Budget Beef Stew

Warm up with a hearty budget beef stew recipe! This one-pot French classic is easy, uses affordable ingredients, and simmers into the ultimate comfort food dinner.

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Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g beef stew meat cut into chunks
2 carrots sliced into rounds
1 onion finely chopped
3 potatoes cubed
2 cloves garlic minced
1 can crushed tomatoes (14 oz)
500 ml vegetable broth
1 tbsp all-purpose flour
q.s. Salt to taste
q.s. Black pepper to taste
1 tbsp Herbes de Provence
2 tbsp oil for cooking

Equipment

Dutch oven
Measuring cup and spoons
Wooden spoon
Chef's knife
Cutting board

Method

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and cook until soft and translucent, about 3-5 minutes.
Add the beef chunks to the pot and sear them until browned on all sides, about a few minutes per side.
Sprinkle the flour over the browned beef and stir well for about a minute to create a simple roux.
Pour in the crushed tomatoes and vegetable broth, loosening any browned bits from the pot.
Add the chopped carrots and potatoes, along with Herbes de Provence, salt, and pepper. Stir to combine.
Reduce the heat to low and cover the pot, leaving it slightly ajar. Let the stew simmer gently for about 1 hour, stirring occasionally.
Taste the stew and adjust seasoning if needed. Serve hot in deep bowls.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 27gFat: 12gSaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 850mgFiber: 6gSugar: 4gVitamin A: 80IUVitamin C: 25mgCalcium: 8mgIron: 20mg

Notes

This stew is flexible; feel free to swap in your favorite vegetables or use chicken instead of beef. For added depth, consider splashing in some red wine with the tomatoes. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months; flavors improve with time!