Beef Stew I

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Introduction

This beef stew uses tomato juice as its base, giving you a tangy, deeply colored broth that develops flavor as the meat braises for over an hour. You’ll coat the beef in flour before browning to build body in the sauce, then add vegetables in stages so everything finishes tender at the same time. It’s a straightforward one-pot dinner that requires minimal hands-on work once everything hits the simmer.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 110 minutes
• Servings: 4–6

Ingredients

• 2 lb (900 g) beef
• ½ cup flour
• ¼ cup oil
• 1 bay leaf
• 1 tsp (5 ml) marjoram
• 1 tsp (5 ml) oregano
• 46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice
• 10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth
• 2-4 russet potatoes, or other large non-sweet white baking potatoes
• 4 large carrots
• 4 stalks of celery

Instructions

1. Cut the beef into chunks about 1 inch (2.5 cm) across.
2. Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
3. Put oil into a wide pot and heat it.
4. In several batches, brown the beef in the pot with the oil.
5. Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.
6. Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
7. Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.
8. Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.
9. When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.

Variations

Deeper color and richer flavor: Replace half the tomato juice with an equal volume of beef broth. This shifts the stew toward a more savory profile and less acidity.

Root vegetable focus: Swap out celery for parsnips, or add turnips alongside the potatoes. Both absorb the broth well and add natural sweetness that rounds the tomato base.

Thicker, more concentrated stew: Simmer uncovered for the final 20 minutes after adding the vegetables. This reduces the liquid and intensifies the sauce.

Herb variation: Replace marjoram and oregano with 1 teaspoon each of thyme and rosemary for an earthier, more aromatic stew.

Faster cook time: Cut the beef into smaller chunks (½ inch) and simmer for 45 minutes instead of an hour. The stew will be ready sooner, though larger chunks stay slightly meatier.

Tips for Success

Brown the beef properly. Don’t skip browning or rush it—work in batches so the meat has space in the pot and develops color rather than steaming. This builds the base flavor of the entire stew.

Stir frequently during the long simmer. Beef can stick to the bottom and scorch; stirring every few minutes prevents burning and distributes heat evenly.

Add vegetables in the right order. Potatoes and carrots take longer to soften than celery. By adding them after the beef has already cooked for an hour, all three finish at roughly the same time and nothing turns to mush.

Check doneness by texture, not time. The initial simmer is at least an hour, but tougher cuts may need 15–20 minutes longer. Bite a piece of beef—it should shred easily with a fork.

Make it ahead. This stew tastes better the next day as flavors meld. Cool it completely, refrigerate overnight, and reheat gently on the stovetop, stirring occasionally.

Storage and Reheating

Store the cooled stew in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—ladle it into portions so you can thaw only what you need.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes for a full pot). Add a splash of broth or water if the stew has thickened too much in storage. You can also reheat in the oven at 350°F, covered, for 20–25 minutes.

FAQ

Can I use a different cut of beef?

Yes. Chuck roast, brisket, or any well-marbled, tougher cut works well because the long simmer breaks down connective tissue. Avoid lean cuts like sirloin, which can turn dry. Aim for 2 pounds total.

Why coat the beef in flour if I’m not making a traditional roux?

The flour coats the meat and helps it brown evenly, then thickens the broth as it cooks into the liquid. This gives you a naturally thickened sauce without the extra step of making a separate roux.

What if my stew is too thin or too thick?

Too thin: simmer uncovered for 15–20 minutes to reduce liquid, or mix a tablespoon of flour with a little cold broth and stir it in. Too thick: add more broth or tomato juice a quarter-cup at a time.

Can I use fresh herbs instead of dried marjoram and oregano?

Yes, use triple the amount (3 teaspoons each). Add fresh herbs in the last 10 minutes of cooking so they don’t lose their brightness, or stir them in just before serving.