Rustic Beef Stew
A heartwarming dish with tender beef, vibrant vegetables, and a rich broth, perfect for chilly nights and family gatherings.
Servings: 6 servings
Calories: 475kcal
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces Use a good cut for tenderness.
- 3 tablespoons flour For coating the beef.
- 1 shallot diced
- 3 cloves garlic, minced
- 1 can (14 oz.) fire-roasted red bell peppers Adds sweetness and texture.
- 1 tablespoon Worcestershire sauce
- 1 can (6 oz.) tomato paste
- 2 tablespoons canola oil For searing the beef.
- 1 can (10 oz.) cream of mushroom soup Adds creaminess.
- 4 cups beef broth For the stew base.
- Kosher salt and black pepper, to taste
Instructions
Preparation
- Toss the beef cubes in flour until fully coated.
- Heat 1 tablespoon of canola oil in a Dutch oven over medium heat.
- Sear the beef in batches until browned on all sides, about 3-4 minutes. Set the beef aside on a plate once browned.
- In the same pot, add the diced shallot and cook for 2-3 minutes until softened.
- Stir in the minced garlic and cook for another minute, ensuring it’s fragrant but not burnt.
Cooking
- Add the can of fire-roasted red bell peppers, tomato paste, beef broth, Worcestershire sauce, and the browned beef into the pot. Stir to combine and bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 1 hour.
- After an hour, stir in the cream of mushroom soup and simmer uncovered for an additional 30 minutes.
Notes
To enhance flavor, consider adding fresh herbs like thyme or bay leaves. For a heartier stew, add diced potatoes or carrots. Store the stew in airtight containers for up to 3 months in the freezer.