This hearty beef stew is packed with tender chunks of meat and colorful vegetables. It’s like a warm hug in a bowl that’s perfect for chilly days!
I love how the flavors blend together as it cooks. The longer it simmers, the better it gets! Just grab a slice of bread, and you’re all set to enjoy. 🍞😊
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is my favorite for stew. It’s affordable and becomes tender after slow cooking. If you’re looking for a leaner option, consider sirloin. Or, for a quicker version, use pre-cut beef stew meat from the store.
Vegetables: The classic blend is carrots, potatoes, and celery. For a twist, you can add parsnips or turnips. Frozen peas work just as well as fresh, but I prefer fresh for the crunch and flavor.
Herbs: Dried thyme and rosemary add depth. If you like, you can swap in fresh herbs; just use three times the amount called for. Or try bay leaves for a lovely aroma. Just remember to remove them before serving!
Oil: Vegetable oil is neutral, but olive oil can enhance flavor. If you’re avoiding oil, you can use beef broth for browning the meat.
How Do I Get the Beef to Come Out Tender?
The key to tender beef in your stew is low and slow cooking! Here are some steps to ensure perfect results:
- Brown the meat: Sear the beef cubes in batches. This creates a flavorful crust, enhancing the stew’s richness.
- Simmer gently: After boiling, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. This slow cooking breaks down the connective tissues in the meat.
- Check doneness: The beef should be fork-tender when it’s ready. If it’s not, just let it cook a bit longer!
Keep these tips in mind, and your beef stew will be a comforting dish that warms both the heart and soul! Enjoy! 😊
Beef Stew with Vegetables
Ingredients You’ll Need:
- 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
- 1 cup water
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup green peas (fresh or frozen)
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black 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 hearty beef stew takes about 20 minutes of prep time and then simmers for 1.5 to 2 hours. Most of the time is hands-off while it cooks away and fills your kitchen with delicious aromas. Perfect for letting the flavors come together!
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the beef cubes in batches. Make sure to brown each side, which should take about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Vegetables:
In the same pot, add the chopped onion and celery. Sauté them for about 5 minutes until they soften. Then, add the minced garlic and cook for another minute, letting that fragrant aroma fill the air.
3. Mixing in Tomato Paste:
Next, stir in the tomato paste and cook for 1-2 minutes. This enhances the flavor, making your stew even more delicious!
4. Bringing It All Together:
Return the browned beef back into the pot. If you want a thicker stew, sprinkle the flour evenly over the beef and veggies, then stir to ensure everything is coated nicely.
5. Adding the Liquids:
Pour in the beef broth and water. This helps deglaze the pot, which means scraping up all the tasty browned bits stuck on the bottom. Stir everything to combine well.
6. Adding the Veggies and Herbs:
Time for the hearty stuff! Add the carrots, potatoes, thyme, rosemary, bay leaves, salt, and pepper. Bring the stew to a gentle boil, then lower the heat to a simmer. Cover the pot and let it simmer for about 1.5 to 2 hours. The beef should become tender and the flavors will meld beautifully.
7. Finishing Touches:
About 10 minutes before serving, stir in the green peas. Cook just until they’re heated through. Don’t forget to remove the bay leaves before serving!
8. Serving Up:
Give your stew a taste and add extra seasoning if desired. Serve warm, garnished with fresh parsley, along with some crusty bread or a side salad. Enjoy this comforting meal!
Happy cooking! 😊
Can I Use Different Types of Meat for This Stew?
Absolutely! While beef stew meat is traditional, you can also use lamb or even pork. Just remember to adjust cooking times accordingly; different meats may require more or less time to become tender.
What’s the Best Way to Thicken the Stew?
If you prefer a thicker stew, you can sprinkle 2 tablespoons of flour over the meat and vegetables. Alternatively, you can create a slurry by mixing a tablespoon of cornstarch with cold water and stirring it in about 10 minutes before serving.
Can I Prepare This Stew in a Slow Cooker?
Yes! Just brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. Simple and delicious!
How Do I Store Leftover Stew?
Leftover beef stew can be stored in an airtight container in the fridge for up to 3 days. It also freezes well; just let it cool completely before transferring it to a freezer-safe container. To reheat, thaw in the fridge overnight and warm it on the stove or microwave. Enjoy!
