Beef Stew I

Introduction

This is a straightforward beef stew that simmers for over an hour to develop tender meat and rich flavor, then finishes with root vegetables added in stages so nothing turns to mush. You brown the beef first to build depth, then let the tomato juice and broth do the work while you stir occasionally to prevent sticking.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 110 minutes
• Servings: 4–6

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

Thicker stew: Increase the flour coating in step 2 to ¾ cup, or whisk an extra 2 tablespoons of flour into the simmering liquid after the beef has cooked for 45 minutes. This gives you a gravy-like consistency without changing cook time.

Root vegetable focus: Swap 2 of the carrots for parsnips or turnips, and replace 1–2 potatoes with celery root. The flavor stays earthy and warming, with slightly different sweetness and texture.

Spice depth: Add 1 teaspoon of paprika and ½ teaspoon of black pepper to the spice mix in step 5. This rounds out the herb profile without overpowering the beef and tomato base.

Leaner meat: Use beef chuck cut into slightly smaller chunks (¾ inch). The smaller size helps it cook through in the same time while reducing overall fat in the finished stew.

Onion addition: Peel and quarter 2 medium onions and add them along with the carrots in step 7. They soften completely by serving time and add natural sweetness.

Tips for Success

Stir every few minutes during the initial simmer (step 6), not just occasionally. The flour coating on the beef can stick to the pot bottom and burn, which will taste bitter in your finished stew. A quick stir takes 10 seconds and prevents this entirely.

Cut your vegetables to roughly the same size as the beef chunks so they cook at the same rate. If carrots are much larger, they stay hard while potatoes turn to mush—uniform pieces solve this problem.

Don’t skip browning the beef in batches. Crowding the pot drops the oil temperature, and the meat steams instead of browning. Brown in 2–3 batches, even if it takes 10 minutes longer; the flavor payoff is real.

Add vegetables in the order given (carrots first, then potatoes and celery) because they have different cooking times. Potatoes soften faster than carrots, so starting carrots ahead keeps everything tender at the same moment.

Storage and Reheating

Reheat on the stovetop over medium heat, stirring occasionally, until steaming (about 10 minutes). Add a splash of water if the stew has thickened too much during storage. Reheating in the microwave is faster but can unevenly warm thick stew; if you use the microwave, stir halfway through.

FAQ

Can I use a different cut of beef?

Yes. Chuck is ideal, but round or brisket also work. Avoid very lean cuts like sirloin—they dry out. Plan for at least 90 minutes of simmering to break down tougher cuts fully.

What if my stew is too thin after cooking?

Mix 1 tablespoon of flour with 2 tablespoons of cold water to make a smooth paste, then stir it into the simmering stew. Let it bubble for 2–3 minutes to thicken. Repeat if needed.

Do I have to use both tomato juice and beef broth?

The tomato juice adds acidity and sweetness that broth alone doesn’t provide. If you must substitute, use 4 cups of beef broth and add 2 tablespoons of tomato paste plus 1 tablespoon of vinegar to approximate the flavor.

Can I cook this in a slow cooker?

Yes. Brown the beef in a pot on the stovetop, then transfer everything (beef, spices, liquids, and oil) to a slow cooker. Add vegetables after 4 hours of cooking on low (total time roughly 6–7 hours), then cook 1 more hour until vegetables are tender.