Brief Outline
- Title: Stew Meat Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- Why You’ll Love This Recipe (H2)
- Ingredients (H2)
- Image
- Directions (H2)
- Servings & Timing (H2)
- Variations (H2)
- Storage & Reheating (H2)
- Notes (H2)
- FAQs (H2)
- Conclusion (H2)
Stew Meat Recipe
This comforting one-pot Stew Meat Recipe is a hearty hug in a bowl: tender beef, robust veggies, and a flavorsome broth that warms you from the inside out.
Whether you’re cozying up on a chilly evening or feeding a crowd, this slow-cooker classic checks every box—hearty, comforting, and downright tasty. I first stumbled on this recipe during a frosty November potluck, and it quickly became my go-to: no-fuss prep, fridge-friendly leftovers, and a taste that rivals any bistro. What makes it special? We’re loading up on lean stew meat, rainbow carrots, and just the right herbs for a healthy, protein-packed dinner that feels like home. Plus, using a slow cooker or stovetop means you decide whether you want an all-day aroma or a speedy one-pot supper.
Why You’ll Love This Recipe
- No oven needed—just a slow cooker or Dutch oven
- Prep in 20 minutes, then let it do the work
- Hearty protein from tender stew meat keeps you full longer
- One-pot cleanup (yes, seriously!)
- Flavorsome broth enriched with garlic, thyme, and a splash of tomato paste
- Perfectly balanced—veggies and beef in every spoonful
- Meal-prep friendly: makes 6–8 servings for easy lunches
- Gluten-free and easily adjustable for low-carb or paleo diets
Ingredients
• 2 pounds stew meat (chuck roast trimmed and cut into 1½-inch cubes; grass-fed if you can find it)
• 2 tablespoons olive oil (or avocado oil for a milder flavor)
• 1 large onion, diced (yellow or sweet onion both work)
• 3 cloves garlic, minced (fresh garlic gives you a sharper kick)
• 4 carrots, peeled and cut into 1-inch rounds (multicolor carrots add visual pop)
• 3 celery stalks, chopped (look for firm, bright-green stalks)
• 2 tablespoons tomato paste (adds depth and a touch of acidity)
• 4 cups low-sodium beef broth (I love Pacific Foods brand)
• 1 cup water or red wine (for an extra layer of richness)
• 2 bay leaves
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1 teaspoon paprika (smoked paprika if you like a hint of campfire)
• Salt and pepper to taste (start with 1 teaspoon salt, adjust later)
• Optional: 1 pound baby potatoes, halved (for a classic stew feel)
Directions
- Brown the meat. Heat olive oil in a large skillet over medium-high. Season stew meat with salt and pepper, then sear in batches until deeply browned on all sides—this step locks in flavor (don’t crowd the pan).
- Sauté aromatics. In the same skillet, reduce heat to medium, add onion and celery, and cook until softened (about 5 minutes). Stir in garlic and tomato paste; cook another minute until fragrant.
- Build the stew. Transfer meat and veggies to a slow cooker (or Dutch oven). Add carrots, potatoes (if using), beef broth, water or wine, bay leaves, thyme, and paprika. Give everything a gentle stir.
- Cook low and slow. For best results, set slow cooker to LOW for 7–8 hours (HIGH for 4 hours). If you’re using a Dutch oven, bring to a simmer on the stovetop, then cover and bake at 325°F for 2½–3 hours.
- Finish and season. Remove bay leaves, taste broth, and adjust salt and pepper. If you like a thicker gravy, whisk 1–2 tablespoons cornstarch with cold water and stir in, cooking until slightly thickened.
- Garnish and serve. Scatter chopped parsley or fresh thyme over bowls for a pop of color and fresh flavor—because we eat with our eyes first!
Servings & Timing
Makes: 6–8 hearty bowls
Prep Time: 20 minutes
Cook Time: 4 hours on HIGH or 7–8 hours on LOW (slow cooker)
Total Time: about 8 hours (mostly hands-off) or 3 hours in a Dutch oven
Variations
• Red Wine Twist: Swap half the water for a dry red wine for deeper flavor.
• Vegetarian Swap: Use cubed seitan or tempeh instead of beef for a plant-powered stew.
• Spicy Kick: Add ½ teaspoon cayenne or sliced jalapeño for heat.
• Creamy Finish: Stir in ½ cup coconut milk at the end for a silky broth.
• Mediterranean Flair: Add olives, artichoke hearts, and oregano instead of thyme and paprika.
• Slow-Cooker Chili: Toss in black beans, chopped bell peppers, and chili powder for a chili riff.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in meal-size portions for up to 3 months; thaw overnight in the fridge.
• Reheat: Gently warm on the stovetop over low heat, adding a splash of broth or water if needed. In the microwave, cover and heat in 1-minute bursts, stirring between each.
• Make-Ahead: Complete steps 1–3, refrigerate overnight, then cook next day—flavors deepen with time!
Notes
• Browning the meat properly is worth the extra minute—it creates a caramelized crust that makes the whole stew flavorsome.
• If your broth tastes flat, a squeeze of lemon or splash of vinegar brightens it instantly.
• For ultra-tender beef, let the stew rest 15 minutes after cooking; it redistributes juices.
• I’ve tested this recipe with both bone-in and boneless cuts—boneless is easier, but bone-in brings extra richness.
FAQs
Q: Can I use a pressure cooker?
A: Yes—cook on high pressure for 35 minutes, then natural release for 10 minutes.
Q: Why is my stew watery?
A: Either the lid wasn’t tight or you skipped browning. Try a cornstarch slurry or simmer uncovered 10–15 minutes.
Q: Can I swap the beef broth?
A: Chicken or vegetable broth works, but beef broth gives the richest flavor.
Q: Is this gluten-free?
A: Absolutely—just check your broth and tomato paste labels to avoid hidden gluten.
Q: How do I make it low-carb?
A: Skip potatoes, add extra celery and turnips, and thicken with xanthan gum or a small amount of cornstarch.
Q: What’s the best cut for stew meat?
A: Chuck roast or bottom round yields the juiciest, most tender cubes after long cooking.
Q: Can I prepare this on the stovetop entirely?
A: Yes—use a heavy Dutch oven and follow cook times under “Cook low and slow.”
Q: How do I reheat without drying it out?
A: Add a little broth, cover the pot, and warm over low heat; stirring occasionally prevents hotspots.
Conclusion
This Stew Meat Recipe delivers on every promise: it’s hearty, comforting, and loaded with tender, flavorsome bites that feel like home. Whether you’re making it for a weeknight supper or a Sunday family dinner, it’s a one-pot wonder you’ll turn to again and again. Give it a whirl, leave me a note below, and don’t forget to explore my Slow Cooker Beef Stew and One-Pot Chicken & Dumplings recipes for more cozy inspiration!
Stew Meat Recipe
Ingredients
- 2 pounds stew meat (chuck roast) trimmed and cut into cubes
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 carrots carrots peeled and cut into rounds
- 3 celery stalks celery stalks chopped
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 cup water or red wine
- 2 bay leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound baby potatoes halved (optional)
Instructions
- Sear stew meat with salt and pepper in olive oil until browned on all sides. Do not crowd the pan.
- Cook onion and celery until softened. Add garlic and tomato paste. Cook until fragrant.
- Combine meat, veggies, broth, wine, herbs in a slow cooker or Dutch oven. Cook low and slow.
- Adjust seasoning, thicken with cornstarch if desired. Garnish with parsley or thyme.
- Enjoy in bowls for a comforting meal!
