Beef Stew in A Rich Beef Broth

This Beef Stew in a Rich Beef Broth is a comforting and hearty dish, perfect for those chilly days when you crave something warm and filling. Tender beef, slow-cooked with flavorful vegetables in a savory broth, makes this stew a family favorite.

The combination of Worcestershire sauce, paprika, and garlic powder infuses the meat with rich flavors, while the flour-dredged beef thickens the broth into a satisfying, rich gravy. Serve it with crusty bread or over mashed potatoes for a complete and satisfying meal.

Beef Stew in A Rich Beef Broth

Ingredients:

1.5 lbs stew meat (beef chuck, cut into bite-sized pieces)

1/4 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon garlic powder

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce with basil, oregano, and garlic

4 cups low-sodium beef broth

4 large carrots, peeled and quartered

1 lb golden potatoes, quartered

1/2 bag (about 8 oz) frozen green beans

1/2 bag (about 8 oz) frozen peas

1 large sweet onion, quartered

Salt and pepper to taste

Instructions:

Prepare the Meat:

In a large bowl, dredge the stew meat in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Brown the meat in batches, making sure not to overcrowd the pan. Cook until the meat is browned on all sides. Remove the meat from the skillet and set aside.

Season the Meat:

In the same skillet, add Worcestershire sauce, paprika, and garlic powder. Stir to combine and cook for an additional minute to enhance the flavors. Add the browned meat back to the skillet and toss to coat.

Combine Ingredients:

Preheat your oven to 325°F (163°C).
Transfer the seasoned meat to a large baking dish. Add the diced tomatoes, tomato sauce, beef broth, carrots, potatoes, green beans, peas, and sweet onion to the dish. Stir to combine all ingredients.

Bake the Stew:

Cover the baking dish with a lid or aluminum foil and place it in the preheated oven. Bake for 2 to 2.5 hours, or until the meat is tender and the vegetables are cooked through.

Final Touches:

Once the stew is done, taste and adjust seasoning with salt and pepper if needed. The flour from dredging the meat will naturally thicken the stew, giving it a rich consistency.

Serve:

Ladle the beef stew into bowls and serve hot. Enjoy with crusty bread or over a bed of mashed potatoes for a hearty meal.

Notes:

Meat Selection: Use well-marbled beef chuck for the best flavor and tenderness. The slow cooking process breaks down the connective tissues, making the meat melt-in-your-mouth tender.

Browning the Meat: Don’t skip the step of browning the meat. It adds depth and richness to the stew by creating a caramelized crust that enhances the overall flavor.

Vegetable Varieties: Feel free to customize the vegetables based on your preference. Root vegetables like parsnips, turnips, or sweet potatoes can be great additions or substitutions.

Thickness of the Stew: The flour coating on the beef helps thicken the stew as it cooks. If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking.

Make-Ahead Option: This stew tastes even better the next day as the flavors have more time to meld. It’s a great dish to prepare ahead of time and reheat for a quick, satisfying meal.

Serving Suggestions: Serve with crusty bread to soak up the rich broth or over a bed of creamy mashed potatoes for an extra hearty meal.

Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed.

Freezing: This stew freezes well for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

Adjusting Seasoning: Taste the stew before serving and adjust the seasoning as needed. The flavors can vary depending on the beef broth and tomatoes used.

Add Fresh Herbs: Garnish with fresh herbs like parsley or thyme before serving for a burst of freshness and color.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef for this stew?

Yes, you can use other cuts like beef brisket or round roast.

Just ensure it’s a cut suitable for slow cooking to become tender.

How can I make the stew thicker?

The flour used to dredge the meat naturally thickens the stew.

If you prefer a thicker consistency, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of cooking.

Can I cook this stew in a slow cooker?

Absolutely! After browning the meat and sautéing the aromatics, transfer everything to a slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

Is it possible to make this stew gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free flour blend to dredge the beef.

Ensure any other ingredients used, like the beef broth, are also gluten-free.

Can I add other vegetables to the stew?

Definitely! You can customize the stew with additional vegetables like celery, parsnips, or mushrooms, depending on your preferences.

How do I store leftovers?

Store any leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Can I freeze the stew?

Yes, this stew freezes well.

Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.

Thaw in the refrigerator overnight before reheating.

How can I add more flavor to the stew?

Enhance the flavor by adding a splash of red wine or balsamic vinegar, fresh herbs like rosemary or thyme, or even a bay leaf during cooking.

What can I serve with this beef stew?

Serve the stew with crusty bread, over mashed potatoes, or alongside a fresh green salad.

Rice or egg noodles are also great options.

Can I make this stew ahead of time?

Yes, the stew actually tastes better the next day as the flavors meld together.

Make it a day ahead, refrigerate, and reheat gently before serving.