Hey friends!
Craving something cozy and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my beef stew for two.
It’s rich, hearty, and just the right amount for a lovely dinner date or a night in.
Plus, it’s super easy to whip up!
Let’s get simmering!
Ingredient Substitutions
Chuck beef can be replaced with seitan or mushrooms for a vegetarian option. These alternatives provide a meaty texture and absorb flavors well. Adjust cooking time as they require less time to tenderize than beef. For the beef broth, vegetable broth can be used as a 1:1 substitute, maintaining the dish’s savory base. Potatoes can be swapped with turnips or rutabagas for a lower-carb option. These root vegetables offer a similar texture and cooking time while reducing the overall carbohydrate content. When using turnips or rutabagas, consider adding them slightly later in the cooking process as they may cook faster than potatoes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 100-120 minutes |
| Total Time | 110-135 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-50 g
- Fat: 30-35 g
- Carbohydrates: 50-60 g
Ingredients
- 1/2 pound chuck beef, diced into 1-inch cubes
- Salt and pepper, to season
- 1 tablespoon oil of choice
- 1 small onion, cut into quarters
- 4 cloves garlic, whole
- 3/4 to 1 cup beef broth or stock
- 1 tablespoon worcestershire sauce
- 1 teaspoon brown sugar
- 2 large carrots, sliced into 1-inch chunks
- 1 large potato, variety of choice, cut into 1-inch pieces
- 1 sprig of thyme plus 1 teaspoon fresh thyme
- 1/2 cup peas, fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch, optional
- 1 tablespoon water, optional
Step 1: Sear the Beef
Season the beef on both sides with salt and pepper to taste.
Heat vegetable oil in a large Dutch oven over medium heat.
Once the oil is hot, add the beef in a single layer.
Cook until browned, about 3-5 minutes on the first side.
Flip the beef and cook for an additional 2-3 minutes until browned on the other side.
Transfer the browned beef to a bowl and keep warm while you prepare the rest of the stew.
Step 2: Sauté the Aromatics
In the same pot, add the onion along with a pinch of salt.
Cook the onion until it is softened, which should take about 5-8 minutes.
If the pot appears dry, add a little more oil as needed.
Once the onion is soft, add the minced garlic and cook for about 1 minute until fragrant.
Step 3: Build the Stew Base
Gradually stir in 3/4 cup of beef broth, Worcestershire sauce, brown sugar, and 1/2 teaspoon of salt into the pot, making sure to scrape up any browned bits from the bottom of the pan.
Bring the mixture to a boil.
Step 4: Simmer the Beef
Once boiling, reduce the heat to the lowest simmer possible.
Return the beef and any accumulated juices to the pot.
Add a thyme sprig, cover, and let simmer until the beef is tender, about 60-90 minutes.
Stir occasionally, and if the pot seems dry, add the remaining 1/4 cup of broth.
Step 5: Cook the Vegetables
Add the carrots and potatoes to the pot.
Cover again and cook for about 30 minutes or until the vegetables are tender.
This allows the flavors to meld and the vegetables to absorb some of the flavorful broth.
Step 6: Finish the Stew
Stir in the peas, thyme leaves, and a splash of lemon juice.
Cook until the peas are hot, which should take about 1 minute.
Remove the thyme sprig from the stew.
Step 7: Optional Thickening and Serve
If there’s still excess liquid in the pot and you desire a thicker stew, mix cornstarch and water until smooth to form a slurry.
Stir the slurry into the pot and bring to a simmer.
Cook until the stew thickens, which typically takes about 3 minutes.
Allow the stew to cool for about 10 minutes before serving, allowing the flavors to meld.
