Easy Chunky Beef Stew Recipe

Easy Chunky Beef Stew is a symphony of hearty flavors and comforting textures, a dish that has become a beloved staple in our home, especially during the colder months. There’s something undeniably satisfying about the rich, savory broth enveloping tender chunks of beef and perfectly cooked vegetables. From the moment the aroma starts to fill the kitchen, a warm, inviting feeling washes over everyone. My family, even the pickiest eaters, eagerly gather around the table when they know beef stew is on the menu. It’s the kind of meal that feels like a warm hug on a chilly evening, simple to make yet deeply rewarding in its deliciousness. This recipe is not just easy; it’s designed for maximum flavor with minimal fuss, perfect for busy weeknights or a relaxed weekend gathering. Get ready to experience the pure comfort of a truly fantastic, chunky beef stew.

Ingredients

To create the perfect Easy Chunky Beef Stew, you’ll need a selection of hearty and flavorful ingredients. Each component plays a crucial role in building the depth and richness of this classic dish. Let’s break down each ingredient and understand why it’s essential and how to choose the best quality for optimal results.

• Beef Chuck Roast (2 lbs, cut into 1.5-2 inch cubes): The cornerstone of any good beef stew is, of course, the beef. For this recipe, we wholeheartedly recommend beef chuck roast. Chuck roast is known for its rich marbling and connective tissue. As it slow cooks, the connective tissue breaks down, resulting in incredibly tender, melt-in-your-mouth beef. Look for a chuck roast that is well-marbled with streaks of fat running throughout. This fat renders down during cooking, adding moisture and flavor to the stew. Avoid leaner cuts like sirloin or round roast, as they tend to become dry and tough when stewed for a long time. Cutting the beef into 1.5 to 2-inch cubes ensures they are substantial enough to remain chunky and flavorful throughout the cooking process, preventing them from shredding or dissolving into the stew.
• Olive Oil (2 tablespoons): Olive oil is used for searing the beef and sautéing the vegetables. It provides a healthy fat base and adds a subtle fruity note to the initial flavors. Extra virgin olive oil is preferred for its robust flavor and nutritional benefits, but regular olive oil will also work perfectly well. The oil helps to conduct heat evenly in the pot, ensuring the beef browns properly and the vegetables soften without sticking.
• Yellow Onion (1 large, chopped): Onions are foundational aromatics in countless dishes, and beef stew is no exception. Yellow onions, with their balanced sweetness and savory depth, are ideal. As they sauté, they become translucent and release their sweet and pungent flavors, forming the aromatic base of the stew. Chopping the onion into uniform pieces ensures even cooking and distribution throughout the stew.
• Carrots (3 large, peeled and chopped into 1-inch pieces): Carrots bring a touch of sweetness and vibrant color to the stew. They also add a subtle earthy flavor and a pleasant texture that contrasts with the tender beef. Peeling the carrots removes any potential bitterness from the skin, while chopping them into 1-inch pieces ensures they cook through without becoming mushy and maintain their chunky presence in the stew.
• Celery (3 stalks, chopped into 1-inch pieces): Celery is often underestimated but is a crucial aromatic vegetable. It provides a subtle savory and slightly peppery flavor that adds complexity to the stew’s overall taste profile. Along with onions and carrots, celery forms the classic mirepoix, the aromatic foundation of many stews and soups. Chopping the celery into 1-inch pieces ensures it cooks evenly and retains some texture in the finished dish.
• Garlic (3 cloves, minced): Garlic is a powerhouse of flavor, adding pungency and depth to the stew. Minced garlic releases its aromatic oils more readily than chopped or sliced garlic, infusing the stew with its signature savory and slightly spicy notes. Adding garlic later in the sautéing process, after the onions, carrots, and celery have softened slightly, prevents it from burning and becoming bitter.
