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Easy Beef Stew

By Angie McGowan |

Every once in a while I get a craving for one of those dishes my mom use to make, like this beef stew. I don’t make it that often. I don’t know why, maybe because it’s so simple, so predictable, so plain. But don’t we all need that once in a while, a simple, old-fashioned, no fuss kind of supper? This recipe is so simple and easy. You can even make it in your slow cooker instead. Just simmer the meat in the crock pot for 6 – 8 hours instead of on the stove top for 2 hours. Then add the vegetables an hour or 2 before serving so they don’t get too mushy.

Easy Beef Stew Recipe


1 tablespoon vegetable oil
2 lbs stew beef
1 large onion, diced
1 clove garlic, diced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 – 14 oz can chopped tomatoes
2 cups beef stock
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
4 medium carrots, diced
2 large russet potatoes, diced
freshly chopped parsley for garnish


Preheat a large soup pot. Drizzle with vegetable oil. Add beef, onion and garlic. Add salt and pepper. Brown beef and cook onion until translucent. Add paprika, canned tomatoes, beef stock, rosemary and Worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 – 2 hours covered, or until beef is tender.

When beef is tender, add potatoes and carrots. Continue to simmer covered for another 30 – 40 minutes, or until vegetables are very tender.

Garnish with fresh parsley before serving.


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About Angie McGowan


Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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