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Hearty Beef and Vegetable Stew

ByThe Diet Organic Kitchen

Chunks of beef chuck braised slowly with onions, carrots, celery and potatoes in a rich, savory broth make the kind of stew that fills a house with good smells on a cold afternoon. Browning the meat well, cooking down a little tomato paste and simmering patiently are what give it depth. Peas go in at the end for color and sweetness.

Stew is a perfect make-ahead dinner. Like most braises it tastes even better the next day, once the flavors have mingled and the sauce has thickened further.

Hearty Beef and Vegetable Stew
Photo: 3steph14 via Wikimedia Commons (CC BY-SA 4.0)
Video: Braising a beef shoulder by Great Chefs, Wikimedia Commons, CC BY 3.0. Trimmed, muted and compressed. A restaurant chef preparing a braised beef dish; technique only, not this stew.
Hearty Beef and Vegetable Stew

Hearty Beef and Vegetable Stew

Chunks of beef chuck braised slowly with onions, carrots, celery and potatoes in a rich, savory broth make the kind of stew that fills a house with good smells on a cold afternoon. Browning the meat well, cooking down a little tomato paste and simmering patiently are what give it depth. Peas go in at the end for color and sweetness.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/2 lb beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 3 tbsp olive oil divided
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 medium carrots cut into thick coins
  • 2 stalks celery sliced
  • 1 1/2 lb Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped

Method
 

  1. Pat the beef dry and season with the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the beef in two or three batches without crowding, 3–4 minutes per side, transferring each batch to a plate.
  2. Lower the heat to medium and add the remaining oil and the onion. Cook, scraping up the browned bits, until softened, about 5 minutes. Add the garlic and tomato paste and cook 2 minutes, stirring.
  3. Sprinkle in the flour and stir for 1 minute. Gradually pour in the broth, stirring to prevent lumps. Add the Worcestershire, bay leaves, thyme and the beef with any juices.
  4. Bring to a boil, then cover, reduce the heat to low and simmer gently for 1 1/2 hours, stirring occasionally.
  5. Add the carrots, celery and potatoes. Cover and simmer 40–50 minutes more, until the beef is fork-tender and the vegetables are cooked.
  6. Stir in the peas and cook 5 minutes. Remove the bay leaves, season to taste and sprinkle with parsley.

Notes

  • Do not rush the browning; the dark crust on the meat and the pan is where most of the flavor comes from.
  • The stew can also braise in a 325°F (165°C) oven, covered, for the same times.

Choosing the right cut

Chuck, from the shoulder, is the best cut for stew. It has plenty of connective tissue and marbling that melt during long, gentle cooking, leaving the meat tender and the sauce silky. Lean cuts such as sirloin or round become dry and stringy when stewed. Buying a whole chuck roast and cutting it yourself gives more even pieces than pre-cut stew meat, which is often a mix of cuts.

Low and slow

A stew should barely bubble. A hard boil tightens the muscle fibers and makes the meat tough, even after hours. If you see more than a lazy bubble or two breaking the surface, turn the heat down. Adding the vegetables partway through keeps them intact rather than falling apart.

Serving suggestions

Serve the stew in wide bowls with crusty bread for mopping up the sauce, or ladle it over buttered egg noodles or mashed potatoes. A simple green salad with a sharp vinaigrette is a good contrast to the rich stew.

Variations and swaps

  • Use parsnips, turnips or butternut squash in place of some of the potatoes or carrots.
  • Replace a cup of the broth with dry red wine for a richer sauce.
  • Use cornstarch instead of flour for a gluten-free stew; check the Worcestershire label.
  • Add 8 oz of browned mushrooms with the vegetables.

Storing and reheating

Cool and refrigerate in covered containers for up to 4 days, or freeze for up to 3 months (potatoes may soften slightly after freezing). Reheat gently until bubbling, adding a little broth if needed.

Questions readers ask

Can I make it in a slow cooker?

Yes. Brown the beef and build the sauce on the stove, then cook everything except the peas on low for 8 hours.

Why is my beef tough?

It either needs more time or was cooked at too high a heat. Keep it at a gentle simmer until fork-tender.

How do I thicken a thin stew?

Simmer uncovered for 10–15 minutes, or mash a few potato pieces into the sauce.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.

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