Beef Stew

5 from 3 votes

Beef Stew is the perfect cold weather food to warm your soul. This Easy Beef Stew Recipe has simple ingredients and is sure to be a favorite.

Prep Time15

Cook Time2 15

Total Time2 30

Course: Main Course

Cuisine: American, American Classic

Servings: servings

Author: Kristin Maxwell

Ingredients

2 tablespoons Olive oil
2 pounds Chuck roast cut into chunks and some fat trimmed
1 whole medium onion cut into bite sized chunks
3 Garlic cloves minced
4 cups beef broth
1 tablespoon worcestershire sauce
1 teaspoon Liquid Smoke optional
2 tablespoons tomato paste
15 ounce canned diced tomatoes with the juice
1/2 teaspoon Paprika
2 bay leaves
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 medium sized carrots peeled and sliced into 1 inch pieces
2 stalks celery cut into 1 inch pieces
2 medium russet potatoes peeled and cut into 1 inch chunks
3 tablespoons flour
1 tablespoon minced parsley optional

Instructions

Heat oil in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when browned.
Add diced onions to the pot. Stir and cook for 2-3 minutes or until softened, then add garlic for another minute.
Pour in beef stock, then add diced tomatoes (and the juice) Worcestershire sauce, Liquid Smoke, tomato paste, paprika, bay leaves, salt, pepper, and brown sugar. Add beef back into the pot. Stir to combine. Cover and simmer for about an hour to an hour and a half, or until meat is tender.
Add carrots, celery and potatoes, then cover and cook for an additional 30 minutes. Taste and adjust seasonings as needed.
Optional, for thickening: Spoon 3 tablespoons of flour into a small bowl and add a few ladle fulls of the broth from the stew. Stir together with a fork until fully incorporated (no lumps) and stir into the pot to thicken the stew. Repeat if needed until desired thickness is reached. Do not add flour directly to the pot on it's own.
Garnish with minced parsley, if desired.

Notes

Make Ahead - You can make the stew a day ahead of time. Cool, cover and refrigerate, then heat on the stove or in your slow cooker.

Storing leftovers - Cool completely, then pour into a container with an airtight lid and store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

Freezing - Cool completely, then transfer to a freezer safe container or plastic resealable bag. Store in the freezer for up to 6 months. Thaw and reheat as desired.

Nutrition

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