Go Back
+ servings
The beef stew served in a white bowl with sliced bread on a small board.
Print

Beef Stew

This quick and easy beef stew is made with tender sirloin tips, mushrooms, carrots, celery, and potatoes. It is a hearty meal that is simple and affordable to make.
Course Soup
Cuisine American
Keyword beef recipes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 359kcal
Author Elizabeth

Ingredients

  • 1 pound Beef Sirloin Tip cut into small bite sized pieces
  • teaspoon Salt divided (1 teaspoon for the beef, ½ teaspoon for the stew, plus extra at the end if needed)
  • 1 tablespoon Olive Oil or use your favorite vegetable oil
  • 1 Medium Onion small dice
  • 2 Carrots cut into rounds or half rounds depending on their size
  • 1 Celery Rib sliced
  • 8 ounces Mushrooms
  • 3-4 Garlic Cloves minced
  • ½ teaspoon Italian Seasoning
  • ¼ teaspoon Fresh Ground Pepper
  • 2 tablespoons Butter
  • 3 tablespoons Flour all purpose
  • 4 cups Beef Broth
  • 12 ounces Red Potatoes cut into bite size pieces

Instructions

  • Season the beef with 1 teaspoon of salt.
  • Heat the oil in a large pot over medium-high heat. When the oil is hot, but not smoking, add the beef.
  • Cook the beef for 3-5 minutes until browned. Stir and turn the pieces occasionally to brown on all sides.
  • Add the mushroom and continue cooking and stirring for 5 minutes until they start to turn golden in spots.
  • Next, add the onions, carrots, and celery. Cook for 2-3 minutes, stirring frequently.
  • Next, add the garlic, Italian seasoning, and black pepper. Cook for 1-2 minutes, stirring often.
  • Add the butter, when it melts add the flour. Cook, while stirring, for 2 minutes to cook out the raw flour taste.
  • Raise the heat and add the beef broth while stirring briskly and gently scraping any bits off the bottom of the pot. Continue stirring until the flour mixture dissolves.
  • Bring the broth to a boil. Lower the heat, cover, and cook the beef stew for 15 minutes. Stir occasionally and keep it at a simmer. Raise or lower the heat as needed.
  • Add the diced potatoes to the stew and raise the heat to bring the broth back to a boil. When it is boiling, lower the heat to medium to medium-low to keep the broth at a simmer. Cook, uncovered, until the potatoes are tender, about 15-20 minutes.
  • Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
  • Serve with bread for dipping, crackers, or rice to really stretch a serving.

Notes

Use reduced sodium ingredients if you are sensitive to salt. You can find good quality low-sodium broth and butter, plus you can also cut down on the salt used to season the beef. Adjust the salt at the end if desired.

Nutrition

Calories: 359kcal | Carbohydrates: 27g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1925mg | Potassium: 1268mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5327IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 4mg