Brenda Gantt Beef Stew Recipe
Ingredients
Directions / Instructions
Why You'll Love This Beef Stew Recipe
Nothing beats a bowl of homemade beef stew simmered low and slow until every bite is rich, tender, and full of comforting flavor. This Southern-inspired beef stew combines well-marbled beef chuck with hearty vegetables in a thick, savory gravy seasoned with garlic, thyme, rosemary, Worcestershire sauce, and tomato paste. As the stew slowly cooks, the beef becomes melt-in-your-mouth tender while the vegetables soak up the delicious broth. It's the perfect one-pot meal for busy weeknights, cozy weekends, and holiday gatherings.
Ingredients
- 2½ pounds beef chuck roast, cut into 1½-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 Yukon Gold potatoes, cubed
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley for garnish
Step-by-Step Instructions
1. Season the Beef
Pat the beef cubes dry with paper towels. Toss them with the flour, salt, and black pepper until lightly coated. The flour helps create a flavorful crust while naturally thickening the stew later.
2. Brown the Beef
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Brown the beef in batches, allowing each piece to develop a deep golden crust before turning. Transfer the browned beef to a plate.
3. Cook the Vegetables
In the same pot, sauté the onion, carrots, and celery for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the Broth
Stir in the tomato paste and cook for 2 minutes. Pour in the beef broth while scraping the browned bits from the bottom of the pot. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaves.
5. Simmer Slowly
Return the browned beef to the pot and bring the stew to a gentle simmer. Cover and cook over low heat for 1½ hours, stirring occasionally.
6. Add the Potatoes
Stir in the cubed potatoes and continue simmering for another 30 to 40 minutes until both the potatoes and beef are fork-tender.
7. Finish the Stew
Add the frozen peas during the last 5 minutes of cooking. Remove the bay leaves, taste the stew, and adjust the seasoning with additional salt and black pepper if needed.
8. Serve
Garnish with freshly chopped parsley and serve hot with crusty bread, buttered biscuits, cornbread, or mashed potatoes.
Storage Tips
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently over medium-low heat, adding a splash of beef broth if necessary.
Serving Suggestions
Serve this hearty beef stew with homemade biscuits, Southern cornbread, buttered dinner rolls, mashed potatoes, steamed rice, egg noodles, or a crisp green salad for a complete comfort-food meal.
Frequently Asked Questions
You Might Also Like
Reviews & Questions (0)
No ratings yet. Be the first to leave a review!