Classic Beef Stew

Classic Beef Stew cooked in a Terra Cotta Cazuela casserole dish or Dutch Oven with tender fall apart beef stew meat, potatoes, carrots, garlic and herbs in a rich and savory gravy.


Beef Stew Meat Olive Oil Red Potatoes Carrots Onion Garlic Cloves Dried Thyme Beef Broth Corn Starch

In a single layer, not crowded brown the stew meat on all sides. Transfer each piece of browned meat to a bowl. Repeat until all of the stew meat is browned. In a large 8-quart Dutch oven or or clay casserole dish layer the meat, potatoes, carrots, onion, and garlic.

Sprinkle the dried thyme, salt, and pepper over the top. Add the bay leaf. Pour the beef broth into the casserole dish over the stew ingredients. Place the lid on the Dutch oven or casserole dish. If you do not have a lid cover the top tightly with aluminum foil crimping it tightly around the edge of the pan.

Cook the beef stew in a preheated 350 F. degrees oven for 2 ½ hours. After 2 ½ hours remove the casserole dish from the oven. Remove the lid or aluminum foil. Mix the corn starch with the water until dissolved. Pour the  thickener into the stew and mix with a large spoon.

Recover the casserole dish and return it to the oven. Cook for another 30 minutes until the gravy has thickened. Once thickened remove the stew from the oven. Serve the stew immediately with rolls or French bread.

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