“Mouthwatering Beef Stew Recipe: The Ultimate Comfort Food for Cozy Nights”
Table of Contents
Summary
This rich, flavorful beef stew recipe is the perfect comfort food to warm you up on chilly nights. Packed with tender chunks of beef, hearty vegetables, and savory herbs, this recipe will leave you craving more. Ideal for family dinners, special gatherings, or a weeknight meal, this beef stew brings warmth and nourishment to your table. Follow this easy-to-follow recipe to create a satisfying dish that will impress everyone at your dinner table!
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 500 per serving
Courses:
- Main Course
- Dinner
Cuisines:
- American
- Comfort Food
Equipment Needed:
- Large Dutch Oven or Heavy-Bottomed Pot
- Wooden Spoon or Spatula
- Knife and Cutting Board
- Measuring Spoons
- Ladle or Serving Spoon
- Stove or Oven
Ingredients:
- 2 pounds of beef stew meat (chuck roast, cut into 1-inch cubes)
- 4 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups water
- 2 tablespoons olive oil (for browning the meat)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour (optional for thickening)
- 1 cup frozen peas (optional, for added color and texture)
- Fresh parsley for garnish
Instructions:
1. Brown the Beef
Start by heating 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Once the oil is hot, add the beef stew meat in batches to avoid overcrowding the pan. Brown the beef on all sides, which should take around 5-7 minutes per batch. Transfer the browned beef to a plate and set aside. This step is crucial for developing rich, deep flavors in your stew.
2. Sauté the Vegetables
In the same pot, add a bit more oil if needed. Toss in the chopped onions and sauté them until they become translucent and soft, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant. Then, add the tomato paste, stirring to combine it with the onions and garlic. This step adds a layer of umami richness to the stew.
3. Add the Liquids
Return the browned beef to the pot, along with any juices that have accumulated on the plate. Pour in the beef broth and water, stirring to combine. The liquid should just cover the meat and vegetables. Bring the mixture to a simmer.
4. Season and Simmer
Add the dried thyme, rosemary, bay leaves, salt, and black pepper to the pot. Stir everything together, ensuring that the spices are evenly distributed. Reduce the heat to low and cover the pot with a lid. Allow the stew to simmer for about 1 hour, stirring occasionally. This slow simmering process will tenderize the beef and infuse the stew with wonderful flavors.
5. Add the Vegetables
After the stew has simmered for 1 hour, add the cubed potatoes and sliced carrots to the pot. Stir everything gently to combine, and then cover the pot again. Continue to simmer for another 45 minutes to 1 hour, until the vegetables are tender and the beef is melt-in-your-mouth soft.
6. Thicken the Stew (Optional)
If you prefer a thicker stew, you can make a quick slurry by combining 1/4 cup of flour with a bit of water (about 1/4 cup) in a separate bowl. Stir this mixture into the stew and cook for an additional 5-10 minutes, allowing the stew to thicken.
7. Finish and Serve
Once the beef is tender, the vegetables are cooked through, and the stew has reached your desired consistency, remove the pot from heat. Discard the bay leaves. Stir in frozen peas if you’re using them, and let the stew rest for a few minutes. Garnish with freshly chopped parsley for a touch of color and freshness. Serve hot, with crusty bread on the side for dipping.
Notes:
- Substitutions: You can substitute the beef stew meat with lamb, venison, or chicken thighs for a different flavor profile. If you’re using chicken, be sure to reduce the cooking time.
- Vegetarian Option: For a hearty vegetarian version, omit the beef and use vegetable broth. You can replace the beef with hearty vegetables like mushrooms, eggplant, or lentils.
- Storage: Beef stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently on the stovetop before serving.
- Spices: If you want to experiment with the flavor, try adding a pinch of smoked paprika, a dash of Worcestershire sauce, or a few sprigs of fresh thyme for an extra flavor boost.
Conclusion:
This beef stew recipe is a soul-warming dish that you’ll come back to time and time again. It’s the perfect meal to serve on a cold night, offering comfort and satisfaction in every bite. The tender, flavorful beef paired with wholesome vegetables and aromatic herbs creates a dish that is truly unforgettable. Whether you’re cooking for a family dinner, a cozy evening with friends, or meal prep for the week, this recipe will quickly become a favorite.
Looking for more hearty recipes? Check out this easy chicken pot pie recipe for another comforting dinner idea that’s sure to please.
“Mouthwatering Beef Stew Recipe: The Ultimate Comfort Food for Cozy Nights”
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
- Ladle or Serving Spoon
- Stove or Oven
Ingredients
- 2 pounds of beef stew meat chuck roast, cut into 1-inch cubes
- 4 medium potatoes peeled and cubed
- 3 large carrots peeled and sliced
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups water
- 2 tablespoons olive oil for browning the meat
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour optional for thickening
- 1 cup frozen peas optional, for added color and texture
- Fresh parsley for garnish
Instructions
- Brown the Beef
- Start by heating 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Once the oil is hot, add the beef stew meat in batches to avoid overcrowding the pan. Brown the beef on all sides, which should take around 5-7 minutes per batch. Transfer the browned beef to a plate and set aside. This step is crucial for developing rich, deep flavors in your stew.
- Sauté the Vegetables
- In the same pot, add a bit more oil if needed. Toss in the chopped onions and sauté them until they become translucent and soft, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant. Then, add the tomato paste, stirring to combine it with the onions and garlic. This step adds a layer of umami richness to the stew.
- Add the Liquids
- Return the browned beef to the pot, along with any juices that have accumulated on the plate. Pour in the beef broth and water, stirring to combine. The liquid should just cover the meat and vegetables. Bring the mixture to a simmer.
- Season and Simmer
- Add the dried thyme, rosemary, bay leaves, salt, and black pepper to the pot. Stir everything together, ensuring that the spices are evenly distributed. Reduce the heat to low and cover the pot with a lid. Allow the stew to simmer for about 1 hour, stirring occasionally. This slow simmering process will tenderize the beef and infuse the stew with wonderful flavors.
- Add the Vegetables
- After the stew has simmered for 1 hour, add the cubed potatoes and sliced carrots to the pot. Stir everything gently to combine, and then cover the pot again. Continue to simmer for another 45 minutes to 1 hour, until the vegetables are tender and the beef is melt-in-your-mouth soft.
- Thicken the Stew (Optional)
- If you prefer a thicker stew, you can make a quick slurry by combining 1/4 cup of flour with a bit of water (about 1/4 cup) in a separate bowl. Stir this mixture into the stew and cook for an additional 5-10 minutes, allowing the stew to thicken.
- Finish and Serve
- Once the beef is tender, the vegetables are cooked through, and the stew has reached your desired consistency, remove the pot from heat. Discard the bay leaves. Stir in frozen peas if you’re using them, and let the stew rest for a few minutes. Garnish with freshly chopped parsley for a touch of color and freshness. Serve hot, with crusty bread on the side for dipping.
