Description
This hearty beef stew is loaded with tender beef, potatoes, carrots, celery, and mushrooms simmered in a rich, savory broth. Comforting and flavorful, it’s the perfect cozy meal for chilly days and makes great leftovers.
Ingredients
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
8 oz cremini mushrooms, halved
3 tbsp all-purpose flour
2 tbsp tomato paste
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut into 1/2-inch chunks
2 tbsp chopped fresh parsley leaves
Instructions
- Season the steak with 1 tsp salt and 1/2 tsp pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the steak in batches for 6–8 minutes, then set aside.
- Reduce heat to medium. Add onion, carrots, and celery, cooking 3–4 minutes until tender.
- Stir in garlic and mushrooms; cook 3–4 minutes until browned.
- Whisk in flour and tomato paste, cooking 1 minute until lightly browned.
- Stir in beef stock, scraping up browned bits from the pot.
- Add thyme, bay leaves, and browned steak. Bring to a boil, then reduce heat and simmer 30 minutes until beef is tender.
- Add potatoes and simmer 20 minutes more, until tender and stew has thickened.
- Remove thyme sprigs and bay leaves. Stir in parsley and adjust seasoning with salt and pepper.
- Serve hot with bread, rice, or mashed potatoes.
Notes
Swap sirloin for chuck roast for extra tenderness.
Add parsnips or sweet potatoes for a sweeter twist.
Stir in Worcestershire sauce or balsamic vinegar for deeper flavor.
Add peas, green beans, or turnips near the end of cooking.
Simmer gently to keep beef tender.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
