Redo time! This recipe has already been featured on my blog but the pictures were just so sad and SO three years ago. May I present the new and improved hearty beef stew!
The last time I shared this recipe, winter was actually turning it flower buds and allergies aka spring time. I feel I maayyyy have gotten the timing better this go round!
Honestly though, I make this hearty beef stew pretty much all year round. I literally crave it and in my humble opinion, is the best beef stew ever. It's SO comforting and ridiculously easy to make. Dice up your veggies and cook everything in one pot, then simmer away!
Since this hearty beef stew is made in just one pot that also means super quick clean up. Rich flavorful broth, tender beef, tons of veggies and no scrubbing away at endless bowls and pans afterwards?
Also, it's dairy free and definitely on the healthy side. What?? Hearty beef stew that's delicious and decently good for you? I'm all about it.
PS. The only reason it isn't gluten free is a small addition of flour to coat the beef. It does help thicken the stew up a little bit but if you follow a gluten-free diet, by all means just take out the flour and enjoy!
So grab a bowl and dish up some hearty beef stew to warm up this autumn (and the entire year too because why not? Beef stew all year round!).Print
The ultimate one pot comfort food! Beef and veggies simmered to tender perfection with a flavorful broth that'll warm up those cold winter months.
- 1 lb beef chuck roast, cut into 1 inch pieces
- ¼ cup all-purpose flour, seasoned with a pinch of sea salt and ground black pepper
- 5 tablespoons olive oil
- ½ medium, yellow onion, large diced
- 2 cloves garlic, minced
- 4 large carrots, large dice
- 2 celery ribs, large dice
- 2 large potatoes, large dice
- 2 cups green beans, frozen, about 1 inch long
- 3 bay leaves
- 1 14 oz can tomatoes, stewed or diced
- 1 heaping tablespoon tomato paste
- 4 splashes red wine or red wine vinegar
- 2 splashes Worcestershire sauce
- 4 cups beef or chicken broth
- Salt to taste
- Parsley, to garnish
- In a large dutch oven or heavy pot, heat 3 tablespoons olive oil over medium high heat.
- Toss beef in flour mixture. Using tongs, place beef in pot and brown on all sides, about 10 minutes.
- Add other 2 tablespoons olive oil, onions and celery and saute for about 2 minutes. Add garlic and saute for about 15 seconds, until fragrant.
- Add the tomato paste and worcestershire sauce and stir until coated.
- Pour in the red wine and cook for about 5 minutes, until most has evaporated, while scraping up the brown bits on the bottom of the pot.
- Pour in the tomatoes, broth, and add the bay leaves.
- Add the celery, potatoes, carrots. Bring to a boil.
- Cover and lower the heat to a simmer.
- After 50 minutes, add the green beans. Let simmer for about 10 - 15 more minutes, until meat pulls apart easily.
- Remove bay leaves, and add salt to taste.
- Garnish with parsley and serve immediately.
To make this stew gluten free, just remove the flour! It might result in a slightly thinner stew but it will still taste just as delicious.