Easy Beef Stew Recipe

Name: Easy Beef Stew Recipe
Prep time: 10 min
Cook time: 4 h
Yield: 8 people
Ingredients: 2 lbs 900 g beef chuck, cut into 1-inch cubes; 3 tablespoons all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 large onion; 6 cloves garlic; 4 cups 1 liter beef broth; 1 cup 240 ml red wine (optional, can substitute with more beef broth); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 tablespoon Italian seasoning; 4 large carrots; 1 lb 450 g baby potatoes, halved or left whole if small; 2 stalks celery; Fresh parsley for garnish

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Servings
8 people
Calories
353 kcal
Course
Main Course
Cuisine
American

Easy Beef Stew Recipe

Nancy Price

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Easy classic beef stew with chunks of tender chuck roast, carrots, potatoes, and a ton of beefy flavor!

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Ingredients

Servings

2 lbs 900 g beef chuck, cut into 1-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 large onion chopped
6 cloves garlic minced
4 cups 1 liter beef broth
1 cup 240 ml red wine (optional, can substitute with more beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1 tablespoon Italian seasoning
4 large carrots peeled and cut into chunks
1 lb 450 g baby potatoes, halved or left whole if small
2 stalks celery chopped
Fresh parsley for garnish optional

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Instructions

In a bowl, toss the beef cubes with flour, salt, and pepper to evenly coat them.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches (to avoid overcrowding) and sear on all sides until browned, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
In the same pot, add the chopped onions and minced garlic (all 6 cloves). Cook for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
Pour in the beef broth and red wine (if using) to deglaze the pot, stirring to loosen any bits stuck to the bottom. Add the tomato paste, Worcestershire sauce, bay leaves, and Italian seasoning. Stir everything together.
Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours until the beef is tender. Stir occasionally.
After the beef has cooked for about 1.5 hours, add the carrots, baby potatoes (either whole or halved), and celery to the pot. Stir well and let everything simmer for another 30 to 40 minutes until the vegetables are tender.
Taste the stew and adjust the seasoning with salt and pepper if necessary. Remove the bay leaves before serving.
Garnish with fresh parsley if desired and serve the stew hot with crusty bread or over mashed potatoes.

Nutrition Information

Show Details

Calories 353kcal (18%) Carbohydrates 20g (7%) Protein 25g (50%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 78mg (26%) Sodium 923mg (38%) Potassium 941mg (27%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5233IU (105%) Vitamin C 16mg (18%) Calcium 72mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 353 kcal

% Daily Value*

Calories	353kcal	18%
Carbohydrates	20g	7%
Protein	25g	50%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	923mg	38%
Potassium	941mg	20%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	5233IU	105%
Vitamin C	16mg	18%
Calcium	72mg	7%
Iron	4mg	22%