Disgustingly Good Beef Stew: Mom’s Recipe Improved

Is there anything more comforting than a big bowl of hearty **beef stew** on a chilly evening? I don’t think so! My earliest memories are filled with the aroma of my mom’s slow-simmering stew on Sundays. Now, I’ve tinkered with her classic recipe to make it even easier – because let’s be honest, weeknights are BUSY! This isn’t your fussy, all-day affair. It’s a simple, satisfying **beef stew** that’s ready in a fraction of the time but still packs all that incredible flavor. And as a self-taught home cook, I promise you, if *I* can make it, you definitely can!

Why You’ll Love This Recipe for Beef Stew

Okay, listen up – you’re *really* going to love this **beef stew**, and here’s why:

• It’s SO easy to whip up, even on those crazy weeknights.
• Seriously comforting flavors that’ll warm you from the inside out. Think cozy!
• Packed with hearty, wholesome ingredients that everyone will enjoy. (Veggies included, even the picky eaters might give in!)
• It’s the perfect family meal. Big batch = happy bellies.

Ingredients for the Best Beef Stew

Alright, let’s gather everything we need to make this magical **beef stew** happen! Don’t worry if you don’t have *every single thing* – it’s super flexible. But trust me, these ingredients? They’re gonna make your tastebuds sing!

• 1.5 lbs beef chuck, cut into 1-inch cubes. (I like to trim off any *really* big chunks of fat, but a little is good for flavor!)
• 1 tbsp olive oil (For browning the beef – don’t skimp!)
• 1 large onion, chopped (Yellow or white works great.)
• 2 carrots, peeled and sliced (No need to get fancy, just chop ’em!)
• 2 celery stalks, chopped (Adds a subtle savory note that’s just *chef’s kiss*.)
• 4 cloves garlic, minced (Oh yeah, we’re going heavy on the garlic. It’s amazing!)
• 4 cups beef broth (Low sodium is my go-to, so I can control the salt.)
• 1 cup red wine (Totally optional, but it adds *so* much depth. A dry red like Cabernet Sauvignon or Merlot is perfect. Don’t have any? Just add more beef broth!)
• 2 tbsp tomato paste (This is our secret weapon for richness.)
• 1 tsp dried thyme (Or use 1 tablespoon fresh, if you’re feeling fancy!)
• 1 tsp dried rosemary (Same goes for the rosemary – fresh or dried!)
• 1 bay leaf (Don’t forget to take it out before serving! Nobody wants to chew on that.)
• 1 lb potatoes, peeled and cubed (Russets, Yukon Golds… whatever you’ve got!)
• 1 cup frozen peas (Added right at the end for a pop of sweetness and color.)
• Salt and pepper to taste (Don’t be shy!)

Step-by-Step Instructions for Perfect Beef Stew

Okay, friend, ready to make some magic? Don’t be intimidated – it’s way easier than it looks! Just follow these step-by-step instructions, and you’ll have a pot of the most amazing beef stew simmering away in no time. I promise, the aroma alone is worth it!

1. First things first: Season your beef! Generously sprinkle those 1-inch beef cubes with salt and pepper. Don’t be shy, this is where your flavor starts!
2. Now, grab your large pot or Dutch oven (if you have one – they’re great for even heating!). Drizzle in that olive oil and crank the heat to medium-high. We’re gonna brown the beef in batches. Important: don’t overcrowd the pot! You want a nice sear, not steamed beef. Trust me on this. Set the browned beef aside; we’ll need it later.
3. Time for the veggies! Add your chopped onion, carrots, and celery to the pot. Cook ’em until they soften up a bit – about 5 minutes. Then, toss in your minced garlic and cook for another minute. Careful, garlic burns easily, so keep an eye on it!
4. Get ready for flavor town! Pour in your beef broth and red wine (if you’re using it). Stir in that tomato paste, dried thyme, rosemary, and that trusty bay leaf. Give it a good stir to combine everything, then bring it all to a simmer.
5. Bring back the beef! Return those browned beef cubes to the pot. Reduce the heat to low, cover the pot, and let it simmer, simmer, SIMMER for 2 to 2.5 hours. Yes, it takes a little patience, but this is where the magic happens! The beef will become fall-apart tender. You can check it but avoid opening the lid too much.
6. Potatoes time! Add your peeled and cubed potatoes to the stew. Cook for another 30 minutes, or until the potatoes are perfectly tender.
7. Almost there! Stir in your frozen peas and cook until they’re heated through – just about 5 minutes. You don’t want mushy peas!
8. Last step (and a safety one!): Fish out that bay leaf and discard it. Don’t want anyone accidentally chomping down on that! Season with salt and pepper to taste. And then… ENJOY!

