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Easy Beef Stew

Easy Beef Stew

This easy beef stew recipe uses Campbell’s beef broth for a rich flavor and is perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 7 servings
Calories 450 kcal

Equipment

  • large pot

Ingredients
  

Meat

  • 3 pounds beef chuck stew meat, cut into 1-inch pieces

Seasonings

  • 1 tablespoon kosher salt plus 1 teaspoon divided, plus more to taste
  • ½ teaspoon freshly ground black pepper

Fats

  • 3 tablespoons olive oil

Vegetables

  • 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 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon all-purpose flour
  • 1.5 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  • ¼ cup chopped fresh parsley leaves

Liquids

  • 4 cups beef broth see recipe note
  • 2 cups water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce

Instructions
 

Cooking Method

  • In a large bowl, season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, 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, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more. Add the thyme and flour, stir, and cook until raw flour is no longer visible, about 30 seconds.
  • Add the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring mixture to a boil, then reduce heat to medium-low and cook, partially covered and stirring every 20 minutes or so, until stew has darkened and thickened slightly, about 1 hour.
  • Add potatoes to the stew, stir well, and continue to simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, transfer to serving bowls, sprinkle with parsley, and serve.

Notes

Refrigerate leftovers, tightly covered, for up to 5 days. Stewed potatoes do not freeze well.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg
Keyword beef stew recipe, comfort food, easy beef stew, hearty stew, slow-cooked beef, stew
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