Easy Beef Stew
Servings 6
Calories 399kcal
Ingredients
- 750 g (1½lb) stewing beef cut into chunks
- 10 baby onions peeled (alternatively use one onion, finely chopped)
- 2 large carrots peeled and sliced into thick coins
- 2 stalks celery finely chopped
- 6 garlic cloves minced
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 1 cup red wine
- 5 cups beef broth / beef stock
- salt and black pepper to taste
Instructions
- Pat the beef dry with paper towels then season generously with salt and black pepper.
- Heat a few tablespoons of oil (olive oil/canola oil/sunflower oil) in a large Dutch oven, deep braiser or casserole pot set over medium-high heat then add the beef and allow to brown, in batches, to prevent overcrowding the pan.
- Remove and set aside.
- Sauté the onions, carrots and celery in the same pot until they start to turn golden brown then add the garlic and herbs and cook for another minute.
- Add the tomato paste and stir into the vegetables then pour in the wine and stock.
- Bring to a simmer then add the beef back to the pot.
- Cover with a lid then reduce the heat and allow to simmer for 2-3 hours or until the beef is pull-apart tender.
- I always have an extra cup or two of beef broth at hand to add to the stew if it reduces too much and gets too thick.
- Once the beef is cooked, taste and adjust seasoning if necessary then serve.
Nutrition
Calories: 399kcal | Carbohydrates: 8g | Protein: 26g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 551mg | Potassium: 940mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4185IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 4mg
