Beef Stew Recipe – Simple, Easy and Comforting

If you’re searching for an easy beef stew recipe that’s easy to make, budget-friendly, and absolutely deliciously comforting, this is the one that is right for you.

Perfect for Any Occasion

This beef stew isn’t just great for lunch or dinner. It’s also perfect for gatherings and potlucks because it’s simple to prepare and sure to be a guest-pleaser. Just make sure to serve it with rice because Filipinos love a good stew paired with rice!

If you’re not a fan of rice, you can pair this stew with pasta or thick slices of bread, especially crusty bread that you can dip into the rich sauce. Many Southerners, in particular, love beef stew when it has a thick, hearty sauce.

What Other Vegetables Goes with Beef Stew?

Most beef stew recipes use potatoes, but in this version, I skipped them simply because I didn’t have any on hand. Honestly, I often make stew without potatoes and just switch up the vegetables depending on what I have available. Feel free to add your favorite veggies if you’d like to customize it.

My Favorite Potato Substitutes

If you ask me, my go-to veggie substitutes for potatoes include:

• Bok choy
• Napa cabbage
• Corn on the cob
• Acorn squash
• Opo squash

These vegetables go really well with stew and are flavors Filipinos are very familiar with.

Not a Fan of Beef?

No worries! You can absolutely use chicken instead. Just swap the beef stock and bouillon cubes for chicken versions so the flavors still match. Infact, I sometimes use a mix of chicken and beef stock in my recipes because it adds a unique flavor twist that works surprisingly well. Just don’t forget to taste as you go to keep the flavor balanced.

Ingredients

• 1 lb beef, cut into bite-sized pieces
• 1 large yellow bell pepper, diced
• 1 large onion, diced
• 1 tsp garlic, minced
• 1 can of carrots and green peas, drained
• 2 tbsp tomato paste
• 2 tbsp unsalted butter
• 4 cups beef stock (32 oz pack)
• 4 beef bouillon cubes

Thickener

• 1 tbsp all-purpose flour
• 1/2 cup cold water

Instructions

1. Prepare the Thickener: In a small bowl, mix the all-purpose flour with cold water until smooth. Set aside.

2. Brown the Beef: In a large nonstick pot over medium-high heat, melt 1 tablespoon of unsalted butter. Add the beef and cook until browned on all sides. Once done, transfer the beef to a bowl and set aside.

3. Saute the Aromatics: Using the same pot (with any remaining beef fat or if the pot is dry, add the remaining tablespoon of butter.), sauté the diced yellow bell pepper, onion, and minced garlic. Cook for 5–10 minutes, or until the vegetables soften and start to brown at the edges.

4. Build the Stew Base: Stir in the tomato paste and pour in the beef stock. Mix well, scraping up any bits from the bottom of the pan. Bring the mixture to a gentle boil.

5. Add the Veggies and Beef: Add the drained carrots and peas, then return the browned beef to the pot. Stir to combine everything evenly.

6. Simmer Until Tender: Cover and reduce the heat. Let it simmer for about 20 minutes, or until the beef becomes tender and the flavors blend together. Stir occasionally.

7. Serve and Enjoy: Serve hot with steamed white rice or pair it with your favorite side dish. Enjoy the warmth in every spoonful!

I hope you enjoy this super easy beef stew recipe. If you have questions or suggestions, feel free to leave a comment below.

Until next time…happy cooking!

Other beef stew recipes you might like

• Mild Spicy Beef Stew
• Beef Caldereta Recipe (Without Liver Paste