Hi friends,
Fall is upon us in full force and I’m craving ALL the coziest foods. Stew is one of my favourites because you can clean out your fridge with all the odd ends and make it into something delicious!
You’ll want to use a heavy cast iron pan with a lid for the best flavour and even cooking. I love my Staub for this! Totally worth the $$ in my opinion and it’ll last for years to come. I’ll link the one I use so you can check it out (mine is white).
If you would prefer to make this in a crockpot, you can follow my other stew recipe by clicking here.
Stew cooking time can vary depending on how much time you have. The longer you cook it for, the deeper the flavour and the more tender the meat. However, I like to add most of my vegetables near the end of the cooking time so they aren’t absolutely mushy and still have a bit of bite to them.
Cubed beef is super easy to find at your local grocery store and a relatively inexpensive cut of meat. The potato thickens the gravy and provides for a complete meal even if you don’t feel like adding sides. I like to serve my stew with some garlic bread or egg noodles pair really well too. Don’t forget to garnish with cilantro, parsley or even some dill for a pop of flavour.
Don’t you just want to dive in? I promise you will not regret it!! This recipe does make quite a few servings so don’t forget to freeze the leftovers in an airtight container for up to a few months.
I can’t wait for you to try this cozy beef stew recipe this Fall & Winter. Don’t forget to tag me on socials @balancingandie. I love seeing all your creations!
Notes
If you don't have a certain spice, you can omit or replace & don't forget to adjust salt/pepper to your liking!
Ingredients
Stew:
- 3 tbsp mild cooking oil
- 1/2 cup white onion, chopped
- 3 tbsp tomato paste
- 2 lb stew beef, cubed
- 2 cups water or broth
- 1 can (750ml) diced tomatoes
- 10 nugget potatoes, quartered
- 2 carrots, chopped
- 1 cup cherry tomatoes
Spices:
- 4 slices jalapeno, chopped and deseeded
- 2 bay leaves
- 1/2 tsp of each cumin powder, whole cloves, & turmeric
- 1 tsp of each salt, black pepper, ginger powder, garlic powder
- 2 tsp fresh garlic, minced
- 2 tbsp worshestire sauce
- 1 tbsp grainy dijon mustard
Add ins:
- 1/2 cup enoki mushrooms, chopped
- 1/3 cup cilantro, chopped (or parsley)
- 1/2 cup green onion, chopped
Instructions
- Wash, cut and prepare all ingredients.
- Using a heavy bottomed pot, heat to medium high and saute onion in oil until translucent.
- Add in spices and tomato paste and stir for 30 seconds. Add in beef and stir until all sides have made contact with the pan.
- Add remaining stew ingredients (other than add ins) and turn heat to high and bring stew to a boil.
- Once boiling for 2 minutes, reduce heat to simmer (lowest setting) and cook stew covered with the lid for 4 hours or longer. Stir the stew every 30 minutes to 1 hour. Taste and adjust salt and pepper as needed.
- Once you are ready to serve, remove the lid, stir, add the add ins and serve hot! Enjoy!
