Beef Stew

Name: Beef Stew (Standard)
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Beef chuck-cut into 1-inch cubes; 1 tbsp Olive oil; 1 Onion-chopped; 2 Carrots-peeled and chopped; 2 Celery stalks-chopped; 1 lb Potatoes-peeled and cubed; 1 cup Frozen peas; 4 cups Beef broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 1 Bay leaf; 2 tbsp All-purpose flour

⏱2h 30m

👥6

🔥350 cal

Easy

🍽️American

A hearty and comforting beef stew, perfect for a cold evening. This recipe uses simple ingredients and straightforward techniques for a delicious and satisfying meal.

2 lbs Beef chuck-cut into 1-inch cubes

1 tbsp Olive oil

1 Onion-chopped

2 Carrots-peeled and chopped

2 Celery stalks-chopped

See all 14 ingredients ↓

(0 reviews)

⏱2h 30m

👥6

🔥350 cal

Easy

🍽️American

A hearty and comforting beef stew, perfect for a cold evening. This recipe uses simple ingredients and straightforward techniques for a delicious and satisfying meal.

#Stew #Beef #Comfort Food #Dinner

Instructions

Season Beef with salt and pepper.
Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown Beef in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Stir in Tomato paste, Thyme, and Rosemary and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in Beef broth, scraping up any browned bits from the bottom of the pot.
Return Beef to the pot. Add Bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until Beef is tender.
Add Potatoes and continue to simmer for 20-25 minutes, or until Potatoes are tender.
Stir in Frozen peas during the last 5 minutes of cooking.
Remove Bay leaf before serving. Adjust seasoning with Salt and pepper to taste.

Ingredients

2 lbs 900 g Beef chuck-cut into 1-inch cubes
1 tbsp 15 mL Olive oil
1 1 medium Onion-chopped
2 2 medium Carrots-peeled and chopped
2 2 medium Celery stalks-chopped
1 lb 450 g Potatoes-peeled and cubed
1 cup 240 mL Frozen peas
4 cups 950 mL Beef broth
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Dried rosemary
1 1 Bay leaf
Salt and pepper To taste
2 tbsp 30 mL All-purpose flour

Equipment

Dutch oven or large pot
Cutting board
Knife
Measuring cups and spoons

Instructions

Season Beef with salt and pepper.
Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown Beef in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Stir in Tomato paste, Thyme, and Rosemary and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in Beef broth, scraping up any browned bits from the bottom of the pot.
Return Beef to the pot. Add Bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until Beef is tender.
Add Potatoes and continue to simmer for 20-25 minutes, or until Potatoes are tender.
Stir in Frozen peas during the last 5 minutes of cooking.
Remove Bay leaf before serving. Adjust seasoning with Salt and pepper to taste.

Nutrition per serving

Calories 350

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Beef Stew

Beef Stew

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