Looking for a hearty one-pot dinner to warm your family and friends on colder evenings? Our savory beef stew is the perfect meal.
- 4 tablespoons olive oil
- 1 pound beef chuck, cut into 2-inch cubes
- 1 tablespoon unsalted butter
- 2 medium shallots, coarsely chopped
- 6 medium cremini mushrooms, halved
- 4 cups beef stock
- 1 tablespoon balsamic vinegar
- 1 15-ounce can whole plum tomatoes, quartered, with juice
- 3 medium russet potatoes, peeled and cut into 2-inch pieces
- 2 large carrots, peeled and sliced into 1-inch rounds
- 1 cup fresh green beans, halved with ends trimmed
- 1 stalk celery, roughly chopped
- 2 bay leaves
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- Heat the oil in a six-quart pot over medium-high heat. Carefully add the beef to the pot in a single layer and sear on all sides until browned, about 2 minutes per side. Transfer the beef to a plate or large bowl. Set aside.
- Reduce heat to medium, and add the butter to the pot. When the butter has melted, add the shallots and mushrooms. Stirring occasionally, cook until the mushrooms are lightly browned and the shallots become translucent, about 5 minutes.
- Reduce heat to low. Return the meat to the pot, and pour in 2 cups of the stock, or enough stock to submerge the ingredients. Stir in the balsamic vinegar. Cover and simmer for 10 minutes, stirring once.
- Add the tomatoes with juice, potatoes, carrots, green beans, celery, and bay leaves into the pot. Stir in the remaining stock. Cover and simmer for 45-60 minutes, or until all ingredients are fork tender, stirring occasionally.
- Remove the bay leaves. Season with salt and pepper to taste. Garnish with chopped fresh parsley and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Beef
- Method: Stovetop
- Cuisine: Stew
Keywords: one-pot, stew, beef