Slow Simmer Beef Stew recipe

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Ingredients

2 pounds beef stew meat, cut into cubes
½ cup all-purpose flour, or more as needed
¼ cup butter
¼ cup olive oil
1 teaspoon seasoned salt
1 onion, chopped
8 cups beef broth, divided
6 cups sliced carrots
6 cups diced potatoes
3 cups chopped celery
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon garlic powder

Nutrition Info

454.8 calories
carbohydrate: 40.6 g
cholesterol: 75.1 mg
fat: 20.1 g
fiber: 6.6 g
protein: 28.4 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1120.2 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine beef stew meat and flour in a resealable plastic bag, seal bag and shake to coat beef.

  2. Melt butter with olive oil in a large pot over high heat, add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef, cook and stir until the onion is browned, about 5 minutes more.

  3. Pour enough of the beef broth into the pot to cover the bottom, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth, bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.

  4. Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Recipe Yield

8 servings

Recipe Note

This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove.

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