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–+ servings

Beef Stew

A comforting and hearty beef stew recipe that combines tender beef, fresh vegetables, and flavorful spices, perfect for chilly evenings or family gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Beef
  • 2 pounds beef chuck Cut into 1-inch cubes for tenderness.
  • 2 tablespoons vegetable oil For browning the beef and sautéing the vegetables.
  • 1 large onion Chopped to add sweetness and depth.
  • 4 cloves garlic Minced for a fragrant base.
  • 1 medium bell pepper Chopped to bring color and flavor.
  • 2 medium tomatoes Diced for freshness and acidity.
  • 1 tablespoon tomato paste To enhance the tomato flavor.
  • 2 cups beef broth The foundation of the stew's liquid.
  • 1 teaspoon ground cumin For a warm, earthy flavor.
  • 1 teaspoon dried oregano Adds a hint of herbal notes.
  • 1 teaspoon paprika For a touch of smokiness.
  • 0.5 teaspoon black pepper To season the stew.
  • 0.5 teaspoon salt Enhances all the flavors.
  • 1 leaf bay leaf Adds a subtle depth of flavor.
  • 1 cup carrots Sliced for sweetness and texture.
  • 1 cup potatoes Diced to make the stew hearty.
  • Fresh cilantro For garnish, if desired.

Equipment

  • large pot or Dutch oven

Method
 

  1. Prepare all your ingredients by washing and chopping the vegetables. Cut the carrots into slices and dice the potatoes into small cubes. Chop the onion and bell pepper, and mince the garlic. Dice the tomatoes.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
  3. In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until soft.
  4. Add the diced tomatoes and tomato paste, stir, and cook for another 2 minutes. Return the browned beef to the pot, pour in the beef broth, and add the spices. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 90 to 120 minutes, stirring occasionally.
  6. After simmering, add the sliced carrots and diced potatoes. Cover and cook for an additional 30-40 minutes until the vegetables are tender. Remove the bay leaf before serving.

Nutrition

Calories: 350kcalProtein: 30gSodium: 500mg

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