Hearty Homestyle Beef Stew

$- 2 lbs beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, diced - 4 cloves garlic, minced - 4 large carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 cup water - 2 tablespoons tomato paste - Dried herbs: thyme, rosemary, paprika - 2 bay leaves - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley for garnish This list gives you everything you need for a hearty beef stew. The beef chuck is key. It gets tender as it cooks. The olive oil helps brown the meat and adds flavor. Onions and garlic build a base of taste. Carrots and potatoes add sweetness and texture. For the broth, beef broth is rich and savory. Water helps balance the flavor. Tomato paste adds depth. The herbs bring freshness. Bay leaves add a subtle hint of earthiness. Adjust salt and pepper to your liking. Feel free to add frozen peas for a pop of color and sweetness. Fresh parsley on top makes the dish look nice. You can use this list to create a comforting one-pot meal that warms the soul. {{ingredient_image_1}} Start by browning the beef cubes. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes in batches. Don't overcrowd the pot. This helps them brown better. Season with salt and pepper as you go. Brown the beef on all sides, about 5 minutes per batch. Remove the beef and set it aside. For seasoning tips, use a good amount of salt and pepper. This basic seasoning enhances the beef's natural flavor. You can also add a pinch of garlic powder or onion powder for extra taste. Next, sauté the vegetables. In the same pot, add the diced onion. Cook until it turns translucent, about 5 minutes. Stir often to prevent burning. Then, add 4 minced garlic cloves. Cook for another minute until you smell the garlic's aroma. Now it's time to add the carrots and potatoes. Add 4 sliced carrots and 3 diced potatoes to the pot. Stir them in and cook for about 5 minutes. This softens the veggies a bit and brings out their flavors. Now, it’s time to mix everything in the pot. Return the browned beef to the pot with the veggies. Add 2 cups of beef broth and 1 cup of water. Then, stir in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of paprika, and 2 bay leaves. Mix well to combine all the flavors. For cooking times, bring the stew to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours. The beef should be tender when done. If you want to add frozen peas, stir them in during the last 10 minutes of cooking. Remember to remove the bay leaves before serving. Adjust the seasoning with more salt and pepper if needed. To make your beef stew shine, use fresh herbs. Thyme and rosemary add warmth. Paprika brings a smoky touch. These flavors blend well during slow cooking. For tender beef, brown it first. This step locks in juices and flavor. After browning, don’t rush to add liquid. Let the beef rest a bit. This keeps it juicy. Serve beef stew with crusty bread. It soaks up the sauce nicely. A side of green salad adds freshness. For a cozy touch, pair it with mashed potatoes. For presentation, use rustic bowls. Ladle the stew and sprinkle parsley on top. This makes the dish pop with color. It feels inviting and homemade. A heavy pot or Dutch oven works best. It holds heat evenly. This helps meat cook well. A wooden spoon is great for stirring without scratching. Use a sharp knife for chopping. It makes quick work of onions and veggies. A cutting board with a groove catches juices. This keeps your space tidy while you cook. Pro Tips Browning the Beef: Ensure the beef is well-browned before simmering; this step adds depth and richness to the stew's flavor. Use Fresh Herbs: For a more vibrant flavor, consider using fresh thyme and rosemary instead of dried; just add them in the last 30 minutes of cooking. Thicken the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew about 10 minutes before serving. Rest Before Serving: Letting the stew sit for 10-15 minutes after cooking allows the flavors to meld even more, enhancing the overall taste. {{image_2}} You can change up the beef in your stew. Instead of beef chuck, try brisket or round. These cuts can add new flavors. They also work well for slow cooking. You can swap out some of the veggies too. If you have other root vegetables, add them! Sweet potatoes or parsnips can add sweetness. You can also use green beans or peas for a fresh touch. Adding red wine can deepen the stew's flavor. A cup of red wine pairs well with the beef. You can also use beer for a different twist. Both options add a rich taste to the broth. For a kick, try adding spices. A pinch of cayenne pepper or chili flakes can spice things up. You can also use smoked paprika for a smoky flavor. If you need a gluten-free option, use gluten-free beef broth. This way, you keep the stew safe for everyone. Just check the labels to be sure. For a low-carb version, you can skip the potatoes. Instead, use cauliflower or zucchini. Both options will give you a hearty texture without the carbs. After you enjoy your beef stew, let it cool down. Transfer it to an airtight container. This helps keep it fresh. Store it in the fridge for up to 3 days. If you want it to last longer, you can freeze it. To freeze beef stew, use freezer-safe containers. Leave some space at the top for expansion. This helps avoid spills. You can freeze the stew for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm it in a pot over low heat. Stir it often to avoid burning. You can also use the microwave. Heat it in short bursts and stir in between. Make-ahead tips are key for busy days. You can cook a big batch of beef stew. Portion it into single servings. This makes it easy to grab for lunch or dinner. Store each portion in a separate container. You can also add a side of crusty bread or a salad to your meal prep. This gives you a complete meal ready to go. The best cut of beef for stew is beef chuck. It has a good amount of fat and connective tissue. This fat melts during cooking, making the meat tender and juicy. Another great option is brisket. It also has a rich flavor and becomes soft when cooked slowly. Avoid lean cuts like sirloin. They can dry out in a stew. For the best results, cook beef stew for about 1.5 to 2 hours. This slow cooking allows the beef to become tender. The longer you cook it, the more the flavors blend. If you want to check if the beef is ready, just poke it with a fork. It should fall apart easily. Keep it covered and on low heat for the best outcome. Yes, you can make beef stew in a slow cooker. Just brown the beef first for extra flavor. Then, add all the ingredients to your slow cooker. Set it on low for 6 to 8 hours or high for 4 to 5 hours. It will still taste great! Just make sure to check the meat for tenderness before serving. This article covers how to make a delicious beef stew. We discussed the main ingredients, like beef chuck, onions, carrots, and potatoes. Next, we looked at step-by-step instructions and tips for perfect flavor. Variations and storage tips help you customize your stew. Beef stew is a warm, filling meal for any day. Now, you can make your own with ease! Enjoy experimenting with flavors and ingredients. Happy cooking!$

A comforting and flavorful beef stew perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
4 large carrots, sliced
3 medium potatoes, diced
2 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
2 leaves bay leaves
to taste salt and pepper
1 cup frozen peas (optional)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes in batches, seasoning with salt and pepper, and brown them on all sides. Remove the browned beef and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced carrots and diced potatoes, cooking for about 5 minutes to slightly soften.
Return the browned beef to the pot, mixing it in with the vegetables.
Add the beef broth, water, tomato paste, thyme, rosemary, paprika, and bay leaves. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
If using, stir in the frozen peas during the last 10 minutes of cooking.
Remove the bay leaves before serving. Adjust seasoning with salt and pepper to taste.
Serve hot, garnished with fresh parsley for a touch of color and freshness.

Notes

Ladle the stew into rustic bowls and serve with crusty bread on the side for a complete meal.

Keyword beef stew, comfort food, hearty