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Hearty Beef Stew

October 7, 2015 by Mirlandra 18 Comments

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This hearty Beef Stew is ready to go in the oven in about 30 minutes. Slow oven heat makes tender beef and savory stew. Great for stocking the freezer!

Two bowls of rich, filling beef stew sit on a table next to some torn bread. In the stew you see big chunks of beef, mushrooms, potatoes, carrots and some fresh parsley.

 

A few weeks ago my sweet sister-in-law asked me if I had a good recipe for beef stew. She is just two weeks more pregnant than I am and beef stew was the order of the day.

I grew up on beef stew but it was a throw it in the pot adventure kind of meal. Rachel’s request inspired me to take my childhood version back to the kitchen, measure things, and see if I could outdo my parents’ amazing pots of stew.

Of course, since Rachel and I are both starting to feel VERY pregnant the recipe needed to be easy and have an option for freezing the leftovers. This winter we need well stocked freezers against the arrival of little ones.

In the end I settled on a rich, meaty version of my parents classic. Mine has mushrooms which build on the earthy meat flavor and it is slow cooked in the oven for maximum tenderness.

Rachel and my brother declared it a dinner win. Jonathan promptly forgot I had not yet taken photos for all of you and ate ever last scrap!!! Then I had to make another batch (which he so kindly helped prepare) and he was thrilled to have it even though I had just served it a few days prior.

This is a easy, hearty and healthy dinner home run to get you through the cold wintry months. It makes a nice big batch so go ahead and stock the freezer!

If you like this soup, you will also enjoy my classic Loaded Baked Potato Soup!

LoadedBakedPotatoSoup

Two bowls of rich, filling beef stew sit on a table next to some torn bread. In the stew you see big chunks of beef, mushrooms, potatoes, carrots and some fresh parsley.
Print Pin
4.60 from 5 votes

Tender Beef Stew

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Mirlandra Neuneker

Ingredients

  • 3 pounds beef chuck trimmed and cut into 1" cubes
  • beef fat or olive oil for browning I save the fat when I brown hamburger
  • 1/4 cup flour
  • 1 tsp. salt
  • 1 1/2 tsp. fresh ground black pepper
  • 6 cups hot water
  • 3 Tbsp. Better Than Bouillon Beef Base or your favorite bullion
  • 14 - 16 oz diced tomatoes from can or fresh
  • 2 large carrots sliced into pennies
  • 1 1/2 pounds of white potatoes peeled and chopped
  • 4 stalks of celery sliced thinly
  • 1 onion chopped
  • 8 oz crimini mushrooms sliced
  • 3 Tbsp. butter
  • 2 pinches salt
  • additional salt and pepper to taste
  • white pepper to taste if desired
  • parsley to garnish

Instructions

  • Note: I like to chop all the vegetables and then the meat before beginning the recipe. Then once I begin, I can simply add what I need as I go.
  • Put a 15-16 quart oven proof pot on medium - high heat. Add butter, celery, onion, mushrooms and the 2 pinches of salt. Sautee until the onion is golden brown, about 8-10 minutes. Add oil as needed to prevent sticking. Remove to a large mixing bowl.
  • Preheat oven to 325 F.
  • Add half of the beef to the pot. Cook it in hamburger fat or oil on medium-high heat until the beef is browned but some red is visible (inside should be very rare). Add it to the bowl with the onion mixture and cook the other half the meat the same way. Put the beef and onion mixture from the bowl back into the pot.
  • Add the flour, 1 tsp. salt and 1 1/2 tsp. pepper, stirring to combine.
  • Add water, bouillon, tomatoes, carrots and potatoes and turn the stove up to high until the stew has come to a simmer.
  • Stir and make sure all the vegetables are submerged in the broth. Cover the pot and transfer to the preheated oven for 1hr and 15 min. At the end of the cooking time, check potatoes and carrots to ensure they are fork tender. (If not, another 15 minutes should do it.) Taste for salt and pepper and adjust as necessary (I like to add a lot more pepper and some white pepper).
  • Garnish with fresh parsley and serve with homemade bread or rolls and butter.

Notes

This recipe makes about 18 cups of soup, 8oz each.

PIN FOR LATER

hearty beef stew promo image

 

Reader Interactions

Comments

  1. Rachel

    October 08, 2015 at 1:13 pm

    This soup is amazing!! I cut the meat up really small and it was so tender because of the oven. I loved being able to do a few steps and then set a timer and forget about it, letting it cool in the oven!

    Reply
    • Mirlandra

      October 11, 2015 at 8:54 pm

      Thanks! I’m so glad you enjoyed it!!! We can’t get enough of it!

      Reply
      • Rachel

        November 05, 2015 at 3:06 pm

        After I made this I froze some of it. Just thawed it yesterday and heated it up for dinner – takes just as good as the day we had it fresh! yay!! Now – to make more!

        Reply
        • Mirlandra

          November 05, 2015 at 3:20 pm

          Awesome! I’m so glad it was just as good for round two. I need to stock the freezer with a big batch before baby. We could live on this stuff no problem!!!

          Reply
  2. Kimberly @ The Daring Gourmet

    October 11, 2015 at 9:09 pm

    Nothing beats a good beef stew for comfort! This looks and sounds delicious!

    Reply
    • Mirlandra

      October 11, 2015 at 9:15 pm

      Thank you! I could not agree more.

      Reply
  3. Adriana

    October 11, 2015 at 9:20 pm

    Yummy recipe, nothing like a hearty stew for the cold weather, this most definitely screams home!

    Reply
    • Mirlandra

      October 12, 2015 at 7:21 am

      Thanks! When it starts to get chilly out like this I really get excited about this kind of food!

      Reply
  4. Ashley @ Big Flavors from a Tiny Kitchen

    October 12, 2015 at 7:24 am

    Beef stew is such perfect comfort food. Yours looks fantastic!

    Reply
    • Mirlandra

      October 12, 2015 at 11:37 am

      Thank you!

      Reply
  5. Marye

    October 12, 2015 at 8:24 am

    This sounds absolutely delicious, stew is one of my favorite things about fall!

    Reply
    • Mirlandra

      October 12, 2015 at 11:37 am

      Stew and fall were made for each other!

      Reply
  6. Jill Silverman Hough

    October 12, 2015 at 9:19 am

    This sounds delicious, Miranda, but I have a question–do I really need a 15 to 16 quart pot? Maybe it’s a typo since the recipe only yields 18 cups, which would be 4 1/2 quarts?

    Reply
    • Mirlandra

      October 12, 2015 at 11:39 am

      I am using a pot that size because I like tall sides when cooking. I think that anything with at least a 20 cup capacity would work fine too.

      Reply
      • Jill Silverman Hough

        October 12, 2015 at 4:16 pm

        Thanks for the clarification, Miraianda (and sorry I misspelled your name earlier)!

        Reply
        • Jill Silverman Hough

          October 12, 2015 at 4:17 pm

          Geez! I did it again! Mirlandra!!! (So sorry.)

          Reply
          • Mirlandra

            October 13, 2015 at 10:09 pm

            No worries! I’m glad the clarification helped.

  7. Jill Silverman Hough

    October 14, 2015 at 10:11 am

    🙂

    Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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