Heartwarming Classic Beef Stew

$- 2 pounds beef chuck, cut into 1-inch cubes - 3 tablespoons vegetable oil - 1 large onion, diced - 3 cloves garlic, minced - 4 large carrots, sliced - 3 medium potatoes, cubed - 2 cups beef broth - 1 cup green peas (fresh or frozen) - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 2 tablespoons cornstarch (optional, for thickening) - Fresh parsley for garnish Each ingredient plays a key role in the stew. The beef chuck brings rich flavor and texture. The vegetable oil helps brown the meat, adding depth. Onions and garlic give a base of aroma that enhances the stew. Carrots and potatoes provide sweetness and heartiness. Beef broth ties everything together, making it warm and comforting. You can easily change up this recipe. Consider adding: - Mushrooms for an earthy flavor - Celery for extra crunch - Red wine for depth and richness - A splash of Worcestershire sauce for added umami - Herbs like parsley or basil for freshness Feel free to adjust these ingredients to suit your taste. Cooking is all about personal touch! {{ingredient_image_1}} Start by cutting 2 pounds of beef chuck into 1-inch cubes. Make sure the pieces are even. This helps them cook well. Heat 3 tablespoons of vegetable oil in a large pot over medium-high heat. Once hot, add the beef in batches. Sear it for 4 to 5 minutes until all sides are brown. This step adds flavor. Remove the beef and set it aside for now. In the same pot, add 1 large diced onion. Cook it for about 3 minutes until it softens. Stir often to avoid burning. Next, add 3 cloves of minced garlic and cook for 1 more minute. This step brings out the sweet garlic flavor. Now, pour in 2 cups of beef broth. Add the seared beef back into the pot. Also, mix in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 bay leaf, and salt and pepper to taste. Stir it well. Bring the stew to a simmer. Reduce the heat to low, cover it, and let it cook for 1 hour. After an hour, add 4 large sliced carrots and 3 cubed medium potatoes. Stir to combine everything. Cover again and let it simmer for another 30 to 40 minutes. Check that the vegetables are tender and the beef is fork-tender. If you want a thicker stew, dissolve 2 tablespoons of cornstarch in cold water. Stir it into the stew and cook for an extra 5 minutes. Remove the bay leaf, taste, and adjust the seasoning with salt and pepper. Finally, stir in 1 cup of green peas and cook for 5 more minutes. Ladle the stew into bowls, garnish with fresh parsley, and enjoy! To get the best texture in your beef stew, start with good beef. I like using beef chuck. Cut it into 1-inch cubes for even cooking. Sear the beef in oil until it is brown on all sides. This step adds flavor and depth. Cook it in batches to avoid steaming. After that, simmer it slowly in beef broth. This will help keep the meat tender. When you add the veggies, don’t overcook them. They should be soft but not mushy. For a richer flavor, add tomato paste at the start. It blends well with the broth. Fresh herbs like thyme and rosemary boost the taste. You can also add a splash of red wine while cooking. This adds depth to the stew. If you like a bit of spice, try adding a pinch of red pepper flakes. Don’t forget to taste and adjust salt and pepper as you go. Green peas add a nice touch at the end, bringing color and sweetness. One common mistake is not browning the beef enough. It needs that nice crust for flavor. Another mistake is cooking it too quickly. Slow and low is key. If you add too many veggies at once, they may not cook evenly. Also, don’t skip the bay leaf. It adds a subtle flavor that ties everything together. Lastly, remember to remove the bay leaf before serving. Enjoying your stew is much better without it! Pro Tips Choose the Right Cut: Opt for beef chuck, which is well-marbled and tenderizes beautifully during slow cooking. Layer Flavors: Searing the beef before adding other ingredients enhances the stew's depth of flavor. Vegetable Timing: Add heartier vegetables like potatoes and carrots early, while more delicate ones like peas should be added towards the end of cooking. Thickening Tips: If you prefer a thicker stew, mix cornstarch with cold water before adding it to avoid clumping. {{image_2}} You can swap beef chuck for other cuts. Try using brisket or round. If you want a leaner option, use sirloin. For a non-meat option, try seitan or mushrooms. You can also replace vegetable oil with olive oil for a different taste. If you have no beef broth, use chicken broth or vegetable broth. You can make this stew in several ways. A slow cooker works well. Just sauté the beef and veggies first. Then, add everything into the slow cooker. Set it on low for 6-8 hours. If you are short on time, use a pressure cooker. Cook it for about 35 minutes. Both methods give you tender beef and rich flavor. Seasonal veggies can add color and flavor. In spring, add asparagus or green beans. In summer, try zucchini or bell peppers. In fall, root veggies like turnips or parsnips fit well. In winter, kale or Brussels sprouts can boost nutrition. Feel free to mix and match to suit your taste! Once your beef stew cools, store it in an airtight container. Make sure to leave it at room temperature for about an hour before refrigerating. This helps keep the stew fresh. In the fridge, your beef stew lasts up to three days. If you want to keep it longer, consider freezing it. To freeze your beef stew, pour it into freezer-safe bags or containers. Leave some space at the top to allow for expansion. Label each bag with the date. Beef stew can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. For a quick thaw, place the bag in cold water. Reheat your beef stew on the stove or in the microwave. If using the stove, pour it into a pot and heat on low. Stir it often to avoid burning. If using a microwave, heat it in short bursts, stirring in between. Make sure it's hot all the way through before serving. If the stew is too thick, add a splash of broth or water to reach your desired consistency. Classic beef stew lasts about 3 to 4 days in the fridge. Make sure you store it in an airtight container. The stew may taste even better the next day as flavors meld. Just reheat it on the stove or in the microwave. Yes, you can use other cuts of beef for this stew. Cuts like brisket or round work well too. Just ensure you cut the beef into 1-inch cubes for even cooking. Tougher cuts often become tender with slow cooking, making them great for stew. Beef stew pairs well with crusty bread or warm rolls. Serving it over mashed potatoes adds a nice touch. You could also enjoy it with a simple green salad for a fresh contrast. Don't be afraid to get creative with sides! In this article, we covered beef stew from ingredients to storage. You learned about key ingredients, measurements, and how to customize your dish. We also shared easy preparation steps and tips for the best texture and flavor. Remember to try different cooking methods and add seasonal veggies to make it your own. Proper storage ensures your stew lasts longer, and I answered common questions to clarify your doubts. Beef stew is simple, tasty, and full of warmth, making it perfect for any meal. Enjoy your cooking adventure!$

