This hearty beef stew packed with tender beef and colorful vegetables is perfect for a cozy meal. It’s like a warm hug in a bowl!
Let’s face it, nothing beats a steaming bowl of stew on a chilly day. I love serving it with some fresh bread to soak up all that tasty broth. Yum!
Key Ingredients & Substitutions
Beef Stew Meat: Choose cuts like chuck or round for their tenderness when cooked slowly. If you’re short on time, you can use pre-cut beef cubes available in the store.
Carrots: Fresh carrots add sweetness and color. If you don’t have fresh ones, frozen carrots are a convenient option. They work just as well!
Potatoes: I usually use russet or Yukon Gold potatoes for a creamy texture. If you’re looking for lower carbs, consider substituting sweet potatoes or turnips.
Tomato Paste: This ingredient enhances the flavor. If you want to avoid it, you can use a can of diced tomatoes or a splash of Worcestershire sauce as a substitute.
Herbs: Dried thyme and rosemary are essential. If you’re out, try Italian seasoning for a similar flavor, or even fresh herbs for a brighter taste!
How Do I Ensure My Beef is Tender and Flavorful?
Browning the beef is key to building flavor in your stew. Here’s how to do it right:
- Heat your oil enough that it shimmers but doesn’t smoke; this prevents the meat from steaming.
- Brown the beef in batches to avoid overcrowding, which traps steam and hinders browning.
- Don’t rush it! Allow each side to sear properly, enhancing that deep, rich flavor.
Once your beef is browned, don’t skip sautéing the onions and garlic in the same pan—those bits left from browning will add awesome flavor to your stew!
Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 stalks celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful beef stew will take approximately 2.5 to 3 hours to prepare, including cooking time. You’ll spend about 20-30 minutes prepping the ingredients and then let it simmer for about 2 hours for flavorful, tender beef and perfectly cooked vegetables. It’s well worth the wait!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches, avoiding overcrowding the pan. Brown all sides until nicely seared. This step adds great flavor to the stew! Once browned, remove the beef from the pot and set it aside.
2. Sauté Onion and Garlic:
In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until they become softened and fragrant. The residual bits from the beef will enhance the taste.
3. Mix in Tomato Paste:
Next, stir in the tomato paste and cook for 1 additional minute to deepen the flavor. Now, return the browned beef to the pot!
4. Incorporate Liquids and Herbs:
Pour in the beef broth and water. Then add the dried thyme, dried rosemary, bay leaves, and season with salt and pepper. Bring the mixture to a boil to get everything bubbling.
5. Simmer the Stew:
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 1.5 to 2 hours, until the beef is wonderfully tender, stirring occasionally.
6. Add the Vegetables:
After the beef has cooked, add the carrots, potatoes, and celery to the pot. Continue to simmer, covered, for another 30 minutes or until the vegetables are tender.
7. Stir in the Peas:
Finally, add the frozen peas to the stew and cook for an additional 5 minutes to warm them through.
8. Optional Thickening:
If you’d like your stew thicker, mix the all-purpose flour with a few tablespoons of cold water until smooth. Stir this mixture into the stew and let it cook for another 5-10 minutes, allowing it to thicken.
9. Final Touch:
Remove the bay leaves from the stew and taste. Adjust the seasoning with salt and pepper if necessary.
10. Serve and Enjoy:
Your beef stew is now ready! Serve it hot in bowls and garnish with chopped fresh parsley. Enjoy it with some crusty bread to soak up all that delicious broth!
Can I Use Different Types of Meat in This Recipe?
Absolutely! While beef is traditional, you can substitute it with lamb, pork, or even chicken. Just adjust the cooking time accordingly, as different meats may require varying cook times for tenderness.
How Can I Make This Beef Stew Gluten-Free?
To make it gluten-free, replace the all-purpose flour with a gluten-free thickening agent like cornstarch or tapioca flour. Just mix it with cold water before adding it to the stew.
Can I Prepare This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the rest of the ingredients and cook on low for about 6-8 hours or on high for 3-4 hours until tender.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave. If the stew thickens too much in the fridge, add a splash of beef broth or water while reheating.