Hearty Beef Stew

Introduction:

Hearty Beef Stew is the ultimate comfort food, perfect for warming you up on cold days or serving as a filling meal year-round. This traditional stew combines tender beef chunks with root vegetables, savory herbs, and a flavorful broth, making it both nutritious and delicious. Its rich flavor profile is a result of slow simmering, which brings out the best in each ingredient. Whether you’re feeding a large family or preparing leftovers for the week, this beef stew recipe is sure to satisfy.

In this guide, you’ll find everything you need to create a delicious beef stew at home, from its origins to ingredient suggestions, pairing options, and variations to suit your dietary preferences.

Overview of the Recipe:

Hearty Beef Stew is a simple yet satisfying dish that requires basic ingredients like beef stew meat, root vegetables, herbs, and beef broth. The beef is seared to lock in its juices, then simmered for hours until tender. Vegetables such as carrots, potatoes, celery, and optional peas are added for flavor and nutrition, resulting in a dish that’s both wholesome and filling. With minimal preparation and a few hours of cooking time, this recipe allows the flavors to develop fully, creating a hearty and comforting meal.

Key Recipe Elements:

• Main Protein: Beef stew meat (chuck roast, cut into 1-inch cubes)
• Vegetables: Carrots, potatoes, celery, peas (optional)
• Seasonings: Garlic, onion, thyme, rosemary, Worcestershire sauce
• Base: Beef broth, water, tomato paste
• Cooking Method: Searing and slow simmering

History and Origin:

Beef stew has a rich history that spans many cultures and regions. Stews, in general, have been a part of human diets for centuries, dating back to when early humans first began cooking meat and vegetables together. In medieval Europe, beef stews were commonly made with whatever ingredients were readily available, and they were cooked in large pots over open fires.

The dish evolved over time, with each culture adding its twist. For example, the French developed “boeuf bourguignon,” which often includes mushrooms and other unique seasonings, while in Ireland, beef stews frequently include ingredients like stout beer (which we will omit here). Our version of hearty beef stew is inspired by these traditional methods but focuses on simple, everyday ingredients that are easy to find.

Ingredients:

• 3 tablespoons olive oil – Used for browning the beef and sautéing the vegetables.
• 1 large onion, chopped – Adds sweetness and depth to the stew.
• 3 garlic cloves, minced – Enhances the overall flavor of the dish.
• 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes) – The star of the stew, providing rich flavor and protein.
• 4 carrots, peeled and sliced – Adds a subtle sweetness and bright color.
• 4 large potatoes, peeled and cubed – A hearty filler that makes the stew even more satisfying.
• 2 celery stalks, chopped – Offers a mild, earthy flavor and added texture.
• 3 tablespoons all-purpose flour – Helps thicken the stew.
• 4 cups beef broth – Forms the base of the stew, giving it a rich, savory flavor.
• 1 cup water – Adds more liquid to the stew, preventing it from becoming too thick.
• 2 tablespoons tomato paste – Provides acidity and richness.
• 1 tablespoon Worcestershire sauce – Adds umami and depth.
• 1 teaspoon dried thyme – A classic herb for stews, bringing a subtle earthy flavor.
• 1 teaspoon dried rosemary – Complements the thyme and beef with its woodsy aroma.
• 2 bay leaves – Infuses the stew with its distinct herbal taste.
• Salt and pepper to taste – Essential for seasoning.
• 1/2 cup frozen peas (optional) – Adds a touch of sweetness and color.
• Fresh parsley for garnish (optional) – Brightens the dish when served.

Instructions:

1. Sear the Beef:

• Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
• Season the beef: Season the beef cubes with salt and pepper generously.
• Brown the beef: In batches, add the beef cubes to the pot, being careful not to overcrowd. Brown the meat for about 3-4 minutes per side, ensuring it gets a nice sear. Remove the beef from the pot once browned and set it aside. Repeat with remaining beef cubes.

2. Sauté the Vegetables:

• Add more oil: Add the remaining tablespoon of olive oil to the same pot.
• Cook the vegetables: Sauté the chopped onions, garlic, carrots, and celery for about 5-6 minutes until the onions are soft and the vegetables are fragrant. Stir occasionally to avoid sticking.

3. Make the Stew Base:

• Stir in the flour: Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes. Stir continuously to avoid lumps and to remove the raw flour taste.
• Add liquids: Gradually stir in the tomato paste, beef broth, and water. Ensure that the mixture is well combined.
• Season the stew: Add Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine the flavors.

4. Add the Beef and Potatoes:

• Return the beef: Place the browned beef back into the pot with its juices.
• Add potatoes: Stir in the cubed potatoes, making sure everything is evenly distributed.
• Bring to a simmer: Cover the pot with a lid and bring the stew to a simmer over medium heat.

5. Simmer the Stew:

• Reduce heat: Once the stew reaches a simmer, reduce the heat to low. Let the stew cook for about 1.5 to 2 hours, stirring occasionally.
• Check tenderness: The beef should become tender and the vegetables thoroughly cooked by the end of the cooking time.

