This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!
I serve beef stew with 30 minute dinner rolls or Homemade Buttermilk Biscuits to sop up any gravy in the bottom of the bowl!
Beef stew is a classic dinner staple in so many households around the world. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me!
Tips for making this stew recipe
- Be sure to coat the beef in flour before browning it. It helps to provide a flavorful crust as well as thickening the stew so there’s no need to thicken the stew later on. If you are gluten-free, you can use a 1:1 GF flour.
- Make the stew in a dutch oven or heavy bottomed pan. It will help to distribute the heat evenly so that you don’t get hot spots that can burn the bottom the food.
- Make sure you sear the beef well before adding the other ingredients. This really helps to lock in the flavor. Brown the meat long enough so that it gets a nice crust on it, but don’t worry about cooking it all the way through.
- Don’t rush the cooking process. The meat needs time to cook so that it becomes tender. Test a bit of meat before serving it so you know that it isn’t tough. It could take between 60 and 90 minutes.
I like to use stew meat for stew, that you can get in your local store or butchers. The stew is slow cooked, so it’s ideal for more flavorsome and tougher cuts like chuck. If you use a leaner cut of meat it can become overcooked and chewy.
Beef stew is a great dish for make ahead meals. Once you have made the stew, let it cool completely and it will keep well in the fridge for up to 3 days. You can also get ahead of things by cutting the veggies up to a day before you cook the stew, making prep a breeze.
Yes! This is such a great freezer meal and will keep well for up to 3 months, so make a double batch! Thaw the stew in the fridge overnight before reheating on the stovetop.
Beef stew is great with something starchy to help mop up all of those juices. Crusty bread, mashed potato and sweet mashed potatoes work great. I also like to add some simple steamed green veggies like broccoli or asparagus.
This easy beef stew is such a hearty and comforting dish, and so perfect for freezer meals. It’s loaded full of rich flavors and I love how easily it comes together! Check out my mushroom stew for an alternative to beef.
How To Make Beef Stew
Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat!
As the veggies and broth simmer, you will really start to notice the flavors in the stew intensify. Peas cook quickly so I add them in the last few minutes!
This stew recipe is also the perfect way to use up any vegetables you might need to use up. If you’ve got leftover roasted potatoes, glazed carrots or fried mushrooms, just chop ‘em up up and throw them in!
How do you make beef stew
It’s so quick and easy to make this flavorful beef stew and it’s all cooked in one pot! Start with beef stew meat, season it with salt and pepper and then toss it with flour until its well coated.
- Now, transfer the coated beef into a dutch oven or deep pot and start cooking the beef on all sides. You don’t want to move them around too much or there’s no need to completely cook the beef. You’re just looking for some good color on all sides.
- Add the onions and garlic and saute just for a couple minutes until they become fragrant and lightly golden. This will help deepen the flavor of the dish.
- Stir in the tomato paste with the beef, onions and garlic.
- Add in the rest of the veggies, season with salt and pepper and throw the herbs on top. It may seems like a lot but it will really help flavor the dish which has a long cooking time.
- Pour in the broth.
- Simmer until the beef is tender and enjoy it!
Rating 5.0 (624) · 1 hr 40 minJun 4, 2020 · Add the potatoes, carrots, celery, thyme and basil along with the broth and stir to combine, scraping any brown bits in the pot.
FAQ
How do you speed up beef stewing?
The solution was browning the meat first, then setting it aside while the other ingredients cooked. The meat then was returned to pot toward the end of cooking. The result was perfect taste and texture.
What is the main ingredient in stew?
Lamb and lentil stew | |
Type | Stew |
Main ingredients | Vegetables (carrots, celery, parsnips, potatoes, onions, beans, mushrooms, etc.), meat, (such as beef) and a liquid such as water, wine, beer or stock |
Cookbook: Stew Media: Stew |
What gives beef stew the best flavor?
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
