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Garlicky Beef Stew
5 from 6 votes

Garlicky Beef Stew

Serve this Garlicky Beef Stew with loads of onions and a whole head of garlic for your Halloween dinner. It'll keep the vampires away!

Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings: 8 servings
Calories: 313 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds stew meat or preferably chuck roast
  • salt
  • black pepper
  • 3 tablespoons olive oil
  • 2 onions large; white or yellow
  • 1 garlic head
  • 2 tablespoons butter
  • 2 tablespoons tomato paste
  • 3 cups beef stock
  • 14.5 ounces diced tomatoes canned with juice
  • 2 ribs celery diced
  • 2 tablespoons parsley chopped, fresh

Instructions

    Cup of Yum
  1. Whatever cut of beef you choose, cut it into about 1-inch pieces. Then pat it dry and sprinkle with salt and pepper.
  2. In a heavy bottomed pan heat the olive oil over medium heat.
  3. When the oil is hot, add the beef in batches and cook until browned on all sides. Remove the browned meat to a plate and set it aside.
  4. Add the butter to the pan.
  5. Add the onions and garlic and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the onions have begun to wilt and brown.
  6. Stir the tomato paste into the onions and garlic.
  7. Cook the tomato paste for a minute or two.
  8. Add the beef stock, diced tomatoes with their juice, diced celery, and fresh parsley.
  9. Return the browned stew meat to the pan and stir everything together.
  10. Bring to a boil, then reduce the heat to a simmer. Cover and cook at a low simmer for about 2 to 2 ½ hours or until the beef is very tender.

Notes

  • When browning the beef, cook in batches and do not crowd the pan. Do add additional oil with each new batch if it's needed.
  • To make peeling the garlic easy, cut off the end of each clove where it was attached to the root of the bulb. Then whack the individual cloves on a board with the flat side of a chef's knife. It will crush the cloves a bit, but the skin will pop right off.
  • Any leftovers can be stored covered and refrigerated for up to three days. You can freeze the stew in airtight containers for up to three months.

Nutrition Information

Serving 1 Calories 313kcal (16%) Carbohydrates 7g (2%) Protein 25g (50%) Fat 21g (32%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 86mg (29%) Sodium 410mg (17%) Potassium 754mg (16%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 353IU (7%) Vitamin C 9mg (10%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 313

% Daily Value*

Serving 1
Calories 313kcal 16%
Carbohydrates 7g 2%
Protein 25g 50%
Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 410mg 17%
Potassium 754mg 16%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 353IU 7%
Vitamin C 9mg 10%
Calcium 57mg 6%
Iron 3mg 17%

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