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This hearty beef stew brings cozy vibes on chilly nights. Loaded with soft beef and seasonal veggies, it’s packed with bold tastes and comfy textures that make you want seconds.
The first time I whipped this up was on a cool night in early October. It quickly turned into our favorite weekend meal and a hit with family gatherings.
Needed Ingredients
- 3 large potatoes: peeled and chopped for bulkiness. Yukon Gold or Russets work best
- 1 cup frozen peas: tossed in at the end for color and freshness
- 1/2 teaspoon black pepper: adds a bit of warmth
- 2 tablespoons tomato paste: gives the stew body and a slight tang
- 1 tablespoon cornstarch: mixed with cold water to thicken things up
- 2 pounds beef chuck roast: cut into 1-inch chunks for juicy, tender bites. Pick well-marbled meat for more flavor
- 3 cloves garlic: minced to add a nice aroma and depth
- 4 cups beef broth: the rich base that ties everything together. Homemade or low-sodium from the store works
- 4 carrots: sliced for sweetness and crunch. Choose firm, bright ones
- 1 teaspoon salt: to season throughout the cooking
- 1 tablespoon Worcestershire sauce: adds a bit of sweet umami
- 2 onions: chopped to bring sweetness and a savory kick. Firm onions with dry skins are best
- 3 tablespoons olive oil: for browning the meat and adding flavor depth
- 2 cups butternut squash: diced to give natural sweetness and creamy texture when cooked
- 1 teaspoon dried thyme: adds an earthy taste
Step-By-Step Cooking
- Finish And Thicken
- Add frozen peas last. Slowly stir in the cornstarch mix to make the stew nice and thick. Let it cook for another 5 to 10 minutes till the sauce clings to your spoon. Taste and add more salt or pepper if you want
- Add Hearty Veggies
- Chuck in the carrots, potatoes, and butternut squash into the pot. Cover and keep simmering for about 30 minutes until veggies are soft but still hold their shape
- Combine And Simmer
- Put the beef back in, then pour in beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring it all up to a boil, then lower the heat, cover, and let it bubble away gently for an hour so flavors mix and meat gets tender
- Sauté Aromatics
- Turn heat down to medium. Toss in onions and cook until they turn see-through and sweet. Add garlic and cook for about a minute until you can smell it
- Build The Base
- Heat olive oil in a big pot over medium-high. Brown the beef chunks in batches to get a nice crust which locks in juiciness and flavor. Take the browned beef out and keep it aside
This stew always reminds me of family time around the kitchen. One little trick I like is adding a splash of red wine with the broth for extra richness.
Easy Storage Ideas
Put leftovers in a sealed container in the fridge for up to four days. The flavors get even better the next day.
Swap-Out Ingredients
You can switch out butternut squash with sweet potatoes or parsnips if you want a different taste and feel.
Best Things To Serve With It
Try it with some crusty bread or buttered egg noodles to soak up all that tasty sauce.
This stew has turned into a fall tradition for us. When the weather cools, everyone looks forward to sitting down with a bowl full of comforting tastes and good stories.
Frequently Asked Cooking Questions
- → How do I make sure the beef stays tender?
First, sear the beef cubes to keep juices inside. Then cook slowly in broth, which breaks down tough bits and makes the meat soft and tasty.
- → Can I swap out the vegetables?
Sure thing! Feel free to add veggies like parsnips or celery if you want to mix up the flavors and textures.
- → Why use a cornstarch mix?
Mixing cornstarch with cold water helps thicken the broth gently without changing how it tastes.
- → Any tips for making the flavor richer?
Try swapping some of the broth with a bit of red wine. It gives the stew a nice, deeper flavor.
- → How do I get the stew thicker or thinner?
Add more broth if you want it thinner. To thicken, use less liquid and more cornstarch mix until it's just right.