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Beef stew is a classic for a reason. Tender beef and hearty root veggies, all swimming in a rich broth that’s almost gravy—it’s rib-sticking fare that fills the house with tantalizing aromas and chases away the cold with just a handful of ingredients. But traditional recipes are time and labor-intensive, from browning the meat to peeling the potatoes to sautéing the vegetables.
I don’t always have time or inclination for all that prep, plus browning the meat makes a mess of my stovetop. So I set out to make a hands-off stew that is easier to throw together—no browning, no sautéing of any kind, but just as delicious as classic versions. Just dump and go!
DIY Stew Meat
The one prep step that I won’t skip is cutting up my own stew meat. I don’t buy pre-cut “stew meat” at the grocery store because it’s made of scraps from various beef cuts and is often too lean and tough for stew. Instead, I cut a chuck roast into pieces.
Chuck meat, which is from the shoulder of the steer, has lots of marbling and connective tissue which dissolve during the low and slow cooking into a beautifully tender and flavorful stew. To make sure the stew doesn’t end up greasy, I pull off and discard the hard white blobs of fat on the meat and trim away any tough, silvery connective tissue. It takes just minutes and makes a big difference in my stew.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Build Flavor Without Browning
I toss the beef cubes with flour, lots of herbs, and garlic to boost the flavor and thicken the broth as it cooks. I use the dried herb blend herbes de Provence, a blend of savory, marjoram, rosemary, thyme, and lavender, but Italian seasoning or your favorite blend of herbs will work, too.
For the broth, I like Better Than Bouillon Roasted Beef Base mixed with hot water instead of boxed beef broth because it has a truly beefy flavor. A strong canned broth will work in a pinch. I also add plenty of tomato paste to the broth to add body and a touch of sweetness to the stew.
Instead of messing around with peeling potatoes, I use unpeeled fingerling potatoes or small red potatoes. They end up becoming deliciously tender and hold their shape instead of dissolving into the stew.
I skip the step of sautéing the onions, carrots, and celery and haven’t noticed a big difference in flavor since the stew cooks for three hours.
Make It In a Slow Cooker
Because this recipe doesn’t require any browning, it’s easy to make in a slow cooker. Toss the beef with the flour and seasoning in a bowl instead of a Dutch oven. Add the vegetables followed by the seasoned beef. Reduce the boiling water to 2 1/2 cups and don’t bring the mixture to a simmer. Cook on LOW for 7 to 8 hours. Add the peas and vinegar and cook on low for 10 more minutes.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
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2 pounds beef chuck or stew meat
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2 tablespoons all-purpose flour
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2 teaspoons herbs de provence or Italian seasoning
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3/4 teaspoon kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1 large sweet onion, chopped
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2 large carrots, peeled and cut into 1/2-inch chunks
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1 pound fingerling or small red skin potatoes, unpeeled, cut into 1-inch chunks
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3 cups boiling water
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3 tablespoons Better Than Bouillon Roast Beef Base
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3 tablespoons tomato paste
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1 cup frozen peas
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1 to 2 tablespoons aged balsamic vinegar
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1/4 cup chopped fresh parsley, basil, or tarragon (optional)
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Preheat the oven to 325°F.
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Prepare the beef:
Pull or cut off any excess fat on the meat and discard. Trim away any silvery connective tissue and discard. Cut the meat into 1-inch chunks and place in a Dutch oven or large oven-safe pot. Alternatively, use stew meat.
Add the flour, herb blend, salt, pepper, and garlic powder to the beef and toss to coat.
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Add the remaining ingredients:
Tuck the onion and carrots into the pot around the beef. Add the potatoes on top but don’t stir them in. Whisk together the boiling water, beef base, and tomato paste in glass a measuring cup. Pour over the ingredients in the pot. Bring to a simmer over high heat.
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Bake:
Cover the pot and transfer the stew to the center rack of the oven. Bake until the meat is nearly tender, 2 hours. Remove the lid and continue to bake until the stew has thickened and the meat is very tender (fish out a piece of beef and cut it in half with a fork, it should yield easily), 1 hour.
Simple Tip!
This produces a very thick stew. If you prefer a soupier stew, cook with the lid on for 30 to 40 extra minutes, removing the lid for the last 20 to 30 minutes.
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Finish with peas and vinegar:
Remove the Dutch oven from the oven. Stir in the peas and vinegar to taste and replace the lid to let the peas defrost, about 5 minutes. Garnish with fresh herbs, if desired. Taste for seasoning, adding salt and pepper if needed.
Let leftover stew cool completely in the refrigerator uncovered. Once cooled, store in an airtight container for up to 5 days or transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently in a saucepan over low heat, adding water to loosen the broth, if necessary.
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| Nutrition Facts (per serving) | |
|---|---|
| 383 | Calories |
| 9g | Fat |
| 32g | Carbs |
| 44g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 383 |
| % Daily Value* | |
| 9g | 12% |
| Saturated Fat 4g | 18% |
| 120mg | 40% |
| 1012mg | 44% |
| 32g | 12% |
| Dietary Fiber 5g | 16% |
| Total Sugars 9g | |
| 44g | |
| Vitamin C 18mg | 92% |
| Calcium 76mg | 6% |
| Iron 5mg | 30% |
| Potassium 1083mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
