minutesCalories:235 kcal

Description

This delicious and hearty beef stew, inspired by Joanna Gaines, is the ultimate comfort food for chilly days. Packed with tender beef, vibrant veggies, and a rich, flavorful broth, it’s a simple, one-pot meal that’s easy to make with everyday ingredients. Perfect for family dinners, it’s flexible enough to customize with your favorite vegetables!

Ingredients

Instructions

  1. Coat the beef: Combine flour, garlic powder, salt, and pepper in a bowl. Toss the beef cubes in the mixture to coat evenly.
  2. Brown the beef and onions: Heat olive oil in a large Dutch oven or pot over medium heat. Add the beef and onions, cooking until browned on all sides.
  3. Deglaze the pot: Pour in the beef broth (stock) and optional red wine, scraping up any browned bits stuck to the bottom of the pan for extra flavor.
  4. Add vegetables and herbs: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover, and simmer for 1–1.5 hours, or until the beef is tender.
  5. Thicken the stew: Mix cornstarch (cornflour) and water to create a slurry. Slowly stir the slurry into the stew while boiling, adjusting the amount to achieve your desired thickness.
  6. Add peas and finish: Stir in the peas and let the stew simmer for 5–10 minutes. Taste and season with additional salt and pepper if needed.

Notes

  • Use the Right Cut of Beef: Choose stewing beef or chuck roast for the best flavor and tenderness. Avoid lean cuts as they can become dry and tough when slow-cooked.
  • Don’t Skip Browning: Searing the beef and onions adds a deep, rich flavor to the stew. Take your time and don’t overcrowd the pot.
  • Layer Flavors: Add tomato paste and scrape up the browned bits from the pot after cooking the beef—this boosts the flavor of the broth.
  • Cook Low and Slow: Simmering the stew gently for at least an hour ensures the beef becomes tender and the flavors meld perfectly.
  • Adjust Thickness Carefully: Add the cornstarch slurry gradually while the stew is boiling, stirring constantly to avoid lumps and achieve the perfect consistenc
Keywords:Joanna Gaines Beef Stew​

Mohamed Shili

Hi, I'm Mohamed Shili, a food writer who loves everything about cooking. At Delish Sides, my goal is to share interesting and helpful information about food. Come join me on this food journey. With my knowledge and your love of food, we're going to have a tasty time together!

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