Beef Stew
This easy stove top beef stew in a Dutch oven is simple to make and results in the most satisfying comfort food for the whole family. Serve it with crusty bread for a delicious dinner.
Servings: 6 Servings
Calories: 494kcal
Equipment
Ingredients
- 2 Tbsp avocado oil
- 1 medium-sized yellow onion chopped
- 2 to 2.5 lbs beef stew meat
- 4 cloves garlic minced
- 2 Tbsp all-purpose flour or gluten-free all-purpose flour
- 2 large carrots chopped
- 1 cup celery chopped
- 2 cups yukon gold potatoes chopped*
- 32 ounces beef broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp sea salt to taste
- ¼ tsp black pepper to taste
Instructions
- Heat the avocado oil in a large thick-bottomed pot (I use a large Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 5 minutes.
- Scoot the onion off to the side and add in the beef stew meat and minced garlic. Brown the beef for a few minutes. Stir in the all-purpose flour until it appears to have been absorbed into the meat.
- Add in the vegetables (chopped potatoes, carrots, and celery), beef broth, dried oregano, parsley, and bay leaf. Cover the pot and bring the stew to a full boil. Reduce the heat to medium or medium-low heat and cook at a gentle boil for 1 hour and 15 minutes, or until potatoes and beef are fork tender.
- Season the beef stew to taste with sea salt and pepper. Remove and discard the bay leaf.
- Serve beef stew in large bowls with crusty bread, and enjoy!
Nutrition
Serving: 1Serving (of 6) | Calories: 494kcal | Carbohydrates: 12g | Protein: 36g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 113mg | Sodium: 624mg | Fiber: 3g | Sugar: 3g