Beef Stew Recipe
This hearty Beef Stew recipe cooks up effortlessly on the stovetop and is packed with tender chunks of beef, hearty vegetables, and a rich broth.
Servings: 6 servings
Calories: 377kcal
Equipment
- Dutch Oven
Ingredients
- 1 yellow onion $0.70
- 3 carrots $0.75
- 3 celery sticks $0.60
- 4 cloves of garlic $0.32
- 1 ½ lb. beef stew meat* $11.83
- 1 ½ tsp salt, divided $0.07
- ¾ tsp freshly ground black pepper, divided $0.05
- 3 Tbsp all-purpose flour $0.06
- 4 Tbsp cooking oil, divided $0.16
- 3 Tbsp tomato paste $0.45
- 1 ½ tsp dried thyme $0.15
- 1 ½ tsp dried rosemary $0.15
- ½ cup red wine** $0.75
- 1 Tbsp Worcestershire sauce $0.15
- 5 cups beef broth*** $0.85
- 2 bay leaves $0.30
- 1 lb. gold potatoes**** $1.20
- salt and pepper to taste $0.04
Instructions
- Start by prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set the vegetables to the side.
- Place the stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle the flour over the meat. Toss the meat until it's evenly coated in the flour.
- Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side.
- Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.
- Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.
- Now add in the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.
- Add the red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and pour in the beef broth. Add the bay leaves and give everything a good stir.
- Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.
- While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.
- Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!
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Video
Notes
*You could also buy a 1.5 lb. chuck roast (like what you use in a pot roast!) and cut it into pieces yourself.
**Deglazing the pot with red wine adds a ton of flavor. I used a mini Bota Box red wine for this recipe, but if you don't have any, you can replace it with extra beef broth instead.
***I like Better than Bouillon because it has great flavor for the price.
****I prefer gold potatoes because they aren't overly starchy, but you can use whatever potatoes you have on hand.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 24g | Protein: 30g | Fat: 16g | Sodium: 1518mg | Fiber: 4g