Better Canned Beef Stew Recipe

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Recipes.net Team
Recipes.net Team March 22, 2020
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Grab regular canned beef stew and take it to another level with extra spices and ingredients. Use red pepper flakes to season the soup and top with Parmesan before serving.

How To Make Better Canned Beef Stew

  • 2-20 oz cans beef stew
  • ¼ cup all purpose flour
  • 3 tbsp unsalted butter
  • 6 tbsp olive oil (divided)
  • Salt & ground black pepper (to taste)
  • 8 oz potatoes (preferably red potatoes, cut into chunks)
  • 6 oz carrots (cut into chunks)
  • ½ cup beer of your choice (preferably dark lager)
  • 6 oz red onions (cut into chunks)
  • 1 tbsp italian seasoning (divided)
  • ¾ cup frozen peas
  • ¼ cup worcestershire sauce
  • 4 cups beef broth
  • 3 tbsp tomato paste
  • 2 tbsp. parmesan cheese
  • Cooking spray

To serve:

  • Mashed potatoes or crusty bread
  1. Heat up a pot with 1 tbsp olive oil under moderate heat. Melt butter
  2. Add flour to form a roux, & roast until it turns brown (roughly 5 minutes)
  3. Add tomato paste & roast briefly
  4. Deglaze with beer & reduce briefly
  5. Add beef broth & worcestershire sauce. Continue simmering until reduced by half & flavors intensify, roughly 40 minutes
  6. While waiting, preheat your oven to 360 degrees Farenheit & grease roasting trays
  7. Combine potatoes & carrots in a bowl. Add 2 tbsp olive oil, ½ tbsp, & pinch of salt. Toss to combine. Do the same for the onions & remaining oil
  8. Transfer the vegetables on separate roasting trays, then into the oven. Roast until vegetables are tender, roughly 25 minutes. Note that the onions will roast faster than the other vegetables. Drain any excess oil & set aside
  9. Add your canned beef stew, parmesan cheese, & frozen peas into the simmering pot of broth. Continue simmering until slightly thickened
  10. Add your roasted vegetables into the pot. Mix until combined
  11. Season to taste with salt & pepper. Adjust accordingly
  12. Serve your hearty stew with either crusty bread or mashed potatoes

How To Make Better Canned Beef Stew

5 from 1 vote
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves:
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Ingredients

  • 2-20 oz cans beef stew
  • ¼ cup all purpose flour
  • 3 tbsp unsalted butter
  • 6 tbsp olive oil, divided
  • Salt & ground black pepper , to taste
  • 8 oz potatoes, preferably red potatoes, cut into chunks
  • 6 oz carrots, cut into chunks
  • ½ cup beer of your choice, preferably dark lager
  • 6 oz red onions, cut into chunks
  • 1 tbsp italian seasoning, divided
  • ¾ cup frozen peas
  • ¼ cup worcestershire sauce
  • 4 cups beef broth
  • 3 tbsp tomato paste
  • 2 tbsp. parmesan cheese
  • Cooking spray

To serve:

  • Mashed potatoes or crusty bread

Instructions

  1. Heat up a pot with 2 tbsp olive oil under moderate heat. Melt butter
  2. Add flour to form a roux, & roast until it turns brown (roughly 5 minutes)
  3. Add tomato paste & roast briefly
  4. Deglaze with beer & reduce briefly
  5. Add beef broth & worcestershire sauce. Continue simmering until reduced by half & flavors intensify, roughly 40 minutes
  6. While waiting, preheat your oven to 360 degrees Farenheit & grease roasting trays
  7. Combine potatoes & carrots in a bowl. Add 3 tbsp olive oil, ½ tbsp, & pinch of salt. Toss to combine. Do the same for the onions & remaining 1 tbsp oil
  8. Transfer the vegetables on separate roasting trays, then into the oven. Roast until vegetables are tender, roughly 25 minutes. Note that the onions will roast faster than the other vegetables. Drain any excess oil & set aside
  9. Add your canned beef stew, parmesan cheese, & frozen peas into the simmering pot of broth. Continue simmering until slightly thickened
  10. Add your roasted vegetables into the pot. Mix until combined
  11. Season to taste with salt & pepper. Adjust accordingly
  12. Serve your hearty stew with either crusty bread or mashed potatoes
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Nutrition

  • Calcium: 423mg
  • Calories: 1348kcal
  • Carbohydrates: 71g
  • Cholesterol: 232mg
  • Fat: 79g
  • Fiber: 12g
  • Iron: 13mg
  • Potassium: 2782mg
  • Protein: 84g
  • Saturated Fat: 25g
  • Sodium: 2786mg
  • Sugar: 18g
  • Vitamin A: 15708IU
  • Vitamin C: 65mg
Nutrition Disclaimer
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