Simple Beef Stew

Beef Stew

By Kimberly Ragosta


Serves 8-10 (feel free to cut in half)


4lbs stew meat @wildharmonyfarm

Drizzle of olive oil

2 tsp kosher salt

30 grinds black pepper 

Bunch of rosemary, thyme and sage

3 yellow onions, chopped

6 quarts beef broth

10 medium yukon gold potatoes, chopped with skins on

4 carrots, peeled and chopped

5 TBS flour (or corn starch)

10 TBS water



Drizzle some olive oil in a large pot and turn burner to high. Add beef with salt and pepper and stir. Let beef brown on all sides. Add herbs and onions and give a stir. Let cook for 5 minutes. Add broth and bring to boil. Turn down to a simmer with lid on for 2.5 hours. Add potatoes and carrots and let cook until tender about 15 minutes. Discard stems from herbs. Add flour and water to a bowl and whisk until blended. Add flour mixture to stew and cook for 2 more minutes while stirring to thicken the stew up a bit. Serve and enjoy!

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