Easy Beef Stew

Name: Easy Beef Stew
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 2 pounds beef stew meat; 3 tablespoons all-purpose flour; 1 ½ teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 onion; 3 garlic cloves; ¼ cup tomato paste; 1 ½ pound yukon potatoes; 6 carrots; 3 celery sticks; 2 teaspoons dried thyme; 1 teaspoon dried basil; 2 bay leaves; 4 cups vegetable or beef broth; Fresh parsley for serving

User Reviews

5.0

2,349 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
8 servings
Calories
307 kcal
Course
Main Course
Cuisine
American

Easy Beef Stew

Xia Schmidt

Report

The easy Beef Stew is hearty, comforting and made in one pot. Full of tender flavorful beef and requires minimal prep, it makes for a delicious family meal!

Share:

I Made This!

1,761 people made this

Print

471 people printed this

Save this

1,409 people saved this

Ingredients

Servings

2 pounds beef stew meat cut into 1-inch cubes
3 tablespoons all-purpose flour
1 ½ teaspoons salt divided
1 teaspoon black pepper
2 tablespoons olive oil divided
1 onion chopped
3 garlic cloves minced
¼ cup tomato paste
1 ½ pound yukon potatoes cut into 1-inch cubes
6 carrots chopped
3 celery sticks chopped
2 teaspoons dried thyme
1 teaspoon dried basil
2 bay leaves
4 cups vegetable or beef broth
Fresh parsley for serving

Add to Shopping List

Instructions

Place the beef in a large bowl, add flour, 1 teaspoon salt and pepper, and toss well to combine.
Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half the beef in a single layer and cook undisturbed for 5 minutes. Flip and cook for an additional 5 minutes on the other side. Set aside. Repeat with the remaining olive oil and beef. Return the reserved beef back to the pot.
Add the onions and garlic, and cook with the beef until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add the tomato paste and continue to cook with the onions and garlic, about 1-2 more minutes.
Add the potatoes, carrots, celery, thyme, basil, and remaining salt along with the broth and stir to combine, scraping any brown bits in the pot.
Reduce heat to low, cover and simmer for about 1.5 hours to 2 hours, or until the beef is very tender.
Remove the bay leaves, season with fresh parsley and serve warm.

Equipments used:

Notes

Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 3 days. You can also freeze the stew and it will keep for up to 3 months.

Nutrition Information

Show Details

Serving 2cups Calories 307kcal (15%) Carbohydrates 27g (9%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 70mg (23%) Sodium 603mg (25%) Potassium 1015mg (29%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 7790IU (156%) Vitamin C 23mg (26%) Calcium 65mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 307 kcal

% Daily Value*

Serving	2cups
Calories	307kcal	15%
Carbohydrates	27g	9%
Protein	29g	58%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	70mg	23%
Sodium	603mg	25%
Potassium	1015mg	22%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	7790IU	156%
Vitamin C	23mg	26%
Calcium	65mg	7%
Iron	4mg	22%