Beef Stew

Why You’ll Love This Recipe

Beef Stew is the epitome of comfort food, with its tender beef, savory broth, and a variety of vegetables that add both flavor and texture. The slow simmering process ensures the meat becomes melt-in-your-mouth tender, while the broth absorbs all the delicious flavors from the beef, herbs, and spices. It’s a one-pot wonder that’s easy to prepare and makes the house smell amazing as it cooks. Plus, it’s versatile—add your favorite veggies or spices to customize it to your taste. It’s a complete meal that’s perfect for a cozy dinner or to make in advance and enjoy throughout the week.

Ingredients

• 2 tablespoons olive oil
• 2 lbs beef stew meat (chuck or round), cut into 1-2 inch cubes
• Salt and pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium)
• 1 cup red wine (optional, for depth of flavor)
• 4 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon tomato paste
• 2 tablespoons flour (for thickening)
• 1/2 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

(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 the olive oil over medium-high heat. Season the beef with salt and pepper, then brown the beef in batches, ensuring each piece gets a nice sear on all sides. This will take about 5-7 minutes. Remove the beef and set it aside.
2. Sauté the vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Deglaze the pot: Add the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine cook down for 2-3 minutes to reduce slightly.
4. Simmer the stew: Return the browned beef to the pot. Add the beef broth, carrots, potatoes, celery, bay leaf, thyme, rosemary, and tomato paste. Stir everything together and bring the stew to a simmer. Once simmering, reduce the heat to low and cover the pot. Let the stew cook for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
5. Thicken the stew: In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Slowly stir the slurry into the stew to thicken the broth. Simmer for an additional 10 minutes until the stew reaches your desired thickness.
6. Add peas (optional): If using frozen peas, stir them into the stew and let them cook for the last 5 minutes.
7. Serve: Remove the bay leaf, taste the stew, and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.

Servings and timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 2 hours
• Total time: 2 hours 15 minutes

Variations

• Add more vegetables: You can add additional vegetables like parsnips, turnips, or mushrooms for extra flavor and texture.
• Spicy version: Add a pinch of red pepper flakes or chopped chili for a touch of heat.
• Slow cooker version: To make this in the slow cooker, brown the beef and sauté the vegetables as instructed, then add everything to the slow cooker with the beef broth. Cook on low for 7-8 hours or on high for 4-5 hours.
• Herb variation: If you prefer different herbs, feel free to swap out rosemary and thyme for others like sage or parsley. Fresh herbs will also work well, just add them at the end of cooking.
• Wine-free option: If you prefer not to use wine, simply use additional beef broth or water for a slightly lighter flavor.

Storage/reheating

• Storage: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
• Reheating: Reheat the stew on the stove over low heat, adding a little beef broth or water if the stew has thickened too much. You can also reheat it in the microwave in a covered container, stirring occasionally.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts of beef like round roast or brisket. Just be sure to cut the meat into bite-sized cubes and cook it long enough for it to become tender.

Can I make this stew ahead of time?

Yes, Beef Stew is even better when made ahead of time, as the flavors continue to meld together. You can store it in the refrigerator for a few days or freeze it for later.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well in this stew and add a slightly sweeter flavor to balance the savory broth.

Can I use frozen beef stew meat?

Yes, you can use frozen beef stew meat. Just be sure to thaw it before browning it, as it will brown more evenly.

Can I skip the flour for thickening?

Yes, you can skip the flour or use a cornstarch slurry as an alternative. If you prefer a thinner stew, you can also leave it unthickened.

Can I make this stew in the instant pot?

Yes, you can make this stew in the Instant Pot. Brown the beef using the sauté function, then add the remaining ingredients and cook on high pressure for 35-40 minutes. Let the pressure release naturally.

Can I make this stew spicier?

Yes, if you like a little heat, you can add red pepper flakes, chopped chili, or even a dash of hot sauce.

How do I prevent the stew from becoming too greasy?

If you want to reduce the fat content, you can trim the fat from the beef before browning it or use leaner cuts of beef. You can also skim off any excess fat that rises to the top while the stew simmers.

How do I know when the beef is tender?

The beef is tender when it easily shreds with a fork or when it no longer has any chewiness.

Can I add beans to the stew?

Yes, you can add beans like kidney beans or white beans to the stew for added protein and texture. Just make sure to add them in the last 20 minutes of cooking.

Conclusion

Beef Stew is the ultimate comforting dish that combines tender beef, flavorful broth, and hearty vegetables. Whether you’re preparing it for a cozy family dinner or as a meal prep for the week, this stew is both filling and delicious. With its rich, savory flavor and melt-in-your-mouth beef, this recipe is sure to become a family favorite that will have everyone coming back for seconds. Enjoy the warmth and satisfaction of a homemade Beef Stew that’s simple to make and full of comforting flavors.

Beef Stew

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A healthy and comforting white chicken chili made in the crockpot with lean chicken, white beans, vegetables, and spices. It’s an easy-to-make, nutritious meal perfect for busy days.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Total Time: 6-7 hours (if using low) or 3-4 hours (if using high)
• Yield: 6 servings
• Category: Chili
• Method: Crockpot
• Cuisine: American

Ingredients

1. 1 lb boneless, skinless chicken breasts
2. 1 can (15 oz) white beans (such as Great Northern or Cannellini beans), drained and rinsed
3. 1 can (4 oz) diced green chilies
4. 1 medium onion, chopped
5. 3 garlic cloves, minced
6. 1 teaspoon ground cumin
7. 1 teaspoon chili powder
8. 1/2 teaspoon ground coriander
9. 1/2 teaspoon smoked paprika
10. 1/2 teaspoon dried oregano
11. 1/2 teaspoon salt, or to taste
12. 1/4 teaspoon black pepper
13. 4 cups low-sodium chicken broth
14. 1 cup frozen corn (optional)
15. Juice of 1 lime
16. 1/2 cup low-fat sour cream or Greek yogurt (optional, for creaminess)
17. Fresh cilantro, chopped (for garnish)
18. Shredded cheese (optional, for topping)

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Instructions

Place the chicken breasts at the bottom of the crockpot.

1. Add the white beans, diced green chilies, chopped onion, minced garlic, cumin, chili powder, coriander, paprika, oregano, salt, and pepper into the crockpot.
2. Pour the chicken broth over the ingredients, ensuring everything is covered.
3. Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
5. Add the frozen corn (if using) and lime juice to the chili, stirring to combine. Let it cook for an additional 10-15 minutes, until the corn is heated through.
6. For extra creaminess, stir in the sour cream or Greek yogurt just before serving.
7. Serve the chili hot, garnished with fresh cilantro and shredded cheese, if desired.

Notes

1. This chili can be made spicier by adding chopped jalapeños, cayenne pepper, or extra chili powder.
2. For a leaner option, you can substitute ground turkey or use rotisserie chicken for convenience.
3. It’s perfect for meal prep as leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
4. Feel free to add more vegetables, such as bell peppers or zucchini, to boost the nutrient content.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 5g
• Sodium: 700mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 60mg