Easy Beef Stew With Vegetables

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So, you’re craving something hearty, delicious, and comforting, but the thought of a culinary marathon makes you want to order pizza instead? Been there, my friend, been there. But fear not! Because today, we’re tackling beef stew, and I promise you, it’s so easy even your cat could *almost* make it (don’t let them try, though).

Why This Recipe is Awesome

Let’s be real: Beef stew can be intimidating. All those long simmering times, the fancy French techniques… who has the energy for that? This recipe, however, is the culinary equivalent of a cozy blanket and a good Netflix binge. It’s incredibly forgiving, packed with flavor, and requires minimal fuss. Plus, it’s practically a complete meal in one pot, meaning less washing up. BOOM! Your kitchen sanity is already improving. It’s practically idiot-proof, and trust me, I’ve tested that theory more than once.

Ingredients You’ll Need

• 1.5 lbs Beef Chuck Roast: The star of the show. Don’t skimp here! Chuck is your friend; it gets wonderfully tender. Cut it into bite-sized cubes, about 1.5 inches.
• 2 tbsp Olive Oil (or any neutral oil): For searing that gorgeous beef.
• 1 large Onion: Chopped. It’s the foundation of flavor, folks!
• 3-4 Carrots: Peeled and chopped into chunks. Because what’s beef stew without its orange buddies?
• 3-4 Celery Stalks: Chopped. Adds a subtle savory note. Don’t skip if you’re feeling fancy.
• 3-4 cloves Garlic: Minced. More is always more, IMO.
• 4 cups Beef Broth: Low-sodium is a good choice so you can control the saltiness.
• 1 cup Red Wine (optional, but highly recommended!): Adds depth and that “chef’s kiss” quality. If you’re not a wine drinker, use extra beef broth or even a splash of balsamic vinegar.
• 2 tbsp Tomato Paste: This little guy is a flavor powerhouse.
• 1 tsp Dried Thyme: Or a couple of fresh sprigs if you’re feeling extra.
• 1 Bay Leaf: A classic for a reason.
• Salt and Black Pepper: To taste. Be generous!
• 2-3 medium Potatoes: Quartered or cut into large chunks. Russets or Yukon Golds work great.
• 1 tbsp Cornstarch mixed with 2 tbsp Cold Water (slurry): For thickening at the end.

Step-by-Step Instructions

1. Sear the Beef! Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat your beef cubes dry (this is key for a good sear!) and season generously with salt and pepper. Brown the beef in batches, making sure not to overcrowd the pot. You want a nice, brown crust. Remove the seared beef and set aside.
2. Sauté the Aromatics. Lower the heat to medium. Add the chopped onion to the pot and cook until softened and slightly browned, about 5-7 minutes. Toss in the carrots and celery and cook for another 5 minutes until they start to soften a bit. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and Build Flavor. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by about half. Stir in the tomato paste and cook for a minute until it darkens slightly.
4. Simmer Time! Return the seared beef to the pot. Pour in the beef broth, add the thyme and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and let it cook for at least 1.5 to 2 hours, or until the beef is fork-tender. The longer it simmers, the better!
5. Potatoes Join the Party. Add the chopped potatoes to the pot. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are tender.
6. Thicken and Serve! Remove the bay leaf. Stir in the cornstarch slurry and cook for a few minutes until the stew has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper. Ladle into bowls and prepare for deliciousness.

Common Mistakes to Avoid

• Not searing the beef properly. This is where all that amazing flavor starts! Don’t rush this step.
• Overcrowding the pot when searing. You’ll end up steaming the meat instead of browning it. Cook in batches!
• Skipping the wine (if you have it). Seriously, it adds a whole other dimension. But if you must, just use more broth.
• Not tasting and adjusting seasoning. This is your stew; make it taste good for *you*!
• Using tough cuts of beef that aren’t meant for stewing. Save the tenderloin for a fancy steak night.

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re out of something crucial? No worries!

• Vegetables: Got some parsnips, sweet potatoes, or even a handful of peas you need to use up? Toss ’em in! Just add them when the potatoes go in, or earlier if they’re harder.
• Herbs: Rosemary or a pinch of smoked paprika can add interesting twists.
• Liquid: No red wine? No problem. A dark beer can work wonders, or just stick with extra beef broth. For a tangier kick, a splash of Worcestershire sauce is a great addition.
• Thickener: If you don’t have cornstarch, a roux (butter and flour cooked together) or even a bit of mashed potato can help thicken things up.

FAQ (Frequently Asked Questions)

Q: Can I make this in a slow cooker?
A: Absolutely! Sear the beef and sauté the veggies as instructed, then toss everything (except the cornstarch slurry) into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Thicken with the slurry at the end. Easy peasy!

Q: My stew is a little bland. What did I do wrong?
A: Don’t beat yourself up! Blandness often comes down to not enough seasoning or not enough depth of flavor. Did you sear the beef well? Did you use enough salt and pepper? A splash of soy sauce or Worcestershire sauce can also rescue a dish. FYI, tasting and adjusting as you go is your superpower.

Q: Can I use ground beef instead of chuck roast?
A: While you *can*, it won’t be the same rich, fall-apart tender stew we’re going for. Ground beef will break down differently. If you must, brown it well and drain the fat, but it’s a different culinary experience altogether.

Q: How long does this keep in the fridge?
A: This stew tastes even better the next day! It’ll keep for about 3-4 days in an airtight container in the fridge. Just reheat gently on the stovetop or in the microwave.

Q: Can I freeze beef stew?
A: Yep! Let it cool completely, then store in freezer-safe containers. It’ll last for a good 2-3 months. Thaw overnight in the fridge and reheat.

Q: Do I *really* need to chop everything into specific sizes?
A: Honestly, as long as they’re roughly similar in size so they cook evenly, you’re golden. Don’t stress about perfect cuts; this is about comfort, not a Michelin star competition.

Final Thoughts

And there you have it! A ridiculously easy and utterly delicious beef stew that’s perfect for any night of the week. It’s warm, it’s comforting, and it’s packed with good stuff. Now go forth and conquer your kitchen. You’ve got this! And remember, the best ingredient is always a little bit of love (and maybe a glass of that red wine you used).

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