- 1½ pounds beef stew meat, trimmed of fat, chopped into 3/4-inch pieces
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large garlic cloves, minced
- ¼ cup water
- 1 quart beef broth
- 3 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- 1 pound thin-skinned potatoes (such as Yukon gold or creamer potatoes), unpeeled, chopped into 1-inch pieces
- 1 pound carrots, peeled, chopped into 3/4-inch pieces
- 1 teaspoon dried thyme (or 6 fresh thyme sprigs)
1. Place the beef in a bowl and sprinkle with flour, salt, and pepper. Toss until well coated. Set aside.
2. Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes.
3. Add the meat. Cook, stirring a few times, until the meat is lightly browned, about 5 minutes.
4. Add ¼ cup water and cook, stirring often, 5 minutes.
5. Raise the heat to medium high. Add broth, tomato paste, tomato sauce, potatoes, carrots, and thyme. Stir until combined. Bring to a simmer, cover, and cook over low heat until the beef and vegetables are fork tender, about 1½ hours.
For a thicker stew, place 1 additional tablespoon of flour in a small bowl with 2 tablespoons cold water; stir until smooth. When the stew is done, add the flour/water mixture, stir, and simmer 3 more minutes to thicken.
Serving Size:1¼ cup
Amount Per Serving: Calories: 237Total Fat: 8gSaturated Fat: 2gCholesterol: 54mgSodium: 454mgCarbohydrates: 21gFiber: 4gSugar: 8gProtein: 22g
Sharon Palmer, MSFS, RDN is known as The Plant-Powered Dietitian. Based in Ojai, California, she is an expert in plant-based, sustainable eating and the author of four books.
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