Ultimate Beef Stew: Comfort Food Like No Other (Slow-Cooked) 

There’s something unforgettable about a big bowl of stewed, slow-cooked beef. It’s comforting, flavorful, and feels like love in a bowl! Whether you’re an experienced home chef or donning the apron for the first time, we’ve got a step-by-step guide for the best beef stew — so easy to make yet so holy-cow-sedap!

Let’s dive into the secrets of creating this ultimate beef stew.

Why Make This Beef Stew?

• Forget tasteless, soupy stews — this one is hearty, aromatic, and full of robust flavors. 
• Thanks to key ingredients like smoked paprika, fresh thyme and rosemary, and a small drizzle of tomato purée, this beef stew is everything a stew should be. 
• The best part? It’s slow-cooked to perfection, so the beef becomes tender, and the vegetables soak up all that umami goodness.

Ingredients Overview:

Marinade Ingredients:

• 400g beef chuck (cut into 1” cubes) – Ideal for slow cooking because it becomes tender over time.
• 1 tsp salt – Brings flavor throughout the beef.
• 1 tsp garlic powder – Adds a warm, aromatic touch.
• 1 tsp smoked paprika – Adds that smoky depth.
• 1/2 tsp black pepper – A hint of heat.

Stew Ingredients:

• 1 yellow onion (diced) – Adds natural sweetness to the stew.
• 2-3 cloves garlic (minced) – For savory enhancement.
• 1 large potato (cut into 6 pieces) – For hearty texture and creaminess.
• 1 medium carrot (cut small) – Adds sweetness and color to the stew.
• 50-100ml water or beef stock – The base for your rich, flavorful stew.

Herbs:

• 2 sprigs thyme – Earthy and fragrant.
• 3 sprigs rosemary – Piney, sweet aroma.
• 1 bay leaf – Adds depth and complexity.

Seasoning & Thickener:

• 2-3 tsp beef stock powder – Boosts the stew’s depth.
• Salt (to taste) – Adjust for flavor preference.
• 2-3 tsp tomato purée – A tangy base for the stew.
• 1 tbsp cornstarch powder – For thickening.

Garnish:

• Fresh Italian parsley – Brightens and adds a touch of freshness.

Beef Stew

Step-by-Step Instructions:

1. Prepare the Beef:

• Cut the beef chuck into 1” cubes to ensure even cooking. 
• Marinate the beef with salt, garlic powder, smoked paprika, and black pepper. 
• Let it sit for 15-30 minutes to absorb the flavors.

2. Sear the Beef:

• In a pan over medium-high heat, sear the marinated beef cubes until slightly charred. 
• Don’t rush this step — the caramelization adds rich flavor to the stew. 
• Remove the beef from the pan and set it aside.

3. Build the Stew Base:

• In the same pan, add the diced onion and minced garlic. 
• Sauté for 2 minutes until fragrant. 
• Add the potato and carrot pieces and toss them gently to combine with the onions and garlic.

4. Bring It All Together:

• Pour in the water or beef stock, scraping the bottom of the pan to deglaze and get those flavorful bits. 
• Add the seared beef back into the pan, along with the rosemary, thyme, and bay leaf.

5. Season and Simmer:

• Stir in the beef stock powder and tomato purée, mixing everything well. 
• Cover the pot, reduce the heat, and let the stew simmer for 1 hour.

6. Fine-Tuning the Thickness:

• After an hour, check the stew’s texture. If you want a thicker consistency, let it simmer longer. 
• You can also whisk 1 tbsp cornstarch with cold water and stir it into the stew to thicken it further.

7. Garnish and Serve:

• Once the stew is flavorful and glossy, garnish with chopped Italian parsley and serve!

Serving Suggestions, Storage, Tips, and Variations

Beef Stew

Serving suggestions:

Pair this beef stew with:

• Fluffy white rice – It absorbs the flavorful broth like a sponge.
• Crusty bread or dinner rolls – Perfect for scooping and dipping.
• Mashed potatoes – Elevates the creaminess!

Pro Tips:

• Dry the beef before marinating for better browning.
• Don’t skip the browning step — that’s where all the caramelized flavors develop.
• Fresh herbs work best, but dried herbs are a great alternative if needed.

Storage Suggestions:

• Refrigerate leftovers in an airtight container for up to 3 days.
• For freezing, let the stew cool completely before storing it in a freezer-safe container. It can be frozen for up to 3 months. Reheat gently over low heat to maintain tenderness.

Variations:

• Red wine: Replace some of the beef stock with red wine for deeper flavor.
• Spicy kick: Add chili flakes or cayenne pepper for a little zing.
• Veg up: Add mushrooms, green peas, or parsnips for extra nutrition.

FAQs

   1. Can I prepare this in a slow cooker?

• Absolutely! Sear the beef on the stove first, then add all the ingredients to a slow cooker and cook on low for 6-8 hours.

   2. Can I use a different cut of beef?

• Yes! You can also use brisket or short ribs, but cooking times may vary.

   3. The sauce tastes too watery. What can I do?

• To thicken the sauce, whisk cornstarch with cold water and stir it into the stew, then cook for an additional 5–10 minutes.

   4. Is it possible to leave out the tomato purée?

• Yes, you can omit the tomato purée, but it adds a tanginess that complements the stew’s flavors. If leaving it out, consider adding a splash of Worcestershire sauce.

Now go out there, make this recipe, and bring a little warmth and comfort to your table! 

Beef Stew

Serves: 4 Prep Time: 30 Minutes Cooking Time: 2 Hour 2 Hour

Nutrition facts: 300 calories 15 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

MAIN INGREDIENTS

Marinade Ingredients:

• 400g beef chuck (cut into 1” cubes) 
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika 
• 1/2 tsp black pepper

Stew Ingredients:

• 1 yellow onion (diced) 
• 2-3 cloves garlic (minced) 
• 1 large potato (cut into 6 pieces) 
• 1 medium carrot (cut small) 
• 50-100ml water or beef stock 

Herbs:

• 2 sprigs thyme 
• 3 sprigs rosemary 
• 1 bay leaf 

Seasoning & Thickener:

• 2-3 tsp beef stock powder 
• Salt (to taste) 
• 2-3 tsp tomato purée 
• 1 tbsp cornstarch powder 

Garnish:

• Fresh Italian parsley 

Instructions

• Marinate and sear the beef.
• Sauté onion, garlic, potato, and carrot.
• Deglaze with stock, then add herbs and seasonings.
• Simmer for 1-2 hours, thickening as needed.

Notes

• Adjust liquid amounts to your desired thickness.
• This stew is best eaten the next day for maximum flavor!