Tips for the Most Flavorful Beef Stew

Okay, you’ve got the basics down, but wanna take your beef stew from “good” to “OH. MY. GOODNESS!”? These tips are your secret weapon!

• Don’t skip the browning! It adds so much flavor to the beef, it’s unreal. Trust me, it’s worth the extra step.
• Chuck is King! I swear by beef chuck for stew. It’s got the perfect amount of fat and connective tissue that breaks down during simmering, making it melt-in-your-mouth tender.
• Season, Season, SEASON! Don’t be afraid to taste and adjust as you go. Especially the salt! It really brings out all the other flavors.
• My secret ingredient? A splash of balsamic vinegar at the very end! It adds a little tang that balances everything out perfectly. Just a teaspoon or so does the trick!

Variations to Elevate Your Beef Stew

This **beef stew** is amazing as-is, but the fun part about cooking is making it your own! So go wild! Here are a few ideas to get those creative juices flowing:

• Spice it Up! Add a pinch of red pepper flakes or a diced jalapeño for a little kick. Wowza!
• Herb Heaven! Experiment with different herbs. Bay leaves are classic, but how about some fresh parsley, oregano, or even a sprig of thyme?
• Veggie Power! Swap out or add different veggies. Parsnips, turnips, or even sweet potatoes would be delicious.
• Meat Lovers Rejoice! Feeling adventurous? Try adding some diced bacon or sausage for extra smoky flavor. Just brown it up with the beef.

Seriously, don’t be afraid to play around and see what you like best! Cooking should be FUN!

Serving Suggestions for a Complete Beef Stew Dinner

Okay, so you’ve got this amazing **beef stew**… now what? Here’s how to make it a *complete* meal! I personally love serving it with a big chunk of crusty bread for dipping up all that delicious gravy. Mmm! A simple side salad also adds a nice fresh contrast. Or, if you’re feeling extra cozy, go for some creamy mashed potatoes. Comfort food heaven!

How to Store and Reheat Your Beef Stew

Got leftovers? Lucky you! This **beef stew** is even better the next day, after the flavors have had a chance to meld. Just let it cool completely, then pop it into an airtight container and store it in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When you’re ready to reheat, just warm it up on the stovetop over medium heat, or in the microwave. Easy peasy!

Frequently Asked Questions About Beef Stew

Got questions about makin’ the best **beef stew** ever? I got you! Here are some of the most common questions I get asked – and my best answers, of course!

Can I make this beef stew in a slow cooker?

You betcha! Slow cookers are amazing for **beef stew**! Just brown the beef as directed, then toss everything (except the peas!) into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fall-apart tender. Stir in the peas during the last 30 minutes. Easy peasy!

What’s the best cut of beef for stew?

I’m a HUGE fan of beef chuck for **beef stew**. It’s got the perfect amount of fat and connective tissue that breaks down during slow cooking, making it super tender and flavorful. But, you know, a good quality stewing beef will always work!

Can I freeze beef stew?

Absolutely! **Beef stew** freezes beautifully. Just let it cool down completely, then pop it into freezer-safe containers or bags. It’ll keep in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave. Perfect for meal prepping!

How can I thicken my beef stew if it’s too runny?

No problem! If your **beef stew** is a little too thin for your liking, there are a couple of easy fixes. You can mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the stew and simmer for a few minutes until it thickens. Or, you can mash some of the potatoes in the stew – they’ll act as a natural thickener (and add even MORE deliciousness!).

Estimated Nutritional Information for this Beef Stew

Please note: Nutritional information is an estimate only. It can vary based on specific ingredients and brands used, so consider this a general guideline. Just enjoy the stew!

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