There’s no better dish for fall than a warm, homemade stew simmered slowly until tender. Found in kitchens all around the world, this recipe brings together simple ingredients, beef, potatoes, and vegetables, in a perfectly balanced, comforting way.
It’s rich in nutrients, deeply flavorful, and a guaranteed success at any table. The secret lies in letting the meat cook slowly until soft, while keeping the vegetables perfectly tender, not overcooked or raw.
© haoliangHow long can stew last in the fridge?
If stored properly, your stew can last three to four days in the refrigerator. Allow it to cool completely before transferring it to an airtight container to avoid odors and contamination. Label it with the date so you’ll know exactly how long it’s safe to enjoy
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© haoliangCan you freeze stew?
Absolutely. Stew can be frozen for up to three months at 0°F (-18°C). Keep in mind that while the beef and vegetables freeze well, potatoes tend to lose their texture.
The best solution is to add fresh potatoes when reheating the thawed stew for the best consistency.
© Alex WalkerHow to make beef stew with potatoes
Classic stews are all about slow cooking, either over low heat or in a pressure cooker. The process is simple, but patience makes all the difference. You can always adjust the order of ingredients, add extra broth depending on how thick you like it, or season with your favorite herbs and spices, even a touch of heat if you like it bold.
© haoliangIngredients:
- 1 pound (about 18 ounces) of beef cut into cubes (shank or chuck)
- 4 medium potatoes
- 1 medium onion
- 2 carrots
- 2 garlic cloves
- 1 green bell pepper
- ½ red bell pepper
- 2 bay leaves
- 4 tablespoons (¼ cup) of tomato sauce
- 4 cups (1 quart) of beef broth
- 2 tablespoons of red wine (or a generous splash)
- 3 tablespoons of extra virgin olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped
© Cris CantónPreparation:
- Peel the carrots and potatoes. Slice the carrots into rounds and cut the potatoes into cubes.
- Peel and chop the onion and garlic.
- Remove the stem, seeds, and veins from the peppers and cut them into strips.
- Sear the seasoned beef in a large pot with olive oil on all sides, then remove and set aside.
- In the same oil, using the juices released by the meat, add a bit more olive oil and sauté the garlic for a couple of minutes.
- Add the onion and peppers, season with salt and pepper, lower the heat, and cook for 5 to 8 minutes.
- Pour in the red wine and let the alcohol evaporate, then add the tomato sauce and stir well to combine.
- Return the meat to the pot along with the bay leaves and the broth. Cover and let it cook over low heat for about 45 minutes.
- Add the potatoes and carrots, and continue cooking for another 20-25 minutes, or until the meat is tender and the vegetables are cooked through.
- If you prefer the meat softer, let it simmer a few minutes longer.
- Remove from heat, taste for salt and pepper, and adjust the seasoning if needed.
- Sprinkle with fresh parsley before serving.
Express cooking note:
If using a pressure cooker, sauté the potatoes and carrots first, then add the red wine and allow the alcohol to evaporate before incorporating the seared beef and broth. Cover and cook for 35 minutes once it reaches pressure. Remove from heat and let it cool completely before opening the pot.
Note: You can serve it freshly made, but remember that stews always taste even better the next day.
