Beef · French · 35 min
Classic Beef Stew with Potatoes, Carrots, Celery & Crusty Bread
- 35 min
- 2–6 servings
- 787 kcal / serving
A hearty beef stew with potatoes, carrots, and celery, finished with a savory broth and served with crusty bread. It comes together quickly on weeknights with simple prep and a short simmer.
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Ingredients
- 2 mediumcarrots
- 1 stickcelery
- 8 fl ozchicken or vegetable broth
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- ¾ lbstriploin (New York strip) steak
- 2whole grain buns or rolls
- 2 mediumyellow potatoes
From the pantry: all-purpose flour, black pepper, salt, virgin coconut oil, Worcestershire sauce
Cookware
chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · toaster (optional) · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- 1 stickcelery
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 2 mediumyellow potatoes
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Bakery & bread
- 2whole grain buns or rolls
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| whole grain buns or rolls | 2 | 4 | 6 |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Put flour, a pinch of salt, and some pepper in a bowl and mix.
- Toss the steak cubes in the flour mixture until coated on all sides.
- Rinse and dry the potatoes, carrots, celery, and green onions; dice the potatoes and carrots into even chunks, chop the celery, and mince the garlic.
- Warm a small saucepan over medium-high heat and coat the bottom with coconut oil.
- Brown the beef cubes in the oil, turning them to sear on all sides, about 3–4 minutes.
- Add the potatoes, carrots, celery, green onions, and garlic to the pot; stir and cook briefly to release their aromas.
- Pour in the broth, Worcestershire sauce, and season with salt and pepper; bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 10–15 minutes.
- Toast the bread slices until the edges are lightly crisped and ready for dipping.
- To serve, ladle the stew into bowls and accompany with the crusty bread; enjoy while hot.
Two tips
- Prep the vegetables earlier in the day and cover them to keep fresh.
- If you have leftover bread, toast and sprinkle with a little salt for a quick crouton topping.
Nutrition per serving
- Calories
- 787 kcal
- Protein
- 51 g
- Carbs
- 76 g
- Fat
- 32 g
- Fiber
- 11 g
- Sodium
- 498 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.