Hearty Beef Stew
User Reviews
5
Hearty Beef Stew
Description
The Hearty Beef Stew begins by browning cubed steak in oil to develop flavor and lock moisture. Seasoned with Tabasco, Worcestershire sauce, salt, and pepper, it is combined with sautéed onions and garlic before simmering in beef broth with large chunks of potatoes and carrots until tender.
Near the end, frozen corn and peas join the pot along with tomato juice to add sweetness and acidity. The stew’s texture is thick and satisfying, with tender meat and soft vegetables. For a thicker stew, cornstarch mixed with broth can be stirred in.
This stew suits a comforting meal, filling and balanced, easily made ahead or prepared in a slow cooker. Variations include adding extra vegetables like mushrooms or peppers, and adjusting spice according to preference.
Leftovers reheat well, and the stew is adaptable to various ingredient availabilities.
Ingredients
- 2 pounds steak cubed
- Tabasco sauce to taste
- 1 Tablespoon Worcestershire sauce to taste
- salt to taste
- black pepper to taste
- 1 medium onion chopped or diced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 large potato cleaned and cut into large cubes
- 4 carrot peeled and cut
- 1/2 cup corn frozen
- 1/2 cup peas frozen
- 1/2 cup tomato juice or to taste
- cornstarch optional
Instructions
- Braise beef in oil until just brown on all sides (turning only once if possible).
- Add Tabasco, Worcestershire, and salt and pepper to taste.
- Add onions and garlic, sauté until onions become clear.
- Transfer to a large pot and add beef broth, potatoes, and carrots. Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
- About 20 minutes before serving, add corn, peas, and tomato juice and simmer until ready to serve.
- If you like your stew thick, add about 1 Tablespoon of cornstarch to some beef broth, stir until smooth, then stir into the stew.
- Add salt and pepper to taste before serving.
Notes
- For slow cooking, add all ingredients except potatoes, corn, and peas to a crock pot and cook on low for 6-8 hours; add potatoes, corn, and peas in the last 2-3 hours.
- Searing the meat until well browned enhances flavor and moisture retention.
- Use leftover chuck roast or beef chuck as an alternative to fresh steak.
- Add quick-cooking vegetables like peas and corn towards the end to avoid overcooking.
- Feel free to incorporate additional vegetables such as mushrooms, celery, or peppers as desired.
- To thicken the stew, mix a tablespoon of cornstarch or flour with cold beef broth or water before stirring into the stew; adjust consistency with extra broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 736mg | 31% |
| Potassium | 1106mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 7056IU | 141% |
| Vitamin C | 26mg | 29% |
| Calcium | 69mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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