every bite of this beef stew recipe promises warmth, comfort, and satisfaction. When a pot of beef stew is simmering away on your stovetop, it’s clear to everyone that a great meal is in the making.
A big pot of comforting beef stew full of onions, carrots, peas, and topped with parsley.
Easy Beef Stew Recipe
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat are released. Using a slotted spoon, remove bacon to a separate bowl.
place beef in a large mixing bowl and season with salt and black pepper. Sprinkle beef with flour and toss to combine and evenly coat beef.
Transfer beef in the hot bacon fat and cook over med/high heat, Saute beef until brown on all sides. Add olive oil if needed. Transfer browned beef to the bowl with bacon.
heat a large non-stick skillet over medium/high heat and add olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
Add beef broth, leaves, salt, pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover; simmer 2 hours or until beef is almost tender.
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Beef Stew Recipe
- skillet
Equipment
- skillet
Ingredients
- 2 lbs beef stew meat or beef chuck cut into 1" pieces
- 6 oz bacon chopped into 1/4" wide strips
- 1 lb small potatoes new potatoes
- 2 Tbsp olive oil
- 2 1/2 tsp sea salt or to taste
- 1 1/2 tsp black pepper freshly ground
- 1/4 cup all-purpose flour
- 2 carrots peeled and cut into 1/2" thick pieces
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth or beef stock
- 2 bay leaves
- Salt To taste
- Pepper To taste
- 2 tbsp Parsley Fresh Roughly chopped, For garnish
Instructions
- In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat are released. Using a slotted spoon, remove bacon to a separate bowl.
- place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef.
- Transfer beef in the hot bacon fat and cook over med/high heat, Saute beef until brown on all sides. (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
- heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
- Add 4 cups beef broth, 2 bay leaves, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover; simmer 2 hours or until beef is almost tender.
- Garnish with fresh parsley and enjoy.
