Savory Hearty Beef Stew

$To make this hearty beef stew, gather these ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 large carrots, peeled and sliced - 3 medium potatoes, diced - 2 cups beef broth - 2 cups diced tomatoes (canned or fresh) - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 1 cup frozen peas - 2 tablespoons fresh parsley, chopped (for garnish) You can swap some ingredients if needed. Use chicken or vegetable broth instead of beef broth for a lighter taste. If you want a different meat, try pork or lamb. You can replace beef chuck with stew meat for convenience. For a veggie boost, use sweet potatoes or parsnips instead of regular potatoes. If you don’t have fresh tomatoes, canned tomatoes work great. This stew is perfect for many diets. It contains gluten-free ingredients. For those on a low-carb diet, skip the potatoes. If you want a vegan version, use lentils instead of beef and vegetable broth. Always check labels for allergens if you have food sensitivities. {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easier. You need: - 2 lbs beef chuck, cut into 1-inch cubes - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 large carrots, peeled and sliced - 3 medium potatoes, diced - 2 cups beef broth - 2 cups diced tomatoes (canned or fresh) - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 1 cup frozen peas - 2 tablespoons fresh parsley, chopped (for garnish) Make sure to wash and chop the veggies. This helps the stew cook evenly. 1. Heat the olive oil in a large pot over medium-high heat. 2. Add the beef cubes and brown them on all sides. This takes about 5-7 minutes. Remove the beef and set it aside. 3. In the same pot, add the diced onion. Sauté for about 3-4 minutes until it becomes soft. 4. Add the minced garlic and cook for one more minute until it smells good. 5. Put the browned beef back in the pot. Add the carrots, potatoes, beef broth, diced tomatoes, and tomato paste. Stir everything well. 6. Season with thyme, rosemary, bay leaves, salt, and pepper. Bring the stew to a gentle boil. 7. Once it boils, lower the heat. Cover the pot and let it simmer for about 1.5 to 2 hours. Stir it occasionally until the beef is tender. 8. In the last 10 minutes, stir in the frozen peas. Let them heat through. 9. Before serving, remove the bay leaves. Taste and adjust the seasoning if needed. - Prep Time: 20 minutes - Cook Time: 1.5 to 2 hours - Total Time: About 2 hours and 20 minutes This stew serves 6 to 8 people. Enjoy serving it hot, garnished with fresh parsley! To make beef tender, start with good meat. I prefer beef chuck for stews. Cut it into 1-inch cubes. Brown the beef in hot olive oil. This step adds flavor. Don’t crowd the pot; do it in batches if needed. Let it brown well. After browning, let the beef rest. This helps keep it juicy as it cooks. Simmer the stew slowly for at least 1.5 hours. This will break down tough fibers and make the beef melt in your mouth. Spices can take your stew from good to great. I add dried thyme, rosemary, and bay leaves to my beef stew. These herbs add depth and warmth. Don’t forget salt and pepper. Fresh garlic and onion also bring a lot of flavor. If you want more kick, try adding a pinch of cayenne pepper or paprika. You can also mix in some tomato paste for richness. Let the stew cook to allow flavors to blend. Taste it before serving. Adjust the seasoning as needed to fit your taste. Many people make mistakes when cooking stew. One common error is cooking at too high a heat. This can make the beef tough. Always simmer on low. Another mistake is not browning the beef enough. This step is important for flavor. Also, be careful not to skip the bay leaves; they add nice aroma. Lastly, don’t add frozen peas too early; they only need a few minutes in the pot. This keeps them bright and fresh. Pro Tips Choose the right cut: For a hearty stew, beef chuck is ideal due to its marbling, which ensures tenderness during long cooking times. Don't rush the browning: Browning the beef properly adds depth of flavor to the stew. Don't overcrowd the pot; do it in batches if necessary. Adjust seasoning at the end: Always taste and adjust the seasoning just before serving to ensure the best flavor profile. Let it rest: Allow the stew to sit for about 30 minutes after cooking; the flavors will meld together even better as it cools slightly. {{image_2}} You can make your hearty beef stew even better with more veggies. Try adding: - 1 cup of green beans, cut into pieces - 1 cup of mushrooms, sliced - 1 bell pepper, diced These veggies bring color and extra flavor. Plus, they add nutrients. Just toss them in with the carrots and potatoes. They will cook down and blend well. If you want a twist, swap the beef for other proteins. Here are some tasty ideas: - Chicken thighs: Use about 2 lbs, cut into chunks. - Lentils: A great vegetarian option. Add 1 cup of dried lentils. - Pork shoulder: This cut is tasty and tender when cooked slowly. These alternatives will create a different taste but keep the stew hearty and comforting. Both slow cookers and Instant Pots can help you make this stew with ease. Here’s how: Slow Cooker: 1. Brown the meat and onions on the stove. 2. Transfer everything to the slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. Instant Pot: 1. Use the sauté function to brown the meat and onions. 2. Add the rest of the ingredients. 3. Seal the lid and cook on high pressure for 35 minutes. These methods save time and let the flavors blend beautifully. Enjoy your stew however you choose to make it! To keep your hearty beef stew fresh, let it cool first. Pour it into airtight containers. Store in the fridge for up to three days. Make sure the lid is tight to prevent spills. Label the container with the date for easy tracking. If you want to save your stew for later, freezing works great. Use freezer-safe containers or bags. Leave some space in the container for expansion. Your stew can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Reheat your stew on the stove for best results. Heat it in a pot over medium heat. Stir often to avoid sticking and burning. You can also use a microwave. Place it in a microwave-safe bowl and cover it loosely. Heat in short intervals, stirring in between, until hot. Always check the temperature before serving. Enjoy your delicious stew once again! The best cut of beef for stew is beef chuck. This cut has a lot of flavor and becomes very tender when cooked slowly. It has the right amount of fat, which adds richness to the stew. Other good cuts include brisket and round, but chuck is my top choice. Yes, you can make a vegetarian version! Replace the beef with hearty vegetables like mushrooms and eggplant. Use vegetable broth instead of beef broth. Add protein-rich beans or lentils for extra nutrition. You can also include tofu or tempeh for added texture. This way, you still get a rich and satisfying stew. Beef stew will last about 3 to 4 days in the fridge. Make sure to store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Frozen beef stew can last for up to 3 months. Just thaw it in the fridge before reheating. You learned about the key ingredients and their substitutions for beef stew. We discussed how to prepare and cook it perfectly, with tips for tender meat and great flavor. We explored variations, like adding vegetables or using a slow cooker. Lastly, I shared storage tips and answered common questions. Making beef stew can be easy and fun. Use these tips to create a dish that everyone enjoys. Enjoy your cooking journey!$

Savory Hearty Beef Stew

A comforting and flavorful beef stew packed with vegetables and herbs.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

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

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and brown them on all sides, approximately 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Return the browned beef to the pot; add the carrots, potatoes, beef broth, diced tomatoes, and tomato paste. Stir well to combine all ingredients.
Season with dried thyme, rosemary, bay leaves, salt, and pepper. Bring the stew to a gentle boil.
Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, stirring occasionally until the beef is tender.
In the last 10 minutes of cooking, stir in the frozen peas and let them heat through.
Remove the bay leaves before serving. Taste and adjust seasoning as needed.

Notes

Serve the stew in bowls, garnished with fresh parsley. For an extra touch, serve alongside crusty bread for dipping.

Keyword beef stew, comfort food, hearty