Quick & Hearty Beef Stew Recipe


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This quick and hearty beef stew strikes the perfect balance between sticking to your ribs and warming your belly on a cold autumn or winter night, and keeping you full without weighing you down. The broth naturally thickens up with a little cooking time but no extra thickeners are added, putting a lighter twist on this classic beef stew recipe. #beefstew #fallmeals #wintermeals #weeknightmeals #sundaydinnerThis quick and hearty beef stew strikes the perfect balance between sticking to your ribs and warming your belly on a cold autumn or winter night, and keeping you full without weighing you down. The broth naturally thickens up with a little cooking time but no extra thickeners are added, putting a lighter twist on this classic dish.

I love me a good stew. As soon as colder weather rolls around, I turn to warm, stick-to-your-ribs meals that are full of flavour and nutrition to feed my family and offer comfort during the dark, cold nights of fall and winter.

When it comes to stew, you can be pretty creative with the ingredients you add. You can use beef (like in this dish), lamb, chicken or fish. Add vegetables: onions, potatoes and carrots are usually staples, but peas, green beans, celery, turnips, tomatoes, garlic and greens like spinach and kale can easily add flavour and nutrition to stews. Season with salt, pepper and herbs of your choice.

This particular dish combines some of the classics: beef, onions, garlic, potatoes, carrots, rosemary, thyme, a bay leaf and salt & pepper to taste. Peas or green beans would be a great addition as well if you have them on hand.

 

Quick & Easy Homemade Beef Stew

This quick and hearty beef stew strikes the perfect balance between sticking to your ribs and warming your belly on a cold autumn or winter night, and keeping you full without weighing you down. The broth naturally thickens up with a little cooking time but no extra thickeners are added, putting a lighter twist on this classic beef stew recipe. #beefstew #fallmeals #wintermeals #weeknightmeals #sundaydinner

Start with 2 lbs. of stewing beef, cut into small, bite-sized chunks. You can either purchase stew meat already cut up (although I usually cut the pieces even smaller), or get your hands on a chuck roast and cut it up into bite-sized cubes.

Next prepare your vegetables. Cut one onion into eight wedges and set aside. You want to keep this dish rustic, so avoid dicing onions too small. Cutting veggies into larger chunks is the way to go.

Likewise, take one good sized head of garlic and separate and peel the cloves. You should end up with about six to eight whole cloves of garlic in the end. Put these aside. Keep the garlic cloves whole!

Peel five or six medium to large sized carrots (or wash and scrub thoroughly if you choose not to peel), and slice into thick rounds. I slice mine into roughly 1/2-inch thick rounds. You want them to be bite-sized but not too thin. The broth in this dish is on the lighter side but the ingredients themselves should still be thick and hearty. 

*Pro tip: Keep the onion, garlic and carrot peels and throw them in a bag in the freezer. Add scraps and peels to your stockpot when making bone broth for extra flavour and nutrition.

Scrub your potatoes really well and dice them into bite-sized pieces roughly the same size as your meat. You can peel them if you like, but I find leaving the skins on adds to that rustic feel.

Now it’s time to start cooking.

 

Options for Cooking Stew

You could cook this stew in a slow cooker or an instant pot (so I hear), but I prefer the traditional method of cooking on the stovetop (or on top of your wood stove) in a large cast iron dutch oven.

Personally I use an enamelled cast iron dutch oven similar to this one from Lodge, but you could also use a more traditional straight up cast iron dutch oven like this one. I like the enamelled one because it cleans up nicely, although all cast iron is easy to clean if it is well seasoned and you follow a few simple rules.

This quick and hearty beef stew strikes the perfect balance between sticking to your ribs and warming your belly on a cold autumn or winter night, and keeping you full without weighing you down. The broth naturally thickens up with a little cooking time but no extra thickeners are added, putting a lighter twist on this classic beef stew recipe. #beefstew #fallmeals #wintermeals #weeknightmeals #sundaydinner

In addition, the beauty of cast iron is that it can be used on the stovetop, in the oven, on your wood stove or even over an open flame if cooking outside, so if you’re off-grid or thinking of going off-grid, cast iron is incredibly versatile and ensures you can always cook up a meal whether you have electricity or not!

Technically you can cook a stew in a stainless steel pot if that’s all you have. No one says you can’t! But cast iron also heats evenly and therefore helps to cook your stew evenly and helps to prevent burning.

 

Step-by-Step Beef Stew Recipe

This quick and hearty beef stew strikes the perfect balance between sticking to your ribs and warming your belly on a cold autumn or winter night, and keeping you full without weighing you down. The broth naturally thickens up with a little cooking time but no extra thickeners are added, putting a lighter twist on this classic beef stew recipe. #beefstew #fallmeals #wintermeals #weeknightmeals #sundaydinner

First, brown your meat. Melt a knob of butter (or a couple tablespoons of olive oil) in your pot on high heat. Then toss cubed meat in your pot and sprinkle with some salt and pepper. Brown meat on all sides (a couple minutes per side on high heat should suffice). Don’t worry too much about getting every single cube of meat turned and cooked on all sides. If you miss a side it will all cook through in your stew anyway.

