Description
A quick, budget-friendly beef stew made with chuck roast or ground beef, potatoes, and frozen or fresh vegetables. Ready in 30 minutes with deep, slow-cooked flavor using simple pantry staples.
Ingredients
Scale
- 1.5 lbs (680g) Chuck Roast, cubed OR 1 lb (450g) Ground Beef (80/20)
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 2 medium Carrots, peeled and chopped
- 2 stalks Celery, chopped
- 2 medium Russet Potatoes, peeled and cubed
- 1 can (14.5 oz) Diced Tomatoes, undrained
- 2 cups (480ml) Low-Sodium Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 tsp Paprika
- ½ tsp Black Pepper
- Salt to taste
- 1 tbsp Oil (for searing)
Instructions
- Prep vegetables by peeling and chopping onions, carrots, celery, and potatoes into uniform pieces. Mince garlic and measure spices.
- Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef in batches to avoid crowding. Cook until a deep brown crust forms (5-7 minutes). If using ground beef, break it up and cook until no pink remains. Drain excess fat, leaving about 1 tablespoon.
- Reduce heat to medium. Add onions and carrots to the pot with the beef. Cook for 3 minutes until onions are translucent. Add garlic and celery, cooking for 1 more minute.
- Pour in beef broth and scrape the bottom of the pot to release browned bits (fond). Add Worcestershire sauce, thyme, paprika, and black pepper. Stir and let bubble for 1 minute.
- Add diced tomatoes (with juice) and cubed potatoes. Stir to combine. Bring to a boil, then reduce heat to low.
- Cover with a lid slightly ajar and simmer gently for 15 minutes until potatoes are tender.
- Taste and season with salt. If the stew is too thin, simmer uncovered for 2-3 minutes to reduce. Serve hot.
Notes
Brown the meat properly to build flavor; do not crowd the pan. If the stew is too thin, simmer uncovered or use a cornstarch slurry. If too salty, add a peeled potato to absorb salt. Acid (lemon juice or vinegar) can be added at the end to brighten flavors. This recipe is naturally gluten-free if using certified GF Worcestershire sauce and broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 5
- Protein: 25
Keywords: poor man's stew, budget recipe, easy stew, 30 minute dinner, beef stew, one pot meal, comfort food, cheap dinner, weeknight dinner