Beef Stew is one of those comfort dished that people love, yet they find it too intimidating to make.
I get it.
There is a fine line between stew and soup that you don’t want to cross.
Here is the thing, if you don’t give it a try, you will not know how it turns out.
Do you know what my secret is?
If you follow a recipe to a T, you may end up with your Beef Stew with too much or too little sauce. It all depends how long you simmer your stew, or the size of your carrots and potatoes.
The good thing is that stew is a very forgiving dish. Simmering is a long process that allows you to add beef broth if necessary.
The rule of thumb is to have all stew ingredients covered with beef broth until the end of cooking process.
I didn’t know Beef Stew growing! Most likely because beef is not the most popular meat in Poland. However, we did have goulash and Beef Stew is very similar to goulash. I love goulash over a potato pancake….
All you need is some cubed beef, potatoes, carrots and peas.
I buy my grass fed beef from a local farm and the butcher cuts my beef for stew. If you can’t find cubed chuck for stew at a meat department of your grocery store, buy a thick chuck steak and cut it into 2-inch cubes across the marbling.
Make sure you have some time on your hands!
Beef Stew requires some chopping and then it needs to simmer on low, so you need around 2 hours from start to finish.
Although, simmering is a slow process and burning is unlikely, do cater to your pot! Peek in frequently and give it a stir!
Don’t be afraid to try the sauce and season to your taste. Some people make their Beef Stew with wine, I deglaze mine with Worcestershire sauce. Some people finish off their stew with vinegar. Again, I don’t like the acidity in my stew, so I don’t use it. The tomato paste is enough for me.
It is all up to you and how your Beef Stew will taste. Remember that a recipe is just a guide….
As Always, Eat Well, Spend Wisely!
- 2 lbs beef stew cubes (beef chuck cut into 2 inch pieces)
- 2 tbsp bacon fat or olive oil
- 1 large onion, halved and sliced
- 4 garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 spring thyme
- 4 cups beef broth (more or less)
- 6 carrots, peeled and cut into 1 inch chunks
- 5 large potatoes, peeled and cut into 2 inch chunks
- 1 bag (8oz) frozen peas
- 1 tbsp gluten-free (rice based) flour
- 2 tbsp tomato paste
- salt and pepper
- parsley, chopped for garnish
- In a large Dutch oven (6/7qt), heat up bacon fat or olive oil and sauté beef until starts to brown.
- Add onions and garlic and sauté until meat is brown and onions soft.
- Deglaze with Worcestershire sauce.
- Add bay leaves, thyme, carrots, potatoes and enough beef broth to cover potatoes and carrots. Bring to a boil.
- Cover and simmer on low until potatoes are tender.
- Add frozen peas. Mix it in. Season with salt and pepper.
- Mix flour and tomato paste in a cup until smooth. Add some beef broth to thin it out and add to beef stew. Simmer for 2 minutes until it starts to thicken. Garnish with parsley. Serve hot.