I can't take credit for this recipe. My parents made it as far back as I can remember. It's one of my all time favorites, and I'm in the mood for it year round. Although with as cold as it's been, it's definitely ideal right now! My husband and I have a running debate. He grew up eating Beef Stew as well, but his parent's version included no tomato sauce. The first time I made mine he asked why it looked redish. Now I'm not saying there's a right way or a wrong way to make beef stew (or really any recipe), but I personally love tomato sauce in my stew! Not only does it help thicken the broth, but it boosts the flavor and increases the richness.
For this Easy Beef Stew recipe you'll need: olive oil, beef, flour, onion, garlic, beef broth, tomato sauce, oregano, thyme, salt, pepper, bay leaf, carrots, potatoes and fresh cilantro. Feel free to throw in any other veggies you'd like!
What kind of beef?
I typically buy "stew meat" which is basically a roast that is already cut up by the butcher into small pieces, cutting down on your prep time! I do typically cut into even smaller bite-sized pieces, but I'll leave that up to you.
You can also use chuck (shoulder), top, bottom etc.
You'll start by tossing beef with some flour. This helps thicken the broth to give it a more "stew" like consistency as opposed to soup. Brown in some olive oil in a large pot over medium heat. Browning the meat allows it to be more tender and gives the stew a richer taste.
Add onions and stir into meat. Cook for about 5 minutes. Then add garlic, stir and cook a couple more. Stir in beef broth and tomato sauce and bring to boil.
Reduce heat to a simmer and toss in your spices and bay leaf, stirring well. Add your carrots and potatoes too. Cook over low heat at a simmer for 1 ½ hours.
Toss in some fresh cilantro right before serving. Adjust spice however you'd like.
Store this stew in your fridge for up to four days. It heats up great for leftovers! You can also freeze for about 3 months in an airtight container or freezer bags.
I promise this beef stew will keep you nice and toasty! Enjoy!
You might also enjoy:
- 2 lb stew meat (or shoulder/chuck roast), cut up into small pieces, fat trimmed
- 2 tablespoon flour
- 2 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 64 oz beef broth
- 32 oz can tomato sauce
- 1 tablespoon oregano
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 bay leaf
- 2-3 carrots, peeled and chopped
- 3-4 potatoes, peeled and chopped
- 1 tablespoon fresh cilantro, chopped
- Toss beef with flour in large bowl shaking off excess.
- Heat olive oil in a large pot over medium heat.
- Add beef and brown, stirring frequently for about 3-4 minutes.
- Add onion and cook with beef about 5 more on medium-low heat.
- Add garlic and cook 1-2 more minutes.
- Pour in beef broth and tomato sauce, stirring well and scrapping anything that might have stuck to pot.
- Bring to a boil, reduce heat to low and stir in spices and bay leaf.
- Stir in potatoes and carrots.
- Simmer on low for 1½ hours.
- Toss in cilantro and stir well. Adjust spice as needed.
Susan
It’s definitely a family favorite and when you were little you ate all the meat and potatoes! But you also ate raw carrots so I wasn’t worried 😉