Servings: 6 Servings
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.
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. 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