Quick One-Pot Beef & Potato Stew

Prep time: 10 min
Total time: 45 min
Serves: 4
2 tbsp
olive oil
30 mL
8 oz
blade steak, cut in 1-in. (2.5-cm) cubes
250 g
2 cups
mini potatoes
500 mL
2 cups
whole green or yellow beans, trimmed
500 mL
1 cup
shiitake mushrooms, stems discarded, sliced
250 mL
1 cup
baby carrots
250 mL
7
whole pearl onions, peeled
5
sprigs fresh thyme (or 1 tsp/5 mL dried)
1
bay leaf
2 cups
beef broth (approx.)
500 mL
salt and pepper to taste
Per serving (1/4 of the recipe): 350g
calories
280
fat
13 g
saturated fat
3.5 g
carbs
24 g
sugar
6 g
protein
17 g
cholestrol
45 mg
fibre
4 g
sodium
430 mg

Directions

  1. Preheat oven to 450°F (230°C). Heat oil in a Dutch oven over medium-high heat on stove. Add beef and sear, do not disturb until it comes away easily from pan, 1 to 2 min. Brown all sides. Stir in potatoes, beans, mushrooms, carrots, onions, thyme and bay leaf. Add the broth. Bring just to the boil, then remove from heat. Cover and braise in preheated oven 15 min.

  2. Remove lid and continue to cook until potatoes are fork-tender, approx. another 15 min. (Add more broth if needed to prevent mixture from drying out.) Discard thyme stems and bay leaf before serving.