Oh-So-Easy Stew

[migration] empty title 446 Author: Canadian Living Credits: [migration] empty title 446

On busy days, start a simmer you can forget about while you attend to other tasks. A big batch is just as easy: double all ingredients except the salt, use two Dutch ovens and keep the timing the same.

  • Portion size 8 servings


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb stewing beef cubes
  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 4 carrots
  • 2 stalks celery
  • 1/2 rutabaga peeled
  • 2 cups beef stock
  • 1 can tomato
  • 4 potatoes peeled and quartered
  • 1 cup frozen peas
  • 1 cup frozen bean
  • 1 tablespoon red wine vinegar
  • 1/4 cup fresh parsley chopped


In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.

Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.

Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.

Nutritional facts Per serving: about

  • Protein 35 g
  • Calories 545.0
  • Total fat 15 g
  • Total carbohydrate 70 g
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Oh-So-Easy Stew