Best 3 Comforting Beef Stew Recipes

When it comes to heartwarming and comforting dishes, few things can top a classic beef stew. This classic dish is a celebration of flavors and textures, combining tender, slow-cooked beef, rich and flavorful gravy, and an array of hearty vegetables. Whether you're seeking a nostalgic meal that reminds you of home or a hearty and satisfying dinner to warm you up on a chilly evening, delving into the world of beef stew recipes can lead you to culinary bliss. From traditional recipes passed down through generations to innovative takes that add a modern twist, there's a comforting beef stew recipe out there for everyone. So, let's embark on a journey to find the perfect recipe to create a comforting beef stew that will satisfy your cravings and leave you feeling cozy and content.

Here are our top 3 tried and tested recipes!

COMFORTING BEEF STEW

Comforting Beef Stew image

This slow-cooked beef stew just screams comfort to me. It's also family-friendly-my toddlers gobble it right up! -Courtney Percy, Brooksville, Florida

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups beef broth
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley

Steps:

Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 375 calories, Fat 20g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

COMFORTING BEEF STEW...JUST LIKE GRANDMA USED TO MAKE

Comforting Beef Stew...just Like Grandma Used to Make image

My husband & I were feeling under the weather & longing for some comforting hot soup. I started craving my friend's grandmother's home made stew but couldn't get a hold of her, so I just threw together some ingredients that sounded good. My husband & I REALLY enjoyed it. I served it w/ hot home made bread. It truly satisfied our craving & did wonders for our cold.

Provided by Laura and Shawn

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

2 lbs beef tip roast (cut into bite size cubes)
2 cups stewed tomatoes (16 oz.)
1/2 cup all-purpose flour
1/4 cup olive oil
3 1/2 cups beef broth (Swansons or any beef broth will do, 32 oz)
3 medium russet potatoes (peeled & diced)
3 medium red potatoes (peeled & diced)
1 medium yellow onion (finely chopped)
2 medium onions (diced)
1 large carrot (finely chopped)
2 large carrots (thickly sliced)
1/4 cup celery (finely chopped)
3 celery (thickly sliced)
2 cups baby portabella mushrooms (cubed) (optional)
1/2 cup frozen green pea (optional)
3 teaspoons garlic (minced)
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon kosher salt
1/2 teaspoon pepper
1 tablespoon fresh Italian parsley (finely chopped)

Steps:

Heat olive oil on medium low in Dutch oven or big soup pot.
Pour flour into plastic bag (1 gallon).
Place cubed meat inside & shake vigorously.
Swirl meat w/ wooden spoon to coat thoroughly.
Pour meat & finely chopped onion into Dutch oven.
Wait approximately 1.5 minutes then add 2 tsp of garlic,.
remaining flour, salt & pepper. Stir until browned.
(Be careful not to burn the garlic).
Add finely chopped carrots, finely chopped celery, diced onions & stir.
Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).

COOKING UNDER PRESSURE: COMFORTING BEEF TATER STEW

Cooking Under Pressure: Comforting Beef Tater Stew image

This is a great comforting stew that is perfect for those cold/gloomy Autumn and Winter days. It has simple ingredients and can be on the table in about an hour. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 1h

Number Of Ingredients 21

Ingredients

PLAN/PURCHASE
1 Tbsp grapeseed oil, or other non-flavored variety
1 Tbsp sweet butter, unsalted
2 lb beef roast, diced into 1-inch cubes
1 medium yellow onion, sliced into half rounds
3 Tbsp tomato paste
3 c beef stock, not broth
14 oz diced tomatoes, 1 can, with liquid
2 Tbsp dried parsley flakes
1 tsp celery salt
1 1/2 lb potatoes, washed & quartered
salt, kosher variety, to taste
white pepper, freshly ground, to taste
THE SLURRY
3 Tbsp flour, all-purpose variety
3 Tbsp filtered water
OPTIONAL ITEMS
nice crusty bread
sour cream
some nice tall cold ones
family and great conversations

Steps:

1. PREP/PREPARE
2. You will need a pressure cooker/instant pot, to make this recipe.
3. I like to use diced, not crushed tomatoes for this recipe. I find that crushed just melt into the sauce during cooking process; while diced hold up better.
4. The Roast Since we are using a pressure cooker, most cuts of beef should work well. In this recipe I choose a chuck roast, but next time I am going to use a bottom round. The Potatoes I find that red and golden varieties work well in pressure cooking, but if all you have is russets... chuck 'em in. Peeling is always optional.
5. If you are using an instant pot, you can brown the beef, and cook the onions, using the sauté setting, and make this a one-pot meal I prefer to do those steps in a separate pan/pot, but that is just me.
6. Gather your ingredients (mise en place).
7. Dice the beef, then sprinkle with a bit of salt and pepper.
8. Add the oil and butter to a skillet, or heavy-bottom pot, over medium-to-medium-high heat.
9. When the butter melts, swirl the pan to mix it with the oil, and begin adding the beef in small batches to brown, about 5 minutes per batch.
10. If the pan begins to go dry, add a bit more oil, as needed.
11. Transfer the beef to the bowl of your pressure cooker/instant pot.
12. Reduce the heat to medium and add the sliced onions (plus a bit more oil, if needed).
13. Cook until softened, 3 - 4 minutes.
14. Add the tomato paste and mix into the onions.
15. Add about 1/4 cup of the beef stock to the pan and deglaze by scraping about with a wooden spoon. Then, pour it into the pressure cooker.
16. Add the remaining beef stock, diced tomatoes, parsley, and celery salt to the pressure-cooker bowl.
17. Give the mixture a stir, lock down the lid, set the cooker to high, and cook for 12 minutes.
18. After the 12 minutes, let the cooker sit for about 10 minutes, and then release any remaining pressure.
19. Add the quartered potatoes, lock the lid down, set the cooker to high, and cook for 5 minutes.
20. After the 5 minutes, let the cooker sit for about 5 minutes, and the release the remaining pressure.
21. Check to see if the beef is tender, and the potatoes cooked through, and do a final tasting for proper seasoning
22. PLATE/PRESENT
23. Serve in bowls with some crusty bread and good conversations. Enjoy.
24. Keep the faith, and keep cooking.

Tips:

Choose the right cut of beef: Chuck roast, short ribs, and brisket are all good choices for beef stew. These cuts have a lot of connective tissue, which breaks down during cooking and makes the meat tender.
Brown the beef before stewing: Browning the beef in a hot pan before adding it to the stew pot helps to develop flavor and color.
Use a variety of vegetables: Carrots, celery, onions, and potatoes are all classic beef stew vegetables. You can also add other vegetables, such as turnips, parsnips, or mushrooms.
Use a good quality beef broth: The broth is the base of the stew, so it's important to use a good quality broth. You can use store-bought beef broth, or you can make your own.
Season the stew well: Beef stew should be well-seasoned with salt, pepper, and other herbs and spices. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
Simmer the stew until the meat is tender: Beef stew should be simmered for at least 1 hour, or until the meat is tender. The longer you simmer the stew, the more flavorful it will be.
Serve the stew with your favorite sides: Beef stew is traditionally served with mashed potatoes, but you can also serve it with rice, noodles, or dumplings.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious beef stew that your family and friends will love.