If you like your beef stew chunky, hearty, and swimming in rich gravy, this is how you do it the Dan-O’s way. The trick is building flavor from the start by seasoning that beef right, letting the onions cook down with the meat, and turning that broth into a thick, beautiful gravy at the end. Dan-O’s SPG Tri-O brings that salt, pepper, and garlic base, while Dan-O’s Original Seasoning adds that herby, savory flavor that makes this stew DAN-O-MYTE. Put some Dan-O’s on it and you’ll see.
Ingredients
- 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic), divided
- 2 tbsp Dan-O’s Original Seasoning, divided
- 2 lb beef stew meat, cut into smaller bite-sized pieces
- 2 tbsp cooking oil
- 1 onion, diced
- 2 32 oz containers unsalted beef broth
- 1 bundle fresh carrots, about 1 lb, peeled and diced
- 1 lb baby gold potatoes, halved or quartered if large
- 1 cup all-purpose flour
- 1 to 2 cups water
Preparation Instructions
- Prep the Beef: Cut the beef stew meat into smaller, bite-sized pieces so the chunks cook evenly. Place the beef in a large bowl or prep area.
- Season the Beef: Coat the beef with 1 tbsp of the Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning. Toss until all the beef is evenly coated.
- 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.
- Cook the Onion: 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.
- Add the Beef Broth: Pour in the unsalted beef broth and cover the pot with a lid. Bring the mixture to a boil, then keep it on the low side of medium-high heat and cook for about 18 minutes.
- Add the Carrots: Add the diced carrots to the pot and stir to combine. Cover again and continue cooking for about 27 minutes, or until the beef starts becoming tender.
- Add the Potatoes: Add the baby gold potatoes to the pot. Cover and cook for 10 to 15 minutes, until the potatoes start to soften.
- Make the Slurry: In a separate bowl, whisk together the flour and 1 cup water. Add more water as needed, up to about 2 cups total, until the slurry is smooth and free of lumps.
- Thicken the Stew: 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.
- Adjust the Seasoning: Taste the stew and add the remaining Dan-O’s SPG Tri-O and Dan-O’s Original Seasoning as needed. Stir well so the seasoning blends into the gravy.
- Finish Cooking: Cover the pot again and bring it back to a gentle boil over medium heat. Cook for 5 to 10 minutes more to cook out the raw flour taste and finish softening the potatoes.
- Serve: Spoon the beef stew into bowls and serve hot. Yum Yum Get Ya Sum!
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