BEEF STEW RECIPE

This Homemade Beef Stew recipe is easy to make and perfect for cold weather. It is loaded with tender beef, carrots, baby potatoes, onions, green chilies and mushrooms. Simmered in a thick and hearty sauce. One pot comfort food at its best!

Prep Time30

Course: Beef recipes

Cuisine: American

Keyword: beef recipes, beef stew, beef stew recipe

Servings:

Author: chefjar

Equipment

Ingredients

Vegetable oil-1 tbsp.
Bacon roughly chopped- 7 ounces ( 200 g)
Beef stew meat cut into 2- inch chunks
Cumin powder- 1 1/2 tsp.
Onion powder- 1 1/2 tsp.
Ground black pepper- 1 tsp.
Paprika- 1 tsp.
Salt- 1 tsp.
Garlic cloves minced- 1 tbsp.
Large carrots sliced-2
Mushrooms- 1 lb 500 g
Baby potatoes - 2 lb 1 kg
Tomato passata- 3 tbsp.
Beef stock - 4 1/2 cups
Flour- 1/4 cup or 4 tbsp.
Onion- 2
Green chili- 4
Fresh parsley finely chopped- 2 tbsp.

Instructions

Preheat oven to 350°F (175°C).
In a large heavy based saucepan/ cast iron dutch oven heat vegetable oil. Add bacon and saute over medium high heat until slightly browned, about 2-3 minutes. Using a slotted spoon , transfer to a plate and keep aside.
In the same saucepan/ dutch oven season beef with cumin, onion powder, black pepper, paprika and salt and sear until browned on all sides (you may need to sear in batches. It depends on the size of your saucepan). Add the minced garlic and continue cooking until fragrant.
Add the sliced carrots, mix and cook for 1 min, then add mushrooms. Cover the saucepan with the lid and cook until water seeps out from the mushrooms, about 2-3 minutes.
Finally, add baby potatoes, onion, green chili and tomato passata.
Dissolve flour in beef stock and pour into the saucepan. Season the beef stew with salt to your liking. Cover with oven safe lid and bake for 2 hours at 350°F (175°C) until the meat falls apart tender.
Garnish with parsley and serve over homemade pasta, mashed potatoes, steamed basmati or jasmine rice.

Video

Nutrition