What does beef stew taste like?

Beef stew tastes like a very savory, hearty soup-like take on pot roast and potatoes. Does that make any sense at all? Beef stew has always hit me that way at least. The fact that the rich and fatty beef cooks at a relatively low heat for a relatively long amount of time gives it the chance to really flavor the stew liquid. The use of plenty of aromatics and fresh vegetables gives it such a homey and classic flavor – one that should satisfy every palette. Unless you're a vegetarian.

Is beef stew healthy?

For all intents and purposes, beef stew is a healthy thing to make at home. It's a well-rounded bowl of food to be sure. The cut of meat is a fatty one, but that doesn't necessarily make it unhealthy. The fact that beef stew boasts such an array of fresh vegetables makes it a wonderful way to get to those things in your diet, if that's something you struggle with. With tons of protein and nourishing vegetables, I definitely count beef stew as a healthy thing to prepare. Is it light though? No. I wouldn't call it light. Healthy? Sure.

How long will beef stew keep?

Beef stew with keep (covered and well sealed) in the refrigerator for about 3 or 4 days. When stored in a freezer-safe container, your beef stew will keep nicely for up to three months. To re-heat, just thaw in the fridge, pour it back into a pot and heat over medium-low until bubbling and hot.

What is the best cut of beef to use in beef stew?

Due to the nature of its cooking method, beef stew begs to be made with a big, fatty-but-tough piece of beef. This is not the time to bust out a beef tenderloin or pricey steak. We're looking for a chuck roast here (also called a "braising steak" or "gravy beef," a cut of beef that becomes the best version of itself when allowed to cook for a long time at a low temperature.

Spiced Beef Stew with Sweet Potatoes (our new one-pot wonder)

Spiced Beef Stew with Sweet Potatoes and Citrus

Print Recipe

I make my favorite Beef Stew with Sweet Potatoes in the oven, so it can braise until super tender and flavorful. The easy swap of sweet potatoes for regular adds a pop of sweetness which balances with the salty, savory flavors of the beef and stew juices. A bunch of warm spices and lots of citrus make this a truly special stew that is far from ordinary.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Units Scale

2 pounds beef stew meat (I buy the pre-cut, but see note)
Cooking oil, as needed
Salt and pepper, as needed
2 large carrots, chopped
2 red sweet potatoes, peeled and cut into bite-sized pieces
1 large yellow onion, diced
2-inch knob of fresh ginger, peeled and minced/grated
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon cinnamon
4 large garlic cloves
1 tablespoon beef stock concentrate (optional)
15-ounce can fire roasted diced tomatoes
2 teaspoons Worcestershire sauce (optional)
32 ounces beef stock
1 heaping cup frozen peas (or to taste)
The zest and juice of 1 large lemon

Serving Suggestions: Freshly chopped cilantro or parsley, sour cream, fresh bread for dunking.

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Instructions

Preheat the oven to 325 degrees F.
Add a few tablespoons of cooking oil to a large oven-proof pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper and, working in batches, sear in until browned all over; takes about 5 minutes total. Transfer each batch of browned beef to a plat/tray for now. Clean out the pan.
Add a couple more tablespoons of oil to the pot and, working over medium heat now, add the carrots and sweet potatoes, and cook (stirring occasionally), until they begin to look caramelized/browned; takes bout 6 to 8 minutes.
Add the onion and ginger, along with the ground cumin, coriander, ginger, and cinnamon. Season with salt and pepper. Cook for a few minutes, until the onion is tender. Add the garlic and cook a minute more.
Add the stock concentrate (if using), tomatoes, Worcestershire sauce (if using), stock, and lemon juice. Add the beef, along with any collected juices, back into the pot. Mind the splatter! Put the lid on the pot and place it in the oven to braise for 1 hour and 45 minutes, or until your beef is nice and tender.
Just before serving stir in the peas. They’ll thaw very quickly for you -in just a minute or so. Taste your stew (carefully!) and season as needed. The sweet peas, potatoes, cinnamon, and carrots need a good bit of salt for balance.
Serve topped with the fresh herbs, sour cream and the lemon zest sprinkled over top. Bread is so necessary here as well, of course.

Notes

NOTE: Most grocery stores sell pre-cut and packaged beef stew meat, which makes things wonderfully efficient and convenient. But if you can’t find this, feel free to buy a 2-pound chuck roast and cut it into bite sized cubes. No harm, no foul.

Keywords: Beef Stew with Sweet Potatoes

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