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Let me share my go-to flank steak stew recipe that'll warm you up on chilly nights. This hearty dish combines tender chunks of beef with a medley of veggies in a rich, savory broth. I've perfected this comfort food over years of cold winters, tweaking spices and cooking times. Trust me, once you smell this simmering on your stove, you'll be counting down minutes till dinner. Grab your Dutch oven and let's whip up a batch of pure deliciousness that'll have everyone asking for seconds.
Ingredients for Flank Steak Stew
- Flank steak: Tender cut of beef that adds rich flavor and texture to the stew, becoming melt-in-your-mouth delicious when cooked slowly.
- Beef broth: Infuses the stew with savory depth and richness, creating a flavorful base for the other ingredients to meld together.
- Carrots: Sweetness and vibrant color, while adding a subtle earthy flavor and a satisfying crunch to the stew.
- Celery: Provides a refreshing crunch and a subtle herbal note, enhancing the overall flavor profile of the stew.
- Onion: Adds a sweet and savory depth to the stew, creating a flavorful base and enhancing the overall taste.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding complexity and depth to the overall taste.
- Olive oil: Used for browning the meat and vegetables, adding richness and depth of flavor to the stew.
- Tomato paste: Adds a rich umami flavor and a touch of acidity, enhancing the overall depth and complexity of the stew.
- Dried thyme: Earthy and slightly floral herb that adds a warm and aromatic flavor to the stew, enhancing the overall taste.
- Dried rosemary: Woody and fragrant herb that adds a pine-like aroma and a robust flavor to the stew, enhancing its overall profile.
- Potatoes: Adds heartiness and texture to the stew, absorbing flavors and thickening the broth for a comforting and satisfying dish.
Essential Tools for Making This Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all ingredients are tender and flavorful.
- Chef's knife: Needed for cutting the flank steak and vegetables into uniform pieces for even cooking.
Flank Steak Stew Recipe
A hearty and flavorful stew made with tender flank steak and vegetables.
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Equipment
- Dutch Oven
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb flank steak cut into cubes
- 2 cups beef broth
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup potatoes diced
Instructions:
- Heat olive oil in a Dutch oven over medium heat.
- Add flank steak cubes and brown on all sides.
- Add onion, garlic, carrots, and celery. Cook until vegetables are softened.
- Stir in tomato paste, thyme, and rosemary. Cook for 2 minutes.
- Add beef broth, potatoes, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours or until meat is tender.
Notes:
Serve hot with crusty bread.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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Tips for Making Flank Steak Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the potatoes.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew and add the diced potatoes. Cook until the potatoes are tender.
Freezing Instructions
- Prepare the stew without adding the potatoes.
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop. Add diced potatoes and cook until tender.
Flank steak stew is a versatile dish that can be easily adapted to include your favorite vegetables or herbs to customize the flavor profile.
Common Questions About This Stew Recipe
FAQ:
Can I use a different cut of meat for this flank steak stew recipe?
Yes, you can substitute flank steak with chuck roast or stew meat for this recipe.
Can I make this stew in a slow cooker?
Absolutely! You can brown the meat and sauté the vegetables before transferring everything to a slow cooker to cook on low for 6-8 hours.
How can I make this stew more flavorful?
You can enhance the flavor by adding a splash of red wine, Worcestershire sauce, or balsamic vinegar during cooking.
Can I freeze the leftovers?
Yes, this stew freezes well. Just let it cool completely, transfer to airtight containers, and freeze for up to 3 months.
What can I serve with this flank steak stew?
This stew pairs well with crusty bread, rice, or mashed potatoes. A side salad or steamed vegetables also make great accompaniments.
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