Easy Beef Stew
Nutrition Facts
Ingredients
Instructions
Preheat oven to 300°F. Spray a Dutch oven or oven safe *3 quart baking dish with cooking spray. (*13 x 9 inch dish)
Place the beef, carrots, onion, celery, tomato soup, beef stock, worcestershire sauce, steak seasoning (or seasoned salt), thyme, dry Italian seasoning, black pepper, sugar and garlic in a large mixing bowl. Stir to combine and everything is evenly coated in the soup.
Pour evenly into prepared pot or dish. Tuck the bay leaf into the stew. Cover with lid or aluminum foil and place into the oven.
Bake for 3- 4 hours or until the beef is fork tender and the liquid has slightly thickened. (Smaller the beef chunks will cook faster, larger will cook slower. Check at 3 hours and stir.)
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Continue Reading at Melissassouthernstylekitchen →Chef's Notes
If you prefer to add potatoes to the stew you can! You’ll need 3 medium golden or russet potatoes cut into 1 1/2 inch cubes added to the beef stew with the remaining ingredients.
To keep things easy for this recipe, I skip browning the beef. You can certainly do so, if you have time and you prefer to go that route. To brown the beef, drizzle a Dutch oven with olive oil, then heat on the stovetop over medium high heat. Toss the cubed beef with 1/4 cup all purpose flour until lightly coated. Add the beef chunks to the pot in a single layer and turn to brown on all sides. After browning, add the remaining ingredients and mix to combine. Cover then proceed with the recipe as written.
Crock Pot Beef Stew:
Follow the recipe through step 3.
Pour evenly into a 6 quart or similar size slow cooker.
Place the lid firmly on top then cook on high for 3-4 hours or on low for 6-8 hours.
Add bite size chunks of russet potatoes halfway through cooking, if desired.
Once the beef is fork tender add the peas at the end of cooking, mixing though. (Also test potato chunks, if adding.)
Thicken the sauce using tomato paste, one tablespoon at a time. Repeat, stirring well until desired thickness is reached.
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Reviews from the Original Source
This is the best stew recipe! I haven't made stew very often, because it always came out bland and disappointing when I cooked it in a big pot on the stove. This easy beef stew recipe came out so delicious, the beef was nice and tender and the veggies cooked perfectly. Not to mention there was lots of beautiful dark reddish-brown gravy. And I loved not needing to brown the beef first! I'll be making stew more often now. Thanks, Melissa!
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