Beef Stew with Potatoes Carrots and Tomatoes

Introduction

The flour-coated beef thickens the broth as it simmers with potatoes, frozen carrots, mushrooms, and a full can of diced tomatoes. You get a straightforward stovetop stew that works for a cold-weather dinner or a make-ahead meal, with about an hour of mostly hands-off cooking after the initial browning.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4

Ingredients

• 60 g (2 oz) flour
• Salt to taste
• Pepper to taste
• Garlic powder to taste
• 50 ml (3 Tablespoons) olive oil
• 1 medium onion, peeled and chopped
• 500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle
• 1 L (1 qt) beef broth
• 200-250 g (approx. ½ lb) potatoes, diced
• 100-125 g (approx. ¼ lb) frozen carrots, sliced
• 100-125 g (approx. ¼ lb) frozen mushrooms, sliced
• 1 can (400 g / 14 oz) diced tomatoes
• Marjoram to taste
• 1 large or 2 small bay leaves

Instructions

1. Mix the flour, salt, pepper, and garlic powder together in a small bowl.
2. Heat a large saucepan on the stovetop, then add olive oil and chopped onion.
3. Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.
4. Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.
5. Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender.

Variations

• Swap the frozen mushrooms for fresh sliced mushrooms if you want a firmer texture and less added moisture in the stew.
• Use waxy potatoes instead of starchy potatoes if you want the diced pieces to hold their shape more clearly after the long simmer.
• Replace the diced tomatoes with crushed tomatoes for a smoother, more uniform broth with less chunkiness.
• Add chopped celery with the onion in the second step if you want a more classic stew base and a slightly sweeter vegetable flavor.
• Increase the marjoram or add a pinch of thyme with it for a more herbal finish without changing the structure of the recipe.

Tips for Success

• Pat the beef dry before dredging it in the flour mixture so it browns instead of steaming.
• Keep the beef in a single layer when browning; if the saucepan is crowded, brown it in batches.
• Dice the potatoes to a similar size so they finish cooking at the same time.
• After adding the broth and vegetables, keep the stew at a low simmer, not a hard boil, so the beef stays tender.
• The stew is done when the potatoes are easy to pierce and the beef yields easily with a fork.

Storage and Reheating

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

Reheat it on the stovetop over medium-low heat until fully hot, stirring occasionally. If it has thickened in the fridge or freezer, add a small splash of broth or water to loosen it. You can also microwave individual portions, covered loosely, in 1-minute intervals until hot.

FAQ

Can you use fresh carrots instead of frozen carrots?

Yes. Slice them thinly so they soften in the same time frame as the potatoes and beef.

What cut of beef works best for this stew?

Use a stew cut with some connective tissue, such as chuck, because it becomes tender during the long simmer. Very lean cuts can turn dry.

Why is the stew too thin?

It usually needs either a steadier simmer or a little more uncovered time at the end. The flour mixture thickens the broth gradually as it cooks.

Can you make this ahead?

Yes. The flavor improves after a night in the fridge, and the stew usually thickens slightly as it rests.