The Best and Easiest Homemade Beef Stew

I fell in love with this recipe ever since one of my close friends made it for me for a dinner. After I ate this beef stew, I knew it was going to be a meal that I was going to eat again and again and again.

This is truly the best and easiest homemade beef stew I have ever made. This is a ONE-POT MEAL that is very hearty, flavourful and unique. It is loaded with tender beef pieces and veggies. Tremendously a great comfort food, and a great meal to show off your cooking skills to those you want to impress. This is a great meal to share with advisably 4 people! It takes a total of 4 hours.

Thus, in today's blog I will share with you this special recipe.

This recipe is inspired by Rena and the link of the inspiration can be found HERE.

(Rena, Healthy Fitness Meals, 2020)

Ingredients:

1. 6 Big Potatoes

2. 3 Carrots

3. 2 Onions

4. 6 Garlic Cloves

5. 6 Mushrooms

6. Beef (make sure to cut the beef into edible chunks and any excess fat that you would not want to consume)

7. Thyme

8. Rosemary

9. Half a glass of red wine

10. Olive Oil

11. 1 Beef Stock Broth (fill it to a whole cup)

12. 1/2 cup of water

13. Tomato paste (half a can)

14. Flour

15. Parsley

My Ingredients for Beef Stew

How to Eat the Beef Stew

Dinner is served!

Condiments:

1. Salt

2. Pepper

3. Garlic powder

4. Onion powder

How To Start Cooking The Stew:

1. Firstly, take the pot that you are using to cook the stew, and start frying the onions and garlic in olive oil at a medium temperature.

2. Once they start getting a bit cooked, add the mushrooms. Make sure they do not get too cooked, and that they cooked with enough oil to not get burnt.

3. Make sure to season this with salt, pepper, garlic powder and onion powder.

4. When the garlic, onion and mushrooms are fried, take them out and add them onto a separate plate. From here, there should be enough oil from the fried veggies (this is important for taste).

5. If there is not enough oil in the pot, add more (not much) olive oil into the pot.

6. Then, add the beef into the pot and cook it for roughly 2 minutes.

7. Here you should season the meat with salt, pepper, garlic powder and onion powder.

8. After 2 minutes, add the fried veggies into the pot.

9. Lower the temperature to a low heat (e.g. 3)

10. Now add the beef stock broth water along with the tomato paste and mix well until the tomato paste is fully dissolved.

11. Once fully dissolved add the red wine.

12. To thicken the sauce, add flour into the stew (you can do this to your liking). Furthermore, if the stew becomes too thick, I would recommend adding more water/broth and a little of wine (re-do step 8 & 9 to make it more liquid).

13. Add Thyme and Rosemary straight into the stew and close the pot with a lid.

14. Let it simmer at low heat (e.g. 2) for roughly 3 hours (2 hours is okay too).

15. During the simmering process, I would stir it every 30 minutes to ensure that the stew is thick enough, everything is being cooked etc.

16. When done, drop some parsley leaves into the stew for decoration!

What To Eat The Stew With?

1. Coucous

2. Mashed Potatoes

3. Rice

(super easy!)

This is undeniably one of the best meals I have eaten in a long time (I do not cook stews often just because it takes a lot of time). In addition, if you are cooking this for yourself, this is a perfect opportunity to have some leftovers in your fridge, and to eat and enjoy it later! Check out my blog on leftovers to know how to properly store and enjoy this meal later!

I would love to see you try the stew! I also would appreciate some feedback on this stew as I incorporated these ingredients and ideas from my friend along with Rena.

SEE: My Last Post on "Essential Ingredients and Condiments in the Thai Kitchen"