Making A Beef Stew Recipe

The cooler weather is ideal for this beef stew recipe! In a beef broth, potatoes, onions, celery, peas, and carrots are cooked with soft meat until they are melt-in-your-mouth tender. It’s nirvana on comfort food!

To mop up any leftover gravy at the bottom of the dish, I serve my beef stew with homemade buttermilk biscuits or 30-minute dinner rolls.

A traditional supper favorite in countless homes all around the world is beef. Although there are cultural variations like Hungarian Goulash and soup and stew adaptations of beef, this traditional beef dish is a personal favorite of mine!

Recipe for Beef Stew

The flavor of the soup is greatly improved by searing the meat chunks before adding the liquid. You only have one shot to get the meat to caramelize in a great way!

The stew’s tastes start to mellow out as the vegetables and stock simmer. I add the peas in the final few minutes because they cook quickly!

Additionally, this stew dish is the ideal way to use up any leftover vegetables. Just chop them up and add them if you have any leftover roasted potatoes, caramelized carrots, or fried mushrooms!

White beef bowl

How To Make Beef Stew Thicker?

Because of the starches in the potatoes and the dredging of the beef, the beef will naturally thicken a little amount, but I like to thicken it a little bit more.

You can quickly mash the vegetables to thicken the stew, or you can use flour or cornstarch. Using a cornstarch slurry is my preferred way of thickening beef (and the approach employed in this beef recipe).

Creating a Slurry

Making a slurry is simple. Stir together equal amounts of cornstarch and water. I warned you, it was simple!

As the soup or stew bubbles, add a small amount of this mixture at a time to thicken until the appropriate consistency is achieved.

Allow the stew to simmer for at least one to two minutes after it has thickened to ensure that any starchy flavor has been cooked away.

Give it a swirl before adding it to the soup or stew because if you wait a few minutes before adding it, a slurry will form. Sometimes, rather than using water, I combine the cornstarch with low- or no-sodium broth.

A spoon and a white bowl of homemade beef.

Can Beef Stew Be Freeze?

Beef can be frozen! I prefer to freeze it in single-serving amounts in freezer bags so I can remove one portion for lunch (or four portions for dinner)! Defrost in the refrigerator overnight or in the microwave, stirring regularly (duration will vary depending on portion size).

What To Put Into A Beef Stew?

A complete supper on its own, beef is excellent!

To mop up any broth, we typically serve it with bread, biscuits, or even garlic crescent rolls! I also enjoy placing mashed potatoes in the bottom of the bowl while serving them. All you need is a few saltines or crumbled crackers.

Ingredients

1. Mix the flour with the salt, pepper, and garlic powder. Beef is tossed in a flour mixture.
2. In a big Dutch oven or pot, warm up the olive oil. Brown the beef and onions in a skillet.
   While scraping off any brown parts in the pan, add beef stock and red wine.
3. Add all of the remaining ingredients, minus the water, cornstarch, and peas. Reduce heat to medium-low, cover the pot, and simmer the beef for one hour, or until it is cooked (up to 90 minutes).
4. To make a slurry, combine cornstarch and water in equal parts. To get the correct consistency, gradually stir the slurry into the simmering stew (you may not need all of the slurries).
5. Before serving, add the peas and simmer for 5 to 10 minutes. Add salt and pepper to taste.

Notes

The ends of various cattle cuts are frequently used to make beef stew meat. After 60 minutes, if the beef is still tough, cover it and simmer for an additional 15 to 20 minutes, or until it is soft.

Nutrition