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Classic Beef Stew with Potatoes, Carrots, Celery & Crusty Bread.

  • 4 medium
    carrots
  • 2 sticks
    celery
  • 472 ml
    chicken or vegetable broth
  • 4 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 0.68 kg
    striploin (New York strip) steak
  • 4
    whole grain buns or rolls
  • 4 medium
    yellow potatoes
  •  
    all-purpose flour
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  •  
    Worcestershire sauce
  • 1
    In a medium bowl, combine flour, salt, and pepper.
    ½ cup all-purpose flour
    ½ tsp salt
    ½ tsp black pepper
  • 2
    Cube steak, add to bowl, and toss to coat.
    0.68 kg striploin (New York strip) steak
  • 3
    Wash and dry potatoes, carrots, celery, and green onions. Peel and medium dice potatoes and carrots. Trim ends and medium dice celery. Trim root ends and chop onions. Peel and mince garlic.
    4 medium yellow potatoes
    4 medium carrots
    2 sticks celery
    1 small bunch green onions (scallions)
    4 cloves garlic
  • 4
    Heat a medium saucepan over medium-high heat.
  • 5
    Coat bottom of saucepan with oil. Add beef and cook until browned on all sides, 3-4 minutes total.
    about 2 tbsp virgin coconut oil
  • 6
    Add potatoes, carrots, celery, onions, and garlic. Stir and cook for 1-2 minutes.
  • 7
    Add broth, water, Worcestershire, salt, and pepper; bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, 10-15 minutes.
    472 ml (2 cups) chicken or vegetable broth
    1 ½ cups water
    2 tbsp Worcestershire sauce
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Toast bread.
    4 whole grain buns or rolls
  • 9
    To serve, place stew in a bowl and have with crusty bread. Enjoy!