Next, add all of your other ingredients: onions, whole garlic cloves, potatoes and carrots. Cover with 4 cups of water and give it a stir to combine the ingredients. 

Then add your herbs. I always throw in bay leaf to all my soup and stews, so if you have one on hand, go ahead and toss it in. Then take a couple large sprigs of fresh rosemary and remove the needles. Toss them right into the pot. Do the same thing with the thyme.

Sprinkle in another pinch or two of salt and stir everything together once more.

Once the water starts bubbling, turn the heat down to medium low and put the lid on. Simmer for about an hour, adjusting the temperature from medium low to low as needed and stirring every 15 to 20 minutes or so. Always put the lid back when finished stirring).

As for adjusting the temperature, you want you stew to be at a low simmer while cooking, so check it every once in a while and adjust temperature as needed. If it looks like its too hot and bubbling too much, turn it right down to low. If it’s not simmering at all maybe turn it up just slightly. 

After about an hour, taste your stew to quality check it. The meat should be tender and easy to chew. The carrots and potatoes should also be tender and the broth should be rich and flavourful. Use your discretion. If you think it needs a few more minutes, give it a few more. You really can’t cook a stew too long, aside from the fact that your veggies might get a little too soft. And if you think it needs a little extra salt or herbs, go ahead and throw them in. Everybody’s tastes are a little different so adjust according to what you like best.

When the meat is tender and your beef stew is ready, serve hot in soup bowls with a side of biscuits or crunchy bread. This Easy No-Knead Homemade Bread makes a great accompaniment to this stew. Cut it into thick slices and slather them with butter and you have a quintessential hearty, cold-weather meal ready to go!

This is also a great meal to have extra of in the fridge over the busy holiday season as it makes a quick and filling meal that tastes just as good reheated as it does fresh-made. Or make extra to put in the freezer for an easy weeknight meal! Just remember to defrost first (or get an Instapot to cook it right from its frozen state… Okay, do I need one of these???)

Sure, you could spend all day making a fancy stew with a long list of ingredients, but after you try this quick and hearty beef stew, you’ll be reminded that simplicity is often the best ingredient.

Eat up!

 

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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First of all, I just want to say a huge THANK YOU for all of the support during this difficult time.

(See my last post from yesterday if you're not sure what I'm talking about).

Second, despite the lows of the past week, it does bring me joy to announce that I've opened up the doors to my Yes, You CAN! home canning course once again, and for a limited time only, I'm offering an additional $20 discount off the total cost of the course.

(Just use code TAKE20 at checkout).

Over the course of 12 video lessons, I'll walk you through everything you need to get started canning food (safely) at home.

You'll learn about canning safety and equipment, how to operate a water bath canner and a pressure canner, and I'll show you in detail how to can everything from jams and pickles to stocks and vegetables.

You'll also get some pretty awesome bonuses, including my Jams and Jellies 4-Part Mini-Series, my brand new Home Canning Handbook (complete with 30 of my favourite canning recipes), and access to our private Facebook group, where you can ask questions and get ongoing support.

Plus, if you enroll before midnight tomorrow night, you'll also get a free copy of my Herbal Infusions Masterclass and eBook, so you can preserve your herbs by making your own extracts, tinctures, oils and herbal medicines.

I hope you'll join me in putting up the harvest this preserving season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/yesyoucan to learn more.

(Remember to use code TAKE20 at checkout to get your discount)

I hope you’ll join me in putting up the harvest this canning season.

While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.
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We lost a baby last week.

We’ve now lost 4 pregnancies in a row, and every loss is heart-wrenching.

I still don’t have the words to describe what we’re going through, nor the heart to share everything right now. It’s tough to be a content creator whose job revolves around sharing your life with the world when your own world comes crashing down, over and over again.

While I’m in the very unlucky 1% of women who lose three or more pregnancies in a row, I know I’m not alone and that there are many more grieving mamas with broken hearts and unconditional love for their unborn babies.

We don’t talk enough about pregnancy loss and its impact on families. I hope to change that in my own small way as our own family continues to navigate this journey together, but right now we’re healing.

And today we’re celebrating our beautiful Earth Angel’s 5th birthday. I truly don’t know how or if I’d be able to cope with all of the losses without her, and for that I’m eternally grateful.

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I get a lot of questions about how to know if a canning recipe or method is safe.

Often times these messages come from people who have been handed down old canning recipes and cookbooks from their parents and grandparents, or have fond memories of old recipes but want to know if they’re safe to can according to today’s standards.

