Cover the roast pan and place it in the preheated oven. Bake for about 30-45 minutes.
Add Vegetables:
After 30 minutes, remove the pan from the oven and add the potatoes and carrots. Pour in the second box of beef broth. If desired, you can substitute some broth with malt beer or wine for extra depth of flavor.
Continue Cooking:
Return the pan to the oven and cook until the vegetables are tender, approximately 30-45 minutes more.
Thicken the Stew:
In a small bowl, mix the cornstarch with water to create a slurry. Remove the stew from the oven and transfer it to the stovetop over medium heat. Stir in the slurry and cook until the stew thickens to your desired consistency.
Serve:
Adjust seasoning as needed, and enjoy your hearty beef stew! Feel free to customize with any additional vegetables you like.
Enjoy!
Salt and pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning (fresh or dried)
4 large potatoes, cut into large chunks
4-5 large carrots, cut into thick pieces
1/4 cup cornstarch
1/4 cup water (for slurry)
Optional: malt beer or wine for added flavor
Additional vegetables (optional, such as celery, peas, or green beans)
Instructions:
