Traditional Beef Stew (Without Tomatoes)
This traditional beef stew has no tomatoes or tomato paste, just tender beef, potatoes, carrots and pearl onions slow cooked in beef broth with Dale's sauce and thyme. The flour on the beef thickens it as it cooks.
Servings: 4
Calories: 330kcal
Ingredients
- 1 cup flour
- 1/2 cup Dale's sauce
- 1 tablespoon thyme or Italian seasoning
- 1 teaspoon black pepper
- 32 ounces beef broth
- 1-2 pounds stew meat
- 5-6 medium potatoes, unpeeled and chopped
- 4 large carrots
- 1 1/2 cups frozen pearl onions or 1 large chopped onion
Instructions
- Place stew meat and flour in a medium bowl. Stir to coat. Then place a tablespoon of oil in a large skillet and heat on medium heat. Add the coated meat and cook, stirring often, just until brown.1-2 pounds stew meat, 1 cup flour
- Place the meat and all other ingredients in the slow cooker. Cover and cook on low for 7-8 hours or high for 3-4 hours.1/2 cup Dale's sauce, 1 tablespoon thyme, 1 teaspoon black pepper, 32 ounces beef broth, 5-6 medium potatoes, unpeeled and chopped, 4 large carrots, 1 1/2 cups frozen pearl onions or 1 large chopped onion
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. Freeze for up to 3 months and thaw in the fridge before reheating.
Dale's sauce swap: Use Moore's Marinade, or homemade all-purpose marinade plus salt to taste.
Instant Pot: Sear the beef and onion on sauté, add the rest, then pressure cook on high for 35 minutes with a 10-minute natural release.
Thicker stew: Stir in a few tablespoons of instant potato flakes, or a slurry of 1 tablespoon cornstarch and 1/2 cup cold water.
Nutrition
Calories: 330kcal