Beef Stew
A comforting and hearty beef stew, perfect for cold winter nights, made with tender beef, hearty vegetables, and a rich broth.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into cubes (for tender meat)
- 1 piece onion, chopped (adds flavor base)
- 2 cloves garlic, minced (enhances aroma)
- 2 cups beef broth (for richness)
- 1 can diced tomatoes (adds acidity)
- 1 piece bell pepper, chopped (for sweetness and color)
- 2 tablespoons olive oil (for browning)
- 1 tablespoon cumin (adds warmth)
- 1 tablespoon paprika (for smokiness)
- to taste salt and pepper (essential seasoning)
Instructions
Preparation
- Gather all your ingredients. Chop the vegetables and cut the beef into cubes.
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the beef and brown it on all sides for about 5–7 minutes.
- Add the chopped onion and minced garlic to the pot and sauté for 2–3 minutes.
- Stir in the chopped bell pepper and cook for another 2–3 minutes.
- Add cumin and paprika, stirring well and letting the spices become aromatic.
- Incorporate the can of diced tomatoes and the beef broth, stirring everything together.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let the stew simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper before serving.
Serving
- Ladle the beef stew into bowls and enjoy it warm, optionally garnishing with fresh herbs.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. For freezing, use freezer-safe containers and label them. Rinse and thaw overnight in the refrigerator for best reheating results.