Weeknight Beef Stew

Weeknight Beef Stew

Nothing says comfort food to me like beef stew.  I remember growing up and smelling it simmering when I walked in the door and being so excited for dinner.  It warmed up my insides after a cold day playing in the snow or sometimes just walking home in the cold.    I wanted to be able to share this recipe with my family and weekends seemed too limiting for a meal that just made you feel good anytime.  I came up with a bit of a quicker way to make beef stew so that I can meal plan for a beef stew any night of the week and we all can enjoy the hearty goodness of it.

Thick, Hearty & Healthy Weeknight Beef Stew

The basics of beef stew are obviously the beef, the vegetables and the gravy that it cooks in.  It is a complete meal in one pot or in a slow cooker, depending on how you decide to prepare it.  The stew meat that I used was from my Thrive Market  Sampler Box and it was tender and delicious. I browned it first in a tablespoon of avocado oil and some salt and pepper.    Root vegetables hold up well in a stew but I found that sometimes my vegetables would get too soft in the slow cooker.  That is why I love this quick option to make it on the stove in a dutch oven or large pot because the vegetables are cooked but maintain some firmness.  If you prefer to come home to a completed meal in your slow cooker it works just as well, it’s really up to you.

The tomato paste is a neat trick because it gives the stew a bit more flavor but it also thickens the gravy a bit and gives  you just the right consistency.  I have always found that adding flour to thicken never works out for me and I always have clumps of white flour on top and the stew tends to remain too watery for my taste.  It is even more difficult to achieve thickness in a slow cooker because it is harder to get the broth to boil.  Fear not!  The tomato paste is a perfect option and adds a hint of flavor without being overwhelming.

Beef stew is great as a leftover as well.  You can bring it to work for a lunch, heat it up later in the week for a main meal or freeze your leftovers for another time all together.  I freeze some beef stew in individual containers so that I can defrost it quicker and easier.  I also hate to waste it because it tastes so delicious even reheated.  If you find that when you are reheating it it is a bit thick you can add more beef or chicken broth to give it more gravy.  Add some crusty bread with butter and you have a terrific weeknight meal that is both healthy and hearty. Add this beef stew recipe to your unprocessed food favorites!

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Weeknight Beef Stew

Easy enough to make on a weeknight, hearty enough to satisfy a crowd on a weekend.
Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour


  • 2 lb stew meat bite sized pieces
  • 1 tbsp avocado oil
  • 6 oz tomato paste
  • 5 medium potatoes peeled and chopped
  • 6 carrots peeled and chopped
  • 1/2 cup onion chopped
  • 32 oz chicken or beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp Italian seasoning
  • 1/2 tsp basil
  • 1 tsp garlic minced
  • salt and pepper to taste


  • Heat the avocado oil the bottom of a dutch oven over medium heat. Brown stew beef on all sides.
    Add the vegetables to the dutch oven and cook for about 5 minutes, the carrots and onion should begin to soften and the garlic become fragrant.
    Stir in the broth, red wine vinegar, Worcestershire Sauce and spices, heat to a boil.
    Add the tomato paste and continue to simmer until the meat and vegetables are tender, stirring occasionally. 

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