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Quick Beef Stew
I remember visiting my grandma’s house over winter break and asking her to make her famous beef stew. We’d wait for hours for it to simmer on the stovetop, my stomach rumbling the entire time. I think this 1-hour version is just as good as hers, but I don’t have to wait quite as long to enjoy it!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, quartered
- 2 pounds boneless beef chuck roast, cut into 1-inch chunks
- 3 carrots, cut into 1-inch chunks
- 2 onions, cut into 1-inch wedges
- 3 potatoes, peeled and cut into 1-inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups beef broth
- 1/2 cup red wine
- 1 tablespoon minced fresh thyme
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
Instructions
- In a large pot, heat 1/2 tablespoon of the olive oil over medium heat. Add the mushrooms and cook until they begin to brown, about 4 minutes. Transfer to a bowl and set aside.
- Raise the heat to medium-high and heat 1 tablespoon of the olive oil. Add the beef chunks and cook until browned on all sides, about 8 minutes. Transfer to a plate.
- Reduce the heat to medium and heat the remaining 1/2 tablespoon olive oil. Add the carrots and cook for 4 minutes. Add the onions and cook for 5 minutes more. Add the potatoes, salt, pepper, 3 cups of the broth, the wine, thyme, and Worcestershire sauce. Return the mushrooms and beef to the pot. Bring to a boil, reduce the heat to low, and simmer for 10 to 15 minutes.
- In a small bowl, mix the remaining 1 cup broth with the flour. Add the mixture to the pot and cook for 5 minutes, until the stew has thickened.
- Ladle into bowls and serve.
