Get ready to transport your taste buds to the heart of the South with this mouthwatering, soul-warming beef stew that promises to be the most tender, flavorful dish you've ever experienced! Imagine succulent beef chunks slow-cooked to perfection, swimming in a rich, aromatic broth that tells a story of generations of Southern cooking traditions. This isn't just a recipe; it's a culinary journey that will have your family and friends begging for seconds – and asking for your secret!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cups beef broth
- 4 carrots, sliced
- 4 potatoes, diced
- 2 teaspoons thyme
- Salt and pepper to taste
Instructions
- Begin by patting the beef stew meat dry with paper towels to ensure proper browning. Season the meat generously with salt and pepper on all sides.
- Heat olive oil in a large heavy-bottomed Dutch oven or slow cooking pot over medium-high heat. Once the oil is shimmering, add the beef chunks in batches, being careful not to overcrowd the pan.
- Brown the meat on all sides, creating a rich golden-brown crust. This process should take about 3-4 minutes per batch. Remove browned meat and set aside on a clean plate.
- In the same pot, add chopped onions and sauté until they become translucent and slightly caramelized, approximately 4-5 minutes.
- Return the browned beef to the pot and add beef broth. Scrape the bottom of the pot to release any browned bits, which will enhance the overall flavor of the stew.
- Stir in thyme and bring the liquid to a gentle simmer. Cover the pot and reduce heat to low, allowing the meat to slowly stew and become tender.
- After 2 hours of slow cooking, add sliced carrots and diced potatoes to the pot. Continue cooking for another hour until the meat is fork-tender and vegetables are soft.
- Taste and adjust seasoning with additional salt and pepper as needed. The stew should have a rich, deep flavor with tender, falling-apart meat.
- Let the stew rest for 10-15 minutes before serving to allow flavors to meld and sauce to thicken slightly.
- Serve hot in deep bowls, optionally garnished with fresh parsley or accompanied by crusty bread for a complete Southern-style meal.
Tips
- Pat the meat dry before browning: This crucial step ensures a perfect golden-brown crust that locks in flavor and creates a rich base for your stew.
- Brown in batches: Don't overcrowd the pot! Browning meat in small batches prevents steaming and creates those delicious caramelized edges.
- Low and slow is the key: Patience is your best friend with this recipe. The magic happens during those long, slow cooking hours that transform tough meat into melt-in-your-mouth tenderness.
- Use a heavy-bottomed Dutch oven: This helps distribute heat evenly and prevents burning, ensuring a consistent cooking temperature.
- Let it rest: Those final 10-15 minutes of resting allow the flavors to meld and the sauce to thicken naturally.
- Optional flavor boosters: Consider adding a splash of red wine or a tablespoon of tomato paste for extra depth of flavor.
- Make ahead tip: This stew tastes even better the next day, so don't hesitate to prepare it in advance – the flavors will continue to develop overnight!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
