Beef stew. Beef, carrots, potatoes, and celery are seasoned with rosemary and parsley in this simple stovetop beef stew recipe. Beef Stew calls for simple ingredients, but it's a stunner! With meltingly tender beef, you'll love the deep flavour of the sauce in this beef stew recipe. Beef stew

You can have Beef stew using 18 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Beef stew
  1. You need 1 lb of Beef chunks.
  2. It’s 4 cups of broth.
  3. Prepare 2 cups of instant mash potatoes.
  4. You need 3 of red potatoes cut in bite size pieces.
  5. You need 1 of onion chopped.
  6. It’s 1 of Pepper chopped.
  7. It’s 8-10 of baby carrots cut into 3.
  8. You need 1 cups of broccoli.
  9. It’s 1/4 cup of corn.
  10. You need 1/4 cup of peas.
  11. Prepare 1/8 cup of string beans cut into 1 inch pieces.
  12. You need 2 of tblsp cumin.
  13. You need 1 of tblsp cracked black pepper.
  14. Prepare 2 tsp of pink salt.
  15. It’s 2 of tblsp a1 sauce.
  16. It’s 2 of tblsp olive oil.
  17. Prepare 1-2 stalks of celery.
  18. It’s Can of black beans.

Read on to get all the hot deets on this ultra-comforting stew. This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. Beef stew is the benevolent king of all stews.

Beef stew step by step
  1. Brown beef in olive oil.

  2. Add celery carrots onion potato seasonings and broth cook about 30min add the rest of veggies and beans cook till tender add instant mash cook additional 15 to 20 min till thickened.

Familiar yet never tiresome, chunks of tender beef and potatoes in rich brown gravy will always bring comfort and joy to our tables. Want beef stew with tender and juicy pieces of meat? Don't buy pre-cut "stewing beef." Here's what you need to know, along with results from our tests of the most common choices for beef stew. Try Donal's Irish beef stew or Mary's rich beef stew with mushrooms. The only question left is, dumplings or There's no nicer way to use up cheaper cuts of beef than in a warm, comforting stew.