This classic beef stew is a comforting, hearty dish made with tender chunks of beef simmered slowly with onions, garlic, spices, tomatoes, and root vegetables. The rich combination of flavors develops over several hours of gentle cooking, making it perfect for a cozy family dinner or cold-weather meal. Its slow-cooked depth and rustic simplicity reflect traditional American home cooking at its best.
Ingredients
- 1½-2 lbs beef stew meat
- 2 cup cooking oil
- 1 onion (medium, chopped)
- 1 can tomato paste (small can )
- 1½ cups water
- 1 clove garlic (minced)
- ½ tsp sweet basil
- ½ tsp oregano
- ½ tsp chili powder
- ½ tsp dried parsley
- 1 tsp dried onion soup mix
- 1 beef bouillon cube
- 4 potatoes (medium, peeled and cubed)
- 3 carrots (medium, sliced)
- 1 cup pearl onions (optional, for garnish)
Instructions
Step 1: Brown the Meat
- Cut stew meat into chunks if not pre-cut.
- Heat cooking oil in a skillet over medium heat.
- Brown beef on all sides for 4–5 minutes. Remove from pan.
Step 2: Sauté Aromatics
- In the same skillet, add chopped onion and cook until lightly browned.
- Stir in tomato paste and cook for 2 minutes.
Step 3: Build the Base
- Transfer meat, onions, and tomato mixture to a large stew pot.
- Add water, garlic, basil, oregano, chili powder, parsley, onion powder, and beef bouillon cube.
- Stir well.
Step 4: Simmer the Stew
- Cover the pot and reduce heat to low.
- Simmer for about 2 hours, stirring occasionally.
Step 5: Add Vegetables
- Add potatoes and carrots.
- Continue cooking for another hour until vegetables are tender.
Step 6: Final Touches
- Add pearl onions shortly before serving if desired.
- Stir gently and serve hot.
Tips
- Use beef chuck for best tenderness after long simmering.
- Brown meat in cast-iron for extra flavor development.
- Add a splash of red wine with the water for a richer stew.
- Replace water with beef broth for deeper savory taste.
- Add celery or parsnips along with the carrots for more vegetables.
- To thicken, mash a few cooked potatoes into the stew or add a cornstarch slurry.
- Skip the bouillon/onion soup mix to reduce sodium.
- Make ahead — flavor improves after resting overnight.
- Freeze leftovers in portion containers for easy meals.
- Serve with crusty bread or over buttered noodles.
Nutrition
Calories: 385kcalCarbohydrates: 28gProtein: 28gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 540mgPotassium: 1020mgFiber: 4gSugar: 4gVitamin A: 6100IUVitamin C: 18mgCalcium: 65mgIron: 4.3mg
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