Beef Stew I

PIn it

Introduction

This beef stew simmers for just over an hour, transforming tough beef chunks into tender meat while tomato juice and beef broth build a savory base. Potatoes, carrots, and celery round out a one-pot dinner that requires minimal hands-on time and reheats beautifully.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 110 minutes
• Servings: 4–6

Ingredients

• 2 lb (900 g) beef
• ½ cup flour
• ¼ cup oil
• 1 bay leaf
• 1 tsp (5 ml) marjoram
• 1 tsp (5 ml) oregano
• 46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice
• 10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth
• 2-4 russet potatoes, or other large non-sweet white baking potatoes
• 4 large carrots
• 4 stalks of celery

Instructions

1. Cut the beef into chunks about 1 inch (2.5 cm) across.
2. Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
3. Put oil into a wide pot and heat it.
4. In several batches, brown the beef in the pot with the oil.
5. Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.
6. Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
7. Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.
8. Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.
9. When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.

Variations

Deeper tomato flavor: Replace the tomato juice with an equal volume of tomato puree mixed with ¾ cup water. This concentrates the tomato taste and thickens the stew slightly without changing cook time.

Root vegetable swap: Substitute parsnips or turnips for half the carrots. Both soften at the same rate and add a subtle earthiness that complements beef well.

Thicker, more cohesive stew: Use only ½ cup beef broth instead of the full amount, and increase the flour coating to ¾ cup. The stew will be denser and cling to the vegetables.

Garlic and onion base: Dice 1 large onion and mince 4 cloves of garlic, then cook them in the oil for 2 minutes before browning the beef. This adds savory depth without changing the cooking time.

Slow-cooker method: After browning the beef, transfer everything to a slow cooker set on low, and cook for 6–8 hours instead of simmering. Add vegetables during the last hour so they don’t turn to mush.

Tips for Success

Don’t skip browning the beef. Even though the stew simmers for over an hour, browning first develops a savory crust that deepens the final flavor. Work in batches so the pieces aren’t crowded and steam instead of brown.

Stir every few minutes during the first hour. Beef releases liquid as it cooks, and the stew can scorch on the bottom if left unattended. Frequent stirring keeps the heat even and prevents sticking.

Cut vegetables to match beef chunk size. Uniform pieces cook at the same rate, so everything finishes tender at once. If your pieces vary, smaller ones may fall apart while larger ones are still firm.

Test vegetables with a fork before serving. Potatoes and carrots soften at slightly different rates depending on their size and how finely you cut them. Pierce with a fork—they should yield easily but still hold their shape.

Cool the stew to room temperature before refrigerating. Hot stew can raise the temperature of your fridge and toughen the meat. Store in an airtight container once it’s cool.

Storage and Reheating

Store the stew in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months; freeze in individual portions or a larger container, leaving ½ inch of headspace.

Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches a gentle simmer (about 10–15 minutes if thawed, 20–25 minutes if frozen). Alternatively, microwave a single portion at 50% power for 3–4 minutes, stirring halfway through. If the stew looks dry after storage, add a splash of beef broth or water and stir well.

FAQ

Can I use a different cut of beef?

Yes. Chuck roast, brisket, or round roast all work—choose tougher cuts with some marbling, which become tender during long cooking. Avoid lean cuts like sirloin, which dry out.

Why is my stew watery?

You used less flour in the coating, which is intentional if you prefer a thinner stew. If you want it thicker, mix 1 tablespoon cornstarch or flour with 2 tablespoons cold water, stir it into the simmering stew, and cook for 1 minute to thicken.

Can I add other vegetables?

Yes, but add them based on how long they take to soften. Hearty vegetables like parsnip or turnip go in with the carrots. Tender greens like spinach or kale go in during the last 2 minutes. Small mushrooms cook with the carrots; diced mushrooms cook faster.

How do I know when the beef is tender enough?

After the first hour of simmering, test a piece by cutting it in half. It should shred easily but not fall apart completely. If it still feels firm, simmer for another 15–20 minutes and test again.