old-fashioned beef stew?

Tender Beef, Soft Potatoes & Carrots (Slow-Cooked Flavor)

Ingredients

• 1½ pounds beef chuck roast, cut into 1½-inch cubes
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and cut into chunks
• 3 carrots, sliced into thick pieces
• 2 celery stalks, sliced
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Season and Brown the Beef

1. Preheat the air fryer to 390°F (200°C) for 3–5 minutes.
2. Toss beef cubes with flour, salt, pepper, and paprika until coated.
3. Lightly spray or drizzle with olive oil.
4. Place beef in the air fryer basket in a single layer.
5. Air fry for 10–12 minutes, shaking halfway, until browned.

2. Prepare the Stew

1. Place the browned beef into an air fryer-safe covered casserole dish or Dutch oven.
2. Add onion, garlic, potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
3. Stir everything together.
4. Cover tightly with a lid or foil.

3. Slow Cook in the Air Fryer

1. Reduce the air fryer temperature to 320°F (160°C).
2. Cook the covered stew for 75–90 minutes, stirring once halfway through.
3. Check that the beef is fork-tender and the vegetables are soft.
4. Remove the bay leaf before serving.

4. Serve

1. Garnish with fresh parsley.
2. Serve hot with bread, biscuits, or mashed potatoes.

Cooking Time

• Prep Time: 20 minutes
• Beef Browning: 10–12 minutes
• Air Fry Time: 75–90 minutes
• Total Time: About 2 hours

Servings

6 servings