Hearty Beef Stew

5 from 10 votes

This Hearty Beef Stew is chock full of tender steak, potatoes, and veggies simmering in a rich, savory broth. Filling and warm, this is comfort food at its finest!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Keyword: Beef, Beef Stew, Soup

Servings:

Calories: 432kcal

Author: Erica Walker

Ingredients

2 pounds steak cubed
Tabasco sauce to taste
1 Tablespoon Worcestershire sauce to taste
salt and pepper to taste
1 medium onion chopped or diced
3 cloves garlic minced
4 cups beef broth
2 large potatoes cleaned and cut into large cubes
4 carrots peeled and cut
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup tomato juice or to taste
cornstarch optional

Instructions

Braise beef in oil until just brown on all sides (turning only once if possible).
Add Tabasco, Worcestershire, and salt and pepper to taste.
Add onions and garlic, sauté until onions become clear.
Transfer to a large pot and add beef broth, potatoes, and carrots. Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
About 20 minutes before serving, add corn, peas, and tomato juice and simmer until ready to serve.
If you like your stew thick, add about 1 Tablespoon of cornstarch to some beef broth, stir until smooth, then stir into the stew.
Add salt and pepper to taste before serving.

Notes

How to make Beef Stew in the Crock Pot

Add everything (except potatoes, corn, and peas) to a crock pot and cook on low for 6-8 hours. Add potatoes, corn, and peas for the last 2 to 3 hours so they don't get too mushy.

Recipe Tips:

Browned bits - Sear or braise the meat in a hot oiled skillet until all sides are nice and brown. This locks in the moisture of the meat so it doesn't dry out.

Meat - Instead of steak, you can use your leftover chuck roast or beef chuck from your Sunday dinner! It tastes delicious and is a perfect way to use up leftovers.

Smaller vegetables - Peas and corn cook up really quick, so don't add them until about twenty minutes before serving.

Extra vegetables - Feel free to throw in any veggies you like! Mushrooms, pea pods, celery, green beans, red peppers, just about anything you have in your fridge you can chop up and add to this soup.

Thicken your stew! For a thicker stew, add a tablespoon of cornstarch or flour to a little bit of cold beef broth or water, then stir it into the soup. If it's too thick, add some more beef broth. You can also use tomato paste instead of tomato juice to thicken the soup.

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