Rustic Beef Stew

Ingredients

4 cups beef broth

2 pounds beef chuck, cut in 1-inch cubes

3 cloves garlic, minced

3 tablespoons flour

2 tablespoon canola oil

1 tablespoon Worcestershire

1 shallot, diced

1 (14 oz.) can fire roasted red bell peppers

1 (10 oz.) can cream of mushroom soup

1 (6 oz.) can tomato paste

Kosher salt and pepper, to taste

Instructions:

Place flour in a large bowl and toss beef until coated.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.

Add diced shallot and cook for 2-3 minutes or until softened.

Add garlic, stirring frequently for 1 minute or until fragrant.

Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.

After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.

Ladle into serving bowls and serve with a side of crusty bread. Enjoy!

Nutrition Information:

1 Serving

Frequently Asked Questions:

Can I use a different type of meat for this beef stew?

Yes, you can use different cuts of beef for the stew based on your preference.

Stew beef typically comes from tougher cuts of meat that benefit from slow cooking, but you can also use chuck roast, bottom round, or any other suitable cut.

Adjust the cooking time accordingly based on the tenderness of the meat you choose.

Can I substitute beef broth with vegetable broth?

If you prefer a vegetarian version or don’t have beef broth available, you can substitute it with vegetable broth.

The flavor profile will be slightly different, but it will still result in a tasty stew. Adjust the seasoning as needed to enhance the flavors.

Can I add additional vegetables to the stew?

Absolutely! Feel free to customize the stew by adding more vegetables to your liking. Popular additions include celery, mushrooms, peas, or bell peppers.

Just ensure that you adjust the cooking time based on the vegetables you add, as different vegetables have varying cooking times.

Can I make this stew in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot.

For a slow cooker, brown the meat and sauté the garlic on the stovetop before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours.

For an Instant Pot, follow the same browning steps using the sauté function, then pressure cook for about 30-35 minutes, followed by a natural release.

Can I freeze the leftovers?

Yes, you can freeze the leftover stew for future meals. Once the stew has cooled, transfer it to airtight containers or freezer bags, leaving some space for expansion.

Label the containers with the date and freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Can I use a different type of meat for this stew?

Yes, you can use different cuts of beef suitable for stewing, such as chuck roast, bottom round, or even beef cubes.

Adjust the cooking time accordingly based on the tenderness of the meat you choose.

Can I substitute fresh thyme with dried thyme?

Yes, you can substitute dried thyme for fresh thyme in this recipe. The general rule of thumb is to use one-third of the amount when substituting dried herbs for fresh herbs.

So, in this case, you can use approximately 1 teaspoon of dried thyme instead of 1 tablespoon of fresh thyme.

Can I add other vegetables to the stew?

Absolutely! This recipe provides a base for the stew, but you can add other vegetables of your choice to enhance the flavor and nutrition. Common additions include celery, carrots, peas, or mushrooms.

Just ensure that you adjust the cooking time based on the vegetables you add, as different vegetables have varying cooking times.

Can I make this stew ahead of time?

Yes, you can make this stew ahead of time. In fact, like many stews, it often tastes even better the next day as the flavors meld together.

After cooking, let the stew cool to room temperature, then refrigerate it in an airtight container.

When ready to serve, reheat it on the stovetop or in the oven until heated through.