Fall is coming! This means it is time to dive into all of those warmer recipes for the cooler weather. Delish has the perfect Beef Stew recipe, and the best part? This meal is easily freezable! Make a batch and freeze it for the future when you just don’t have time to cook. All you have to do is reheat it in a large pot and serve.
INGREDIENTS
- 2 pounds of beef chuck stew meat, cut into 1” cubed pieces
- 3 cloves of garlic, minced
- 2 carrots, cut into rounds and peeled
- 2 stalks of celery, chopped up
- 1 onion, chopped up
- 1 pound of baby potatoes, cut in half
- 6 cups of low-sodium beef broth
- 1 cup of frozen peas
- 1/4 cup of tomato paste
- 1 tablespoon of vegetable oil
- 1 tablespoon of Worcestershire sauce
- 2 bay leaves
- 1 teaspoon of dried thyme
- Freshly ground black pepper
- Kosher salt
- 1/4 cup of freshly chopped parsley, for garnishing
KITCHEN TOOLS
- Large dutch oven or large pot
- A plate
The first step for this wonderful beef stew is to prepare the pot or dutch oven you are going to use. Place the pot on the burner and turn the heat up to medium; heat the vegetable oil. This is when the beef should be cooked. Place the beef in the pot, working in batches if the amount it too much to fit at the bottom of the pot. The beef needs to be cooked on all sides, making sure it is seared. Once the beef is done cooking, place it on a separate plate. Continue to do this until all of the beef is cooked.
Using the same pot as before, add the onions, carrots and celery. This needs to be cooked until it each ingredient is soft, it will take about 5 minutes. Season the pot with freshly ground black pepper and kosher salt. Once the vegetables are soft, add the tomato paste and garlic. This will need to be cooked until the tomato paste darkens and you can really smell the garlic. This will take about 2 minutes.
The next step is to add the beef back into the pot. Once placing the beef in, add the broth, bay leaves, thyme, and Worcestershire sauce. Raise the heat on the burner to bring the ingredients to a boil. Once it begins to boil, bring the heat back down to a simmer. Season the ingredients again with the freshly ground black pepper and the kosher salt. Cover the pot or dutch oven and let it simmer for about 30 minutes, making sure to check that the beef is tender.
Once the 30 minutes are up and you have checked to make sure the beef is tender, add the potatoes. Continue to let it simmer while the potatoes cook and make sure to cover the pot/dutch oven. They need to be tender; this will take about 15 minutes. Always make sure to check the tenderness by inserting a fork into the potato and seeing how easily it goes in.
Once the potatoes are tender, remove the bay leaves that were put in earlier. This is when the peas should be added. The purpose is to just heat them up since they are frozen. It should only take about 2 minutes for the peas to heat up. Once the 2 minutes are up, remove the stew from heat and serve in soup bowls. Make sure to garnish the stew with parsley before you serve it!
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