Beef Stew

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This recipe for beef stew is so easy to make and is great for cool nights. It's hearty and comforting, but also full of vegetables. 
A bowl of beef stew with carrots and celery in a red bowl.
Lately, I have been looking for meals that I can cook on a Sunday and package individually for lunches for the rest of the week. I began gravitating towards stews, soups, and pastas so you might be seeing a good helping of those on here in the next few weeks.  I realize it’s starting to get warm out, but this beef stew is still perfect for cold summer nights. The stew is so flavorful and the vegetables really shine through in this dish.. I hope you enjoy it!
A bowl of beef stew with potatoes, carrots and celery in a red bowl.

Beef Stew

This recipe for beef stew is so easy to make and is great for cool nights. It's hearty and comforting, but also full of vegetables. 
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 234kcal
Author: Megan

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 lb stew beef (cubed)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 stalks celery (diced)
  • 1 large sweet onion (diced)
  • 4 cups beef broth (divided (make sure beef broth is gluten free))
  • 1/2 lb carrots (peeled and cut into bite sized pieces)
  • 1/2 lb baby potatoes (cut into bite sized pieces)
  • 14.5 oz can diced tomatoes

Instructions

  • Heat the olive oil in a dutch oven or a large pot over medium high heat.
  • While the oil heats, sprinkle the beef with the spices. Make sure to turn the beef over to coat evenly on all sides.
  • Put the beef in the pot and get a nice sear on all sides, cooking about a minute on each side.
  • Remove the beef from the pot and set aside. Do not clean the pot in between those two steps, the beef renderings in there are good stuff to cook your vegetables in!
  • Now, add the celery and onion to the pot and cook for 5-7 minutes, until soft and translucent.
  • Pour in about 1 cup of beef broth to deglaze the pot. Scrape up any browned bits off the bottom of the pot.
  • Add the carrots, baby potatoes, and cubed beef to the pot.
  • Then, stir in the can of diced tomatoes.
  • Add the remaining beef broth, just enough so that it covers the vegetables and beef.
  • Bring to a simmer, partially cover, and cook for 45 minutes to an hour, until the vegetables are tender and the beef is cooked all the way through.
  • Serve immediately or keep warm until served or pack into tupperware so you have lunch ready for the week.

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 1157mg | Potassium: 824mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6395IU | Vitamin C: 18.7mg | Calcium: 76mg | Iron: 3.3mg
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4 Comments

  1. I love making big quantity dishes so I have leftovers for lunches, and you’re right, soups and stews fit the bill perfectly. This stew looks delicious. I don’t know what warm weather you’re talking about, though. It doesn’t feel like summer will ever come sometimes.

  2. This stew really sounds delicious. I’m new to your blog and have been poking around. You’ve created a lovely spot for your readers to visit and I enjoyed the time I spent here. I’ll be back. I hope you have a great day. Blessings…Mary

  3. Thank you for your kind comment on “Snippets”. I love beef stew. Its probably one of my favorite dishes. Soups are a staple around here. I usually make a pot of something (from leftovers) and then we have that for lunch for several days. Or, we stop by Whole Foods…they have some wonderful prepared soups.

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