A warm, easy beef stew for cold nights.
introduction
This beef stew uses beef chuck, broth, and veg. You can cook it slow and let the meat get soft. For a twist, see this cheddar dumplings stew to add dumplings to your bowl.
why make this recipe
Make this stew when you want a full, warm meal. It fills the house with good steam and smell. It costs little and feeds many. If you like a classic taste, check a classic stew for ideas.
how to make Beef Stew
You will brown the meat, add veg and broth, and let it cook slow until soft. You can also try a slow cooker version if you want hands-off cook time.
Ingredients :
- 2 lb beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Directions :
- Heat olive oil in a large pot over medium heat.
- Add the beef cubes and brown on all sides.
- Stir in onion and garlic, and cook until softened.
- Add tomato paste, thyme, and rosemary; stir well.
- Pour in beef broth and add carrots and potatoes.
- Bring to a boil, then reduce heat, cover, and let simmer for 1.5 to 2 hours until the beef is tender.
- Season with salt and pepper to taste before serving.
how to serve Beef Stew
Serve the stew hot in deep bowls. Add a piece of bread or a side of soft pasta. For a rich side, try this cream pasta. Garnish with fresh parsley or a bit of butter.
how to store Beef Stew
Cool the stew to room heat. Put it in a closed box or jar. Keep in the fridge for up to 4 days. Freeze for up to 3 months. To eat, thaw in the fridge and warm on the stove.
tips to make Beef Stew
- Brown the meat well. This gives more taste.
- Cut veg in same size so they cook the same.
- Taste and add salt at the end.
- Use low heat to make meat soft.
- Try this garlic pasta if you want a different side.
variation (if any)
- Add a splash of red wine with the broth for a deep taste.
- Use mushrooms or peas for more veg.
- Swap rosemary for bay leaf or a bit of smoked paprika.
FAQs (minimum three FAQ)
Q: Can I use other beef cuts?
A: Yes. Use stew meat or brisket but cook time may change.
Q: Can I make this in a slow cooker?
A: Yes. Cook on low for 6 to 8 hours. See a slow cooker guide above for tips.
Q: How do I make the broth thick?
A: Mix 1 tbsp flour or cornstarch with cold water. Stir it in near the end and cook a few minutes.
Q: Can I use less salt?
A: Yes. You can add less and taste before you serve.
Conclusion
For one simple, well-loved take, see the Best Beef Stew Recipe to learn more ideas and small steps to make your stew even better.
Print
Beef Stew
- Total Time: 135 minutes
- Yield: 6 servings
- Diet: Omnivore
Description
A warm, easy beef stew perfect for cold nights, featuring tender beef chuck, hearty vegetables, and rich broth.
Ingredients
- 2 lb beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef cubes and brown on all sides.
- Stir in onion and garlic, and cook until softened.
- Add tomato paste, thyme, and rosemary; stir well.
- Pour in beef broth and add carrots and potatoes.
- Bring to a boil, then reduce heat, cover, and let simmer for 90 to 120 minutes until the beef is tender.
- Season with salt and pepper to taste before serving.
Notes
Brown the meat well for enhanced flavor. Cut vegetables in uniform size for even cooking. Use low heat for tender meat.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
