Simple and hearty beef stew I make for my family.
Ingredients
- vegetable oil: 3 Tbsp
- room temperature beef stew meat, cut into 1 1/2-inch cubes: 2 pound
- all-purpose flour: 0.5 cup
- yellow onion: 1 piece (chopped)
- garlic: 1 tsp (minced)
- carton low-sodium beef broth: 1 piece (32 ounce)
- tomatoes: 1 can (15 ounce can, crushed)
- yellow potatoes: 3 piece (to taste, cubed)
- stalks celery: 3 piece (chopped)
- baby carrots: 1 cup
- Creole seasoning (such as Tony Chachere's®): 1 tsp
- basil: 1 tsp (dried)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
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Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
