Simple Beef Stew: Delicious Family Favorite!

Alright, come on in! Grab a mug of tea, pull up a chair. Today, we’re making something truly special, something that warms you from the inside out: my family’s favorite Beef Stew. I can almost smell it now, can’t you? That rich, savory aroma filling the kitchen, promising comfort and a satisfied tummy. It’s the kind of smell that just screams “home.”

I remember the first time I attempted Beef Stew. Oh, it was a disaster! I was so eager to impress my in-laws (you know how that goes!), and I rushed the whole process. The beef was tough, the vegetables were mushy, and the broth… well, let’s just say it tasted like dishwater. It was a classic case of trying to be too fancy and completely missing the point. After that epic fail, I went back to basics, consulted my grandma’s tattered cookbook, and started experimenting.

That’s where I discovered the magic in taking your time with Beef Stew. Slow and low is the key. It’s not a dish you can rush. It needs time to develop those deep, complex flavors. This Beef Stew recipe isn’t just about throwing ingredients into a pot; it’s about building a symphony of tastes, one layer at a time. It’s about the love and care you put into it.

With a busy family, I need recipes that can adapt. This Beef Stew fits the bill perfectly. I can prep everything in the morning, let it simmer away while I’m running errands or helping with homework, and come home to a ready-made, delicious, and nutritious meal. It’s a lifesaver, I tell you! And the best part? Everyone, even my pickiest eater, absolutely devours it.

My cooking philosophy is simple: food should be joyful, nourishing, and, most importantly, shared. This Beef Stew embodies all of those things. It’s a dish that brings people together, sparks conversation, and creates memories. I hope you’ll try it and make it your own. Don’t be intimidated! Even if you’ve never made Beef Stew before, I promise, you can do it! So, let’s get cooking!

Okay, let’s talk ingredients. Here’s what you’ll need for my family’s tried-and-true Beef Stew:

• 2 pounds beef chuck, cut into 1-inch cubes (I always use chuck; it gets so tender and flavorful as it simmers!)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, quartered (These add such a lovely earthy note to the Beef Stew.)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 4 tablespoons tomato paste
• 6 cups beef broth (I always use low-sodium so I can control the salt.)
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes (These hold their shape beautifully in the Beef Stew.)
• 1 cup frozen peas (Add these at the very end to keep them bright green.)
• 2 tablespoons all-purpose flour (for thickening, optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

When making Beef Stew, I’ve found that high-quality beef broth makes all the difference. You can usually find a good one at your local grocery store. And here’s a Beef Stew trick I learned from my grandma: sear the beef in batches to get a good, dark crust. It adds so much flavor to the stew!

If you’re short on time, you can buy pre-cut vegetables. It’s a great shortcut for busy weeknights. To save a little money on your Beef Stew ingredients, keep an eye out for sales on beef chuck. And don’t forget to check your pantry before you go shopping! I always seem to have half-used bags of carrots lurking in the fridge.

Store any leftover Beef Stew ingredients in airtight containers in the refrigerator. The beef chuck will keep for about 3-4 days, and the vegetables will stay fresh for about a week. If you find yourself craving more vegetable flavors beyond carrots and celery you can also add turnips to the mix!

Alright, friend, let’s get to the fun part: making this Beef Stew! Here’s how we do it, step-by-step:

1. Sear the Beef: Pat the beef chuck cubes dry with paper towels. This is super important! Dry beef sears better. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot. This will take a little time, but trust me, it’s worth it. You want a nice, dark crust on all sides. Set the seared beef aside. I learned the hard way with Beef Stew that if you overcrowd the pan, the beef will steam instead of sear, and you won’t get that beautiful caramelized flavor.
2. Sauté the Aromatics: Add the remaining tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, rosemary, black pepper, and red pepper flakes (if using) and cook for another minute until fragrant. Your Beef Stew should smell like a warm hug at this point!
3. Add the Mushrooms: Add the quartered mushrooms to the pot and cook until softened, about 5 minutes. I love the earthy flavor that mushrooms bring to this dish.
4. Stir in Tomato Paste: Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly. Cooking the tomato paste helps to deepen its flavor.
5. Deglaze the Pot: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. These browned bits are where all the flavor is, so don’t skip this step!
6. Return the Beef: Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is fork-tender. In my kitchen, Beef Stew usually takes about 2.5 hours to reach that perfect, melt-in-your-mouth consistency. Don’t worry if your Beef Stew seems a little watery at first; it will thicken as it simmers. While the Beef Stew is cooking, I usually catch up on laundry or read a book. It’s the perfect hands-off meal! If you are looking for a similar recipe that comes together fast, check out this recipe for Vegetable Beef Soup.
7. Add the Potatoes: Add the cubed potatoes to the pot and continue to simmer for another 30 minutes, or until the potatoes are tender.
8. Thicken (Optional): If you prefer a thicker stew, whisk together the flour with a little cold water to form a slurry. Stir the slurry into the stew and simmer for a few more minutes until thickened.
9. Stir in Peas: Stir in the frozen peas and cook for a minute or two until heated through.
10. Season and Serve: Season the Beef Stew with salt and pepper to taste. Garnish with fresh parsley and serve hot. Your Beef Stew should smell incredibly savory and inviting, and the beef should be fall-apart tender.

