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Beef Stew
Recipes
Beef Stew
4 servings
About 1 hour total (Active 10 minutes)

Ingredients

  • 2 medium carrots
  • 1 large russet (or gold) potato
  • 1 medium onion
  • 2 stalks celery
  • 2 tablespoons canola oil
  • 1 ½ lb beef stew meat
  • 1 teaspoon kosher salt
  • 2 tablespoons flour
  • 32 oz beef stock (or broth)

Steps

    1. Peel and chop carrots and potato into bite-size cubes. Coarsely chop onion and slice celery (about 1 cup each).
    2. Preheat oil in medium stockpot on medium-high. Season beef with salt and coat with flour (wash hands); brown beef (in batches) 2–3 minutes until browned. Return all beef to pot.
    3. Add vegetables to pot. Cook and stir 2–3 minutes until onions are soft. Add stock and bring to a boil. Reduce heat to medium-low; cover and simmer 50–60 minutes, stirring often, until beef is tender and 145°F.
Other Preparation Methods
    • Slow Cook: Place 1 ½ lb beef stew meat, 32 oz beef stock, 2 (10 oz) cans cream of mushroom soup, and 1 cup sliced onions in slow cooker. Cook 3–4 hours on HIGH until beef is tender and 145°F. Serve over egg noodles

Amount per ¼ recipe serving: Calories 670, Total Fat 40g, Sat Fat 14g, Trans Fat 0g, Chol 205mg, Sodium 810mg, Total Carb 23g, Fiber 3g, Sugars 5g, Protein 59g, Calc 6%, Vitamin A 100%, Vitamin C 15%, Iron 30%