Rustic Beef Stew
A hearty and comforting dish featuring tender beef and wholesome vegetables, perfect for family gatherings and chilly nights.
Servings: 6 servings
Calories: 375kcal
Ingredients
Meat and Base Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces The star of the show, delivering deep, meaty flavors.
- 4 cups beef broth The liquid base that ties all the flavors together.
Vegetables and Aromatics
- 1 shallot diced Adds a mild and sweet aromatic touch.
- 3 cloves garlic, minced Infuses the dish with a robust flavor.
- 1 14 oz. can fire-roasted red bell peppers Brings a smoky sweetness that enhances the stew.
- 1 6 oz. can tomato paste Contributes color and a tangy richness.
Thickening and Flavor Enhancers
- 3 tablespoons flour For coating the beef and thickening the stew.
- 1 tablespoon Worcestershire sauce Adds complex depth to the flavor profile.
- 2 tablespoons canola oil For sautéing the ingredients.
- 1 10 oz. can cream of mushroom soup Adds creaminess and umami.
Seasonings
- to taste Kosher salt Essential for balance.
- to taste black pepper Essential for enhancement of flavors.
Instructions
Preparation
- Toss the beef cubes in flour until fully coated.
- Heat 1 tablespoon of canola oil in a Dutch oven over medium heat until shimmering.
- Sear the beef in batches for about 5-7 minutes until browned on all sides, then set aside.
- Add the diced shallot to the pot and cook for 2-3 minutes until softened, then stir in the minced garlic and cook for another minute.
Cooking
- Add the fire-roasted red bell peppers, tomato paste, beef broth, Worcestershire sauce, and browned beef to the pot. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and let the stew simmer for about 1 hour.
- Stir in the cream of mushroom soup and continue to simmer uncovered for another 30 minutes, or until thickened to desired consistency.
Notes
Consider adding fresh herbs like thyme or bay leaves for extra flavor. Serve over mashed potatoes or with crusty bread.