why make this recipe
Beef stew is a classic comfort food that warms you up from the inside out. It’s perfect for chilly days and makes the whole house smell amazing while it cooks. This recipe is simple and uses basic ingredients that are often found in your kitchen. Plus, it’s a great way to feed a family or enjoy leftovers for a couple of days.
how to make Beef Stew
Ingredients :
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions :
- Heat the olive oil in a large pot over medium heat. Brown the beef pieces on all sides and set aside.
- In the same pot, add the onion and garlic. Sauté until softened.
- Stir in the tomato paste, thyme, bay leaf, salt, and pepper.
- Return the beef to the pot and add the beef broth. Bring to a boil.
- Reduce the heat, cover, and let simmer for 1.5 to 2 hours.
- Add the potatoes and carrots, then continue to cook for another hour, or until the vegetables are tender.
- Remove the bay leaf before serving.
how to serve Beef Stew
Serve the beef stew hot in bowls. You can garnish it with fresh herbs like parsley for added flavor and color. It pairs well with crusty bread or rice to soak up the delicious gravy.
how to store Beef Stew
To store beef stew, let it cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
tips to make Beef Stew
- For extra flavor, you can marinate the beef in the fridge for a few hours before cooking.
- Feel free to add other vegetables like peas or green beans for variety.
- If you like a thicker stew, you can add a cornstarch slurry towards the end of the cooking time.
variation
One popular variation is to make a red wine beef stew. Simply add a cup of red wine after browning the beef and let it reduce before adding the broth. This gives the stew a richer flavor.
FAQs
1. Can I use other cuts of beef for this stew?
Yes, you can use other cuts like brisket or round, but chuck is ideal because it becomes tender during the slow cooking process.
2. Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the onions, transfer everything to a slow cooker and let it cook on low for 6-8 hours.
3. Is beef stew gluten-free?
Yes, as long as you use gluten-free beef broth and exclude any ingredients that contain gluten, such as flour for thickening.
Beef Stew
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces Ideal cut for stewing.
- 4 cups beef broth Ensure gluten-free if needed.
- 4 medium potatoes, diced
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Brown the beef pieces on all sides and set aside.
- In the same pot, add the onion and garlic. Sauté until softened.
- Stir in the tomato paste, thyme, bay leaf, salt, and pepper.
Cooking
- Return the beef to the pot and add the beef broth. Bring to a boil.
- Reduce the heat, cover, and let simmer for 1.5 to 2 hours.
- Add the potatoes and carrots, then continue to cook for another hour, or until the vegetables are tender.
- Remove the bay leaf before serving.