Basic Beef Stew Recipe

Name: Basic Beef Stew
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 2 tbsp Vegetable Oil; 2 lbs Stewing Beef, cut into 1 inch cubes; 1 large Onion, chopped; 2 Garlic Cloves, minced; 4 cups Beef Broth; 1 (14 1/2 ounce) can Crushed Tomatoes; 2 Bay Leaves; 1 tsp dried Thyme Leaves; 1 tsp Salt; 1/2 tsp black Pepper; 3 Carrots, peeled and cut into 1/2 inch slices; 3 Potatoes, peeled and cut into 1 inch cubes; 1 1/2 cups Frozen Peas; 2 tbsp Cornstarch; 2 tbsp Cold Water; Maggi Seasoning, to taste (optional)

Conquer your craving for comfort food with this unbelievably flavorful Basic Beef Stew! Forget lengthy simmering – our pressure cooker method delivers tender beef and melt-in-your-mouth vegetables in under an hour. This isn't your grandma's stew (though she'd probably love it too!). A hearty, classic English-style stew featuring root vegetables and peas, perfected for a quick weeknight meal or a cozy weekend gathering. Get ready for rich, savory deliciousness!

Prep Time 20 mins

Cook Time 95 mins

Calories 439.6 kcal

Protein 77g

Rating 4.0 (22 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Beef Stew

2 tbsp Vegetable Oil
2 lbs Stewing Beef, cut into 1 inch cubes
1 large Onion, chopped
2 Garlic Cloves, minced
4 cups Beef Broth
1 (14 1/2 ounce) can Crushed Tomatoes
2 Bay Leaves
1 tsp dried Thyme Leaves
1 tsp Salt
1/2 tsp black Pepper
3 Carrots, peeled and cut into 1/2 inch slices
3 Potatoes, peeled and cut into 1 inch cubes
1 1/2 cups Frozen Peas
2 tbsp Cornstarch
2 tbsp Cold Water
Maggi Seasoning, to taste (optional)

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How to Make Basic Beef Stew

Heat olive oil in a large Dutch oven or pressure cooker over medium heat.
Add beef cubes and brown well on all sides.
Add chopped onion and minced garlic. Sauté until softened and translucent (about 5 minutes).
Pour in 4 cups of beef broth and add crushed tomatoes.
Stir in bay leaves, thyme, salt, and pepper.
If using a pressure cooker: Secure the lid and cook on high pressure for 25-30 minutes. Allow natural pressure release for 15 minutes, then manually release any remaining pressure.
If using a Dutch oven: Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
Add carrots and potatoes to the stew (pressure cooker or Dutch oven).
If using a pressure cooker: Cook for an additional 5-10 minutes on high pressure, then allow natural pressure release.
If using a Dutch oven: Cover and cook on medium-low heat for another 30 minutes, or until vegetables are tender.
Stir in frozen peas during the last 5 minutes of cooking.
If the sauce is too thin, whisk in the cornstarch slurry and bring to a boil, stirring constantly for 1 minute until thickened.
Stir in Maggi seasoning (optional).
Serve hot with crusty rolls.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

35g

Fat

21g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Easy Stews Pressure Cooker Stove Top One Dish Meal Comfort Food Meat Taste Mood Equipment 4 Hours Or Less