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Beef stew

beef stew

Beef stew is a cozy option with lean meat and vegetables, bringing warmth and flavor. See the recipe and be inspired!
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Total Time 2 hours 1 minute
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 kg Lean beef (such as muscle or shoulder), cut into cubes
  • 2 tablespoon Olive oil
  • 1 unit Large onion, chopped
  • 2 unit Garlic cloves, minced
  • 3 unit Carrots, sliced
  • 3 unit Potatoes, diced
  • 2 unit Celery stalks, sliced
  • 1 cup Tomatoes, chopped (or canned)
  • 3 cup Beef broth, low sodium
  • 0.5 cup Frozen peas
  • 2 unit Bay leaves
  • 1 teaspoon Black pepper
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 tablespoon Fresh parsley, chopped for garnishing

Method
 

  1. Season the beef cubes with salt, pepper, and paprika. Set aside.
  2. 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.
  3. Add chopped onions to the pot and sauté for about 3 minutes until translucent. Add the minced garlic and stir for another minute.
  4. Return the browned beef to the pot. Add tomatoes and bay leaves, mixing to combine flavors.
  5. 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.
  6. Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally.
  7. Add the carrots, potatoes, and celery. Mix well, cover, and simmer for another 40 minutes, until vegetables and beef are tender.
  8. Add the frozen peas, and cook uncovered for another 5 minutes until they are heated through.
  9. Adjust the seasoning if needed. Remove the bay leaves.
  10. 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.
With these insights, you can experiment with ingredients or portion sizes while always delivering a hearty, satisfying stew sure to become a staple in your home kitchen!