American · Dinner
American Beef Stew
American beef stew of slow-simmered chuck with potato, carrot, and onion in a rich, glossy gravy, scattered with parsley and served with bread.
$
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
8gSugar
6gFiber
750mgSodium
95mgChol
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Instructions
1
Prep
Cut the beef into chunks and toss in seasoned flour. Chop the onions, garlic, potatoes, and carrots into bite-size pieces.
2
Sear
Brown the floured beef in oil over medium-high heat in a large Dutch oven or heavy pot, about 8 minutes until deeply coloured on all sides. Work in two batches if needed to avoid crowding. Add the onions and garlic and cook 2 minutes more.
3
Simmer
Stir in the tomato paste, stock, thyme, and bay leaves. Bring to a simmer and braise covered over low heat 90 minutes.
4
Finish
Add the potatoes and carrots and braise over low heat 30 minutes more until the beef is fork-tender and the gravy is glossy.
5
Plate
Fish out the bay leaves and ladle the stew into deep bowls. Scatter with parsley and serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef chuck
- 4 tbsp neutral oil
- 4 tbsp all-purpose flour
- 2 small onions
- 4 garlic cloves
- 400g (14.1 oz) potato
- 2 large carrots
- 2 tbsp tomato paste
- 1000ml (4 cup) beef stock
- 2 tsp dried thyme
- 2 bay leaves
- 16g (small handful) parsley