Beef Stew

Makes 12 servings; 1 cup each serving

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  • 1 large onion
  • 1 pound baby carrots
  • 1 pound small whole mushrooms
  • 2½ pounds boneless beef chuck roast
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 Tablespoons oil, divided
  • 2 Tablespoons tomato paste
  • 2 Tablespoons flour
  • 3 cups reduced-sodium beef broth
  • 1 teaspoon thyme
  • 1 bay leaf


  1. Preheat oven to 325°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Peel and cut onion into medium pieces.
  4. Wash carrots.
  5. Wash mushrooms and cut larger ones in half.
  6. Trim fat and cut beef into 1½ inch pieces.
  7. Wash your hands well with soap and warm water for at least 20 seconds.
  8. In a Dutch oven or a large oven-safe pot, heat 1 Tablespoon oil over medium-high heat. Add half of beef and season with half of salt and pepper. Sear beef for about 5 minutes, stirring occasionally to sear all sides. Transfer beef to a plate. Repeat the process with remaining oil, beef, salt, and pepper.
  9. Add onion, carrots, and mushrooms to pot while beef is resting on a plate. Cook over medium-high heat until vegetables soften,about 3 minutes. Add tomato paste and stir to coat vegetables.
  10. Add seared beef and its juices back to pot along with the flour. Stir ingredients to mix well.
  11. Add broth, thyme, and bay leaf and bring mixture to a simmer. Cover and place pot in the oven to bake for 2 hours. Remove bay leaf and serve.
  12. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.