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Growing up, roast beef stew was my go-to comfort food. Grandma's secret recipe always filled our home with mouthwatering aromas. Now, I'm sharing my twist on this classic dish. Rich, hearty, and packed with tender beef chunks, this stew simmers for hours, allowing flavors to meld beautifully. Perfect for chilly evenings or lazy Sundays, my version combines traditional ingredients with a few surprises. Get ready to savor every spoonful of this soul-warming meal!
Ingredients for Delicious Roast Beef Stew
- Beef chuck: Tender and flavorful cut that becomes melt-in-your-mouth after slow cooking, adding richness and depth to the stew.
- Beef broth: Provides a savory base and enhances the beefy flavor, creating a hearty and comforting broth for the stew.
- Carrots: Sweetness and vibrant color, carrots add a natural sweetness and texture, balancing the richness of the beef.
- Potatoes: Starchy potatoes thicken the stew and add a hearty element, absorbing flavors and providing a satisfying texture.
- Onion: Adds a savory depth and sweetness when caramelized, enhancing the overall flavor profile of the stew.
- Garlic: Aromatic and pungent, garlic infuses the stew with a rich flavor, adding complexity and depth to the dish.
- Tomato paste: Concentrated umami flavor and thickness, tomato paste adds depth and richness, enhancing the overall taste of the stew.
Read more: Roast Beef Casserole Recipe
Essential Tools and Equipment for Making Roast Beef Stew
- Dutch oven: Essential for searing the beef and slow-cooking the stew to tender perfection.
- Chef's knife: Needed for cutting the beef, carrots, potatoes, and onions into uniform pieces for even cooking.
Roast Beef Stew Recipe
A hearty and comforting roast beef stew perfect for chilly evenings.
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Equipment
- Dutch Oven
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck cut into cubes
- 3 cups Beef Broth
- 4 Carrots peeled and chopped
- 4 Potatoes peeled and chopped
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 2 tbsp Olive Oil
- 1 tsp Salt to taste
- 1 tsp Black Pepper to taste
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
Read more: Roast Beef and Rice Casserole Recipe
Instructions:
- 1. Heat olive oil in a Dutch oven over medium-high heat.
- 2. Add beef cubes and brown on all sides. Remove and set aside.
- 3. In the same pot, add onions and garlic. Sauté until softened.
- 4. Stir in tomato paste, thyme, and rosemary. Cook for 2 minutes.
- 5. Return beef to the pot. Add beef broth, carrots, and potatoes.
- 6. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours.
- 7. Season with salt and pepper to taste. Serve hot.
Notes:
For a thicker stew, mix 2 tbsp of flour with a little water and stir into the stew during the last 30 minutes of cooking.
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Read more: Pot Roast Stew Recipe
Tips for Making Roast Beef Stew Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the stew as directed, but do not add the potatoes.
- Let it cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew, add the potatoes, and simmer until the potatoes are tender.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a splash of red wine to this roast beef stew recipe can enhance the depth of flavor and richness of the dish.
Frequently Asked Questions About This Hearty Stew Recipe
FAQ:
Can I use a different cut of beef for this roast beef stew recipe?
Yes, you can use other cuts like beef stew meat or brisket for this recipe. Just adjust the cooking time as needed.
How can I make this roast beef stew recipe more flavorful?
To enhance the flavor, you can add a splash of red wine or Worcestershire sauce during cooking.
Can I make this roast beef stew recipe in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How should I store leftovers of this roast beef stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
Can I freeze this roast beef stew for later?
Yes, this stew freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave when ready to eat.
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