I think that we can all agree that there is nothing more comforting on a cold winter day than a bowl of thick, delicious beef stew. This recipe is something that I came up with on the fly after combining several recipes that I found online and adding my own twists based on the ingredients that I had in the house. I'm proud to say that I received more compliments on this meal than anything else that I've made this month so I have no doubt that you'll love it too! Below is the full recipe, but keep reading for step by step pictures + tips and tricks!
Hearty Beef Stew Recipe
- 4 T Butter
- 2-3 Lb Roast Cut into 1" Cubes
- 1 Medium Onion, Diced
- 4 Cloves Garlic, Minced
- 1/3. Flour
- 4c. Beef Stock
- 6 Sprigs Fresh Thyme
- 3 Bay Leaves
- Salt + Pepper to Taste
- 2 tsp Garlic Powder
- 1T Paprika
- 1 pinch Red Pepper Flakes
- 2-3 Handfulls Fresh Green Beans
- 1 Can Diced Tomatoes
- 3 Carrots, Peeled and Sliced
- Golden Potatoes, Peeled and Diced
1. In a large skillet, melt the 4T of butter over medium-high heat. Season the beef cubes with salt and pepper and place into the hot pan. Brown on all sides. Remove from skillet and place in a separate bowl.
2. To the same skillet, add the diced onions. Bring down to medium heat and cook until transluscent. Add the diced garlic, red pepper flakes, paprika and garlic powder. Cook until fragrant.
3. Sprinkle flour in - it will turn into a paste. Cook over medium heat for about 1 minute.
4. Slowly add beef broth and stir continuously to combine. Bring to a simmer.
5. Add beef cubes, bay leaves, salt + pepper and thyme. Cover and let simmer for 2-3 hours stirring occasionally.
6. Add the potatoes, green beans, carrots and diced tomatoes. Simmer together for another 20+ minutes or until the potatoes are tender.
7. Serve with some warm bread or crackers and enjoy!
One of the themes that I hope I stress in all of my recipes is that it is okay to be flexible with your recipes and make your recipes work for you. For example, the reason why I chose to make stew to begin with is because we had a big piece of chuck roast in the freezer that I wanted to use. Additionally, we had some other things (green beans, potatoes and carrots) that needed to be used anyway so it was a win-win in my book What I was not expecting was how much everyone raved over it so I knew that I had to share the recipe with y'all.
To begin, I like to prep as much as possible that way I don't have to slow down in the middle of the cooking process. For the purposes of this recipe, this means thawing and cubing the meat, and peeling and dicing the vegetables - but not the potatoes!
Next, melt the butter in a large skillet. Then, add the meat, seasoned with salt and pepper, to brown. You do not HAVE to use butter, but it is definitely my preference for flavor and because we will be making a roux later with what's left in the skillet.
Once the meat is browned on all sides, remove it to a separate bowl but leave the heat on your skillet because to the same pot you will add the diced onions until soft and then the garlic, red pepper flakes, paprika and garlic powder. The amount of red pepper flakes that you add is truly to your preference but even just a little bit adds a really nice, subtle heat to the flavor profile.
Once the spices have been added, slowly sprinkle in the flower stirring after each addition. Let that cook over medium heat for about a minute. To that add the beef stock, stirring continuously until it is all incorporated. Then add the bay leaves, thyme and beef cubes.
Allow this mixture to come to a simmer and let it simmer for at least 2 hours. When you're almost at the 2 hour mark you can then peel and dice your potatoes If you like to prep ahead of time, I recommend waiting to prep the potatoes because they will oxidize and turn brown if left out.
Once the potatoes are cut, add them the carrots, green beans and diced tomatoes to the simmering beef mixture.
Continue simmering until the potatoes are tender. I typically add a little re salt and pepper at this point, but give it a taste and see what you think! Also, now is a good time to remove the thyme stems and the bay leaves. Then, kick back and dig into your delicious creation! I'm telling you, you are going to be SO impressed at how tender the meat is! Enjoy!
PS: This is also EXCELLENT leftover!