• Tomato Paste (2 tablespoons): Tomato paste is a concentrated form of tomatoes that adds a rich umami flavor and depth of color to the stew. It also helps to thicken the broth slightly and provides a subtle tanginess that balances the richness of the beef. Sautéing the tomato paste briefly with the vegetables enhances its flavor and removes any raw taste.
• All-Purpose Flour (2 tablespoons): Flour is used as a thickening agent in this stew. Dusting the beef with flour before searing helps to create a slight crust and also thickens the stew as it cooks. When the flour-coated beef is browned and then simmered in liquid, the flour releases starch, which thickens the broth to a desirable consistency. Ensure the flour is cooked properly to avoid any raw flour taste in the final stew.
• Beef Broth (4 cups, low sodium preferred): Beef broth forms the liquid base of the stew and contributes a rich, savory beef flavor. Using low-sodium beef broth allows you to control the saltiness of the dish better. If using regular beef broth, taste and adjust the salt accordingly later in the recipe. High-quality beef broth will significantly enhance the overall flavor of the stew. You can also use homemade beef broth for an even richer taste.
• Worcestershire Sauce (1 tablespoon): Worcestershire sauce is a fermented condiment that adds a complex umami flavor to the stew. Its blend of vinegar, molasses, tamarind, anchovies, and spices provides a depth of savory and slightly tangy notes that complements the beef and vegetables beautifully. It enhances the overall richness and complexity of the stew’s flavor profile.
• Dried Thyme (1 teaspoon): Thyme is a classic herb that pairs wonderfully with beef and vegetables. It adds a warm, earthy, and slightly lemony flavor to the stew. Dried thyme is convenient and readily available, and its flavor intensifies as it simmers in the stew. You can also use fresh thyme sprigs if you prefer, but remember to remove the stems before serving.
• Bay Leaf (1 leaf): Bay leaf is an aromatic leaf that imparts a subtle, tea-like, and slightly minty flavor to the stew. It adds depth and complexity to the broth and enhances the overall savory notes. Bay leaf is typically used whole and removed before serving, as it can be quite pungent if eaten directly.
• Potatoes (2 lbs, Yukon Gold or Russet, peeled and cut into 1.5-inch cubes): Potatoes are essential for making this stew hearty and satisfying. Yukon Gold potatoes are excellent for stew as they hold their shape well during cooking and have a creamy texture. Russet potatoes will also work but may become slightly softer. Peeling the potatoes is optional but generally preferred for a smoother stew. Cutting them into 1.5-inch cubes ensures they cook through without disintegrating and remain chunky in the stew. Add the potatoes later in the cooking process to prevent them from becoming mushy.
• Salt and Black Pepper (to taste): Salt and black pepper are fundamental seasonings that enhance all the flavors in the stew. Seasoning the beef and vegetables at different stages of cooking is crucial for layering flavors. Taste and adjust the salt and pepper throughout the cooking process to ensure the stew is perfectly seasoned to your preference. Freshly ground black pepper is recommended for its brighter and more aromatic flavor.
• Fresh Parsley (for garnish, optional): Fresh parsley is a bright and herbaceous garnish that adds a touch of freshness and visual appeal to the finished stew. Chopped parsley can be sprinkled over the stew just before serving to add a pop of color and a fresh, slightly peppery flavor that complements the richness of the stew. It’s an optional garnish but highly recommended to elevate the final presentation and flavor.

Instructions

Creating this Easy Chunky Beef Stew is a straightforward process, but paying attention to each step ensures maximum flavor development and perfectly tender results. Follow these detailed instructions to make a stew that will impress everyone.

