Simple Beef Stew
User Reviews
5
Simple Beef Stew
Description
This Simple Beef Stew begins by coating beef chuck roast cubes in a mixture of all-purpose flour, salt, and pepper, which helps create a flavorful crust and thickens the stew. The meat is browned in olive oil over medium-high heat, then combined with a flour-water mixture and additional water to start the simmering base.
After bringing to a boil, the stew is reduced to a simmer for about 80 minutes. Then diced onion, celery, carrots, red potatoes, and dried herbs like basil and oregano are added to the pot. The stew continues to cook until the meat is tender and the vegetables are soft, with the flour slurry thickening the broth naturally.
This beef stew offers a classic, comforting meal that can be served on its own or with crusty bread. The layering of browned meat and simmered vegetables creates a rich and filling dish ideal for cool days.
Ingredients
Brown
- 1/3 cup all-purpose flour
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 pound beef chuck roast trimmed and cut into 1 to 2-inch cubes
- 2 tablespoons olive oil
Simmer
- 10 cups water divided, filtered
- 1/2 onion diced, large
- 3-4 carrot peeled and sliced 1-inch thick, medium
- 3-4 celery sliced 1/2-inch thick, stalks
- 2 pounds potato cubed, red
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1 bay leaf
Instructions
Brown the Meat
- In a large bowl, mix flour, 1 teaspoon of the salt and 1/2 teaspoon of the pepper together. Dredge stew meat in the flour, coating completely. Set meat and flour aside.
- Heat oil over medium-high heat in a large pot or dutch oven. Add the meat (reserve the remaining flour in the bowl) and cook until just browned. If necessary, you can add a little more oil to the pot or a bit of water to keep the meat from burning.
- While meat is browning, whisk 1 cup of filtered water into whatever flour was left in the bowl until no lumps remain. Once the meat is browned, pour in flour and water mixture and an additional 7 cups of water.
- Bring to a boil and reduce temperature so your meat is cooking at a simmer.
Cook for a Really Long Time
- Set your timer for 80 minutes and walk away. Check on the stew every 20 minutes or so, giving it a stir to make sure nothing is sticking to the bottom.
Veggie Time
- Add your onion, celery, and carrots. Stir, bring back to a simmer, and cook for 20 minutes.
- Add potatoes, basil, oregano, whole bay leaf, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Check salt and water level. If stew seems too thick, add up to 2 cups of water until it reaches your prefered consistency.
- Simmer for about 15 minutes, until potatoes are fork tender. Taste and add more salt if necessary (you might need to add quite a lot). Remove bay leaf. Dish up and allow to cool in bowls for at least 5 minutes (or on the stove for at least 15) before serving.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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