There’s nothing quite like the warmth and nourishment of a beef and vegetable stew. This classic dish combines tender chunks of beef with vibrant vegetables in a savory broth, creating a one-pot meal that’s perfect for any occasion. Whether you’re looking for a hearty dinner on a chilly evening or preparing a crowd-pleaser for a gathering, this stew is guaranteed to impress. Here’s a detailed, step-by-step guide to crafting the perfect beef and vegetable stew.
Why Beef and Vegetable Stew?
- Nutritionally Balanced: It’s a complete meal packed with protein, vitamins, and fiber.
- Flexible Ingredients: You can tailor the vegetables to your preferences or what’s in season.
- Comforting and Satisfying: Perfect for warming you up and leaving you satisfied.
- Great for Meal Prep: It freezes and reheats beautifully, making it a convenient option for busy days.
Beef and Vegetable Stew Recipe
This recipe serves 4–6 people and uses simple, wholesome ingredients:
For the Stew:
- 1 lb (500g) beef chuck or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil (for searing)
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced into thick rounds
- 2 potatoes, peeled and diced into bite-sized chunks
- 2 celery stalks, sliced
- 1 cup green beans, trimmed (optional)
- 3 cups beef broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
Optional Thickener:
- 2 tablespoons flour or cornstarch, mixed with 2 tablespoons water
For Garnish:
- Chopped fresh parsley
Instructions: How to Make Beef and Vegetable Stew
Step 1: Prepare Your Ingredients
- Chop your vegetables into uniform pieces for even cooking. This ensures the carrots, potatoes, celery, and green beans cook at the same pace.
- Pat the beef dry with paper towels. Dry meat sears better, giving you that delicious caramelized crust.
Step 2: Sear the Beef
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the beef cubes generously with salt and pepper.
- Working in batches, add the beef to the hot oil in a single layer. Sear each side for 3–4 minutes until golden brown. Avoid overcrowding the pot to prevent steaming.
- Remove the beef and set it aside on a plate.
Step 3: Build the Flavor Base
- Reduce the heat to medium and add the diced onion to the same pot. Sauté for 2–3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- Stir in 1 tablespoon of tomato paste, letting it cook for 1–2 minutes to release its rich, concentrated flavor.
Step 4: Assemble the Stew
- Return the seared beef to the pot, along with any juices that collected on the plate.
- Pour in 3 cups of beef broth and 1 cup of water. Add Worcestershire sauce, thyme, and the bay leaf. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, allowing the beef to begin tenderizing.
Step 5: Add the Vegetables
- After 45 minutes, add the carrots, potatoes, celery, and green beans (if using). Stir gently to ensure they are submerged in the broth.
- Cover and continue simmering for another 45–60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
Step 6: Thicken the Stew (Optional)
- If you prefer a thicker stew, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of water to form a slurry.
- Stir the slurry into the pot during the last 10–15 minutes of cooking. Let it simmer until the stew thickens.
Step 7: Final Touches
- Taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Remove the bay leaf and discard it.
- Garnish with freshly chopped parsley for a burst of color and freshness.
Step 8: Serve
Ladle the stew into bowls and serve warm. Pair it with crusty bread, buttered rolls, or over steamed rice for a complete and satisfying meal.
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Tips for Perfect Beef and Vegetable Stew
- Use the Right Beef Cut: Beef chuck or stew meat works best because it becomes tender with slow cooking.
- Layer the Flavors: Browning the beef and sautéing the aromatics are crucial for building a rich, deep flavor.
- Cook Low and Slow: Simmering the stew gently ensures tender beef and perfectly cooked vegetables.
- Customize Your Vegetables: Feel free to add mushrooms, parsnips, or other seasonal vegetables.
- Reheat Gently: If reheating, do so on low heat to preserve the texture of the beef and vegetables.
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: 28g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 6g
Variations of Beef and Vegetable Stew
- Guinness Beef Stew: Replace 1 cup of broth with a cup of Guinness beer for a robust, slightly bitter flavor.
- Red Wine Stew: Add 1/2 cup of red wine to the broth for a rich and sophisticated twist.
- Spicy Stew: Add a teaspoon of smoked paprika or chili flakes for a hint of heat.
Conclusion
Beef and vegetable stew is the ultimate comfort food that’s perfect for any season. With its tender chunks of beef, vibrant vegetables, and rich, flavorful broth, it’s a meal that brings everyone together. Whether you’re cooking for a cozy family dinner or batch-prepping for the week, this stew is sure to satisfy.
Make this recipe a part of your regular rotation, and enjoy the warmth and comfort of home-cooked goodness with every bite. Pair it with your favorite bread or rice, and savor a dish that’s as nourishing as it is delicious.
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