This deliciously Hearty Beef Stew with tender cubes of meat, potatoes, carrot, and green peas is comfort food for the soul. Perfect any time of the year.
These past few days have been cool, cloudy, and rainy. One can’t help but think of comfort food when the weather is like that. A warm and Hearty Beef Stew to fill the belly felt right and beef on sale at the grocery store was a positive confirmation of that decision. Only $3.99 per pound for a beautiful chunk of meat.
I believe in seasonal cooking by taking advantage of fresh seasonal produce. At this time of the year, there is an abundance of potatoes and onions at the farmer’s markets. Just last week, Ro-Ri San purchased a bag of potatoes and a few gigantic sweet onions from the Hmong market on his way home from work. They came in handy for this recipe.
I love the different varieties of potatoes found at the farmer’s market. Some like these ones appear to be peeling on their own. They look so fresh and tasted so good. These are fluffy and starchy potatoes and so they work well as thickening agents. There was no need for me to add any flour to the stew which was nice, especially for those on a gluten free diet.
I kept this recipe simple with very little flavorings – just salt and pepper. The sweet onion together with some organic carrots I had in the refrigerator lend sufficient flavor to the stew. I used canned diced tomatoes for convenience but you can certainly chopped up a few fresh tomatoes instead.
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- 2 tbsp vegetable oil
- 2½ lbs chuck roast (cut into bite sized pieces) (1.13kg)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 large carrots (cut into coins)
- 1 can diced tomatoes (14.5 oz/411g)
- 2 cups hot water (480ml)
- ¼ tsp ground pepper
- Salt to taste
- 1 lb potatoes (cut into bite size pieces) (450g)
- 1 cup frozen green peas (150g)
- In a medium sized pot, heat vegetable oil. Add beef and allow it to brown for 6 to 7 minutes. Add onion, garlic, and carrots and continue to cook for another 3 minutes.
- Pour in diced tomatoes and hot water. Add ground pepper. Cover and let it come to a boil. Reduce heat to low and simmer for about an hour 1¼ to hours.
- Add salt and potatoes. Continue to cook for another 15 minutes or until sauce thickens.
- Add frozen green peas. Cook for another 5 minutes. Turn off stove.
- Serve warm.
Speaking of beef and fresh produce, I want to share with you my upcoming trip to the International Food Bloggers Convention 2017 in Sacramento, California next month. I am excited because this is the first time I am going to a food blogger conference. I am looking forward to learning new things and meeting people behind the blogs I read every day. Ro-Ri San is also going as he will be representing Malaysian Chinese Kitchen. In case you are not aware of it, he writes the stories and cultural bits over there.
Together we have signed up for the post-conference excursion to El Dorado Wines where we will be escorted to Skinner Vineyards for a tour and a farm to table brunch prepared by Table Nectar. This is great because I have always wanted to attend one of these farm to table events.
We will also get an opportunity to visit Placerville Downtown for a historic walking tour with cheese and wine pairing, olive oil and charcuterie tasting. The final stop that evening will be at Boeger Winery for a dinner prepared by The Butcher’s Kitchen. On the menu is dry aged prime angus beef ribeye roast, prepared old school style-over a wood fire. Wow…I cannot wait!
So please stay tuned. We will have lots of pictures and stories to share after the conference. Until then, please enjoy this Hearty Beef Stew prepared with love and farm fresh produce. 😉
Disclosure: This is one of three blog posts I am writing in exchange for a discounted rate to attend IFBC 2017. All opinions are my own. For full disclaimer, please click here.
Enjoy…..and have a wonderful day! 😎