My family loves this Beef Stew when I serve it with a big hunk of crusty bread for dipping. There’s just something so satisfying about soaking up all that delicious broth! It’s the perfect comfort food on a cold winter night. It’s also great with a simple side salad or a bowl of creamy mashed potatoes. I sometimes make a batch of cornbread to go with it, too. You can check out the recipe on the Cozy Cook’s website for Slow Cooker Beef Stew – The Cozy Cook.

This Beef Stew is perfect for Sunday dinners, potlucks, or any time you want a hearty and satisfying meal. It’s also a great dish to make ahead of time, as the flavors only get better as it sits. If you have extra Beef Stew, you can store it in the refrigerator for up to 3 days or freeze it for longer storage. I often freeze individual portions for quick and easy lunches.

One year, I tried adding a splash of red wine to the Beef Stew, and it was a huge hit! It added a depth of flavor that everyone loved. Friends always ask for this easy Beef Stew recipe, especially after trying it with the red wine. I have also made a Slow Cooker Beef Stew which really amplifies the flavor and requires minimal effort.

For a fun presentation, I like to serve the Beef Stew in individual bowls topped with a dollop of sour cream or a sprinkle of fresh herbs. It makes it feel a little more special.

Alright, let’s tackle some of those burning questions you might have about making Beef Stew.

• Can I use a different cut of beef?
  Absolutely! While I prefer chuck because it gets so tender, you can also use stew meat or even a sirloin tip roast. Just be sure to adjust the cooking time accordingly. You know what I do when my Beef Stew needs a little extra help getting tender? I add a tablespoon of vinegar to the pot. It works like a charm!
• Can I add different vegetables?
  Of course! Feel free to customize the Beef Stew to your liking. Some other great additions include parsnips, turnips, or sweet potatoes. My kids aren’t big fans of turnips, so I usually stick to carrots and potatoes.
• Can I make this in a slow cooker?
  Definitely! Sear the beef as directed, then transfer all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or check out Ambitious Kitchen’s take on the recipe for The BEST Slow Cooker Beef Stew Recipe (easy & comforting). I love using the slow cooker for this recipe because it’s so convenient.
• How do I prevent the potatoes from getting mushy?
  To prevent the potatoes from getting mushy, add them to the Beef Stew during the last 30 minutes of cooking time. This will ensure that they are tender but still hold their shape. I learned this lesson the hard way – one time, I added the potatoes at the beginning, and they completely disintegrated!
• Can I freeze this Beef Stew?
  Yes, you can! Let the Beef Stew cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
• Why is my Beef Stew watery?
  If your Beef Stew is watery, it could be because you didn’t sear the beef properly or because you added too much broth. To thicken the stew, you can whisk together a little flour or cornstarch with cold water and stir it into the stew. Or, you can simply simmer the stew uncovered for a while to allow some of the liquid to evaporate. We’ve all been there with Beef Stew that’s too watery!
• What can I serve with Beef Stew?
  As I mentioned earlier, crusty bread is a must! But you can also serve Beef Stew with mashed potatoes, rice, or a simple salad. I sometimes make a batch of garlic bread to go with it. If you like ground beef I would also consider Ground Beef Pasta.

This Beef Stew recipe holds a special place in my heart because it’s a dish that my family has been enjoying for generations. It’s simple, comforting, and always a crowd-pleaser. It’s more than just a recipe; it’s a tradition. I hope it becomes a tradition in your family, too. My grandmother always said a good stew cures all ills, and I truly believe it.

My Beef Stew Pro Tips:

• Don’t skip the searing! It adds so much flavor to the beef.
• Use good-quality beef broth. It makes a big difference.
• Be patient! The longer the stew simmers, the more flavorful it will be.

Over the years, I’ve tried a few different variations of this hearty Beef Stew. I’ve made a hearty beef stew with a splash of red wine, an easy beef stew in the slow cooker, and even a winter beef stew with root vegetables like parsnips and turnips. My husband loves the classic beef stew recipe with just the basic ingredients, while my kids prefer the one with extra potatoes and peas.

I encourage you to make this Beef Stew your own. Experiment with different vegetables, herbs, and spices until you find a combination that you love. The most important thing is to have fun and enjoy the process! As with anything, there are many different variations. For instance, you can check out the recipe for Best Beef Stew Recipe.

I hope you’ll give this rich Beef Stew recipe a try. I know you and your family will love it! And remember, cooking is all about love and sharing. So, gather your loved ones around the table and enjoy a warm, comforting bowl of Beef Stew together. Happy cooking!