6. Finish the Stew:

• Add peas (optional): In the last 10 minutes of cooking, stir in the frozen peas if using. This will ensure they are heated through but still vibrant.
• Season: Taste the stew and adjust the seasoning with additional salt and pepper if needed.

7. Serve:

• Garnish and plate: Ladle the stew into individual bowls and garnish with fresh parsley if desired.
• Enjoy: Serve the stew hot with a side of crusty bread or over mashed potatoes.

Serving Suggestions:

This hearty beef stew is perfect when paired with warm, crusty bread or over a bed of creamy mashed potatoes. For a lighter side, you can serve it with a simple green salad or steamed vegetables.

Pairing Ideas:

• Bread: A crusty baguette, dinner rolls, or garlic bread.
• Salad: Mixed greens with a lemon vinaigrette or a Caesar salad.
• Starches: Mashed potatoes, egg noodles, or a scoop of rice can be used to soak up the flavorful broth.

Variations of the Recipe:

• Slow Cooker Method: For a hands-off approach, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
• Vegetable Add-ins: You can add more vegetables such as parsnips, turnips, or mushrooms to boost the nutritional value and flavor.
• Gluten-Free Option: To make this stew gluten-free, simply omit the flour or substitute it with a gluten-free thickener like cornstarch or a gluten-free flour blend.
• Lighter Version: For a leaner version, use beef chuck with less marbling or trim the fat. You can also reduce the amount of potatoes and increase the vegetable content for a lower-calorie option.

Health Benefits:

This beef stew is not only delicious but also nutritious. It’s rich in protein from the beef and packed with vitamins and minerals from the vegetables. Beef is a great source of iron, zinc, and B vitamins, while the carrots and potatoes provide fiber, vitamin A, and potassium. If you include peas, you’ll also add a boost of plant-based protein and fiber.

Nutritional Highlights:

• High in Protein: Thanks to the beef, this stew is rich in protein, essential for muscle repair and energy.
• Rich in Vitamins and Minerals: The combination of root vegetables, garlic, and onions provides a variety of vitamins and minerals that support overall health.
• Low in Sugar: This stew is naturally low in sugar, making it suitable for those monitoring their sugar intake.

FAQs:

Can I make this stew ahead of time?

Yes! In fact, beef stew often tastes even better the next day as the flavors have more time to develop. You can store leftovers in the refrigerator for up to 3-4 days or freeze them for longer storage.

How do I thicken the stew if it’s too thin?

If the stew is too thin, you can mix a small amount of flour or cornstarch with cold water to make a slurry, then stir it into the stew during the last 10 minutes of cooking.

Can I use a different cut of beef?

Yes, cuts like brisket or beef short ribs can be used, but they may require longer cooking times to become tender.

Is it okay to leave out the Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute it with soy sauce or leave it out entirely, though the flavor may be slightly different.

Conclusion:

Hearty Beef Stew is a timeless, comforting dish that brings warmth and satisfaction to any meal. Its rich flavors, tender beef, and wholesome vegetables make it perfect for family dinners, gatherings, or meal prep. With its simple ingredients and minimal hands-on time, this recipe is a must-try for anyone looking to enjoy a classic, hearty meal that never disappoints.

Hearty Beef Stew

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• Author: Wendy Balderas
• Total Time: 2 hours 20 minutes
• Yield: 6-8 servings 1x

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Description

Hearty Beef Stew is a classic, savory dish made with tender beef, root vegetables, and a flavorful broth. It’s perfect for a comforting meal, especially during cooler months. The slow simmering process allows the beef to become tender while developing rich flavors from the herbs and vegetables.

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Ingredients

Scale 1x2x3x

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
• 4 carrots, peeled and sliced
• 4 large potatoes, peeled and cubed
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)
• Fresh parsley for garnish (optional)

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Instructions

1. Sear the Beef: Heat oil in a pot and brown the beef cubes in batches. Set aside.
2. Sauté Vegetables: Add more oil, then sauté onions, garlic, carrots, and celery until softened.
3. Make Stew Base: Stir in flour and cook briefly. Add tomato paste, broth, water, Worcestershire sauce, and herbs. Bring to a simmer.
4. Add Beef and Potatoes: Return beef to the pot, add potatoes, and stir.
5. Simmer the Stew: Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally.
6. Finish: Stir in peas (optional) in the last 10 minutes. Adjust seasoning.
7. Serve: Garnish with fresh parsley and serve hot.

Notes

• The stew can be made in a slow cooker by searing the beef and sautéing the vegetables first, then cooking on low for 6-8 hours.
• Adjust seasoning to taste.
• Leftovers taste even better the next day and can be stored in the fridge for up to 4 days or frozen.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Simmering
• Cuisine: American

Nutrition

• Calories: 450 kcal
• Sodium: 800mg
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g