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Gather 'round, folks! I've got a hearty stew recipe that'll warm your bones and satisfy your hunger. This eye of round beef creation is my go-to comfort food for chilly evenings. Rich, savory, and packed with tender vegetables, it's a one-pot wonder that'll have your kitchen smelling divine. Trust me, once you've tried this stew, you'll be making it on repeat. So grab your Dutch oven and let's get cooking – your taste buds will thank you!
Ingredients for Eye of Round Stew
- Eye of round beef: Lean cut that becomes tender when stewed, adding rich flavor and texture to the dish.
- Onion: Provides a savory base flavor and sweetness when cooked down, enhancing the overall taste of the stew.
- Garlic: Adds depth and aroma to the stew, infusing a rich and robust flavor throughout the dish.
- Beef broth: Creates a hearty and savory base for the stew, enhancing the beefy flavor and adding depth to the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, while adding a subtle earthy flavor and texture.
- Potatoes: Add a comforting and hearty element to the stew, thickening the broth and providing a satisfying bite.
- Tomato paste: Offers a concentrated umami-rich flavor, adding depth and richness to the stew's overall taste profile.
- Thyme: Infuses a warm and herbaceous flavor to the stew, complementing the beef and vegetables with its aromatic notes.
- Rosemary: Adds a pine-like aroma and robust flavor to the stew, enhancing the overall herbaceous and savory profile.
Read more: Instant Pot Eye of Round Roast Recipe
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for searing the beef and simmering the stew for a long period to develop flavors.
- Chef's knife: Needed to chop the vegetables and cube the beef for this hearty stew recipe.
Eye Of Round Stew Recipe
A hearty and flavorful stew made with eye of round beef, perfect for a cozy meal.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 pounds eye of round beef cut into cubes
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 cups carrots sliced
- 2 cups potatoes diced
- 2 tablespoons tomato paste
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- to taste salt and pepper
Read more: Round Beef Stew Recipe
Instructions:
- 1. Heat a Dutch oven over medium-high heat. Add a bit of oil and brown the beef cubes on all sides. Remove and set aside.
- 2. In the same pot, add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
- 3. Stir in the tomato paste, thyme, and rosemary. Cook for a couple of minutes.
- 4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours.
- 5. Add the carrots and potatoes. Continue to simmer for another 30 minutes, or until the vegetables are tender.
- 6. Season with salt and pepper to taste. Serve hot.
Notes:
This stew is even better the next day. Store leftovers in the fridge and reheat gently.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Beef Round Steak Stew Recipe
Tips for Making Eye of Round Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the potatoes.
- Let the stew cool completely, then store it in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, add the potatoes, and simmer until the potatoes are tender.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the fridge and reheat on the stovetop until warmed through.
Did you know that marinating the eye of round beef in red wine before cooking can help tenderize the meat and add a rich depth of flavor to the stew?
Common Questions About Preparing This Stew
FAQ:
Can I use a different cut of beef for this stew recipe?
Yes, you can use other cuts like chuck roast or bottom round if you prefer.
How can I make this stew recipe vegetarian?
To make it vegetarian, you can substitute the beef with mushrooms or tofu and use vegetable broth instead of beef broth.
Can I make this stew recipe in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How long can I store the leftovers of this stew recipe?
You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this stew recipe?
Yes, you can freeze this stew. Just let it cool completely, then transfer it to a freezer-safe container or bag. It should keep well for up to 3 months.
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