There are certain foods that say “It’s Fall!” For some people, it’s pumpkin spice lattes. For us, it’s beef stew.
This easy recipe isn’t fancy, but it’s a tried-and-true classic. We eat it several times a month at our house during the fall and winter — that’s how much we love it.
We always try to make this with homemade bone broth because we like the flavor. If you don’t have bone broth, you can use low sodium canned beef broth too.
What’s the best type of beef for beef stew?
Yes, there are packages of beef labeled stew meat. When you order beef from our farm, you get stew meat with a quarter, half or whole beef.
However, it’s important to note that their isn’t a beef cut labeled “stew meat.” It’s actually just trimmings of certain primal cuts of beef.
The best cuts for beef stew are from well-worked muscles, such as the chuck. The chuck is from the front shoulder and is a stronger, tougher cut of beef that is full of collagen-rich connective tissue. The reason this is important is because the collagen melts into the beef, and the meat will become more tender as it cooks. In addition to being melt-in-your-mouth delicious, stew meat from the chuck primal cut is typically less expensive.
If you don’t get your beef from us and can’t find stew meat for this recipe, look for a Chuck Roast and cut it into 1-inch chunks.
Easy Beef Stew
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Beef Stew Meat or Chuck Roast Cut Into 1-Inch Chunks
- Salt And Pepper
- 1 whole Medium Onion Diced
- 3 cloves Garlic Minced
- 1 can Tomato Paste 6 ounces
- 4 cups Beef Stock homemade, if possible, or low sodium store bought broth
- Several Dashes Worcestershire
- 1/2 teaspoon Sugar
- 4 whole Carrots Peeled And Diced
- 2 whole Potatoes Peeled And Diced
- 2 Tablespoons Minced Fresh Parsley
- Salt and pepper the stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. Remove the meat from the pot, and add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
- Add the onion and garlic to the pot. Stir and coat it with the brown bits on the bottom of the pot. Cook for two minutes.
- Add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
- Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
- After 1 1/2 to 2 hours, add the diced potatoes and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. Add beef broth as needed to reach desired consistency.
- Add parsley just prior to serving. Salt and pepper as needed.
One more thing!
Do you want to learn more about beef? Below are a few popular beef posts and recipes you may like. In addition, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- Buying a Cow. How Much Beef Is It?
- Is It Done Yet? Why Every Kitchen Needs a Digital Meat Thermometer and the Best One
- Dry Rub or Marinade for Steak? Know What’s Best
- Ebook – An Essential Guide to Beef: A Cattle Farm Shares How to Purchase & Prepare Beef
Kitchen Products We Love
We have a weekly e-newsletter where we share about farm happenings, when our next beef availability is, and all things beef. When you do, you’ll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer.
Do you have other questions? Don’t hesitate to reach out to us. We love to talk beef!