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–+ servings
Easy Beef Stew

Easy Beef Stew

This easy beef stew recipe is hearty, flavorful, and perfect for a cozy meal. Using Campbell's beef broth enhances the taste with added depth.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine American
Servings 7 servings
Calories 518 kcal

Equipment

  • Large pot

Ingredients
  

  • 3 pounds beef chuck stew meat, cut into 1-inch pieces well-marbled
  • 1 tablespoon kosher salt plus 1 teaspoon, divided, plus more to taste
  • 3 tablespoons olive oil
  • 5 ribs celery, cut into 1-inch pieces (about 2 cups)
  • 1 medium onion, chopped (about 1 cup)
  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
  • 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon all-purpose flour
  • 4 cups beef broth (see recipe note)
  • 2 cups water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1.5 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  • 0.25 cup chopped fresh parsley leaves

Instructions
 

Cooking Method

  • In a large bowl, season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.
  • Add the celery, onion, carrots, and parsnips. Reduce heat to medium-high. Season with remaining teaspoon of salt and ½ teaspoon pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more. Add the thyme and flour, stir, and cook until raw flour is no longer visible, about 30 seconds.
  • Add the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring mixture to a boil, then reduce heat to medium-low and cook, partially covered and stirring every 20 minutes or so, until stew has darkened and thickened slightly, about 1 hour.
  • Add potatoes to the stew, stir well, and continue to simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, transfer to serving bowls, sprinkle with parsley, and serve.

Notes

Refrigerate leftovers, tightly covered, for up to 5 days. Stewed potatoes do not freeze well, so freezing is not recommended.

Nutrition

Serving: 1bowlCalories: 518kcalCarbohydrates: 32gProtein: 60gFat: 17g
Keyword Beef Stew, comfort food, Easy Beef Stew, hearty stew, One-Pot Meal
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