Beef Stew

Photo: Kate Sears; Styling: Elizabeth Blake

Yield: Serves: 6
Cost per Serving: $2.10
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Nutritional Information

Amount per serving
  • Calories: 474
  • Fat: 27g
  • Saturated fat: 7g
  • Protein: 26g
  • Carbohydrate: 32g
  • Fiber: 6g
  • Cholesterol: 77mg
  • Sodium: 669mg


  • 1/3 cup all-purpose flour
  • Salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 1/2 pounds beef chuck, cut into 1-inch chunks
  • 1/4 cup vegetable oil
  • 2 large carrots, cut into large chunks
  • 2 medium parsnips, cut into large chunks
  • 1 pound red-skinned potatoes, cut in half
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon minced, seeded canned chipotle chili
  • 1 tablespoon tomato paste
  • 2 cups low-sodium beef broth
  • 1 14.5-oz. can diced tomatoes with chilies, undrained
  • 2 tablespoons chopped cilantro


  1. 1. Place flour in a large ziplock bag. Add 1 tsp. salt, 1/2 tsp. pepper, cumin and chili powder; seal bag and shake. Add meat and shake to coat (work in batches if needed).
  2. 2. Warm 2 Tbsp. oil in a skillet over medium-high heat. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total. Transfer to a slow cooker. Repeat with remaining meat. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.
  3. 3. Add 1 Tbsp. oil to skillet; sauté onion for 3 minutes. Add garlic; sauté 1 minute. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes; bring to a boil. Season with salt and pepper. Pour into slow cooker and stir.
  4. 4. Cover; cook on low until meat and vegetables are tender, 7 to 8 hours. Sprinkle with cilantro and serve.
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