1. Prepare the Beef: Begin by patting the beef cubes dry with paper towels. This step is crucial for achieving a good sear. Drying the beef removes excess moisture, allowing it to brown properly instead of steaming in the pan. Season the beef generously with salt and black pepper. Even seasoning at this stage helps to enhance the flavor of the beef from the inside out. Dust the beef cubes lightly with all-purpose flour. This flour coating will help to create a nice crust on the beef when searing and will also contribute to thickening the stew later on. Shake off any excess flour to prevent clumping in the pot.
2. Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Ensure the pot is large enough to accommodate all the beef without overcrowding. Working in batches, sear the beef cubes on all sides until they are nicely browned. Searing in batches is essential; overcrowding the pot will lower the temperature, and the beef will steam instead of searing. Searing caramelizes the surface of the beef, creating deep, rich flavors that are fundamental to a delicious stew. Remove the browned beef from the pot and set aside. Don’t worry about cooking the beef through at this stage; the searing is purely for flavor and texture development.
3. Sauté Aromatics: Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, until they begin to soften and the onions become translucent, about 5-7 minutes. Sautéing these aromatic vegetables releases their flavors and creates the aromatic base of the stew. Scrape up any browned bits from the bottom of the pot while sautéing; these browned bits, known as fond, are packed with flavor and will enrich the stew.
4. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot with the vegetables. Sauté for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly. Sautéing the garlic briefly releases its aroma and flavor without burning it. Cooking the tomato paste deepens its flavor and removes any raw taste, adding richness and umami to the stew.
5. Deglaze the Pot: Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze. Deglazing involves adding liquid to a hot pot to loosen any browned bits stuck to the bottom. These browned bits are full of flavor and will dissolve into the broth, adding depth and richness to the stew. Ensure all the flavorful fond is incorporated into the broth.
6. Return Beef and Add Seasonings: Return the seared beef to the pot. Add Worcestershire sauce, dried thyme, and bay leaf. Worcestershire sauce adds a complex umami note, while thyme and bay leaf contribute classic stew flavors. Stir everything together to combine all the ingredients and seasonings.
7. Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 2-2.5 hours, or until the beef is fork-tender. Low and slow simmering is key to tenderizing the beef and allowing the flavors to meld together beautifully. Check the stew occasionally and stir to ensure even cooking and prevent sticking. If the stew becomes too thick during simmering, you can add a little more beef broth or water to reach your desired consistency.
8. Add Potatoes: After the beef has simmered for about 2 hours and is nearly tender, add the cubed potatoes to the stew. Adding the potatoes later prevents them from becoming mushy and ensures they are perfectly cooked and still hold their shape when the stew is finished.
9. Continue Simmering: Continue to simmer the stew, covered, for another 30-45 minutes, or until the potatoes are tender and cooked through. The potatoes should be easily pierced with a fork but still hold their shape. At this stage, the stew should have thickened nicely, and the flavors should be well-developed and harmonious.
10. Season to Taste and Serve: Remove the bay leaf from the stew. Taste the stew and adjust seasoning with salt and black pepper as needed. Seasoning at the end is crucial to balance all the flavors and ensure the stew is perfectly seasoned to your preference. If desired, stir in fresh parsley for garnish just before serving. Ladle the hot beef stew into bowls and serve immediately. Garnish with a sprinkle of fresh parsley for a touch of freshness and visual appeal.

Nutrition Facts

(Approximate values per serving – may vary based on specific ingredients and serving size)

• Serving Size: Approximately 1.5 cups
• Servings Per Recipe: 6-8 servings
• Calories Per Serving: 450-550 kcal
• Protein: 35-45g
• Fat: 20-30g
  • Saturated Fat: 8-12g
• Cholesterol: 100-130mg
• Sodium: 400-600mg (depending on broth and added salt)
• Carbohydrates: 30-40g
  • Fiber: 5-7g
  • Sugar: 8-12g
• Vitamin A: High
• Vitamin C: Moderate
• Iron: High
• Calcium: Moderate

Note: These values are estimates and can vary based on the specific ingredients used, portion sizes, and cooking methods. For more precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30-40 minutes (chopping vegetables, cubing beef, measuring ingredients)
• Cook Time: 2.5 – 3 hours (simmering time, including vegetable cooking)
• Total Time: 3 – 3.5 hours

This Easy Chunky Beef Stew is primarily a hands-off recipe once the initial prep and searing are done. Most of the time is spent simmering, allowing the flavors to develop and the beef to become incredibly tender. While the total time may seem long, the active cooking time is relatively short, making it a great option for a weekend meal or a day when you can be home while it simmers away. You can also break up the preparation by chopping vegetables ahead of time or searing the beef earlier in the day and then assembling the stew later.

