Beef Stew

With fall comes soup season, a time of comfort foods and simmering stovetops of savory, hearty indulgences. This beef stew recipe offers tender beef simmered in a nutritious broth, packed with hearty veggies and herbs. It’s a comforting and filling family favorite for the cool nights of autumn.

As the garden is on its last leg and the final produce of summer is being picked, we’re trying to preserve as much of the harvest for winter as we can. While we are not in the position to be able to preserve everything we need yet, even just preserving a little bit here and there really brightens up the winter.

During these in-between days of summer and fall, it sometimes feels as though I spend the entire day in the kitchen. That’s when it’s nice to throw something like this beef stew in the dutch oven, allowing it to simmer on the stove while we work on starting ferments or preparing a batch of apple butter. 

Knowing there is a hearty, filling meal at the end of the day gives me peace of mind. We need all the energy we can get on these long and fulfilling days.

I’m even more thankful months from now, when I’m eating fermented salsa or popping open a can of strawberry jam. Enjoying the flavors of summer in the dead of winter is incredibly satisfying.

This recipe is the comfort food of comfort foods. Serve it up with some sourdough bread or soft rolls. It’s a favorite meal for all ages in our home, guaranteeing all appetites will be satisfied.

Tips For Making Beef Stew:

• Brown the beef. Even if you want to skip the step, it’s well worth the extra effort in additional flavor.
• When serving hot soups and stews, I like to add some frozen peas to my kids’ bowls to help cool it down without watering it down (like an ice cube would). 
• Substitute einkorn flour for all-purpose flour, if needed. I like using einkorn flour whenever fermentation (aka sourdough) can’t be utilized, since it is easier to break down and has a lower gluten content than conventional flour.
• This recipe can be made on the stove (the quick way) or in the slow cooker. See directions below.

How do you make beef stew tender?

The way to make it tender is by choosing the right cut and slow-cooking it patiently. 

The most tender cut is chuck roast, but it’s also a harder cut to come by, so stew meat will work just fine. The process of cooking low and slow helps tenderize the cut.

Should beef stew be soupy?

Stew is usually thicker than soup, yet, you can make it as thin or as thick as you prefer.

Can you make this beef stew recipe gluten-free?

Yes. Substitute the flour for cornstarch. Create a cornstarch slurry by mixing together equal parts cornstarch and water, mixing well, and adding towards the end of the cooking time. Pour a little of the slurry in, stir, and let it come to a simmer. Continue to add more slurry until desired thickness is achieved. Allow to cook a few minutes before serving.

Is it necessary to brown meat before stewing?

Browning beef, while not essential, adds a great deal of caramelization and delicious flavor to the dish. Even if you are tempted to skip this step, take the time to brown – you won’t be disappointed.

Could this recipe be made in the slow cooker?

Yes. Brown the beef in a hot skillet. Place beef and remaining ingredients in a slow cooker (except the flour and peas). Cook on high for 3-4 hours or low for 7-8 hours. Once the time is up, mix together flour with 1/2 cup of broth, pour into the slow cooker, add peas, and cook on high for 30 minutes.

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Tools you may need:

Dutch oven or large soup pot

Knife

Cutting board

Measuring cups and spoons

How To Make Beef Stew

Add olive oil to cast-iron dutch oven or soup pot. 

Add beef to the hot oil, giving a few minutes on each side to develop flavor. While you could skip this step if in a rush, browning the meat first adds a ton of flavor, and also improves the texture of the meat.

Remove beef, add diced onion, and toss in oil and beef fat. Cook for about 3 or 4 minutes until the onions start to soften.

Add butter to the onions. Once melted, stir in einkorn flour and cook for 2 minutes. This helps cook out any of the flour taste. If you are gluten-free, you can just skip this step (or wait to do a cornstarch slurry towards the end of cooking).

Pour in beef broth and add carrots, celery, potatoes, herbs de provence, bay leaves, and salt. 

Add partially cooked beef back to the pot. Reduce heat to low. Cover and simmer for 45 minutes, or until beef and vegetables are tender. 

Add frozen peas and cook for an additional few minutes. You want them cooked, but still bright green. 

If you are making a gluten-free version, mix together equal parts cornstarch and water to create a slurry and add towards the end of the cooking time. Pour a little slurry in, stir, and let it come to a simmer. Continue to add more slurry until desired thickness is achieved. Allow to cook a few minutes before serving.

Taste and add additional salt and pepper, if necessary.

Serve with a thick slice of warm sourdough bread or biscuits and butter.

Find More Hearty Farmhouse Meals:

• Maple Roasted Chicken With Sweet Potatoes And Apples
• Hearty And Healthy Potato Soup Recipe
• The Best Shepherd’s Pie From Scratch
• Creamy Chicken And Mushroom Pasta
• Pumpkin Chili Recipe With Ground Beef
• Best Chicken Pot Pie Recipe With Sourdough Biscuits

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

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