09/21/2026
Who is ready for Stew and Soup season🍲🥘🍯🥣❓Also, call me if you need a bigger kitchen this season!! I know the house just for you! Follow me for more tips!
1️⃣ CLASSIC HOMESTYLE BEEF STEW 🥕
Serves 6
Ingredients
* 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
* 1 tsp salt
* ½ tsp black pepper
* ¼ cup (32 g) all-purpose flour
* 2 tbsp (30 ml) olive oil
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 2 tbsp (30 g) tomato paste
* 4 cups (960 ml) beef broth
* 1 tbsp (15 ml) halal-certified Worcestershire sauce
* 1 lb (450 g) Yukon Gold potatoes, cut into chunks
* 4 medium carrots, thickly sliced
* 3 celery stalks, sliced
* 1 tsp dried thyme
* 2 bay leaves
* 1 cup (140 g) frozen peas
Instructions
1. Pat the beef dry, season with salt and pepper, then toss lightly with flour.
2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the beef in 2–3 batches, about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add the remaining oil and onion and cook for 4–5 minutes.
4. Stir in the garlic and tomato paste and cook for 1 minute.
5. Pour in about 1 cup of broth, scraping up the flavorful browned bits from the bottom.
6. Return the beef to the pot. Add the remaining broth, Worcestershire sauce, thyme, and bay leaves.
7. Bring to a gentle boil, reduce heat to LOW, cover, and simmer for 1 hour.
8. Add potatoes, carrots, and celery. Cover and cook another 35–45 minutes, until the beef and vegetables are tender.
9. Stir in the peas and simmer uncovered for 3–5 minutes.
10. Remove the bay leaves, adjust the seasoning, and serve warm.
💡 Tip: Keep the stew at a gentle simmer rather than a rapid boil to help the beef become tender.
2️⃣ GARLIC HERB BEEF & POTATO STEW 🧄
Serves 6
Ingredients
* 2 lbs (900 g) beef chuck, cubed
* 1 tsp salt
* ½ tsp black pepper
* 3 tbsp (24 g) all-purpose flour
* 2 tbsp (30 ml) olive oil
* 1 large yellow onion, chopped
* 6 garlic cloves, minced
* 4 cups (960 ml) beef broth
* 1 tbsp (15 g) tomato paste
* 1½ lbs (680 g) baby potatoes, halved
* 3 medium carrots, cut into chunks
* 1 tbsp finely chopped fresh rosemary
* 1 tbsp fresh thyme leaves
* 1 tbsp (15 ml) halal-certified Worcestershire sauce
* 1 bay leaf
* 1 tbsp (8 g) cornstarch
* 2 tbsp (30 ml) cold water
* Fresh parsley, for garnish
Instructions
1. Dry the beef thoroughly, season with salt and pepper, and toss with flour.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches and transfer to a plate.
3. Add the onion to the same pot and cook for about 4 minutes.
4. Stir in garlic, rosemary, thyme, and tomato paste. Cook for about 1 minute.
5. Pour in a little broth and scrape the browned bits from the bottom.
6. Return the beef to the pot and add the remaining broth, Worcestershire sauce, and bay leaf.
7. Cover and gently simmer over low heat for 1 hour.
8. Add the potatoes and carrots and continue cooking for 35–45 minutes, until everything is fork-tender.
9. Mix the cornstarch with cold water until smooth, then gradually stir it into the stew.
10. Simmer uncovered for 3–5 minutes until slightly thickened. Remove the bay leaf and garnish with parsley.
3️⃣ CREAMY MUSHROOM BEEF STEW 🍄
Serves 6
Ingredients
* 2 lbs (900 g) beef chuck, cubed
* 1 tsp salt
* ½ tsp black pepper
* ¼ cup (32 g) all-purpose flour
* 2 tbsp (30 ml) olive oil
* 2 tbsp (28 g) unsalted butter
* 16 oz (450 g) cremini mushrooms, thickly sliced
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 3½ cups (840 ml) beef broth
* 1 tbsp (15 ml) halal-certified Worcestershire sauce
* 1 tbsp (15 g) Dijon mustard
* 1 tsp dried thyme
* 1 lb (450 g) baby potatoes, halved
* 3 medium carrots, sliced
* ¾ cup (180 ml) heavy cream
* 1 tbsp (8 g) cornstarch
* 2 tbsp (30 ml) cold water
* Fresh parsley, for garnish
Instructions
1. Pat the beef dry, season with salt and pepper, and coat lightly with flour.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
3. Add the butter and mushrooms. Let the mushrooms cook for 5–7 minutes until nicely browned.
4. Add the onion and cook for 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
5. Pour in about ½ cup of broth and scrape the bottom of the pot.
6. Return the beef and add the remaining broth, Worcestershire sauce, Dijon mustard, and thyme.
7. Cover and gently simmer for 1 hour.
8. Add the potatoes and carrots and continue simmering for 35–40 minutes, until tender.
9. Combine the cornstarch and cold water, then stir into the stew. Simmer for about 2 minutes.
10. Reduce heat to LOW and slowly stir in the heavy cream. Warm gently for another 2–3 minutes without allowing the stew to boil vigorously.
11. Adjust the seasoning and finish with fresh parsley.
4️⃣ ITALIAN-STYLE BEEF STEW 🍅
Serves 6
Ingredients
* 2 lbs (900 g) beef chuck, cubed
* 1 tsp salt
* ½ tsp black pepper
* ¼ cup (32 g) all-purpose flour
* 2 tbsp (30 ml) olive oil
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 2 tbsp (30 g) tomato paste
* 1 can (14 oz/400 g) crushed tomatoes
* 3 cups (720 ml) beef broth
* 1 lb (450 g) Yukon Gold potatoes, cubed
* 3 medium carrots, sliced
* 2 celery stalks, sliced
* 2 tsp Italian seasoning
* ½ tsp dried oregano
* 2 bay leaves
* 2 cups (60 g) baby spinach, optional
* Fresh parsley or basil, for garnish
Instructions
1. Pat the beef dry, season with salt and pepper, and toss with flour.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep golden crust develops. Transfer to a plate.
3. Reduce heat to medium and cook the onion for 4–5 minutes.
4. Add garlic and tomato paste and cook for another minute.
5. Pour in about ½ cup of broth and scrape up all the browned bits.
6. Stir in the crushed tomatoes, remaining broth, Italian seasoning, oregano, and bay leaves.
7. Return the beef and any accumulated juices to the pot.
8. Cover and gently simmer over LOW heat for 1 hour.
9. Add potatoes, carrots, and celery. Continue simmering for another 35–45 minutes, until the beef is fork-tender.
10. If using spinach, stir it in during the final 2–3 minutes.
11. Remove the bay leaves, adjust the seasoning, and garnish with fresh parsley or basil.
💡 BEEF STEW TIPS
* Beef chuck works especially well because slow cooking makes it tender and flavorful.
* Cut the beef into similar-sized pieces for even cooking.
* Brown the meat in batches instead of overcrowding the pot for deeper flavor.
* If your beef is still chewy, give it more time at a gentle simmer.
* These stews are great for meal prep and can taste even richer the next day.
❤️ Save these four cozy beef stew recipes for the next chilly night when you’re craving a warm, hearty dinner!
