When I hear “Beef Stew” I imagine soup that is slaved over all day in a dank, dark kitchen of an old English farm house. Well, I am hear to tell you that I did not slave over this all day. I don’t slave over anything all day. This is one of the quickest meals I make, one of the many reasons why Beef Stew is on the monthly rotation.
You would never guess how incredibly basic this is with all the flavor packed into this stew. The best part is this is paleo and Whole 30 compliant, (all the paleo’s out there – just don’t use potatoes) so you know it’s good for you! I had two bowls and did not feel a twinge of guilt. But this isn’t just for those of you on a special diet, that’s just an added bonus.
With this recipe, you can use left over and cut up pot roast, or you can brown your own beef for the stew. The last time I made it I used ground beef. I’ll be honest, there was some hesitation to use ground beef, but it turned out! It’s cheaper and easier than roast, so I’ve made a permanent change to my beef stew (unless I just happen to have left over pot roast.) I’ve also added optional tomato paste to this recipe. I’ve done it both ways and loved it either way. The tomato paste will create a thicker stew with a little bit more tang. You may have to add more water while the stew is simmering. I say this is quick and easy, but the actual cook time is a bit longer. This is your down time! You can clean up your mess BEFORE dinner or kick up your feet and salivate to the smell of your beef stew.
Here’s my tip to make this as quick as possible, and I’ve said this before. Cook a bunch of ground beef all at once. Drain the fat and freeze the beef in 1 pound servings. Just pull the meat out when you’re ready to use it. Cooking the meat is a huge time sucker, and I’ve found this helps me get dinner on the table so much faster.
- 1 lb ground beef, cooked and fat drained
- 1/2 onion, chopped
- 2-3 carrots, chopped
- 2-3 celery stocks, chopped
- 2-3 potatoes, peeled and chopped (optional)
- 1 TBSP minced garlic
- 3 cups beef stock
- 1 quart (2 large cans) stewed tomatoes
- 1 TBSP Italian seasoning blend
- 1 can green beans
- 2 TBSP Balsamic Vinegar
- 1 6 oz can tomato paste (optional)
- salt and pepper to taste
- In a large stock pot, combine onion, carrots, celery, potatoes, minced garlic, beef stock, and tomatoes. Bring to a boil, and let simmer about 15 minutes.
- Add Italian seasoning, balsamic vinegar, green beans, and optional tomato paste. Continue to simmer until vegetables are soft, about 30 minutes. Add 1 cup water if you've used tomato paste.
- Salt and pepper to taste.