Grandma's Autumn Beef Stew

Name: Grandma's Autumn Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound beef stew meat (cut into 1-inch cubes); 0.5 yellow onion (chopped); 2 carrots (peeled and sliced); 2 celery stalks (sliced); 2 clove garlic (minced); 2 tablespoon all-purpose flour; 2 cup beef broth; 1 can diced tomatoes (14.5-ounce, undrained); 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 0.5 teaspoon dried rosemary; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup mashed potatoes (prepared); 2 slice crusty bread

A classic, slow-simmered beef stew brimming with tender beef chunks, carrots, potatoes, and celery in a rich, savory broth. Perfect for a cozy fall evening, served with creamy mashed potatoes and crusty bread.

Prep: 20 min
Cook: 2 hr
Total: 2 hr 20 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $9.34/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound beef stew meat (cut into 1-inch cubes)
0.5 yellow onion (chopped)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
2 clove garlic (minced)
2 tablespoon all-purpose flour
2 cup beef broth
1 can diced tomatoes (14.5-ounce, undrained)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
0.5 teaspoon dried rosemary
1 teaspoon salt
0.5 teaspoon black pepper
2 cup mashed potatoes (prepared)
2 slice crusty bread

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add beef to the hot pot and brown on all sides, about 5-7 minutes. Remove beef and set aside.
Add the chopped yellow onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for 1 minute more, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to coat, allowing the flour to cook slightly.
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (undrained), Worcestershire sauce, dried thyme, and dried rosemary. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Return the browned beef stew meat to the pot. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
While the stew simmers, prepare creamy mashed potatoes or warm them if pre-made. Slice the crusty bread.
Serve the Grandma's Autumn Beef Stew hot, alongside mashed potatoes and crusty bread.

Notes

This stew freezes well! Portion leftovers into freezer-safe containers for a quick meal later in the week.

Nutrition (per serving)

Calories: 760
Protein: 58.2 g
Carbohydrates: 74.3 g
Fat: 24.1 g
Fiber: 9.8 g
Sodium: 1450 mg
Saturated Fat: 9.5 g
Sugar: 10.3 g
Cholesterol: 150 mg