Kathy’s Classic Beef Stew


Kathy Johnson of Salem, Ohio


  • 1-1/2 cups beef stew meat or chuck roast
  • salt and pepper
  • 3 Tbsp. olive oil
  • 3/4 cup onions, sliced or cubed
  • 1/2 cup cubed celery
  • 3/4 cup small cut carrots
  • 3-1/2 cups rich beef stock
  • 1/4 tsp. garlic salt
  • 1-1/2 tsp. corn starch dissolved in water (optional)
  • 6-8 medium potatoes


  1. Pre-heat oven to 350°F.
  2. Trim the beef of all the fat and season with salt and pepper.
  3. Sear the meat on all sides in the olive oil in a large heavy bottom pan on the stove top.
  4. Add onion, celery and carrots.
  5. Add the diced potatoes, garlic salt and beef stock.
  6. Cover and cook until the meat is very tender, approximately 1 hour.
  7. Correct any of the seasonings (salt and pepper).
  8. If desired, thicken with corn starch or flour dissolved in water (add slowly, may not need much).

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