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Classic Chunky Beef Stew with Rich Gravy
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Classic Chunky Beef Stew with Rich Gravy

1 h 35 minServes 6Nutri-Score C€€
from @danosseasoning7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Dan-O's SPG Tri-O seasoning (salt, pepper, garlic) (divided)Spices30 g
  • Dan-O's Original Seasoning (divided)Spices30 g
  • beef stew meat (cut into smaller bite-sized pieces)Meat900 g
  • cooking oilPantry30 ml
  • onion (diced)Produce1 piece
  • unsalted beef broth (two 32 oz containers)Pantry1.9 litres
  • fresh carrots (peeled and diced)Produce450 g
  • baby gold potatoes (halved or quartered if large)Produce450 g
  • all-purpose flourPantry120 g
  • water (for the slurry)Other480 ml

per serving

Nutrition

396kcal

Carbs
29 g
Proteins
34 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Whisk

step by step

Method

  1. Prep and season the beef

    • Cut the beef stew meat into smaller, bite-sized pieces so the chunks cook evenly.
    • Place the beef in a large bowl and coat it with half of the SPG Tri-O and half of the Original Seasoning.
    • Toss until all the beef is evenly coated.
    Step 1

  2. Sear the beef

    • Heat a large pot over medium-high heat and add the cooking oil.
    • Add the seasoned beef and cook, stirring every minute or so, until the beef starts to brown and develop a light sear.
    Step 2

  3. Cook the onion with the beef

    • Add the diced onion to the pot and stir it into the beef.
    • Continue cooking until the onion softens, starts to caramelize, and the beef develops more color.
    Step 3

  4. Add the beef broth

    • Pour in the unsalted beef broth and cover the pot with a lid.
    • Bring to a boil, then keep it on the low side of medium-high heat.
    Step 4

  5. Add the carrots

    • Add the diced carrots to the pot and stir to combine.
    • Cover again and cook until the beef starts becoming tender.
    Step 5

  6. Add the potatoes

    • Add the baby gold potatoes to the pot.
    • Cover and cook until the potatoes start to soften.
    Step 6

  7. Make the slurry

    • In a separate bowl, whisk together the flour and water.
    • Add more water as needed until the slurry is smooth and free of lumps.
    Step 7

  8. Thicken the stew into gravy

    • Reduce the pot to a low simmer.
    • Slowly pour in about half of the slurry while stirring the stew, then check the texture.
    • Add more slurry as needed until the broth thickens into a rich gravy.
    Step 8

  9. Adjust the seasoning

    • Taste the stew and add the remaining SPG Tri-O and Original Seasoning as needed.
    • Stir well so the seasoning blends into the gravy.
    Step 9

  10. Finish cooking

    • Cover the pot again and bring it back to a gentle boil over medium heat.
    • Cook to cook out the raw flour taste and finish softening the potatoes.
    Step 10

  11. Serve

    • Spoon the beef stew into bowls and serve hot.
    Step 11
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