Beef Stew with Potatoes
Beef stew with potatoes is the ultimate comfort food for a cool fall or winter day. Combine stew meat, potatoes, spices, and veggies in a large pot and simmer your way to a delicious dinner for the entire family!
Servings: 6 people
Calories: 293kcal
Ingredients
- 1 lb beef stew meat
- 1 TBS olive oil
- 4 medium carrots peeled and cut into 1 inch pieces
- 4 celery ribs cut into 1 inch pieces
- 4 garlic cloves minced
- 1 tsp kosher salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried garlic granules or garlic powder
- ½ tsp smoked paprika
- ½ tsp fresh ground black pepper
- 1 bay leaf
- 2 TBS flour
- 4 cups low-sodium beef broth divided
- 1 TBS sugar
- 4 medium russet potatoes peeled and cut into 1 inch cubes
Instructions
- Heat a large soup pot or dutch oven over medium-high heat.
- Pat beef dry with a paper towel.1 lb beef stew meat
- Add the beef in a single layer in the pot and cook for about 5 minutes, browning each side for about a minute. Do not crowd the meat in the pot. If not all the meat fits, brown half, and then repeat the process with the second half. Remove browned beef and set aside.
- Add the olive oil and stir to coat the bottom of the pot.1 TBS olive oil
- Add the carrots, celery, and a pinch of salt and cook for 4 minutes, stirring every minute or so, until the vegetables have lightly browned.4 medium carrots, 4 celery ribs
- Add the garlic and other spices and cook for 1 minute, stirring continuously to prevent the garlic from burning.4 garlic cloves, 1 tsp kosher salt, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp dried garlic granules or garlic powder, 1/2 tsp smoked paprika, 1/2 tsp fresh ground black pepper, 1 bay leaf
- Add the beef and any juices back to the pot.
- Sprinkle with the flour and stir for 3 minutes, until all the flour has dissolved.2 TBS flour
- Add one cup of the broth to deglaze the pot and scrape up all of the browned bits left by the beef and vegetables.4 cups low-sodium beef broth
- Add the remaining broth and sugar and bring to a boil.1 TBS sugar
- Cover the pot, reduce the heat to medium-low, and simmer for 1 hour.
- Add the potatoes, stir, regain the simmer, and simmer for 1 hour, or until the beef and potatoes are tender.4 medium russet potatoes
- Discard the bay leaf, season with salt to taste, and serve warm.
Notes
Make this gluten free by replacing the flour with a gluten-free alternative like tapioca starch/flour.
Don't crowd the pan. You want the stew meat to all fit in one layer so that it browns nicely. Take the extra five minutes to brown it in two different groups if necessary.
Cut the potatoes in 1-inch cubes or larger so that they don't totally dissolve into the soup. You want the stew to still have large chunks of veggies and potatoes to bite into.
Wait to cut potatoes until the stew is simmering the first time. Then you do not have to worry about them browning before they get added to the stew.
Nutrition
Calories: 293kcal | Carbohydrates: 36g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 781mg | Potassium: 1398mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7014IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 4mg