Heartwarming Classic Beef Stew

A comforting and hearty beef stew filled with tender beef, vegetables, and rich flavors.

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Prep Time 20

Cook Time 1 40

Total Time 2

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
3 medium potatoes, cubed
2 cups beef broth
1 cup green peas (fresh or frozen)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
to taste salt and pepper
2 tablespoons cornstarch (optional, for thickening)
to taste fresh parsley for garnish

Instructions

In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef cubes in batches, searing them on all sides until browned (about 4-5 minutes). Remove the beef from the pot and set aside.
In the same pot, add the diced onion and cook for about 3 minutes until softened.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Pour in the beef broth and add the seared beef back to the pot along with the tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 1 hour.
After an hour, add the sliced carrots and cubed potatoes to the pot. Stir to combine.
Cover the pot again and let the stew simmer for another 30-40 minutes, until the vegetables are tender and the beef is fork-tender.
If you prefer a thicker stew, dissolve cornstarch in a little cold water and stir it into the stew, cooking for an additional 5 minutes until the stew has thickened.
Remove the bay leaf and adjust seasoning with salt and pepper to taste. Stir in the green peas and cook for an additional 5 minutes.
Ladle the stew into bowls, garnish with fresh parsley, and enjoy!

Notes

For a thicker stew, use cornstarch as a thickening agent.

Keyword beef stew, comfort food, hearty