Economical Beef Stew
Cozy up with a bowl of this hearty, Economical Beef Stew, a budget-friendly classic that delivers big on flavor without breaking the bank. Tender chunks of beef chuck are coated in a savory flour mixture, seared to perfection, and simmered in a rich, herb-infused broth alongside vibrant vegetables like carrots, celery, and potatoes. The addition of tomato paste deepens the flavor, while frozen peas provide a touch of sweetness in the final moments of cooking. This satisfying stew is perfect for feeding a crowd, with just 20 minutes of prep time and a simmering process that develops melt-in-your-mouth tenderness over two hours. Serve it piping hot with crusty bread or steamed rice for a comforting family meal. Ideal for meal planning, leftovers, or stretching your grocery budget, this one-pot dish is as practical as it is delicious.
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Recipe Information
Ingredients
- 1 pound stew beef (or beef chuck, cut into 1-inch cubes)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 leaf bay leaf
- 0.5 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a bowl, combine the flour, salt, and pepper. Toss the beef cubes in this mixture until evenly coated.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Set the browned beef aside.
Lower the heat to medium and add the chopped onion to the pot. Sauté until softened, about 5 minutes, then add the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for another 2 minutes to caramelize slightly.
Return the browned beef to the pot. Add the carrots, celery, potatoes, beef broth, bay leaf, and dried thyme. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and let it cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
During the last 10 minutes of cooking, stir in the frozen peas and let them cook until heated through.
Taste and adjust the seasoning with additional salt and pepper, if needed. Discard the bay leaf before serving.
Garnish with fresh parsley, if desired, and serve hot with crusty bread or over steamed rice.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 31.0 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5885 mg | 125% | |
*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.
