Easy Beef Stew
Ingredients
- 3 pounds beef chuck
- teaspoon kosher salt
- 3 tablespoons olive oil
- 2 cups ribs celery
- 1 cup onion
- 2 cups carrots
- 1 cup parsnips
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh thyme
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 2 cups water
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds russet potatoes
- 1/4 cup chopped fresh parsley
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Instructions
- In a large bowl, season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat.,Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.,Get the meat cooking as you prep the vegetables. This step isn't browning, per se; it gives the meat a jump-start as you ready the rest of your ingredients.,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang
- Add the celery, onion, carrots, and parsnips. Reduce heat to medium-high. Season with remaining teaspoon of salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more.,Add the thyme and flour, stir, and cook until raw flour is no longer visible, about 30 seconds.,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang
- Add the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring mixture to a boil, then reduce heat to medium-low and cook, partially covered and stirring every 20 minutes or so, until stew has darkened and thickened slightly, about 1 hour.,Simply Recipes / Mike Lang
- Add potatoes to the stew, stir well, and continue to simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, transfer to serving bowls, sprinkle with parsley, and serve.,Refrigerate leftovers, tightly covered, for up to 5 days.,Because stewed potatoes do not freeze well, we don’t recommend freezing this recipe.,Did you love the recipe? Leave us stars below!,Simply Recipes / Mike Lang
Source
Original recipe: View Original