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Beef And Potato Stew Recipe Easy

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beef & potato stew in a large red and black pot Beef and potato stew, Stewed potatoes, Italian
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Description

Beef and potato stew is a hearty and comforting dish that is perfect for a chilly day. This easy recipe combines tender chunks of beef with potatoes, carrots, and celery in a rich and flavorful broth. It's a one-pot meal that is perfect for a busy weeknight, and it's also great for leftovers.

Prep Time

Prep time for this recipe is approximately 15 minutes. This includes washing and chopping vegetables and cutting the beef into bite-sized pieces.

Cook Time

Cook time for this recipe is approximately 2 hours. This allows for the beef to become tender and the vegetables to cook through.

Ingredients

  • 2 lbs beef chuck roast, cut into bite-sized pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups water
  • 2 large potatoes, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Equipment

  • Dutch oven or large pot with lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the beef and cook until browned on all sides, about 5-7 minutes.
  3. Remove the beef from the pot and set aside.
  4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
  5. Add the beef broth, water, potatoes, carrots, celery, thyme, rosemary, bay leaves, salt, and pepper to the pot.
  6. Stir to combine.
  7. Add the beef back to the pot.
  8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  9. Simmer for approximately 2 hours, or until the beef is tender and the vegetables are cooked through.
  10. Remove the bay leaves and adjust seasoning if necessary.
  11. Serve hot and enjoy!

Notes

This recipe can be customized to your liking by adding or subtracting vegetables according to your preferences. Additionally, you can use different types of meat, such as stew beef or even ground beef, if you prefer.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains approximately:
  • Calories: 400
  • Protein: 37g
  • Fat: 18g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 980mg

Recipes FAQ

Can I make this recipe in a slow cooker?

Yes! Simply follow the recipe up until step 6, then transfer the mixture to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I freeze this recipe?

Yes! This recipe freezes well. Simply allow the stew to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then heat on the stove or in the microwave until heated through.

Recipe Tips

  • For a thicker stew, you can add a slurry of cornstarch and water to the pot during the last 15 minutes of cooking.
  • This recipe is great served with crusty bread or over rice.
  • Leftovers can be stored in the refrigerator for up to 3 days.

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