Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. It keeps the flavor fresh and saves time later.

What cut of beef is best?

Use stew beef or chuck roast cut into cubes. These cuts have enough connective tissue to break down and become tender when simmered slowly.

How can I thicken the stew without flour?

Mash a few of the cooked potatoes into the broth and stir. The natural starch will help thicken the liquid.

Can I use a pressure cooker or Instant Pot?

Yes. Sear the beef in the pot, then follow pressure cooker directions. It will take about 45 to 60 minutes under high pressure to become tender.

Will freezing change the texture?

Generally, no. Starchy vegetables like potatoes can become a little softer after freezing and reheating. If you plan to freeze, consider using less potato and adding fresh ones when you reheat.

Beef Stew

Description

A comforting and forgiving beef stew that’s perfect for family gatherings and chilly evenings.

Ingredients

1 lb beef stew meat
4 cups beef broth
3 medium potatoes, diced
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
2 bay leaves
2 tbsp olive oil

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Instructions

In a large pot, heat olive oil over medium heat. Brown the beef stew meat on all sides.
Add the chopped onion and minced garlic; sauté until softened.
Stir in the tomato paste, salt, black pepper, thyme, and bay leaves.
Add the beef broth, diced potatoes, and sliced carrots.
Bring to a boil, then reduce heat to low and cover.
Let it simmer for about 360-480 minutes, or until the beef is tender.
Taste and adjust seasoning if needed.
Remove bay leaves before serving.

Notes

Serve with crusty bread and a side salad for a complete meal. For a thicker stew, you can mash some potatoes into the broth.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American