Go Back

Easy Beef Stew

A comforting beef stew with two cooking methods: a no-brown, quick weeknight option, and a seared, depth-enhancing weekend version, perfect for cozy meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds well marbled beef chuck stew meat, cut into 1-inch pieces
  • 1 tablespoon kosher salt plus 1 teaspoon divided
  • 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)
  • 1/2 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 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  • 1/4 cup chopped fresh parsley leaves

Method
 

Preparation
  1. For the no-brown route, salt the beef (1 tbsp). Start cooking it hot with oil for about 10 minutes until no longer pink.
  2. Add celery, onion, carrots, and parsnips with remaining 1 teaspoon salt and 1/2 teaspoon pepper; cook for about 10 minutes until softened.
  3. Stir in thyme and 1 tablespoon of flour for 30 seconds.
  4. Add 4 cups of broth, 2 cups of water, 1 tablespoon Worcestershire sauce, and 1 tablespoon balsamic; simmer on low for 60 minutes, partially covered.
  5. Add potatoes in the last 25-35 minutes of cooking until tender. Finish with parsley and adjust salt to taste.
Cooking (Quick Sear)
  1. For the quick sear method, pat the beef dry and brown in batches in hot oil. Set aside.
  2. Sauté the veg with a pinch of salt; add thyme and flour for 30 seconds.
  3. Deglaze with a splash of broth, return the beef and add remaining liquids and sauces.
  4. Simmer for 60 minutes; add potatoes 25-35 minutes before serving. Finish with parsley and pepper.

Notes

You can use low-sodium beef broth, and if the stew is too thin, simmer uncovered for 10-15 minutes, or mash a few potato chunks against the pot to help thicken.