How to Serve

Easy Chunky Beef Stew is a complete meal in itself, but serving it with complementary sides and accompaniments can elevate the dining experience. Here are some delightful ways to serve your stew:

• Classic Bread:
  • Crusty Bread: Serve with thick slices of crusty bread, like sourdough, baguette, or artisan loaf. Perfect for dipping into the rich broth and soaking up all the delicious flavors.
  • Garlic Bread: Garlic bread adds an extra layer of comforting flavor and is excellent for scooping up the stew.
  • Dinner Rolls: Soft and fluffy dinner rolls are another great option for enjoying with beef stew, especially for a family-friendly meal.
• Starchy Sides:
  • Mashed Potatoes: Creamy mashed potatoes are a classic pairing with beef stew. The smooth texture contrasts beautifully with the chunky stew.
  • Rice: Serve over a bed of fluffy white rice or brown rice for a different textural experience. Rice absorbs the flavorful broth wonderfully.
  • Polenta: Creamy polenta, either regular or cheesy, provides a comforting and hearty base for the stew.
  • Quinoa: For a healthier option, serve the stew over quinoa. It’s a protein-rich grain that complements the stew well.
• Fresh Garnishes and Toppings:
  • Fresh Parsley: Sprinkle chopped fresh parsley over each serving for a burst of freshness and color.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the rich stew.
  • Chives: Finely chopped chives add a mild oniony flavor and a touch of elegance.
  • Croutons: Crispy croutons provide a delightful textural crunch.
• Side Salads:
  • Green Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the stew.
  • Caesar Salad: A classic Caesar salad with its creamy dressing and crisp romaine lettuce is another excellent side.
  • Winter Salad: In colder months, a winter salad with roasted root vegetables, nuts, and a tangy dressing would pair beautifully.
• Beverage Pairings:
  • Red Wine: A medium-bodied red wine like Merlot, Cabernet Sauvignon, or Chianti complements the rich flavors of beef stew perfectly.
  • Beer: A hearty beer like a stout, porter, or brown ale is a great pairing, especially on a cold evening.
  • Hard Cider: A dry hard cider can also be a refreshing and complementary beverage choice.
  • Non-Alcoholic Options: Iced tea, sparkling water with lemon, or even a warm cup of broth are good non-alcoholic choices.

Consider the occasion and your personal preferences when choosing how to serve your Easy Chunky Beef Stew. Whether you keep it simple with crusty bread or create a more elaborate meal with sides and salads, this stew is sure to be a satisfying and comforting dish.

Additional Tips for the Best Beef Stew

To truly elevate your Easy Chunky Beef Stew and make it exceptional, consider these five additional tips:

1. Brown the Beef Properly: Searing the beef is not just about aesthetics; it’s crucial for flavor development. Ensure your pot is hot and don’t overcrowd it. Brown the beef in batches to get a deep, rich sear on all sides. This process creates the Maillard reaction, which develops complex, savory flavors that are essential to a delicious stew. Rushing this step will result in less flavorful beef.
2. Don’t Skip the Tomato Paste: Tomato paste is a flavor booster that adds depth, richness, and umami to the stew. Sautéing it with the vegetables for a minute or two before adding the liquid intensifies its flavor and removes any raw taste. This simple step makes a significant difference in the overall complexity of the stew.
3. Use Quality Beef Broth (or Better Yet, Homemade): The quality of your beef broth directly impacts the flavor of your stew. Opt for low-sodium beef broth to control the salt level. Even better, consider using homemade beef broth for an incredibly rich and deep flavor. If using store-bought broth, look for brands that are labeled as “stock” rather than “broth” as stock typically has a richer flavor due to the inclusion of bones.
4. Simmer Low and Slow: Patience is key when making beef stew. Simmering the stew low and slow for at least 2-2.5 hours is essential for tenderizing the beef and allowing all the flavors to meld together beautifully. Resist the urge to rush the cooking process. The longer it simmers, the more flavorful and tender your stew will become. Gentle simmering also prevents the vegetables from becoming mushy.
5. Taste and Adjust Seasoning at the End: Seasoning is crucial, and it’s best to adjust it at the end of the cooking process. Taste the stew after it has simmered for the full time and before serving. Add more salt, pepper, or even a touch of acid like a splash of red wine vinegar or lemon juice if needed to brighten the flavors. A well-seasoned stew is balanced and flavorful, making all the difference in the final dish.

