Country Beef Stew

Lindsey Remmers

This hearty beef stew will surely take you back to the good ol' days of grandma's house.

Print Recipe

Prep Time 10

Cook Time 25

Course Main Course

Cuisine American

Servings 4

Ingredients

2-3 cups Beef roast, cooked leftover
12-16 oz leftover beef broth plus more to fill pot (can also use swanson's unsalted beef broth)
Water optional if needed to fill pot
2 large russet potatoes diced
1 cup baby carrots or more if desired
2 tsp Worcestershire sauce
1 bay leaf optional
1 Tbsp dried parsley
2 cloves garlic minced or pressed
1 cup frozen peas
Salt & pepper to taste

Instructions

Combine all, except frozen peas, into a large stockpot and bring to boil.
Reduce to simmer, let simmer for 20 minutes or until potatoes are cooked through.
Add peas at the end and heat through 2-3 minutes.
Adjust seasonings as needed. Remove bay leaf before serving. Enjoy with gluten free cornbread, biscuits or toast with butter.

Notes

If you prefer a thicker broth, you can mix together 2-3 Tbsp cornstarch with 1/4 cup cold water, then add this to the simmering stew. Stir til thickened.

Keyword beef, beef stew, dairy free, gluten free