Tangy Beef Stew
Tangy Beef Stew features tender beef, hearty vegetables, and a flavorful vinegar-based broth, perfect for comforting family dinners and those who enjoy bold, savory flavors.
Ingredients
- 1/2 cup onion ⓘ
- 1 tablespoon oil ⓘ
- 1 to 1.5 pounds beef, cubed ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1.5 tablespoons paprika ⓘ
- 1/2 cup red wine vinegar ⓘ
- salt and pepper to taste ⓘ
- 1/4 cup tomato paste ⓘ
- 1 can beef broth ⓘ
- 1.5 tablespoons Worcestershire sauce ⓘ
- 6 medium potatoes ⓘ
- 6 to 7 carrots ⓘ
- zucchini ⓘ
- 1 bay leaf ⓘ
Instructions
- Saute chopped onion in oil in a large skillet until translucent.
- Add cubed beef and brown well.
- Stir in tomato paste, red wine vinegar, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
- Add chopped potatoes and carrots, along with zucchini and bay leaf.
- Pour in beef broth and bring to a simmer.
- Cover and bake at 375°F for 45 minutes until vegetables are tender and flavors meld.
Tips & Substitutions
For a richer flavor, consider marinating the beef in red wine vinegar for a few hours before cooking. If you're out of paprika, smoked paprika can give a nice depth to the dish. For a healthier twist, substitute the potatoes with sweet potatoes or cauliflower. Always taste and adjust the seasoning before serving.
Serving Suggestions
This Tangy Beef Stew pairs beautifully with crusty bread or a side of rice to soak up the flavorful broth. A fresh green salad or steamed green beans can add a nice contrast. For a comforting meal, serve it alongside Heloise'S Meat Loaf to create a hearty dinner spread.
Storage & Reheating
To store leftovers, let the stew cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, do so gently on the stovetop or in the microwave, adding a splash of beef broth if it has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Beef Stew contains roughly 1913 calories, with 43g protein, 239g carbohydrates, and 106g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (247% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2262mg per serving (98% 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 a different cut of beef for this stew?
Yes, you can use other cuts like chuck roast or brisket. Just ensure that the beef is well-marbled for tenderness. Tougher cuts become more tender during the slow cooking process, making them ideal for stews.
What can I substitute for red wine vinegar?
If you don't have red wine vinegar, apple cider vinegar or white wine vinegar can work as substitutes. They will alter the flavor slightly but will still provide the necessary acidity.
How can I thicken the stew if it's too watery?
If your stew is too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water to create a slurry and adding it to the stew while stirring. Alternatively, let it simmer uncovered for a bit longer to reduce the liquid.
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).