Beef Potato and Carrot Stew

The beef stew served in a white bowl with sliced bread on a small board.

Beef Potato and Carrot Stew

This quick and easy beef potato and carrot stew is made with tender sirloin tips, mushrooms, carrots, celery, and potatoes. It is a hearty meal that is simple and affordable to make. With this stew you can stretch a pound of meat and still make a a satisfying dinner.

Course Soup

Cuisine American

Keyword beef recipes

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 359kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Beef Sirloin Tip cut into small bite sized pieces
1½ 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