Beef and Vegetable Stew in Tomato Broth

Introduction

The tomato juice and double-strength beef broth give this beef and vegetable stew a lighter, more pourable broth than a gravy-heavy stew, while the flour on the beef adds enough body to hold it together. It takes about 2 hours and 15 minutes and works well for a weekend dinner or a make-ahead meal that reheats cleanly.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 15 minutes
• Servings: 6

Ingredients

• 2 lb (900 g) beef
• ½ cup flour
• ¼ cup oil
• 1 bay leaf
• 1 tsp (5 ml) marjoram
• 1 tsp (5 ml) oregano
• 46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice
• 10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth
• 2-4 russet potatoes, or other large non-sweet white baking potatoes
• 4 large carrots
• 4 stalks of celery

Instructions

1. Cut the beef into chunks about 1 inch (2.5 cm) across.
2. Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.
3. Put oil into a wide pot and heat it.
4. In several batches, brown the beef in the pot with the oil.
5. Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.
6. Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.
7. Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.
8. Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.
9. When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew.

Variations

• Use beef chuck for the 2 lb (900 g) beef if you want richer flavor and a softer texture after the long simmer.
• Swap 2 cups of the tomato juice for crushed tomatoes if you want a thicker, less brothy stew.
• Use Yukon Gold potatoes instead of russet potatoes if you want the potato pieces to hold their shape a little better.
• Replace 1 to 2 of the potatoes with turnips for a less starchy stew with a slightly sharper flavor.
• Add 1 cup frozen peas in the last 5 minutes of cooking for a sweeter finish and more color.

Tips for Success

• Cut the beef, carrots, potatoes, and celery to roughly the same size so they cook evenly.
• Brown the beef in several batches as written; if the pot gets crowded, the meat steams instead of browning.
• Keep the stew at a gentle simmer during the covered cooking time so the beef softens without tightening up.
• Stir regularly during the long simmer, especially once the tomato juice and flour are in the pot, because the bottom can catch.
• Stop cooking when the vegetables are tender but still hold their edges; if they start breaking down, the broth turns cloudy and the texture gets muddy.

Storage and Reheating

Store cooled stew in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months, leaving a little space for expansion.

Reheat on the stovetop over medium-low heat, covered, until hot all the way through, stirring occasionally. If the broth has thickened in the fridge, add a splash of water or beef broth to loosen it. For individual portions, microwave in a covered bowl in 1-minute bursts, stirring between each, until hot.

FAQ

What cut of beef works best for this stew?

Beef chuck is the most reliable choice because it softens well during a long simmer. Leaner cuts can work, but they will not turn as tender.

Can you make this a day ahead?

Yes. The flavor settles and deepens overnight, and the broth thickens slightly in the fridge, so you may want to add a little water or broth when reheating.

Can you make it without flour?

Yes, but the broth will stay thinner. If you still want some body, thicken it near the end with a small cornstarch slurry.

Why are my vegetables falling apart?

They were likely cut too small or simmered too long after being added. Keep the pieces large and even, and stop cooking as soon as they are tender.