FAQ Section

Here are five frequently asked questions about making Easy Chunky Beef Stew, along with their answers to help you troubleshoot and customize your recipe:

Q1: Can I make this beef stew in a slow cooker?

A: Yes, absolutely! Slow cookers are perfect for beef stew. To adapt this recipe for a slow cooker, follow these steps: Sear the beef and sauté the onions, carrots, and celery in a skillet on the stovetop as instructed in steps 1-4 of the recipe. Transfer the seared beef and sautéed vegetables to your slow cooker. Add the garlic, tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender. Add the potatoes in the last 2-3 hours of cooking on low or 1-2 hours on high, ensuring they are tender but not mushy. Thicken the stew if needed by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 30 minutes of cooking.

Q2: Can I freeze beef stew?

A: Yes, beef stew freezes exceptionally well, making it great for meal prepping or leftovers. Allow the stew to cool completely before transferring it to airtight containers or freezer bags. For best results, remove as much air as possible from freezer bags. Beef stew can be frozen for up to 2-3 months. To thaw, place the frozen stew in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop or in the microwave until heated through. You might need to add a little extra broth or water when reheating as the stew may thicken slightly during freezing and thawing.

Q3: Can I use different vegetables in this stew?

A: Definitely! Beef stew is very versatile, and you can easily customize the vegetables based on your preferences or what you have on hand. Good additions or substitutions include:
* Root Vegetables: Parsnips, turnips, sweet potatoes, rutabaga.
* Other Vegetables: Mushrooms (add in the last 30-40 minutes of cooking to prevent them from becoming too soft), peas (stir in frozen peas during the last 10 minutes for a pop of sweetness and color), green beans (add in the last 20-30 minutes).
* Considerations: Adjust cooking times based on the vegetables you use. Harder root vegetables will need longer to cook than softer vegetables.

Q4: I don’t have Worcestershire sauce. Can I substitute it with something else?

A: Yes, if you don’t have Worcestershire sauce, you can use a few alternatives to add a similar umami depth to your stew:
* Soy Sauce or Tamari: Add 1-2 teaspoons of soy sauce or tamari (for gluten-free) for a savory umami boost.
* Balsamic Vinegar: A teaspoon of balsamic vinegar can add a touch of sweetness and complexity.
* Red Wine Vinegar: A teaspoon of red wine vinegar can provide a similar tangy note.
* Mushroom Broth or Powder: A small amount of mushroom broth or mushroom powder can add earthy umami flavors.
* Steak Sauce: In a pinch, a tablespoon of steak sauce can also work as a substitute.

Q5: How can I thicken my beef stew if it’s too thin?

A: If your beef stew is thinner than you prefer, there are several ways to thicken it:
* Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Stir this slurry into the simmering stew and cook for a few minutes, stirring constantly, until the stew thickens.
* Flour Slurry: Similar to cornstarch, you can make a slurry with flour and cold water (use the same proportions).
* Roux: In a separate pan, melt 1-2 tablespoons of butter over medium heat, then whisk in 1-2 tablespoons of flour. Cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in some of the hot stew broth into the roux until smooth, then pour the roux mixture back into the stew and simmer until thickened.
* Mashed Potatoes (from the stew): Remove a cup of cooked potatoes from the stew, mash them with a fork, and then stir them back into the stew. This naturally thickens the stew and adds a creamy texture.
* Simmering Uncovered: Simmer the stew uncovered for 15-20 minutes, allowing some of the liquid to evaporate and the stew to reduce and thicken naturally.

By understanding these tips and FAQs, you’ll be well-equipped to make a truly outstanding and personalized Easy Chunky Beef Stew that your family and friends will love. Enjoy the process and the delicious results!

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