There’s something incredibly comforting about a hearty bowl of beef and vegetable stew, especially when shared with loved ones around the dinner table. Recently, I had the pleasure of preparing this beloved dish for my family, and the results were nothing short of spectacular. The rich, savory aroma filled our home, drawing everyone to the kitchen in eager anticipation. As we sat down to enjoy the meal, I watched as each spoonful was met with a chorus of satisfied murmurs. The tender chunks of beef, perfectly cooked vegetables, and a broth that was both hearty and flavorful made for a delightful culinary experience. This recipe is not just a meal; it’s an invitation to savor the warmth and comfort that only a homemade stew can provide.
Ingredients
The magic of this beef and vegetable stew lies in the simplicity and quality of its ingredients. To recreate this comforting dish in your kitchen, you’ll need the following:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 cups water
- 2 large carrots, sliced
- 3 potatoes, diced
- 1 cup chopped celery
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
Creating this stew is a rewarding process that transforms simple ingredients into a delicious and nourishing meal. Follow these steps to bring this classic dish to your table:
Step 1: Begin by heating the olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, ensuring each piece is well-coated. Add the beef to the pot in batches, browning each side until a golden crust forms. This should take about 5 minutes per batch. Once browned, transfer the beef to a plate.
Step 2: In the same pot, add the chopped onion and sauté until it becomes translucent, approximately 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Stir in the tomato paste, allowing it to cook for another minute to enhance its flavor.
Step 3: Return the browned beef to the pot. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot to add extra flavor. Add the carrots, potatoes, celery, thyme, rosemary, and bay leaves. Stir everything together and bring the mixture to a gentle simmer.
Step 4: Cover the pot and let the stew cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to ensure even cooking.
Step 5: In a small bowl, mix the flour and cold water to create a smooth slurry. Add this to the stew, stirring well to combine. This will thicken the stew slightly, giving it a luscious texture. Finally, add the frozen peas and cook for an additional 5 minutes until they are heated through. Adjust seasoning with salt and pepper as needed.
Nutrition Facts
This beef and vegetable stew serves approximately 6 people, with each serving containing around 350 calories. It’s a balanced meal, offering a good mix of protein, carbohydrates, and essential nutrients from the vegetables.
Preparation Time
The total preparation and cooking time for this stew is approximately 2.5 hours. This includes about 30 minutes of active preparation and 2 hours of cooking time, allowing you to attend to other tasks while the stew simmers to perfection.
How to Serve
Serving this stew is as enjoyable as preparing it. Here are some suggestions to enhance your dining experience:
- With Crusty Bread: Serve the stew with a side of crusty bread, perfect for soaking up the flavorful broth.
- Over Rice: Ladle the stew over a bed of steamed rice for a heartier meal.
- With a Salad: Pair the stew with a simple green salad to add a fresh element to your meal.
- In a Bread Bowl: For a fun twist, serve the stew in a hollowed-out bread bowl.
- With a Dollop of Sour Cream: A spoonful of sour cream on top can add a creamy tang to the stew.
Additional Tips
To ensure your stew is the best it can be, consider these handy tips:
- Choose the Right Cut of Beef: Opt for a tougher cut like chuck, which becomes tender with slow cooking.
- Use Fresh Herbs if Possible: Fresh thyme and rosemary can enhance the flavor even more than dried.
- Don’t Rush the Browning: Properly browning the beef adds depth to the stew’s flavor.
- Make it Ahead of Time: The flavors of the stew improve with time, making it a great option for meal prep.
- Adjust Consistency to Your Preference: If you prefer a thicker stew, add a bit more flour slurry; for a thinner broth, use less.
FAQ
Here are some common questions about beef and vegetable stew, answered:
Q: Can I use a slow cooker for this recipe?
A: Yes, you can adapt this recipe for a slow cooker. Follow the initial steps for browning the beef and sautéing the onions and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze leftovers?
A: Absolutely! This stew freezes well. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months.
Q: What other vegetables can I add?
A: Feel free to experiment with other vegetables such as parsnips, turnips, or green beans. Just keep in mind that different vegetables may alter the cooking time.
Q: How can I make this stew gluten-free?
A: To make a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the stew.
Q: Can I make this stew in advance?
A: Yes, this stew can be made a day or two in advance. In fact, the flavors often deepen and improve after a day in the refrigerator. Just reheat gently on the stove before serving.
