Beef Stew

A warm, simple beef stew to make at home.

introduction

This beef stew uses plain, good food. You can make it on the stove. It costs low and feeds many. For more ideas and notes, see more beef stew ideas.

why make this recipe

You make this stew for warm food on cold days. It uses easy steps and few tools. The stew makes slow, rich taste. If you like dumplings, try a note on beef stew with dumplings.

how to make Beef Stew

You brown the beef first to add taste. Then you cook the veg a bit and add the stock and spice. You let it cook slow so the beef gets soft. Stir now and then. Use low heat and cover the pot. This plan helps the meat and veg to meet in one warm bowl.

Ingredients :

2 pounds beef chuck, cut into cubes, 2 tablespoons vegetable oil, 1 onion, chopped, 2 carrots, sliced, 2 potatoes, diced, 3 cloves garlic, minced, 4 cups beef broth, 1 cup diced tomatoes, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon paprika, Salt and pepper to taste, 2 tablespoons flour (optional, for thickening)
You can read a full list and tips at ingredient list.

Directions :

1. Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides.
2. Remove the beef and set aside. In the same pot, add the onion and garlic, cooking until softened.
3. Return the beef to the pot and add the carrots, potatoes, beef broth, diced tomatoes, Worcestershire sauce, thyme, and paprika. Season with salt and pepper.
4. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 1.5 to 2 hours or until the beef is tender.
5. If you desire a thicker stew, mix flour with a little water to create a slurry and stir it into the stew, cooking for an additional 10 minutes.
6. Serve hot and enjoy your comforting bowl of beef stew.

   

how to serve Beef Stew

Serve the stew hot in deep bowls. Add fresh bread or a green side. You can also make it in a crockpot and serve with mash. See a note on crockpot beef stew for side ideas.

how to store Beef Stew

Cool the stew to room heat. Put it in a tight lid jar or box. Keep in the fridge up to 3 days. For more days, freeze in a safe bag for up to 3 months. Thaw in the fridge and heat well before you eat.

tips to make Beef Stew

Brown the meat well for more taste. Cut the veg the same size so they cook the same. Do not rush the simmer time. If you want a slow plan, try ideas at slow cooker beef stew. Taste and add salt at the end.

variation (if any)

You can add a cup of red wine when you add the broth for deep taste. Add peas at the end for color. Use sweet potatoes for a sweet note. Add mushrooms for earth taste. For a rich top, stir in a pat of butter at the end.

FAQs

Q: Can I use other beef cuts?
A: Yes. Use a cut that has some fat and softens with slow heat.

Q: Can I make this in a slow cooker?
A: Yes. Brown meat first, then move all to the slow cooker and cook on low 6-8 hours.

Q: How do I make the stew thick?
A: Mix 2 tbsp flour with cold water and stir into the hot stew. Cook 10 more minutes.

Q: Can I freeze this stew?
A: Yes. Cool and pack in freezer bags. Freeze up to 3 months.

Conclusion

For one more clear, easy guide to a very good stew, see Best Beef Stew Recipe.

Simple Beef Stew

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• Author: olivia
• Total Time: 140 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A warm, comforting beef stew perfect for cold days, featuring tender beef and hearty vegetables.

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Ingredients

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• 2 pounds beef chuck, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)

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Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides.
2. Remove the beef and set aside. In the same pot, add the onion and garlic, cooking until softened.
3. Return the beef to the pot and add the carrots, potatoes, beef broth, diced tomatoes, Worcestershire sauce, thyme, and paprika. Season with salt and pepper.
4. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 90 to 120 minutes or until the beef is tender.
5. If desired, mix flour with a little water to create a slurry and stir it into the stew, cooking for an additional 10 minutes.
6. Serve hot in deep bowls and enjoy your comforting bowl of beef stew.

Notes

For a thicker stew, use the flour slurry method. This stew can be made in a slow cooker as well.

• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 4g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg