Rustic Beef Stew
A comforting beef stew featuring tender chunks of beef, a medley of flavorful vegetables, and a rich savory broth. Perfect for family meals or entertaining guests.
Servings: 6 servings
Calories: 370kcal
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces Provides a meaty foundation.
- 3 tablespoons flour Used to coat beef for thickening.
- 1 shallot, diced Adds aromatic depth.
- 3 cloves garlic, minced Enhances flavor.
- 1 14 oz. can fire-roasted red bell peppers Provides a sweet, smoky element.
- 1 tablespoon Worcestershire sauce Adds rich flavor.
- 1 6 oz. can tomato paste Contributes to the flavor profile.
- 2 tablespoons canola oil For searing the beef.
- 1 10 oz. can cream of mushroom soup Thickens the stew.
- 4 cups beef broth Base for the stew.
- Kosher salt and black pepper, to taste For seasoning.
Instructions
Preparation
- Toss the beef cubes in flour until each piece is fully coated.
- Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add the floured beef in batches, searing until browned all over. Set aside once browned.
Cooking
- In the same pot, add the diced shallot. Cook for 2-3 minutes until translucent, then stir in the minced garlic and sauté for an additional minute.
- Add the fire-roasted peppers, tomato paste, beef broth, Worcestershire sauce, and browned beef to the pot. Stir together and bring to a boil.
- Once boiling, 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 let it simmer uncovered for an additional 30 minutes.
Notes
Searing the beef is crucial for flavor. Consider adding herbs like thyme or bay leaves for more complexity. This stew pairs perfectly with crusty bread or mashed potatoes. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.