Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 carrots, peeled and cut into 1-inch pieces
- 3 potatoes, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1/4 cup all-purpose flour (optional, for thickening)
- 1/2 cup cold water (optional, for thickening)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add beef stew meat and brown on all sides. Remove beef and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Return beef to the pot. Stir in beef broth, water, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Add carrots, potatoes, and celery to the pot. Cover and continue to simmer for another 30-45 minutes, or until vegetables are tender and beef is very tender.
- If a thicker stew is desired, whisk together flour and cold water in a small bowl until smooth. Stir into the stew and cook until thickened, about 5-10 minutes.
- Serve hot.
Notes
- For extra flavor, deglaze the pot with a splash of red wine or beef broth after browning the beef.
- You can add other vegetables like peas or green beans during the last 15 minutes of cooking.
- Adjust seasonings to your taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg