Beef Stew

8 servings Prep: 20 m Cook: 1 h 10 m Total: 1 h 30 m Beginner
5.0/5 (2)
Beef Stew
A stick-to-your ribs kind of meal with tender beef chuck, carrots, and potatoes. A comfort food. A great classic stew for the days when you need extra energy.

Ingredients

8 servings
  • 2 1/2 pounds beef chuck, round steak, or stew meat cut in cubes
  • 1/3 cup flour
  • 1 medium to large onion, chopped fine
  • 1 1/2 tsp salt
  • 1 1/2 tsp black and/or red pepper
  • 2 tbsp oil (canola preferred)
  • 7 cups beef broth or bouillon cube equivalent
  • 4 cups carrots, peeled and chopped
  • 8 red potatoes, peeled and cubed
  • 3/4 cup flour
  • 1/2 cup water
  • 1 tbsp browning and seasoning sauce (Kitchen Bouquet) or caramelized sugar
  • 1/2 cup each bell pepper and celery chopped fine

Step-by-Step Instructions

  1. In a large bowl, sprinkle meat with flour and toss to coat evenly. Add the onions, celery, bell pepper, salt, black (and/or red) pepper and toss again to coat evenly.
  2. Heat oil in large saucepan or Dutch oven over medium-low heat. Add meat and the onions, celery and bell pepper and cook until meat has browned, about 8-10 minutes. You may have to de-glaze the bottom of the pan while browning by pouring a very small amount of water in the pot to prevent burning. Add the beef broth and bring to a boil. Reduce heat, cover and simmer 20 minutes.
  3. Add the carrots and the potatoes to the stew (you may have to add more water) and simmer covered 30 to 40 minutes until potatoes and carrots are cooked thoroughly and can be easily pierced with a fork.
  4. In a small bowl, whisk together the flour and water until the mixture is smooth. Add slowly to the stew stirring constantly. Continue cooking uncovered 5 minutes or until meat and potatoes are tender. Stir in the browning sauce or Kitchen Bouquet. Heat thoroughly and serve over rice.
  5. Method 2 - After browning the meat, onions, bell pepper and celery, place all ingredients in a crock-pot and cook on low for 8 hours or on high for 4 hours.

Common Problems and Solutions

Q: Why is my stew too thin?

A: Make sure to whisk the flour and water mixture until completely smooth before adding to the stew, and let it simmer uncovered for the full 5 minutes to thicken. If still too thin, you can mix another tablespoon of flour with 2 tablespoons of water and add gradually.

Q: Can I make this ahead?

A: Yes, beef stew actually tastes better the next day as the flavors develop. Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a bit of water or broth if needed.

Q: My meat is tough. What happened?

A: The meat needs the full simmering time to become tender. If using a tougher cut, you may need to simmer 10-15 minutes longer. The slow cooker method (8 hours on low) is great for ensuring tender meat.

Tips and Techniques

For deeper flavor, brown the meat in batches to avoid overcrowding the pan—this ensures proper browning rather than steaming. The Kitchen Bouquet or caramelized sugar adds rich color and a subtle depth that makes this stew look as good as it tastes.

Ingredient Substitutions

  • beef chuck: venison or pork shoulder
  • red potatoes: Yukon gold or russet potatoes
  • Kitchen Bouquet: soy sauce or Worcestershire sauce

Equipment Needed

  • Dutch oven or large heavy-bottomed pot
  • Large mixing bowl
  • Whisk
  • Slow cooker (optional, for Method 2)

Historical Context

Beef stew became a staple in Louisiana kitchens as a hearty, economical meal that could feed a crowd. While not exclusively Cajun, this version incorporates the trinity of vegetables that Louisiana cooks naturally reach for in almost any dish.