Easy Beef Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
American
Easy Beef Stew
Description
Easy Beef Stew combines flour-coated beef cubes browned in olive oil with aromatics like onion and garlic followed by tomato paste, vegetables, and dried herbs. The slow simmer in broth allows the beef to become very tender and the sauce to develop depth, with the flour adding body to the stew. Yukon potatoes, carrots, and celery provide classic stew vegetables that soften to a pleasant texture.
The stew is gently cooked over low heat for 1.5 to 2 hours, letting flavors meld and creating a satisfying dish. Seasoned with salt, pepper, and fresh parsley, it delivers a balanced and comforting meal typically served warm.
Leftovers keep well in the refrigerator for about three days and can be frozen for longer storage, making this a practical option for multiple meals.
Ingredients
- 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 minced, cloves
- ¼ cup tomato paste
- 1 ½ pound yukon potatoes cut into 1-inch cubes
- 6 carrot chopped
- 3 celery chopped, sticks
- 2 teaspoons thyme dried
- 1 teaspoon basil dried
- 2 bay leaf
- 4 cups vegetable broth or beef broth
- parsley fresh, for serving
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.
Notes
- Store leftovers in an airtight container in the refrigerator; consume within 3 days for best quality.
- Beef stew can be frozen for up to 3 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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