Connecticut Beef Supper
Warm up your kitchen with the classic comfort of Connecticut Beef Supper, a hearty one-pot stew that’s perfect for cozy dinners. Packed with tender beef stew meat, farm-fresh vegetables like carrots, celery, and potatoes, and simmered in a savory blend of beef broth and diced tomatoes, this dish is brimming with rich, home-style flavors. A medley of herbs—parsley, thyme, and basil—adds fragrant depth, while a simple flour slurry thickens the broth to creamy perfection. Ideal for family meals, this satisfying recipe is easy to prepare, with just 20 minutes of prep and a slow, simmering cook time that results in melt-in-your-mouth beef and perfectly tender vegetables. Whether you're serving it on a weeknight or as a soul-warming weekend treat, this classic beef stew delivers comfort in every bite.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 4 cups beef broth
- 14.5 ounces diced tomatoes (canned, with juice)
- 2 tablespoons parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons flour
- 0.25 cups cold water
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
Add the diced potatoes to the pot and stir to combine.
Return the browned beef to the pot.
Pour in the beef broth and the canned diced tomatoes with their juice.
Add the parsley, dried thyme, dried basil, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked.
In a small bowl, whisk together the flour and cold water to create a slurry.
Gradually stir the slurry into the simmering stew to thicken the broth.
Continue cooking for 5 more minutes, stirring occasionally, until the broth has thickened to your desired consistency.
Taste and adjust seasoning if necessary.
Serve hot, garnished with additional chopped parsley if desired. Enjoy your Connecticut Beef Supper!
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
