Ingredients:
- 1.5 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
- 4 cups beef broth
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cut into cubes
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley (optional, for garnish)
Instructions:
- Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches to avoid overcrowding and brown on all sides (about 4–5 minutes per batch). Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add Tomato Paste & Seasonings: Stir in the tomato paste, thyme, and bay leaves. Cook for 1–2 minutes, then add the beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
- Simmer the Stew: Return the beef to the pot along with potatoes, carrots, and celery. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Thicken the Stew (optional): If you’d like a thicker stew, mix the flour with a small amount of water to form a slurry. Stir it into the stew, then cook for an additional 10–15 minutes until thickened.
- Add Peas and Season: Stir in the frozen peas and let cook for another 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve: Garnish with fresh parsley if desired and serve hot with crusty bread or over mashed potatoes.
Here are a few variations and tips for customizing your Beef Stew:
1. Red Wine Beef Stew
Ingredients: Add 1 cup of red wine along with the beef broth.
Method: After browning the beef, deglaze the pot with red wine before adding the broth. The wine will add richness and depth to the stew.
2. Slow Cooker Beef Stew
Ingredients: Follow the same recipe, but use the slow cooker instead of the stove.
Method: Brown the beef and sauté onions and garlic on the stove first. Then, transfer everything to a slow cooker. Add all the vegetables and broth. Cook on low for 6-8 hours or high for 4 hours.
3. Spicy Beef Stew
Ingredients: Add 1–2 tsp of crushed red pepper flakes or a diced jalapeño for heat.
Method: Stir in the spicy ingredient when sautéing the onions and garlic for a flavorful kick.
4. Herb-Infused Beef Stew
Ingredients: Use fresh herbs like rosemary, parsley, or oregano.
Method: Add a bundle of fresh herbs tied with kitchen twine during the simmering process. Remove before serving.
5. Vegetarian Option
Ingredients: Use mushrooms or textured vegetable protein (TVP) in place of beef, and vegetable broth instead of beef broth.
Method: Follow the same steps, but sauté the mushrooms in place of the beef, and add the vegetables as usual.
6. Add More Vegetables
Ingredients: Add turnips, parsnips, or sweet potatoes for variety.
Method: Cube and add the extra vegetables with the potatoes and carrots during the simmering stage.
7. Add Pearl Barley or Lentils
Ingredients: 1/2 cup pearl barley or lentils for extra heartiness.
Method: Add the barley or lentils when you add the broth, and let them cook along with the stew.
Tips for the Perfect Beef Stew:
Browning the Meat: Take your time when browning the beef to develop deep flavor. Avoid overcrowding the pan so the meat can caramelize properly.
Layering Flavors: Sautéing the garlic and onions before adding liquids helps to release their flavors, adding depth to your stew.
Thickening the Stew: You can also use mashed potatoes or cornstarch to thicken your stew. Mix 1–2 tbsp of cornstarch with cold water and stir it in at the end of cooking.
1. Red Wine Beef Stew
Why it’s great: Red wine brings a rich, deep flavor that complements the beef and enhances the overall complexity of the dish.
How to tweak: You can use a dry red wine like Cabernet Sauvignon or Merlot. After browning the beef, pour in the wine and scrape up all the flavorful browned bits from the bottom of the pot (this is called deglazing). This step adds even more depth to the stew. Allow the wine to reduce for about 5 minutes before adding the broth.
2. Slow Cooker Beef Stew
Why it’s great: This is perfect for an easy, hands-off approach, especially if you want the stew to cook while you’re busy with other tasks.
How to tweak: Once you’ve browned the beef and sautéed the onions, transfer everything into a slow cooker. Add the potatoes, carrots, celery, and broth, then set the cooker on low for 6–8 hours or high for 4 hours. For extra flavor, you can add a couple of tablespoons of Worcestershire sauce or soy sauce to the broth. It’s an easy way to get tender meat and a flavorful broth.
3. Spicy Beef Stew
Why it’s great: The heat from ingredients like jalapeños or red pepper flakes adds a kick to the dish, making it exciting and bold.
How to tweak: Start by sautéing chopped jalapeños or adding crushed red pepper flakes along with the onions and garlic. If you love spice, increase the amount. For a smoky flavor, you can add smoked paprika.
4. Herb-Infused Beef Stew
Why it’s great: Fresh herbs provide an aromatic component that elevates the stew’s flavor profile without overpowering it.
How to tweak: Bundle a few sprigs of fresh rosemary, thyme, and parsley with kitchen twine. Drop the bundle into the stew while it simmers, allowing the herbs to infuse their flavors. Remove the herb bundle before serving, or leave it in if you want a more intense herbal taste.
5. Vegetarian Option (Beef-less Beef Stew)
Why it’s great: This variation makes the stew lighter and plant-based, yet still hearty and satisfying.
How to tweak: Instead of beef, try using mushrooms (they offer a similar umami flavor) or textured vegetable protein (TVP) for a beef-like texture. Use vegetable broth to keep it vegetarian. Sauté the mushrooms until they’re browned before adding them to the pot for maximum flavor.
6. Add More Vegetables
Why it’s great: Adding extra vegetables enhances the stew’s nutrition and makes it even more filling.
How to tweak: Turnips, parsnips, and sweet potatoes work wonderfully in beef stew. For turnips, peel and cube them similarly to potatoes. For sweet potatoes, cube them and add them near the end of cooking to prevent them from disintegrating. If using parsnips, cut them into chunks and add them at the same time as the carrots for even cooking.
7. Add Pearl Barley or Lentils
Why it’s great: Barley or lentils provide extra heartiness and a nice texture, making your stew even more satisfying.
How to tweak: Add pearl barley or lentils directly to the pot with the broth. If using barley, it’ll take about 40-45 minutes to cook, so add it early in the process. If using lentils, they typically cook faster (20-30 minutes), so add them halfway through the simmering stage.
Tips for the Perfect Beef Stew:
Browning Meat: Take your time when browning the beef. It’s the key to a rich, flavorful base. If you rush, the meat will release too much moisture, and it won’t brown properly.
Flavor Layering: Try adding a spoonful of tomato paste and let it caramelize with the onions for a few minutes before adding the broth. This will add a slight sweetness and depth to the stew.
Thickening Options: If you prefer a thicker stew, you can mash some of the potatoes in the pot with a potato masher or immersion blender for a creamy texture. Alternatively, a cornstarch slurry (mixing cornstarch with cold water) can be added at the end if you prefer a glossy, thicker broth.
