Comforting Beef Stew Recipe

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Comforting Beef Stew Recipe
Comforting Beef Stew Recipe photo by Taste of Home
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Comforting Beef Stew Recipe

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This slow-cooked beef stew just screams comfort to me. It's also family-friendly—my toddlers gobble it right up! —Courtney Percy, Brooksville, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours

Ingredients

  • 2 pounds beef stew meat
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 4 cups beef broth
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
  • 5 medium carrots, cut into 1/2-inch pieces
  • 3 medium turnips, peeled and cubed
  • 2 tablespoons minced fresh parsley

Directions

Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Yield: 6 servings.
Originally published as Comforting Beef Stew in Simple & Delicious October/November 2014

Nutritional Facts

1-1/2 cups: 375 calories, 20g fat (6g saturated fat), 99mg cholesterol, 1142mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 33g protein.

  • 2 pounds beef stew meat
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 4 cups beef broth
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
  • 5 medium carrots, cut into 1/2-inch pieces
  • 3 medium turnips, peeled and cubed
  • 2 tablespoons minced fresh parsley
  1. Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
  2. In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
  3. In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
    Yield: 6 servings.
Originally published as Comforting Beef Stew in Simple & Delicious October/November 2014

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MY REVIEW
lepleyracing User ID: 1497870 234870
Reviewed Oct. 13, 2015

"This was OK for us. I followed the recipe as written but we didn't think it had much flavor to it. I did add more salt and pepper to the broth but it still seemed like it was missing something."

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