45-Minute Beef Stew

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2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 cup red wine
2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste


1.In a large bowl, toss the beef stew meat with flour until evenly coated.
2.Heat oil in a large pot over medium-high heat. Add the coated beef stew meat and cook until browned on all sides.
3.Remove the beef from the pot and set aside.
4.In the same pot, add the chopped onion and minced garlic. Cook until the onion is tender.
5.Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
6.Add the browned beef back into the pot, along with the sliced carrots, diced potatoes, dried thyme, and bay leaf.
7.Season with salt and pepper to taste.
8.Bring the stew to a boil, then reduce heat to low and cover the pot.
9.Simmer for 30 minutes, or until the beef is tender and the vegetables are cooked through.
10.Remove the bay leaf before serving.
11.Serve the beef stew hot and enjoy!
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