This easy beef stew recipe is cozy, kid-friendly, and filled with tender beef, colorful veggies, and hearty potatoes. Boil it all in one pot for a delicious and nutritious family meal that everyone will love!
Easy beef stew recipe that’s delicious and satisfying.
Few meals are as comforting as a bowl of home-cooked meals. Easy Beef Stew On a chilly night. This kid-friendly version is packed with tender beef chunks, tender potatoes, and plenty of vegetables hidden in a rich, flavorful broth. Everything is cooked together in one pot, so cleanup is simple and the results are hearty and satisfying. This is a classic dinner the whole family will love. It’s warm, nutritious and perfect for eating as leftovers the next day. Serve with a slice of crusty bread or over brown rice for a filling meal!
why we love that:
- One-pot comfort food that’s easy to clean.
- It’s full of hidden vegetables and healthy potatoes.
- It can be stored in the freezer and is great for meal prep.
- Perfect balance of mild taste and nutrition
The best thing about this recipe is the way the magic happens while it simmers without you. Once you’ve put everything in the pot, you’re free to help with homework, fold a mountain of laundry, or just steal a few minutes. And when dinner time comes, the house is filled with the most amazing aromas that invite everyone to the table.
tips and suggestions:
- Don’t rush. Cooked low and slow, the beef becomes so tender that it melts in your mouth.
- Add more vegetables: Add chopped pumpkin, mushrooms, or green beans for extra nutrition.
- Make it thicker: You can achieve a richer texture by using less broth or adding cornstarch slurry towards the end.
- Get creative with your leftovers: Spoon over mashed potatoes or rice for an easy second meal.
- Flavor Enhancement: A splash of Worcestershire sauce or balsamic vinegar adds extra flavor.
alternative:
- beef: Substitute stew meat, chuck roast, or ground beef for a quicker version.
- potato: For a slightly sweeter flavor, try sweet potatoes.
- broth: For a lighter version, use chicken broth or vegetable broth.
- Wine: Skip the wine and add more depth to the broth by adding a teaspoon of soy sauce or balsamic.
- Gluten Free: Skip the flour coating and thicken with cornstarch if necessary.
Prepare and store in advance
- Stay ahead: Stew tastes better the next day! Cook completely, let cool, and refrigerate overnight. When it thickens, pour in the broth and reheat slowly on the stove.
- to hang tightly: Once completely cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm over low heat on the stovetop or warm individual portions in the microwave.
What to serve with this easy beef stew recipe:
Easy Beef Stew Recipe
This easy beef stew recipe is cozy, kid-friendly, and filled with tender beef, colorful veggies, and hearty potatoes. Boil it all in one pot for a delicious and nutritious family meal that everyone will love!
Serving Size: 6
- 2 pound beef chuck Cut into 1-1.5 inch cubes.
- 3 tablespoon 3 tablespoons all-purpose flour
- 1 teaspoon salt, additional to taste Plus, you can taste more flavors.
- 1/2 teaspoon freshly ground black pepper Plus, you can taste more flavors.
- 2 tablespoon olive oil
- 1 large in size yellow onion, diced
- 3 middle carrots cut into 1 inch pieces
- 2 ribs celery cut into 1 inch pieces
- 3 cloves garlic, chopped
- 2 tablespoon tomato paste
- 5 cup low sodium beef broth
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound Yukon Gold or Red Potatoes cut into 1 inch pieces
- 3/4 cup frozen peas
- 1-2 teaspoon Lemon juice or red wine vinegar Optional, for brightness
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Pat the beef cubes dry with paper towels. Add the flour, 1 teaspoon salt, and ½ teaspoon pepper and toss until lightly coated.
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Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, until well browned on all sides, about 5 to 6 minutes per batch. Transfer ground beef to plate.
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Reduce heat to medium. Add remaining 1 tablespoon olive oil, if needed. Add onions, carrots, and celery. Sauté for 4 to 5 minutes until the onions are soft. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
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Pour in 1 cup of beef broth, scraping up any brown bits from the bottom. Boil for 2 minutes and reduce slightly.
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Return beef and juices to pot. Add potatoes, remaining beef broth, bay leaves, thyme, salt and pepper. Stir to combine.
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Boil slowly and then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes to 2 hours. Stir occasionally until beef is fork tender and potatoes are cooked through.
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Remove the lid. If the stew is thin, mix 1 tablespoon cornstarch and 2 tablespoons water and stir into the stew. Simmer uncovered for 10 minutes until thickened.
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Add frozen peas and simmer for 5 more minutes.
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Taste and adjust seasoning with salt, pepper, lemon juice, or vinegar if you like brightness. Remove bay leaves.
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Serve warm, garnished with fresh thyme, if desired.
