My Own Beef Stew
A hearty beef stew featuring tender chunks of beef simmered with vegetables and aromatic herbs, enriched with tomato sauce and wine for a flavorful broth. Perfect for comforting family dinners or weekend gatherings, this dish offers a savory, well-balanced taste with depth of flavor.
Ingredients
Instructions
- Combine all ingredients except the potato in a large pot.
- Bring the stew to a boil, then reduce heat to a simmer.
- Cook until the beef is tender, about 1 hour.
- Add the chopped potato when the stew is almost done and cook until tender.
Tips & Substitutions
For a richer flavor, consider browning the stew beef in a skillet before adding it to the pot. If you're out of white wine, chicken or vegetable broth can be a suitable substitute. You can also add extra vegetables such as celery or bell peppers for added nutrition. For a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it in towards the end of cooking.
Serving Suggestions
Serve this hearty beef stew with crusty bread or over rice for a filling meal. A simple side salad can complement the richness of the stew, while a glass of red wine enhances the flavors beautifully. This dish pairs wonderfully with Mini Meat Loaves 'N Vegetables for a comforting dinner spread.
Storage & Reheating
Allow the beef stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat or use a microwave, stirring occasionally until heated through. If it thickens too much, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Beef Stew contains roughly 331 calories, with 10g protein, 57g carbohydrates, and 12g fat. It is an excellent source of iron (124% of the Daily Value), vitamin C (96% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 1864mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of beef for this stew?
Absolutely! While stew beef is ideal, you can use chuck roast or round steak cut into cubes. These cuts are flavorful and become tender after slow cooking. Just remember to adjust cooking times if using a different cut, as some may require longer to tenderize.
How can I make this stew more flavorful?
To enhance the flavor, consider adding garlic or sautéing the onions until they're caramelized. You can also experiment with additional herbs like rosemary or parsley. A splash of balsamic vinegar or a teaspoon of sugar can balance the acidity of the tomatoes for a deeper flavor profile.
Is it possible to make this stew in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Simply brown the beef and onions in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes in the last hour of cooking to prevent them from becoming too mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).