Sandra This Hearty Beef Stew is a tender and savory recipe, which is made with stewing beef and potatoes. It’s the ultimate comfort food recipe, ready in about 90 minutes.
Hearty Beef Stew Ingredients
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 ribs celery, cut into 1 inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¾ cup peas
How To Make Hearty Beef Stew
- Coat and Sear the Beef: In a bowl, combine the flour, garlic powder, salt, and pepper. Toss the beef cubes in the flour mixture to coat. Heat the olive oil in a large Dutch oven over medium-high heat. Shake off any excess flour from the beef and, working in small batches, brown the cubes on all sides. Remove the seared beef and set it aside.
- Sauté the Onion: Add the chopped onion to the same pot, adding a bit more oil if necessary. Cook for about 3 minutes until the onion begins to soften.
- Deglaze and Simmer: Pour in the beef broth and optional red wine, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary.
- Cook until Tender: Bring the stew to a simmer, then reduce the heat to medium-low. Cover the pot and let it simmer for at least 1 hour, or up to 90 minutes, until the beef is tender.
- Thicken the Stew: In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry. While the stew is simmering, slowly pour in the slurry, stirring constantly, until the stew reaches your desired thickness. You may not need to use all of it.
- Finish and Serve: Stir in the peas and let them simmer for 5-10 minutes to heat through. Taste and adjust seasoning with more salt and pepper if needed before serving.
Recipe Tips
- How to get the most tender beef? The key is low and slow simmering. A rapid boil can make the meat tough. Be patient and let the stew gently bubble for at least an hour to allow the connective tissues in the beef to break down.
- How do you get a rich, flavorful broth? Don’t skip the first two steps! Searing the beef creates a deep, caramelized flavor, and scraping up the browned bits (the “fond”) from the bottom of the pan after adding the broth is essential for a rich gravy.
- Why is my stew not thick enough? The cornstarch slurry is the final step for thickening. It’s important to mix the cornstarch with cold water before adding it to the hot stew to prevent lumps. Add it slowly, as it will thicken as it simmers.
- Can I make this in a slow cooker? Yes. Follow the steps for searing the beef and sautéing the onion on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cornstarch slurry and peas during the last 30 minutes of cooking.
What To Serve With Beef Stew
This is a hearty one-pot meal, but it’s traditionally served with something to soak up the delicious gravy. Excellent choices include:
- Crusty bread or dinner rolls
- Creamy mashed potatoes
- Fluffy egg noodles
- A simple side salad with vinaigrette
How To Store Beef Stew
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day!
- Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef Stew Nutrition Facts
- Calories: 444
- Carbohydrates: 22g
- Protein: 25g
- Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 383mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What cut of beef is best for stew?
The best cut is beef chuck. It has great marbling and connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender, flavorful meat.
Can I make this stew gluten-free?
Yes. To make it gluten-free, substitute the all-purpose flour used for dredging the beef with a gluten-free all-purpose blend or simply use cornstarch. The rest of the recipe is naturally gluten-free.
Why is my beef tough after cooking for an hour?
This can happen for two reasons: either the heat was too high, causing the meat to boil and toughen, or the cut of meat simply needs more time. If the beef isn’t tender after an hour, just put the lid back on and let it continue to simmer for another 15-30 minutes.
Try More Recipes:
- Paula Deen Bacon Wrapped Chicken Recipe
- Paula Deen Applesauce Cake Recipe
- Paula Deen Lemon Meringue Pie Recipe
Hearty Beef Stew (Paula Deen Style)
Description
A classic, comforting one-pot meal with tender chunks of beef and hearty vegetables simmered in a rich, savory broth.
Ingredients
Instructions
- Toss beef cubes in a mixture of flour and spices.
- Sear the beef in olive oil in a Dutch oven until browned; remove and set aside.
- Sauté the onion in the same pot, then deglaze with broth and wine, scraping the bottom.
- Return the beef to the pot along with potatoes, carrots, celery, tomato paste, and rosemary.
- Cover and simmer for 1 to 1.5 hours, until the beef is tender.
- Stir in the cornstarch slurry to thicken the stew.
- Add the peas and simmer for 5 more minutes before serving.
Notes
- For the most tender meat, choose a cut like beef chuck and simmer the stew on low heat; do not boil it rapidly.
- The flavor deepens significantly if you take the time to brown the beef well and scrape up all the browned bits from the bottom of the pot.
- This stew is a perfect make-ahead meal, as the flavors will meld and become even richer overnight.
Hearty Beef Stew (Paula Deen Style)
