beef stew
Beef stew is a cozy option with lean meat and vegetables, bringing warmth and flavor. See the recipe and be inspired!
Ingredients
Method
- Season the beef cubes with salt, pepper, and paprika. Set aside.
- In a large pot, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring the pieces get nicely colored. Remove the meat and set aside.
- Add chopped onions to the pot and sauté for about 3 minutes until translucent. Add the minced garlic and stir for another minute.
- Return the browned beef to the pot. Add tomatoes and bay leaves, mixing to combine flavors.
- Pour in the beef broth and bring everything to a gentle boil. Scrape the bottom of the pot to deglaze, gathering all the rich flavors.
- Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
- Add the carrots, potatoes, and celery. Mix well, cover, and simmer for another 40 minutes, until vegetables and beef are tender.
- Add the frozen peas, and cook uncovered for another 5 minutes until they are heated through.
- Adjust the seasoning if needed. Remove the bay leaves.
- Garnish with chopped parsley and serve hot.
Notes
Beef stew is a beloved comfort food found in kitchens around the world thanks to its incredible versatility—one recipe welcomes different vegetables, personal spice blends, and even seasonal twists. Whether you’re preparing it for a family gathering or a cozy weeknight dinner, Beef Stew adapts easily to your pantry and taste.
Practical Tips for the Perfect Stew
- Brown the beef well: Searing cubes of beef over high heat before simmering locks in flavor and builds a rich base for the stew. Take your time with this step—avoid crowding the pan.
- Choose the right cut: Leaner cuts like shoulder or muscle become tender with long cooking and add great texture. If you only have stewing beef or chuck, these work perfectly after slow simmering.
- Deglaze with broth after browning: Use a spatula to scrape up browned bits stuck at the bottom; this brings depth and savoriness to the broth.
- Prepare vegetables evenly: Cut carrots and potatoes into similar-sized pieces so they cook uniformly and avoid turning mushy.
Creative Variations and Serving Ideas
- Try adding pearl onions or mushrooms near the end for added flavor and heartiness.
- For extra richness, stir in a spoonful of tomato paste with the tomatoes or finish with a splash of red wine before simmering.
- For a gluten-free option, substitute potatoes for extra root vegetables like parsnips or turnips, and make sure your broth is gluten-free.
- Beef stew pairs beautifully with crusty bread or steamed rice to soak up the thickened broth. For a lighter alternative, serve over cauliflower mash or polenta.
Preparation Techniques & Storage
- Simmer low and slow: Keep the heat gentle so the beef turns tender without toughening or drying out.
- Skim off any excess fat that rises to the top during simmering for a cleaner-tasting broth.
- Advance prep: Stew flavors develop overnight—consider making it a day ahead and gently reheating before serving.
- Leftovers keep well in the fridge for up to three days and freeze beautifully for batch cooking.
