There’s something about a hearty beef stew that takes me back to the bustling kitchen of my childhood in Chicago. I remember my babcia, with her floral apron and flour-dusted hands, stirring a pot of simmering stew, the aroma of tender beef and rich broth filling the room. It was a staple at our family gatherings, especially during those bone-chilling Midwest winters. Now, as I prepare this dish for my own family, I love adding a modern twist while keeping the essence of those cherished memories alive. This beef stew is not just a recipe; it’s a warm hug from my past, lovingly passed down and slightly tweaked to suit our taste today.
Why You’ll Love This Recipe
This beef stew is the epitome of comfort food. It’s rich, savory, and packed with tender chunks of beef and hearty vegetables. What makes it even more special is its simplicity. With a few fresh ingredients and a little patience, you can create a dish that tastes like it’s been simmering for hours. Plus, it’s a one-pot wonder, making cleanup a breeze. This stew is also versatile; you can easily adapt it to be gluten-free or adjust the seasonings to your liking. Whether you’re serving it on a chilly evening or enjoying leftovers the next day, this beef stew is sure to become a family favorite.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 large carrots, sliced
- 3 potatoes, peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
Step-by-Step Instructions
- Season the beef cubes with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
- In the same pot, add the onion and garlic. Sauté until the onion is translucent.
- Stir in the tomato paste and cook for another minute.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the carrots, potatoes, bay leaves, thyme, and rosemary.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Remove bay leaves before serving. Adjust seasoning with salt and pepper if necessary.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To achieve the perfect beef stew, make sure to brown the beef well. This step adds depth to the flavor. Don’t rush the simmering process; the longer, the better for tender meat. If you’re short on time, consider using an Instant Pot Duo 7-in-1 to speed things up without sacrificing taste. Also, a 4.2 Quart Cast Iron Dutch Oven is ideal for even cooking and maintaining heat.
Variations and Substitutions
For a gluten-free version, ensure your beef broth is gluten-free and skip the red wine. You can add a splash of balsamic vinegar for a similar depth of flavor. Swap out potatoes for sweet potatoes for a different twist, or add mushrooms for an earthy taste. If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it in during the last 10 minutes of cooking.
Serving Suggestions
Serve this beef stew with a side of crusty bread to soak up the delicious broth. A simple green salad with a tangy vinaigrette pairs beautifully, balancing the stew’s richness. For a truly comforting meal, enjoy it with a glass of your favorite red wine.
FAQs
Can I make this beef stew ahead of time?
Absolutely! In fact, beef stew often tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
What cut of beef is best for stew?
Beef chuck is ideal due to its marbling, which breaks down during cooking, resulting in tender, flavorful meat. Avoid lean cuts as they can become tough.
How can I thicken my stew?
If your stew is too thin, you can thicken it by adding a slurry of cornstarch and water or by mashing some of the potatoes into the broth.
Final Thoughts
There’s nothing quite like a pot of homemade beef stew to bring warmth and comfort to your table. I hope this recipe brings as much joy to your family as it does to mine. Remember, cooking is about love and laughter, so don’t forget to have fun in the kitchen!
👉 I hope you loved making this Beef Stew—it’s like a cozy blanket on a cold day. If you’re looking for more comforting dishes, check out my Chicken Pot Pie, Classic Chili, or Hearty Vegetable Soup. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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beef stew 5 Secrets to Cooking the Perfect Every Time
A comforting beef stew with tender meat and hearty vegetables, perfect for chilly evenings.
Keep the screen of your device on while you follow the steps.
- Season the beef cubes with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
- In the same pot, add the onion and garlic. Sauté until the onion is translucent.
- Stir in the tomato paste and cook for another minute.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the carrots, potatoes, bay leaves, thyme, and rosemary.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender.
- Stir in the frozen peas and cook for an additional 5 minutes.