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Savory beef and vegetable stew in a white pot, served with a bowl of fluffy white rice, on a rustic wooden surface with a beige linen napkin.

Beef Stew

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 12
Calories 305 kcal

Ingredients
  

  • 2 pounds Stewing Beef trimmed and cut into chunks
  • 3 Tbsp Flour
  • Salt and Pepper
  • 2 Tbsp Olive oil
  • 1 large Onion roughly chopped
  • 3 cups Beef stock
  • 1 cup dry Red Wine
  • 3 Large Carrots peeled and roughly chopped
  • 4 medium Potatoes peeled and cut into cubes
  • 3 sticks Celery chopped
  • 4 cloves Garlic crushed
  • 2 Bay Leaves
  • 2 tsp Fresh Rosemary
  • 1 Tbsp Tomato paste
  • 2 Tbsp Worcestershire sauce
  • 2 Zucchini chopped
  • 2 Tbsp Cornstarch if necessary

Instructions
 

  • In a bowl toss the beef with the flour and a pinch of salt and pepper until it is all coated.
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  • In a large heavy-based pot drizzle in the olive oil then add in the flour-coated beef and onions. Sauté on high for 5-8 minutes or until the beef is browned all over.
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  • Deglaze the pot with the beef stock and red wine so that all the tasty nearly bits on the bottom of the pot come off.
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  • Add in the carrots, potatoes, celery, garlic, bay leaves, rosemary, tomato paste and Worcestershire sauce. Give it a stir and cover and cook on low for 45 minutes, stirring occasionally.
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  • Add the zucchini into the pot and stir, then cook it again for 15 minutes.
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  • Use a spoon to check the thickness of the sauce. If the sauce isn’t thick enough but the meat and veggies are cooked through just mix the corn starch with 3 tablespoons water and then stir it into the pot. Cook it for another 10 - 15 minutes, stirring constantly until the stew has thickened.
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Nutrition

Calories: 305kcalCarbohydrates: 21gProtein: 17gFat: 16gSaturated Fat: 6gSodium: 257mgFiber: 3g
Keyword beef stew
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