Beef Stew II

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Introduction

This beef stew delivers tender beef, soft vegetables, and a deeply savory broth in about 90 minutes of mostly hands-off cooking. You brown the beef in flour to build richness, then simmer everything together with tomatoes, potatoes, carrots, and mushrooms until the meat pulls apart easily. It’s a straightforward one-pot meal that works as dinner, meal prep, or a warming lunch the next day.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Servings: 4

Ingredients

• 60 g (2 oz) flour
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• 50 ml (3 Tablespoons) olive oil
• 1 medium onion, peeled and chopped
• 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
• 1 L (1 qt) beef broth
• 200-250 g (approx. ½ lb) potatoes, diced
• 100-125 g (approx. ¼ lb) frozen carrots, sliced
• 100-125 g (approx. ¼ lb) frozen mushrooms, sliced
• 1 can (400 g / 14 oz) diced tomatoes
• Marjoram to taste
• 1 large or 2 small bay leaves

Instructions

1. Mix the flour, salt, pepper, and garlic powder together in a small bowl.
2. Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
3. Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
4. Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
5. Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.

Variations

Heartier root vegetables: Replace potatoes and carrots with parsnips, turnips, or celery root in the same total quantity. These add earthier sweetness and hold their shape well through long simmering.

Extra umami: Stir in 1 tablespoon of tomato paste with the broth in step 4. It deepens the savory backbone without changing texture.

Herb swap: Use thyme, oregano, or rosemary in place of marjoram at the same quantity. Each shifts the flavor profile slightly—thyme brings earthiness, oregano adds brightness, rosemary adds pine notes.

Leaner or richer: Use chuck roast or brisket for deeper beef flavor, or swap for lamb shoulder cubes for a distinctly different but equally tender result.

Spiced version: Add 1 teaspoon of paprika and ½ teaspoon of ground cumin to the flour mixture in step 1 for warm spice depth.

Tips for Success

Don’t skip browning the beef. The flour coating creates a golden crust that adds richness to the broth—this is where much of the flavor comes from, so let each side sit for 2–3 minutes before turning.

Simmer low and slow. High heat will toughen the beef and cause potatoes to fall apart before the meat is tender. A gentle, steady simmer with the lid on is key.

Check doneness by fork. At 60 minutes, pierce the largest beef cube with a fork—it should break apart easily. Potatoes should mash slightly when pressed. If either still feels firm, simmer another 15–20 minutes.

Use the flour wisely. The reserved flour mixture in step 4 thickens the broth naturally as it simmers. If you prefer a brothier stew, reduce the flour to 45 g (1.5 oz); for a thicker result, keep it at 60 g.

Taste and season at the end. Salt and pepper don’t fully develop until after simmering. Adjust both after step 5, since the broth will have reduced and concentrated.

Storage and Reheating

Store the cooled stew in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight.

Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 10 minutes). Add a splash of broth or water if the stew has thickened too much. You can also reheat individual portions in the microwave at 50% power for 2–3 minutes, stirring halfway through.

This stew does not freeze well—the potatoes become mushy and the beef texture degrades after thawing.

FAQ

Can I use fresh vegetables instead of frozen? Yes. Fresh carrots and mushrooms will take slightly longer to soften, so add them in step 4 along with the other ingredients. The result will be the same.

Why is my stew still thin after an hour? If the broth hasn’t thickened, it likely didn’t come to a full boil before you lowered the heat. Raise the heat to medium for 5 minutes to bring it to a rolling boil, then lower again and continue simmering. The flour coating on the beef releases gradually and thickens as the liquid simmers.

Can I prep this in advance? Yes. Brown the beef and onion in step 3 the night before, then cool and refrigerate. The next day, reheat the browned beef in the saucepan and proceed with step 4. This cuts your active cooking time to about 10 minutes.

What’s the best cut of beef for this? Chuck roast, brisket, or beef stew meat from the shoulder are ideal. Avoid lean cuts like sirloin—they dry out during long simmering. Aim for meat with some fat and connective tissue; these break down and make the broth silky.