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beef stew

beef stew

Beef stew, full of vegetables and lean protein, is comforting and easy to prepare. Perfect for busy days or meal prep!
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Total Time 2 hours 1 minute
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 kg beef chuck, cut into cubes lean, trimmed
  • 2 tablespoons olive oil
  • 1 unit large onion, chopped
  • 2 units garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 units carrots, sliced
  • 2 units celery stalks, diced
  • 3 units medium potatoes, peeled and cubed
  • 3 cups beef broth, low sodium
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt to taste
  • 2 units bay leaves

Method
 

  1. Season the beef cubes with salt and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear until well browned on all sides. Remove the beef and set aside.
  3. Add more olive oil if needed. Sauté the chopped onions until soft, then add the garlic and cook for another minute.
  4. Stir in the tomato paste and cook for 2 minutes. Return the beef to the pot.
  5. Add carrots, celery, potatoes, dried thyme, bay leaves, and pour in the beef broth. Mix well.
  6. Bring to a boil, then reduce the heat. Cover and simmer for about 90 minutes, or until the beef and vegetables are tender.
  7. Add the frozen peas and cook for 5-10 more minutes.
  8. Taste and adjust salt and pepper if needed. Remove bay leaves before serving.

Notes

If you’re searching for a dish with timeless comfort and broad appeal, beef stew is hard to beat. Its rich flavor, hearty texture, and simple ingredients make it a favorite everywhere—from busy weeknight tables to cherished Sunday family gatherings. It adapts easily to what’s on hand: a great way to use up root vegetables or stretch your protein budget!

Practical Tips for Perfect Beef Stew

  • Choose the right cut: Chuck roast is ideal, but brisket or even bottom round works. Lean cuts can dry out, so opt for marbled beef for a tender result.
  • Brown the meat well: Don’t rush this step! Searing creates rich, savory flavors. Work in batches—crowding the pan leads to steaming instead of browning.
  • Add vegetables at the right time: Potatoes and carrots go in early, but wait to add green peas until the last few minutes so they stay vibrant and fresh.
  • Add depth with herbs: Toss in fresh thyme, rosemary, or even a splash of red wine for extra complexity.
  • Thicken the broth: Mash a few pieces of cooked potato into the stew or stir in a cornstarch slurry if you prefer a heartier sauce.

Cooking Techniques and Texture Enhancements

  • Simmer low and slow: This tenderizes the beef and infuses every bite with flavor. Resist the urge to boil—it makes the meat tough.
  • Deglaze the pot: After browning the meat, pour in a splash of broth and scrape up the browned bits. This step adds rich umami notes to your stew.
  • Use a heavy pot: A Dutch oven or heavy-bottomed pot distributes heat evenly, helping prevent burning and ensuring a perfect simmer.

Serving Ideas and Delicious Variations

  • Pair with: Crusty bread or garlic mashed potatoes make excellent companions for soaking up every drop of savory broth.
  • Try different roots: Swap parsnips or sweet potatoes for part of the carrots and potatoes for a sweeter, earthy flavor.
  • Make it ahead: Beef stew tastes even better the next day as flavors meld in the fridge. Simply reheat gently and enjoy!
  • Spice it up: A pinch of smoked paprika or a spoonful of Dijon mustard can add a twist that surprises and delights.
With these approaches, your beef stew will always be rich, memorable, and satisfying. Happy cooking!