One of the meals I remember loving as a child is beef stew. I think my mom used a packet of Lipton onion soup mix to flavor the broth, and she kept the vegetables basic (potatoes, carrots, and celery).
My son hasn’t enjoyed beef stew when we’ve made it in the past, but I decided to give it another try recently. I used Martha Stewart’s beef stew recipe as a guide, but I changed it around a bit to suit our tastes. My version has less beef and more veggies than hers, which reflects my philosophy of eating smaller amounts of high-quality meat and maximizing the vegetables.
The flavor of this stew is wonderful, and it’s so simple to make. You just throw everything in the slow cooker and walk away.
- 1 lb stew beef cut into bite-sized pieces
- 2 cloves garlic mashed
- 1/4 cup tomato paste
- 2 tbs balsamic vinegar
- 2 tbs white whole wheat flour or gluten-free flour
- 1/4 cup water
- 2 lbs potatoes cut into bite-sized pieces
- 1 lb carrots cut into bite-sized pieces
- 1 onion chopped
- 2 tsp salt
- 1/2 tsp pepper
- Place the stew meat in the pot of a slow cooker.
- Stir together the garlic, tomato paste, vinegar, flour, and water in a medium bowl. Spread the mixture over the meat.
- Add the potatoes, carrots, and onion to the pot. Sprinkle with the salt and pepper.
- Cover and cook on high for 4-5 hours. The stew is done when the vegetables are tender and the meat is fully cooked.
- Serve warm.
Beef Stew Price Breakdown
The total cost of this recipe is $9.07, or $1.81 per serving. This beef stew is wonderful comfort food, and the cooking method couldn’t be easier.