Beef Stew

8 servings Prep: 20 m Cook: 1 h 25 m Total: 1 h 45 m Intermediate
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Beef Stew
This hearty beef stew features tender chunks of beef, red potatoes, carrots, and cabbage simmered in a rich beer and broth base with a touch of Cajun seasoning. Great comfort food that’s perfect for a cold day!

Ingredients

8 servings
  • 2 pounds stew or top round beef cut in two inch cubes
  • 1/4 cup olive or canola oil divided
  • 1 large onion chopped
  • 4 cloves minced garlic
  • 2 tbsp tomato paste
  • 1/4 cup flour
  • 1/4 cup beer (the darker the better)
  • 2 cups beef broth
  • 2 cups chicken broth
  • 2 pounds red potatoes chunky cut
  • 1 cup carrots chopped
  • 1 cup frozen peas
  • 1 cup sliced cabbage
  • 1 or 2 yellow banana pepper
  • salt, black pepper, garlic powder to taste
  • Cajun seasonings to taste

Step-by-Step Instructions

  1. Season beef with salt, black pepper, garlic powder and Cajun seasonings.
  2. In a medium pot over medium-high heat, brown the beef in 2 tablespoons oil until well-seared on all sides, about 8-10 minutes; set aside.
  3. Add the remaining oil and saute the onion and banana pepper until onion is soft and clear (5 minutes). Stir in the garlic and tomato paste and saute for 2 minutes.
  4. Stir in the flour and cook one minute, stirring constantly.
  5. Add the beer and deglaze the bottom of the pan, scraping up any browned bits.
  6. Add the broths and the browned meat, bring to a boil, then reduce heat to low, cover and simmer for one hour.
  7. Bring the temperature up to medium and stir in the potatoes and carrots. Cook covered until the potatoes are tender (about 15 minutes).
  8. Add the peas and cabbage and cook another 5 to 10 minutes until cabbage is tender but still has some bite.
  9. Add salt and pepper to taste. Serve hot with cornbread or biscuits.

Common Problems and Solutions

Q: Why is my beef tough after cooking?

A: Make sure to simmer the beef for the full hour at low heat before adding vegetables. If the beef is still tough, it may need another 15-30 minutes of simmering. Don't boil it rapidly—low and slow is the key.

Q: Can I make this in a slow cooker?

A: Yes! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the peas and cabbage in the last 30 minutes.

Q: My stew is too thin—how do I thicken it?

A: The flour should thicken it, but if you want it thicker, make a slurry with 2 tablespoons flour mixed with 1/4 cup cold water and stir it in. Simmer for 10 more minutes until thickened.

Tips and Techniques

For the best flavor, use a dark beer like a stout or porter—it adds richness and depth. Don’t skip browning the beef; those caramelized bits add tons of flavor when you deglaze the pan.

Ingredient Substitutions

  • beef broth: all chicken broth or vegetable broth
  • beer: additional beef broth or red wine
  • banana peppers: bell pepper or jalapeño
  • frozen peas: green beans or corn

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • wooden spoon

Historical Context

While beef stew is found across the South, this version’s use of Cajun seasonings and banana peppers reflects Louisiana’s love for adding a little heat and spice to every dish.