Description
Hearty Beef and Vegetable Stew delivers comfort in a bowl with tender beef chunks nestled among robust root vegetables. Simmered slowly with rich broth and aromatic herbs, this classic dish warms you from the inside out.
Ingredients
Scale
Proteins:
- 900 grams (2 pounds) boneless beef chuck roast, cubed
Vegetables:
- 2 cups potatoes, cubed
- 3 carrots, cut into medallions
- 1 cup sweet corn kernels
- 1 cup frozen peas
- 0.5 cups shallot, finely diced
- 3 cloves garlic
Seasonings and Cooking Ingredients:
- 3 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon no sodium bouillon cube
- 3.5 teaspoons salt
- 1.5 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 cups water (500 milliliters), plus more if not using an Instant Pot
- 2 teaspoons flour (optional, for a thicker sauce)
Instructions
- Prepare the beef by generously seasoning cubed meat with salt, ensuring even coverage.
- Heat vegetable oil in a large pot or Instant Pot over medium-high heat until shimmering.
- Carefully introduce seasoned beef chunks, searing each piece until a golden-brown crust develops, rotating periodically to achieve uniform coloration.
- Create a thickening agent by whisking flour with water, forming a smooth, lump-free slurry.
- Dissolve bouillon cube in warm water, incorporating black pepper, thyme, and tomato paste to enhance the liquid’s flavor profile.
- Roughly chop potatoes (/454 grams), carrots (/226 grams), and integrate them with frozen peas and corn into the meat-filled pot.
- Pour prepared liquid mixture over the vegetables and meat, ensuring complete ingredient submersion.
- For Instant Pot: Secure lid and cook under high pressure for 55-60 minutes. For traditional oven method: Cover pot and bake at 350°F (175°C) for 2 hours.
- Verify meat’s tenderness by testing with a fork; meat should effortlessly pull apart when fully cooked.
- Allow stew to rest for 10 minutes before serving, allowing flavors to meld and sauce to slightly thicken.
Notes
- Searing beef creates a rich, deep flavor that elevates the entire stew’s taste profile.
- Browning meat locks in juices and develops a beautiful caramelized exterior for maximum deliciousness.
- Using a flour slurry helps thicken the sauce naturally without creating lumpy textures.
- Cooking under pressure or slow-roasting transforms tough beef cuts into meltingly tender, succulent meat.
- Root vegetables like potatoes and carrots absorb the savory broth, making each bite incredibly flavorful.
- Fresh herbs and spices like thyme add subtle aromatic depth to this comforting one-pot meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg