Jen’s Hearty Beef Stew
Jen’s Hearty Beef Stew
Ingredients:
2 1/2 lbs beef stew meat
2-3 Tblsp vegetable oil
Salt
Pepper
Seasoned salt
2 large onions, chopped
1 clove garlic, minced
3 Tblsp flour
2 Tblsp tomato paste
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp garlic powder
6 potatoes, peeled and cut into bite size pieces
1 bag crinkle cut carrots, cut in half
1 bag frozen green beans
1 small container mushrooms, chopped
Directions:
Prepare stew meat by rinsing, trimming the fat, and patting it dry. Season meat with salt, pepper, and seasoned salt. In a large stew pot or Dutch oven, heat 1 tablespoon of oil. Brown stew meat in small batches and set aside. Add additional oil during the browning process if needed.
Add the onion to the pot and sauté for 3 minutes. Add garlic and sauté one minute. Add flour, and more oil if needed. Stir well and cook for 4-5 minutes. Stir in tomato paste.
Add beef back to the pot. Add beef broth, stir and scrape any brown bits (this is flavor). Make sure beef is fully covered with broth, add more if needed. Add remaining seasonings. Simmer for 1 1/2- 2 hours.
Add potatoes and carrots. If a thicker stew is desired, thicken with a flour slurry. When the potatoes are almost tender add green beans and mushrooms. Simmer until all vegetables are tender.
Serve with biscuits or rolls.
Making a hearty beef stew like Jen’s is a wonderfully satisfying way to create a wholesome meal that warms you from the inside out. Based on my experience, key to a flavorful stew is in the preparation of the beef—rinsing and trimming the fat helps reduce excess grease, while browning the meat properly in batches enhances the depth of flavor through caramelization. I usually find using a Dutch oven essential; its heavy base ensures even heat distribution and allows the stew to simmer gently, blending all the seasonings thoroughly. The combination of onions, garlic, and tomato paste, sautéed before adding broth, builds the stew’s savory base. Adding flour at this stage not only thickens the stew but helps develop a smooth texture once combined with the broth. I personally add a splash of red wine to the beef broth for an added layer of richness, though it’s optional. Including a mix of vegetables like potatoes, carrots, green beans, and mushrooms not only provides great texture but also balances the hearty meatiness with earthiness and freshness. I like cutting carrots smaller than potatoes so everything cooks evenly. The suggestion to thicken with a flour slurry is helpful if you prefer a gravy-like consistency—just be careful to add it gradually to avoid lumps. A tip from my own kitchen: simmer the stew low and slow—about 2 hours or until the beef is fall-apart tender and the vegetables are just right. This patient cooking brings out the best flavors and tenderizes the meat perfectly. Serving it hot with biscuits or warm rolls completes the meal, perfect for a chilly evening or a family gathering. Overall, Jen’s recipe captures the essence of classic comfort food, with straightforward steps and accessible ingredients, making it easy to replicate at home for any occasion.