Eagle Country-Style Beef Stew
Hearty chunks of beef and garden vegetables
Serves 6 | Prep: 20 min | Cook: 3 hrs
The Ingredients
1
Eagle Steak Seasoning
2.5 lbs, cut into 1-inch cubes
2
Crisp Carrots & Honey Gold Potatoes
4 cups, thickly sliced
A legendary rustic stew demands exceptional ingredients and precise seasoning. We have curated this interactive checklist featuring our signature artisanal Eagle seasonings and bold Southern rubs to lock in deep, slow-simmered comfort flavor in every single bite.
3
Sweet Onions, Celery & Fresh Garlic
2 cups, finely diced
4
Rich Organic Beef Bone Broth
4 cups
5
Tomato Paste & Worcestershire
3 tablespoons
Cooking Directions
1. Sear the Beef
Generously season beef chunks with Eagle Steak Seasoning. Heat oil in a large, heavy pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
2. Sauté Aromatics
In the same pot, add onions, carrots, and celery. Cook until slightly softened, about 5-7 minutes. Add garlic and cook for one or so minutes more until fragrant. Deglaze the pan with a splash of beef stock, scraping up the browned bits.
3. Slow Simmer
Return the beef to the pot. Add potatoes, remaining beef stock, and bay leaves. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours until the beef is fork-tender.
4. Final Touch
Stir in frozen peas and let cook for 5 minutes. Adjust seasoning with a dash more Eagle seasonings to taste. Remove bay leaves and serve hot with crusty bread.