Easy Beef Stew Recipe

Nutrition Facts

Serving Size: about 3/4 cup
    • Calories: 373
    • Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 42mg
    • Sodium: 292mg
    • Carbohydrates: 43g
    • Fiber: 5g
    • Protein: 28g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Easy Beef Stew Recipe

Heart Healthy Recipe Gluten Free Recipe

Here’s an easy beef stew that will become a family favorite. This satisfying beef stew recipe can be made a few days ahead. Just reheat and serve for a quick weeknight dinner.


    • 2 Tbsp olive oil
    • 1 lb stew beef, cut into 1-inch pieces
    • 5 large garlic cloves, minced
    • 2 cups reduced-sodium beef broth (gluten free if needed)
    • 3 1/2 cups water
    • 2 Tbsp tomato paste
    • 1 Tbsp sugar
    • 1 Tbsp dried thyme
    • 1 Tbsp Worcestershire sauce (gluten free if needed)
    • 1 bay leaf
    • 1 Tbsp trans fat free margarine
    • 2 lb russet potatoes, peeled, cut into 1/2-inch pieces
    • 1 large onion, chopped
    • 2 cups diced peeled carrots (1/2-inch pieces) or small baby carrots
    • 1 cup chopped celery
    • 2 Tbsp chopped fresh parsley


    • In a heavy large pot, heat oil over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add broth, water, tomato paste, sugar, thyme, Worcestershire sauce and bay leaf and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
    • Meanwhile, melt margarine in another large pot over medium heat.
    • Add potatoes, onion, carrots and celery. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer, uncovered, until vegetables and beef are very tender, about 40 minutes. Discard bay leaf. Tilt pan and spoon off fat. (Stew can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to a simmer before serving.)
    • Transfer stew to serving bowl. Sprinkle with parsley and serve.
Yield: 6 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

Copyright 2016 © Baldwin Publishing, Inc.. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
Learn more about Baldwin Publishing Inc.'s editorial policy, privacy policy and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.