Easy Beef Stew

4.99 from 777 votes

The easy Beef Stew is hearty, comforting and made in one pot. Full of tender flavorful beef and requires minimal prep, it makes for a delicious family meal!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

2 pounds beef stew meat cut into 1-inch cubes
3 tablespoons all-purpose flour
1 ½ teaspoons salt divided
1 teaspoon black pepper
2 tablespoons olive oil divided
1 onion chopped
3 garlic cloves minced
¼ cup tomato paste
1 ½ pound yukon potatoes cut into 1-inch cubes
6 carrots chopped
3 celery sticks chopped
2 teaspoons dried thyme
1 teaspoon dried basil
2 bay leaves
4 cups vegetable or beef broth
Fresh parsley for serving

Instructions

Place the beef in a large bowl, add flour, 1 teaspoon salt and pepper, and toss well to combine.
Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half the beef in a single layer and cook undisturbed for 5 minutes. Flip and cook for an additional 5 minutes on the other side. Set aside. Repeat with the remaining olive oil and beef. Return the reserved beef back to the pot.
Add the onions and garlic, and cook with the beef until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add the tomato paste and continue to cook with the onions and garlic, about 1-2 more minutes.
Add the potatoes, carrots, celery, thyme and basil along with the broth and stir to combine, scraping any brown bits in the pot.
Reduce heat to low, cover and simmer for about 2 hours, or until the beef is very tender.
Remove the bay leaves, season with fresh parsley and serve warm.

Video

Notes

Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 3 days. You can also freeze the stew and it will keep for up to 3 months.

Nutrition

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