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Bankruptcy Beef Stew Recipe

This 'Bankruptcy Beef Stew' recipe is a testament to love, laughter, and resourcefulness! Perfect for busy couples (or anyone!), this thick and hearty stew is surprisingly budget-friendly and packed with flavor. We created this recipe while putting each other through college—chopping veggies and chatting became our quality time. The result? A comforting, flavorful stew that proves there's always a silver lining! Serve with crusty bread for a truly satisfying meal.

Prep Time 20 mins
Cook Time 80 mins
Calories 764.7 kcal
Protein 111g
Rating 5.0 (4 Reviews)
Bankruptcy Beef Stew 89

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bankruptcy Beef Stew

  • 1 1/2 lbs beef stew meat
  • water (as needed, 1/2 cup at a time)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • Potatoes (not included in recipe)
  • Green Pepper (not included in recipe)
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1 large onion, chopped
  • Dried Parsley (not included in recipe)
  • 1 bay leaf
  • 1 teaspoon salt, 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

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How to Make Bankruptcy Beef Stew

  1. In a large non-stick skillet, brown 1.5 lbs of beef cubes over medium heat. Remove beef and set aside.
  2. Add 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 3 cloves minced garlic to the skillet. Sauté for 5-7 minutes until softened.
  3. Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in 4 cups of beef broth, scraping up any browned bits from the bottom of the pan.
  5. Return the browned beef to the skillet. Add 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the beef is very tender. Stir occasionally.
  7. If the stew becomes too thick, add water, 1/2 cup at a time, until desired consistency is reached.
  8. Remove the bay leaf before serving. Serve hot with crusty bread.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

33g

Fat

52g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Vegetables American Easy Beginner Cook Fall Winter Stews Stove Top Dietary One Dish Meal Seasonal Comfort Food Meat Taste Mood Equipment 4 Hours Or Less