Beef Stew

Why You’ll Love This Recipe

Beef stew is the definition of comfort food, with tender beef, rich flavors, and a hearty, filling texture. The slow cooking process allows the beef to become melt-in-your-mouth tender while the vegetables soak up the savory broth. The depth of flavor from herbs and seasonings makes each bite incredibly satisfying. Plus, it’s an easy one-pot meal that requires minimal prep but delivers big on taste. Perfect for feeding a family or meal prepping for the week, this beef stew is a go-to recipe you’ll come back to again and again.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 cups water
• 4 medium potatoes, peeled and cut into chunks
• 3 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour (for thickening)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Beef:
   In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set it aside.
2. Sauté the Vegetables:
   In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and cook for 3-4 minutes until softened and fragrant. Add the tomato paste and cook for another 2 minutes, stirring frequently to coat the onions and garlic.
3. Add Liquids and Seasonings:
   Return the browned beef to the pot. Add the beef broth, water, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir everything together to combine.
4. Simmer the Stew:
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors have developed.
5. Add the Vegetables:
   Add the potatoes, carrots, and celery to the pot. Continue to simmer, uncovered, for another 30-40 minutes, or until the vegetables are tender.
6. Thicken the Stew:
   In a small bowl, mix the flour with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the stew to thicken the broth. Let the stew simmer for another 5 minutes until the broth reaches your desired consistency.
7. Serve:
   Remove the bay leaves before serving. Ladle the stew into bowls and enjoy with crusty bread for dipping or a side salad.

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 15 minutes
• Cook Time: 2-2.5 hours
• Total Time: 2.5-3 hours

Variations

• Add Mushrooms: For an earthy flavor, you can add sliced mushrooms along with the vegetables.
• Red Wine Version: Add 1/2 cup of red wine to the stew after sautéing the onions and garlic. Allow it to cook down before adding the broth for a deeper, more complex flavor.
• Spicy Beef Stew: Add a couple of chopped green chilies or a dash of cayenne pepper for a spicy kick.
• Vegetarian Option: Replace the beef with hearty vegetables like mushrooms, butternut squash, and lentils, and use vegetable broth for a vegetarian version of this stew.
• Potatoes with Skin: If you prefer a rustic stew, leave the potato skins on for added texture and nutrients.

Storage/Reheating

Beef stew stores wonderfully and tastes even better the next day when the flavors have had time to meld together. Store the stew in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat on the stove over low heat, adding a splash of water or broth if needed to loosen up the stew. You can also freeze beef stew for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat from frozen, thaw in the fridge overnight and then reheat on the stove.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for the slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

Can I use a pressure cooker or Instant Pot for beef stew?

Yes! Use the sauté function on the Instant Pot to brown the beef and cook the onions and garlic. Then add the liquids, seasonings, and vegetables, and cook on high pressure for 35-40 minutes. Let the pressure release naturally before serving.

Can I use frozen beef stew meat?

Yes, you can use frozen beef stew meat. Simply thaw it before cooking or brown it directly from frozen, though browning will take a bit longer.

How can I make the stew thicker without flour?

If you want to make the stew thicker without using flour, you can mash some of the potatoes in the stew, which will naturally thicken the broth. You can also use cornstarch or arrowroot powder as a thickening agent.

Can I add other vegetables to the stew?

Yes! Feel free to add other vegetables like parsnips, turnips, or peas to the stew for variety. Just be sure to add them at the appropriate time so they cook through properly.

Can I make this stew ahead of time?

Yes, beef stew actually tastes better the next day as the flavors continue to develop. You can make it up to 4 days in advance and store it in the fridge.

Can I skip the potatoes?

Yes, you can skip the potatoes or replace them with other vegetables like sweet potatoes or rutabaga if desired. Just keep in mind that this will change the texture and heartiness of the stew.

Can I use ground beef instead of stew meat?

While stew meat is ideal because it becomes tender through slow cooking, you can use ground beef, though it won’t provide the same texture. If using ground beef, cook it until browned and then add it to the broth and vegetables.

How can I make this stew spicier?

For added spice, you can add chopped jalapeños, cayenne pepper, or a dash of hot sauce to the stew to give it some heat.

Can I freeze this stew?

Yes, beef stew freezes very well. Just allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw and reheat before serving.

Conclusion

Beef stew is the epitome of comfort food, with its tender beef, savory broth, and hearty vegetables. This easy-to-make recipe delivers rich, comforting flavors that will warm you up from the inside out. Whether you make it on the stove, in the slow cooker, or in a pressure cooker, this beef stew is sure to become a family favorite. It’s perfect for meal prepping, and leftovers taste even better the next day, making it a go-to meal for busy days. Enjoy this classic dish as a satisfying and comforting meal any time of the year!

Beef Stew

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Beef stew is the ultimate comfort food, featuring tender beef, vegetables, and a savory broth, slow-cooked to perfection. This hearty dish is perfect for cozy dinners or family gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2-2.5 hours
• Total Time: 2.5-3 hours
• Yield: 6-8 servings
• Category: Main Dish
• Method: Braising, Sautéing
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 2 lbs beef stew meat, cut into 1-inch cubes
   
   2 tablespoons olive oil
   
   1 medium onion, chopped
   
   3 garlic cloves, minced
   
   4 cups beef broth
   
   2 cups water
   
   4 medium potatoes, peeled and cut into chunks
   
   3 large carrots, peeled and sliced
   
   2 celery stalks, chopped
   
   2 teaspoons dried thyme
   
   1 teaspoon dried rosemary
   
   2 bay leaves
   
   Salt and pepper, to taste
   
   2 tablespoons all-purpose flour (for thickening)
   
   1 tablespoon Worcestershire sauce
   
   1 tablespoon tomato paste

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Instructions

Brown the Beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef stew meat in batches, being careful not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set it aside.

1. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and cook for 3-4 minutes until softened and fragrant. Add the tomato paste and cook for another 2 minutes, stirring frequently to coat the onions and garlic.
2. Add Liquids and Seasonings: Return the browned beef to the pot. Add the beef broth, water, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir everything together to combine.
3. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors have developed.
4. Add the Vegetables: Add the potatoes, carrots, and celery to the pot. Continue to simmer, uncovered, for another 30-40 minutes, or until the vegetables are tender.
5. Thicken the Stew: In a small bowl, mix the flour with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the stew to thicken the broth. Let the stew simmer for another 5 minutes until the broth reaches your desired consistency.
6. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy with crusty bread for dipping or a side salad.

Notes

1. Beef stew is great for making ahead. It tastes even better the next day when the flavors meld together.
2. For a richer flavor, add 1/2 cup of red wine after sautéing the onions and garlic.
3. Feel free to add other vegetables like mushrooms, parsnips, or turnips for variety.
4. If you want a spicier stew, add jalapeños or cayenne pepper to taste.
5. To thicken the stew without flour, mash some of the potatoes in the stew for a natural thickening.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 80mg