Beef Stew Recipe
A big pot of comforting beef stew full of onions, carrots, peas, and topped with parsley.
Servings: 4
Calories: 942kcal
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.
Nutrition
Calories: 942kcal | Carbohydrates: 37g | Protein: 59g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 181mg | Sodium: 2182mg | Potassium: 1906mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5325IU | Vitamin C: 31mg | Calcium: 104mg | Iron: 7mg