Easy Beef Stew
This Easy Beef Stew recipe is perfect for cozy dinners, featuring tender beef and hearty vegetables in a rich broth.
Equipment
- large pot
Ingredients
- 3 pounds beef chuck stew meat cut into 1-inch pieces
- 1 tablespoon kosher salt divided
- 1 teaspoon kosher salt divided
- 3 tablespoons olive oil
- 5 ribs celery cut into 1-inch pieces (about 2 cups)
- 1 medium onion chopped (about 1 cup)
- 4 medium carrots peeled and cut into 1-inch pieces (about 2 cups)
- 2 medium parsnips peeled and cut into 1-inch pieces (about 1 cup)
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves finely chopped
- 1 tablespoon all-purpose flour
- 4 cups beef broth (see recipe note)
- 2 cups water
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 ½ pounds russet potatoes peeled, cut into 1-inch pieces (about 3 cups)
- ¼ cup fresh parsley chopped
Instructions
Cooking Steps
- Season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large pot over high heat. Add the beef and cook, stirring occasionally, until the meat is no longer pink, about 10 minutes.
- Add the celery, onion, carrots, and parsnips. Reduce heat to medium-high. Season with remaining teaspoon of salt and ½ teaspoon pepper. Cook until most of the liquid has evaporated, about 10 minutes more. Add thyme and flour, stir, and cook until raw flour is no longer visible.
- Add beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat to medium-low and cook partially covered, stirring every 20 minutes, for about 1 hour.
- Add potatoes to the stew, stir, and simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, sprinkle with parsley, and serve.
Notes
Refrigerate leftovers tightly covered for up to 5 days. Do not freeze leftovers due to potato texture changes.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 60gProtein: 32gFat: 17g
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