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Beef Stew

Cora Garcia
On a chilly evening, few things are more satisfying than a warm bowl of beef stew. It’s like wrapping yourself in a cozy blanket that comes with a side of nostalgia. Now, if you’re anything like me, a delicious beef stew just screams for some crusty bread on the side.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 8
Calories 350 kcal

Equipment

  • Pot 

Ingredients
  

  • 2 pounds beef stew meat: Trimmed and cut into cubes. Choose cuts like chuck for the best flavor.
  • 3 tablespoons all-purpose flour: For coating the beef and thickening the stew.
  • ½ teaspoon garlic granules: To add that savory depth.
  • ½ teaspoon sea salt: Essential for flavor.
  • ½ teaspoon black pepper: Freshly cracked is best for that extra kick.
  • 3 tablespoons extra-virgin olive oil: To sauté the meat and vegetables.
  • 1 large yellow onion: Chopped for sweetness.
  • 6 cups rich beef stock: Absolutely key for flavor.
  • ½ cup dry red wine optional: Adds a lovely depth.
  • 1 pound Yukon Gold potatoes: Peeled and cubed—choose these for their buttery texture.
  • 4 medium carrots: Cut into 1-inch pieces for sweetness.
  • 4 ribs celery: Sliced into 1-inch pieces for crunch.
  • 3 tablespoons tomato purée: For a rich umami flavor.
  • 1 teaspoon dried rosemary: Or 1 fresh sprig if you’ve got it on hand.
  • 1 teaspoon smoked paprika: A touch of warmth and depth.
  • 2 tablespoons cornstarch: For thickening as needed.
  • 2 tablespoons cold water: For mixing with cornstarch if needed.
  • ¾ cup fresh or frozen peas: To add a pop of color and freshness.

Instructions
 

Step 1: Prepare the Ingredients

  • First, gather all your ingredients. This step might seem basic, but trust me, it sets the tone for your cooking experience. Chop the potatoes, carrots, and celery. Cut the beef into cubes, and make sure you have everything within arm's reach. Feeling organized makes the cooking process so much smoother.

Step 2: Sear the Beef

  • Heat the olive oil in a large pot over medium-high heat. While the oil warms up, season the beef cubes with flour, garlic granules, salt, and pepper. Once the oil is hot, carefully add the beef in batches. Sear until it’s brown on all sides. This caramelization is crucial. It develops those complex flavors that make beef stew so satisfying. Set the browned beef aside on a plate—don’t worry if some little bits are stuck to the pot; they add flavor later!

Step 3: Sauté the Vegetables

  • In the same pot, add the chopped onions, carrots, and celery. Add a bit more oil if needed. Sauté these for about 5 minutes, until they soften and the onions turn translucent. Stir in the tomato purée and let it cook for another minute. You’re building layers of flavor here, and it smells fantastic already!

Step 4: Combine and Cook

  • Return the seared beef to the pot. Pour in the beef stock and red wine, if you’re using it. Bring the mixture to a gentle boil. Once it bubbles, lower the heat to a simmer. Now for the fun part: sprinkle in the rosemary and smoked paprika. Cover the pot and let it simmer gently for about 2 hours. This slow cooking allows all the flavors to mingle and meld beautifully.

Step 5: Add Potatoes and Peas

  • After 2 hours, it’s time to add the potatoes. Stir them in and let everything simmer for another 30-40 minutes. Check the doneness of the meat and potatoes; they should be fork-tender. In the final 10 minutes, add in the peas. Just like that, they’ll release their sweetness and color into the stew.

Step 6: Thicken the Stew

  • If the stew seems a little thin, mix the cornstarch with cold water in a small bowl to create a slurry. Stir that into the stew and let it cook for a few more minutes until it thickens to your desired consistency.

Notes

Here are some tips I’ve picked up over the years to make this dish shine even brighter:
  • Choose Quality Meat: The cut of beef can affect the outcome. Chuck is generally preferred due to its flavor and gradual tenderizing.
  • Adjust Seasoning: Taste as you cook. Adjust salt, pepper, and spices according to preference.
  • Don’t Rush the Cooking: Let it simmer. The longer it cooks, the more intense the flavor.
  • Fresh Herbs Matter: If using fresh herbs, add them in the last 30 minutes of cooking for maximum flavor.
  • Make Ahead: Beef stew often tastes even better the next day. Make it ahead and store in the refrigerator.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 28gFat: 12gFiber: 5g
Keyword Beef Stew
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