adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Beef Stew
Easy Beef Stew
0 Likes
Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Effortlessly delicious beef stew - no need to brown meat individually. Just one pot and two hours for a batch of comforting goodness that lasts for days.
Ingredients:
  • 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
  • 3 teaspoons kosher salt, divided, plus more to taste
  • 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)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme leaves
  • 4 cups beef broth (see recipe note)
  • 2 cups water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  • 1/4 cup chopped fresh parsley leaves
Instructions:
  • Season beef with 1 tablespoon of salt in a large bowl. Heat olive oil in a large pot over high heat. Add beef and cook until no longer pink and liquid forms, about 10 minutes. Stir occasionally.
  • Add a colorful mix of celery, onion, carrots, and parsnips to the pot. Lower the heat to medium-high, then sprinkle them with the remaining teaspoon of salt and 1/2 teaspoon pepper. Cook while stirring occasionally until the liquid reduces and the veggies start to soften, which should take about 10 more minutes. Next, sprinkle in the thyme and flour, stir well, and continue cooking for about 30 seconds until the raw flour disappears.
  • Simmer with flavor: Combine beef broth, water, balsamic vinegar, and Worcestershire sauce. Let it boil, then lower heat. Simmer partially covered, stirring occasionally, until stew darkens and thickens slightly, for about 1 hour.
  • Toss in the potatoes: Gently mix the potatoes into the stew, let them simmer alongside the beef until both are tender, approximately 30 minutes. Adjust seasoning to your liking, ladle into bowls, garnish with parsley, and enjoy! Store any remaining stew in the refrigerator in an airtight container for up to 5 days. If you enjoyed the recipe, please consider leaving a star rating!

Similar Recipes