Hearty Homestyle Beef Stew

$- 2 lbs beef chuck - 4 cups beef broth - 3 medium carrots - 3 medium potatoes - 1 large onion - 3 garlic cloves - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - 1 tablespoon Worcestershire sauce - Salt and pepper - 3 tablespoons olive oil - 1 cup frozen peas - Fresh parsley for garnish Gathering the right ingredients is key to making a great beef stew. The beef chuck is your star. It gives the stew its rich flavor. Cut it into 1-inch cubes. This size helps the meat cook evenly. Next, collect your veggies. You will need carrots, potatoes, onion, and garlic. The carrots add sweetness. The potatoes create a hearty base. The onion and garlic build layers of flavor. Don't forget tomato paste! It adds depth and richness. Seasonings are vital. Dried thyme and rosemary work well with beef. They add an earthy taste. Bay leaves enhance the stew's aroma. Worcestershire sauce brings a savory kick. Salt and pepper will elevate everything. You can add frozen peas for color and sweetness. Fresh parsley makes a lovely garnish. It adds a pop of green and freshness. With these ingredients, you're ready to create a comforting and flavorful beef stew. Enjoy the process and the delicious results! {{ingredient_image_1}} To start, heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes in batches. Sear each side until they turn a nice brown. This should take about 5 to 6 minutes for each batch. Once browned, remove the beef from the pot and set it aside. This step locks in the flavor and gives a rich taste. Next, in the same pot, toss in the chopped onion and minced garlic. Sauté them for about 3 minutes. You want the onion to be soft and clear. Then, add 2 tablespoons of tomato paste. This adds a deep flavor. Stir for another minute to mix it well. Now, return the browned beef to the pot. Pour in 4 cups of beef broth. This will help create a rich base. Then, add 3 sliced carrots and 3 cubed potatoes. For seasoning, add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 2 bay leaves, and 1 tablespoon of Worcestershire sauce. Don’t forget salt and pepper to taste! Bring everything to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer. This stage takes about 1.5 to 2 hours. Stir it occasionally. The goal is for the beef and veggies to become tender and flavorful. About 10 minutes before serving, stir in 1 cup of frozen peas. This keeps their bright color and crunch. Taste the stew and adjust the seasoning if needed. A little extra salt or pepper can make a big difference! To make your beef stew even better, try adding red wine. It adds depth and richness. You can also mix in additional herbs. Fresh thyme or parsley can brighten the dish. Using homemade beef broth is a great choice. It gives a fuller taste than store-bought. You can easily make beef broth from leftover bones and scraps. When cooking beef stew, the right pot matters. A Dutch oven works best. It holds heat well and cooks evenly. This helps your beef become tender. To avoid tough meat, choose the right cut. Beef chuck is ideal because it becomes soft during cooking. Always brown your beef well before simmering. This step adds flavor. Presentation matters as much as taste. Ladle your stew into deep bowls. This makes it look warm and inviting. Garnish with fresh parsley for color and freshness. It adds a nice touch. Serve your stew with crusty bread on the side. This way, you can dip into the rich sauce. Pro Tips Brown the Meat Properly: Ensure the beef is well-browned to develop rich flavors. Avoid overcrowding the pan to achieve a good sear. Use Fresh Herbs: Fresh thyme and rosemary can elevate the dish. If using dried herbs, reduce the quantity as they are more potent. Let it Rest: After cooking, allow the stew to sit for 10-15 minutes before serving. This helps the flavors meld together. Thicken the Stew: For a heartier stew, mash a few pieces of the potato against the side of the pot and stir them back in. {{image_2}} You can change the cut of beef in this stew. Try using brisket or round. These cuts can give a different texture and flavor. If you want a leaner option, use sirloin. Each cut has its own charm. You can also swap out vegetables based on what you have. Instead of carrots, try parsnips. They add a nice sweetness. You can use sweet potatoes instead of regular potatoes for a twist. Green beans can replace peas if you prefer. If you need gluten-free options, check your beef broth. Some brands add gluten. Use a gluten-free broth to keep the stew safe. Also, avoid Worcestershire sauce, as it can contain gluten. For low-sodium alternatives, choose low-sodium beef broth. You can skip salt until serving. Taste as you go, and add salt later if needed. This way, you control the flavor without too much sodium. You can make this stew in a slow cooker. After browning the beef, add all the ingredients to the slow cooker. Cook on low for 6-8 hours. This method makes the beef very tender and juicy. If you have an Instant Pot, use it for a quicker method. Add all the ingredients to the pot. Seal the lid and cook on high pressure for about 35 minutes. Let the pressure release naturally for best results. These variations can help you enjoy beef stew your way. To store leftovers, let the beef stew cool first. Place it in airtight containers. I recommend using glass containers for easy reheating. You can also use plastic, but make sure they are safe for heat. Label the containers with the date. This helps you remember when you made it. To freeze beef stew, let it cool completely. Transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw the stew in the fridge overnight. You can also use the microwave for quick thawing. To reheat, warm it on the stove or in the microwave until it's hot throughout. Beef stew lasts about 3 to 4 days in the fridge. After that, it may spoil. Signs of spoilage include a sour smell or changes in color. If you see any mold, throw it away immediately. For the best taste, enjoy your stew within this time frame. Always trust your senses when it comes to food safety. To thicken your beef stew, you can use cornstarch or flour. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the stew near the end of cooking. For flour, dust the beef with it before browning. This helps create a thicker stew. Both methods work well and give a nice texture. Yes, making beef stew a day ahead has many benefits. It allows the flavors to meld together. The next day, you will find the stew tastes even better. Just let it cool and store it in the fridge. Reheat gently before serving. You can serve beef stew with many sides. Here are some great options: - Crusty bread for dipping - Mashed potatoes for extra comfort - A fresh green salad for balance - Buttered noodles for a cozy touch These sides complement the stew and make a hearty meal. Yes, adding wine can enhance the flavor of your beef stew. Red wine works best for this dish. Use a dry red wine like Cabernet Sauvignon or Merlot. Add it after browning the beef. Let it cook down for a few minutes before adding broth. This will deepen the taste and make your stew richer. You now have all the tools to create a delicious beef stew. We explored key ingredients like beef chuck, broth, and veggies. I shared tips for better flavor, cooking techniques, and variations if you want something different. Plus, I provided storage advice so you keep leftovers fresh. With this knowledge, you can enjoy a warm, hearty meal anytime. Cooking beef stew isn't just about food; it's about comfort and home. So grab your ingredients and start simmering!$

Hearty Homestyle Beef Stew

A comforting and flavorful beef stew with tender meat and hearty vegetables.

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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
4 cups beef broth
3 medium carrots, sliced
3 medium potatoes, cubed
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 leaves bay leaves
1 tablespoon Worcestershire sauce
to taste salt and pepper
3 tablespoons olive oil
1 cup frozen peas

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned (about 5-6 minutes per batch). Remove the beef and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.
Stir in the tomato paste, cooking for an additional minute. Then, return the beef to the pot along with the beef broth.
Add the sliced carrots, cubed potatoes, thyme, rosemary, bay leaves, Worcestershire sauce, salt, and pepper to the pot. Bring to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef and vegetables are tender.
About 10 minutes before serving, stir in the frozen peas to retain their vibrant color and crunch.
Taste and adjust the seasoning with more salt and pepper if needed before serving.

Notes

Ladle the beef stew into deep bowls and garnish with freshly chopped parsley for a pop of color. Serve with crusty bread on the side for dipping.

Keyword beef stew, comfort food, hearty