Hearty Old Fashioned Beef Stew

$- 2 lbs beef chuck - 3 tablespoons olive oil - 1 large onion - 3 cloves garlic - 4 large carrots - 3 medium potatoes - 2 cups beef broth - 1 cup water - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 bay leaves - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley for garnish For a hearty old-fashioned beef stew, you need solid ingredients. First, choose beef chuck for its rich flavor. This cut has enough fat to make the stew tender and tasty. You also want olive oil for browning the beef. Next, chop one large onion and mince three cloves of garlic. They add a strong base flavor. Then, slice four large carrots and dice three medium potatoes. These veggies bring texture and heartiness. You’ll need two cups of beef broth and one cup of water. This combo creates the stew's liquid base. For flavor, mix in two tablespoons of tomato paste. Add one teaspoon of dried thyme and one teaspoon of dried rosemary for that herb touch. Include two bay leaves to deepen the flavor. Lastly, season with salt and pepper to make it pop. If you want to serve it with a twist, add one cup of frozen peas for color and sweetness. Garnish with fresh parsley for a nice finish. With these ingredients, you are set to create a comforting meal that warms the heart. {{ingredient_image_1}} - Heat 3 tablespoons of olive oil in a large heavy pot over medium-high heat. - Season 2 lbs of beef chuck with salt and pepper. Brown the beef cubes in batches, about 5-7 minutes. Transfer the browned beef to a plate. - In the same pot, add 1 large chopped onion and 3 minced cloves of garlic. - Sauté until the onion is soft and clear, about 3 minutes. - Add 2 tablespoons of tomato paste and stir to mix, cooking for one more minute. - Return the browned beef to the pot. - Add 4 sliced carrots, 3 diced potatoes, 2 cups of beef broth, 1 cup of water, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 2 bay leaves. - Stir everything well, then bring to a boil. Reduce the heat to low, cover, and let it simmer for about 2 hours. Stir from time to time until the beef is tender. - During the last 15 minutes of cooking, add 1 cup of frozen peas. - Before serving, remove the bay leaves and adjust the seasoning with more salt and pepper if needed. Browning the beef is key to great flavor. It adds depth and richness to the stew. Use medium-high heat for this step. A hot pot seals in juices and creates a nice crust. Only add a few pieces at a time. This way, they brown evenly. If you crowd the pan, the beef will steam instead of brown. A slow simmer is vital for tender beef. After boiling, turn the heat down low. Cover the pot to keep moisture in. Stir the stew every 30 minutes. This helps flavors blend and prevents sticking. A good simmer cooks the beef and softens the veggies. Serve your stew with crusty bread. It soaks up the rich broth perfectly. You can also pair it with a side salad for freshness. For a pop of color, sprinkle fresh parsley on top. It looks nice and adds a bit of flavor. Enjoy your hearty bowl of comfort! Pro Tips Brown the Beef Properly: Ensure the beef is well-browned on all sides to develop a rich flavor in the stew. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a more vibrant flavor profile. Thicken the Stew: For a thicker consistency, remove a cup of the stew, blend it, and return it to the pot before serving. Let It Rest: Allow the stew to sit for about 30 minutes after cooking; it will taste even better as the flavors meld. {{image_2}} You can add more veggies to your beef stew. Try turnips or parsnips for extra flavor. These root vegetables add a sweet touch. You can also toss in green beans or mushrooms. They cook well and add nice texture. Don’t be afraid to experiment with your favorites. If you want a change, swap beef for chicken or pork. Chicken thighs work best since they stay juicy. Pork shoulder can add a different taste and tenderness. Adjust the cooking time to ensure the meat is tender. Both choices can make your stew fresh and exciting. You have options when cooking your stew. The slow cooker method is easy. Just brown the meat first, then add everything to the slow cooker. Set it on low for 6-8 hours. This method allows flavors to deepen. For a faster option, use an Instant Pot. Brown the meat, then add all ingredients. Cook on high pressure for 35 minutes. Let it naturally release pressure for 10 minutes. This method saves time while keeping your stew delicious. To keep your beef stew fresh, store it in the fridge. Use airtight containers. This helps prevent odors and keeps moisture in. Let the stew cool before sealing it. Avoid stacking containers too tightly; airflow is key. To freeze your stew, let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When ready to eat, thaw it in the fridge overnight. For quick thawing, place it in cold water. Reheat on the stove or in the microwave. Stir often for even heating. In the fridge, beef stew lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out. Yes, you can use other cuts of beef for this stew. Here are some great options: - Brisket: This cut offers a rich flavor and tender texture. - Round: This cut is lean and works well if cooked low and slow. - Chuck roast: This is a classic choice, known for its marbling. Using these cuts can give you different flavors and textures. There are a few easy ways to thicken your beef stew. Here are some methods: - Use a slurry: Mix cornstarch with cold water, then stir it into the stew. - Add mashed potatoes: Mix in some mashed potatoes for a creamy texture. - Let it simmer: Simmer the stew longer to reduce the liquid naturally. Choose any of these methods to achieve the thickness you want. Yes, you can make this stew gluten-free. Here are some options: - Use gluten-free beef broth: Check the label to ensure it is gluten-free. - Skip the flour: This stew doesn’t need flour to be tasty. - Choose gluten-free tomato paste: Most tomato paste is gluten-free, but always check labels. Using these tips makes the stew safe for those with gluten sensitivities. This blog post has guided you through making a classic beef stew, from ingredients to serving. You learned about essential items like beef chuck, fragrant herbs, and hearty vegetables. I shared tips to enhance flavor and discussed variations to suit your taste. Now, you’re ready to make a delicious stew. Remember, cooking is about finding joy in every step. Enjoy your warm, tasty creation.$

A comforting and hearty beef stew perfect for cold days.

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Prep Time 20

Cook Time 2

Total Time 2 30

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, sliced
3 medium potatoes, diced
2 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 leaves bay leaves
to taste salt and pepper
1 cup frozen peas
for garnish fresh parsley

Instructions

In a large heavy pot, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper, then add them to the pot in batches. Brown the beef on all sides (about 5-7 minutes) and transfer to a plate.
In the same pot, add diced onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.
Add the tomato paste, stirring to combine, and cook for an additional minute.
Return the browned beef to the pot and add the carrots, potatoes, beef broth, water, thyme, rosemary, and bay leaves. Stir well.
Bring to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is tender.
In the last 15 minutes of cooking, add the frozen peas. Remove the bay leaves before serving.
Adjust seasoning with additional salt and pepper if necessary.

Notes

Serve the stew in deep bowls, garnished with fresh parsley for a pop of color, and enjoy with crusty bread on the side.

Keyword beef stew, comfort food, hearty