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Beef Stew Recipe

This homemade beef stew could not be more comforting! Tender beef, hearty vegetables and a rich, savory broth come together to create the ultimate cozy meal. Perfect for chilly nights, this classic dish is easy to make and will fill your home with an incredible aroma as it cooks.

Prep Time
21 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6 people
Calories: 427 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds boneless beef chuck roast cut into 1.5-inch chunks
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons avocado oil
  • 1 medium yellow onion chopped
  • 4 stalks celery chopped into rounds
  • 5-6 cloves garlic minced or smashed
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • 1 (32 oz) carton beef broth (4 cups)
  • 1 tablespoon Worcestershire sauce 
  • 2 bay leaves
  • 3-4 Yukon gold potatoes peeled and quartered or chopped
  • 2 carrots peeled, chopped into rounds
  • 1 oz bag frozen green beans or peas optional
  • ¼ cup chopped parsley optional

Instructions

    Cup of Yum
  1. Preheat oven to 325°F.
  2. Season the beef with salt & pepper and then coat in the flour.
  3. Heat the avocado oil in a large Dutch oven over medium heat. Add the beef in a single layer, and brown on all sides, for about 4-5 minutes (you will need to do this in batches). Transfer the beef to a plate and set aside.
  4. To the same pot, add the onion and cook down for 4-5 minutes. Stir in the celery and garlic and saute another minute then add in the tomato paste, Italian seasoning, and cayenne pepper. Saute for a few minutes then add in the beef broth, Worcestershire sauce, and bay leaves.
  5. Return beef and any accumulated juices to the pot. Stir with a wooden spoon to loosen any brown bits from the bottom of the pot and bring to a boil. Cover the Dutch oven, transfer to the preheated oven, and braise for 2 hours.
  6. Remove the pot from the oven and add the carrots, potatoes, and green beans. Cover and place back in the oven for 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through.
  7. Remove the bay leaves from the stew. Taste and adjust the salt if needed. Stir in the fresh chopped parsley. Enjoy with bread or rice!

Nutrition Information

Serving 1serving Calories 427kcal (21%) Carbohydrates 26g (9%) Protein 32g (64%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 104mg (35%) Sodium 613mg (26%) Potassium 1078mg (31%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 3805IU (76%) Vitamin C 25mg (28%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 427

% Daily Value*

Serving 1serving
Calories 427kcal 21%
Carbohydrates 26g 9%
Protein 32g 64%
Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 104mg 35%
Sodium 613mg 26%
Potassium 1078mg 23%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 3805IU 76%
Vitamin C 25mg 28%
Calcium 69mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.