Quick Fix Beef Stew
Warm up your weeknights with this Quick Fix Beef Stew, a hearty and comforting recipe that’s ready in just one hour. Tender beef chunks are seared to perfection and simmered with fragrant garlic, onions, carrots, celery, and creamy baby potatoes in a rich, savory broth infused with tomato paste, Worcestershire sauce, and aromatic herbs like thyme and rosemary. This one-pot wonder is thickened with a touch of flour, creating a velvety stew that’s irresistibly satisfying. Perfect for feeding a family or meal prepping, it pairs beautifully with crusty bread or stands alone as a cozy, flavor-packed meal. With a prep time of just 15 minutes, this wholesome dinner is the ultimate solution for busy nights!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound baby potatoes, halved
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the beef stew meat with salt and black pepper. Add the meat to the pot in batches, searing it on all sides until browned. Remove the beef and set it aside.
In the same pot, add the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Add the chopped carrots, celery, and baby potatoes. Stir to combine and cook for another 5 minutes.
Sprinkle the flour over the vegetables and stir well, ensuring the flour coats everything evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to create a smooth base. Add the tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf.
Return the seared beef to the pot. Stir everything together and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 25-30 minutes, or until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with additional salt or pepper if needed. Discard the bay leaf before serving.
Ladle the hot stew into bowls and garnish with fresh parsley, if desired. Serve immediately with crusty bread or on its own.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1415 mg | 30% | |
*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.
