Beef Stew

By Tracy

8 Person

275 Minutes

0 Calories

Beef stew is the benevolent king of all stews. Familiar yet never tiresome, chunks of tender beef and potatoes in rich brown gravy will always bring comfort and joy to our tables. Little things are what elevates a good stew to become a great one. Taking time to sear the beef is integral to flavor in both the meat and the gravy, as is letting it simmer low and slow until the beef is spoon-tender.

Ingredients

2 tbsp. chopped fresh flat-leaf parsley (optional)
10 oz. frozen English peas
3 carrots, peeled and cut diagonally into 1-inch pieces
2 pounds russet potatoes
1/2 tsp. dried thyme
2 bay leaves
1 clove garlic
1 tbsp. steak sauce
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
12 oz. pale beer
4 cups sliced yellow onion
1/3 cup vegetable oil
1/2 tsp. black pepper
2 1/2 tsp. kosher salt
3 tbsp. all-purpose flour
2 pounds boneless chuck roast, cut into 1-inch cubes

Method

01

Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef.
02

Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 1/2 to 3 hours.
03

Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley if desired.

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Dinner Recipes

Beef Recipes

Beef Stew Recipes

Beef Stew

4.0

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 35 Mins
Cook Time 240 Mins
Total Time 275 Mins

02 Ingredients

2 tbsp. chopped fresh flat-leaf parsley (optional)

10 oz. frozen English peas

3 carrots, peeled and cut diagonally into 1-inch pieces

2 pounds russet potatoes

1/2 tsp. dried thyme

2 bay leaves

1 clove garlic

1 tbsp. steak sauce

1 tbsp. Worcestershire sauce

1 tbsp. soy sauce

12 oz. pale beer

4 cups sliced yellow onion

1/3 cup vegetable oil

1/2 tsp. black pepper

2 1/2 tsp. kosher salt

3 tbsp. all-purpose flour

2 pounds boneless chuck roast, cut into 1-inch cubes

03 Method

Step 1

Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef.

Step 2

Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 1/2 to 3 hours.

Step 3

Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley if desired.

04 Author

Tracy

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