The fact is, many of the canning recipes and methods that our grandparents and even our parents used are no longer considered safe. But that doesn’t mean it’s impossible to make them safe!

Join me this Saturday, July 24th for my free live training, How to Stock Your Pantry Like A Pro: 6 Simple Rules for Safe Home Canning.

I’ll teach you what you absolutely MUST know and do to ensure your home canned food is safe to eat, as well as how to safely adapt canning recipes and even how to take favourite recipes and make them safe for canning!

Plus I’ll be answering your canning questions live at the end of the training!

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Sometimes when I look at our pantry full of home-canned food, even I find it hard to believe that I started canning just six years ago.

But while I’m 100% confident when it comes to canning food nowadays, I definitely didn’t start out that way.

When I canned my first batch of applesauce, I was so afraid that it would make my baby daughter sick that I refused to feed her a single spoonful, and I ate the rest with my fingers crossed that I’d live to tell the tale!

Then came my first batch of green beans. I hid around the corner as the pressure canner hissed and rattled, afraid it would blow up my kitchen. And after all was said and done, I was so scared to eat the beans that I had lovingly grown from seed and preserved that I ended up tossing every single jar in the garbage. Talk about a waste of food! (Not to mention time and effort).

After A LOT of time spent researching, learning and honing my canning skills, I now can HUNDREDS of jars of food each year, and I do so with absolute confidence knowing that each and every jar is safe to eat.

Nowadays I cringe when I see bad and even downright DANGEROUS canning advice floating around on the Internet (and sadly there’s A LOT of it out there). Because the last thing you want when you’re canning homegrown and/or homemade food for your family is to make them sick… or worse!

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If you’re ready to start canning your own food at home so that you always have a pantry stocked with healthy, delicious and SAFE home-canned food to feed your family, ai’m hosting a free webinar this Saturday, July 24th where I’ll be teaching you the 6 simple rules for safe home canning, as well as how to safely tweak and adapt canning recipes, and even how you can take a favourite family recipe and make it safe to can.

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You may know him from his popular YouTube channel, @thejustinrhodesshow or like me, you may have first discovered him from his 2018 feature-length documentary, The Great American Farm Tour. Or maybe you’ve been lucky enough to have met him in person at one of the Homesteaders Of America conferences. Either way, odds are if you’ve been part of the modern homesteading world for any length of time, you’ve probably come across Justin Rhodes and his family before. And if you haven’t, then I'm thrilled to be the one to introduce you to the man of the hour!

A self-proclaimed "apron-wearing, permaculture chicken ninja-master," Justin opens up his permaculture homestead to almost one million people every week through his YouTube channel and inspires people to live a more sustainable and abundant life through homesteading, and specifically, through implementing permaculture principles and practices to their own homesteads in order to work smarter, not harder and produce more with less input.

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*** CONTEST CLOSED ***

Congratulations to our winner @suzi.mayhem !!! Check your DMs for a message from me on how to claim your prize!

🍀Are you feeling lucky???

Because it’s time for a GIVEAWAY!!!

To celebrate Modern Homesteading Magazine’s upcoming two-year milestone, and in appreciation of our current sponsor @planttherapy (my favourite essential oils company in the world), we’re giving away a one-year membership level subscription to Modern Homesteading Magazine, which includes unlimited access to our entire digital library of issues, PLUS a 7&7 Set of essential oils from Plant Therapy.

To enter:

✨Like this post
✨Make sure you’re following @thehouseandhomestead and @planttherapy
✨Tag as many friends as you like below who might also be interested in this giveaway (every person you tag = an entry to win!)
✨Share this post to your IG Stories for a bonus entry!

You know the drill 😉

Contest ends Wednesday, July 14th at midnight PST. Winner will be announced on July 15th.

In the meantime, if you haven’t yet subscribed (for free) to receive new issues of Modern Homesteading Magazine straight to your inbox, head to the link in my bio to subscribe OR become a member and get access to all past issues right away! (If you win and you’re already a member, you can either choose to get your next year free once your membership is up for renewal, or you can gift your membership to a loved one:)

And if you wanna get your hands on the 7&7 Set (or any other Plant Therapy set), now is the time because right now you can save 20% on all Plant Therapy sets for a very limited time. Just enter code SETS20 at checkout OR enter code HOMESTEAD to get 10% off everything else site wide!

Links in bio @thehouseandhomestead to check out all of the above ☺️

Good luck, and may the odds be ever in your favour!
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🍔 It took me 33 years to try making my own hamburgers from scratch.

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Click the link in my bio to get the full recipes for both my homemade Beef & Bacon Burger Patties AND my Homemade Hamburger Buns. You’ll also find links to my Homemade Mayo and Homemade Rhubarbecue Sauce to top your burgers with:)

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