Beef Stew I

Introduction

This beef stew builds deep flavor through browning the meat, then simmers for well over an hour until the beef turns tender and the broth thickens slightly from the flour coating. You’ll have a full, satisfying one-pot dinner with soft vegetables and rich tomato-beef broth that works equally well for a weeknight meal or a make-ahead lunch that tastes better the next day.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Servings: 4–6

Ingredients

• 2 lb (900 g) beef
• ½ cup flour
• ¼ cup oil
• 1 bay leaf
• 1 tsp (5 ml) marjoram
• 1 tsp (5 ml) oregano
• 46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice
• 10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth
• 2-4 russet potatoes, or other large non-sweet white baking potatoes
• 4 large carrots
• 4 stalks of celery

Instructions

1. Cut the beef into chunks about 1 inch (2.5 cm) across.
2. Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
3. Put oil into a wide pot and heat it.
4. In several batches, brown the beef in the pot with the oil.
5. Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.
6. Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
7. Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.
8. Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.
9. When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.

Variations

Heartier stew with mushrooms: Add 8 oz (225 g) of chopped mushrooms (cremini or button) in the same step as the carrots. They’ll absorb the broth and add umami depth without changing the cooking time.

Root vegetable swap: Replace the potatoes with parsnips or turnips cut to the same size. They’ll soften at the same rate and give the stew a slightly sweeter, earthier note.

Thinner broth-forward version: Reduce the flour coating to 3 tablespoons total, or skip the flour-coating step and dust the browned beef lightly in the pot instead. The stew will be brothier and less gravy-like.

Faster cook with smaller pieces: Cut the beef and vegetables into ½-inch (1.25 cm) chunks instead of 1-inch pieces. The stew will reach tender doneness in 45 minutes instead of 90, though the beef will be less hearty.

Spanish-style addition: Add 1 teaspoon (5 ml) of smoked paprika and ½ teaspoon (2.5 ml) of ground cumin with the other spices. This shifts the flavor profile without disrupting the cooking method.

Tips for Success

Brown the beef properly in batches. Don’t crowd the pot—if you add all the beef at once, it will steam instead of brown. Work in 2–3 batches and let each batch sit undisturbed for 2–3 minutes per side before stirring.

Stir the stew often during the long simmer. The flour coating can stick to the bottom of the pot and scorch. A gentle stir every few minutes prevents bitter flavors and keeps the broth smooth.

Cut vegetables to match the beef size. If your carrot and potato pieces are much larger than your beef chunks, they’ll finish cooking after the meat is already soft, and the stew will have uneven texture.

Don’t skip the bay leaf. It adds a subtle herbal note that rounds out the marjoram and oregano. Remove it before serving—it won’t soften, and biting into it is unpleasant.

Simmer gently, don’t boil. A rolling boil can make the beef tough and cloud the broth. Keep the heat low enough that bubbles break the surface slowly and regularly.

Storage and Reheating

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10–12 minutes). Add a splash of water or broth if the stew has thickened too much while sitting. Avoid the microwave, which can heat the stew unevenly and make the beef tough.

FAQ

Can I use a different cut of beef? Yes. Chuck roast, round, or brisket all work well; avoid very lean cuts like sirloin, which can become stringy. The browning and long simmer work the same way regardless.

How do I know when the beef is tender enough? Pierce a chunk with a fork after 1 hour of simmering. It should break apart easily. If it resists, simmer another 15–20 minutes and check again.

The stew looks too thin. Can I thicken it? Yes. Mix 1 tablespoon of flour with 2 tablespoons of cold water to form a smooth paste, then stir it into the simmering stew. Simmer for another 2 minutes for the flour to cook out.

What if I don’t have double-strength beef broth? Use 20 fl oz (600 mL) of regular-strength beef broth instead, and reduce the tomato juice to 40 fl oz (1.18 L). The broth will be slightly less rich, but the stew will still turn out well.