Peggy’s Beef Stew is a comforting, home-style meal that delivers deep, savory flavors in every spoonful. Made with tender chunks of beef chuck, this stew features a robust broth enriched with onion soup mix for an effortless boost of umami. The meat simmers until fork-tender, releasing its juices into the surrounding carrots, potatoes, and onions. The result is a thick, satisfying gravy that clings to the vegetables and meat, making it perfect for cooling autumn evenings or busy weeknights when you crave something warm and nourishing. This recipe is forgiving and flexible, allowing you to adjust vegetable quantities or add celery for extra crunch. Serve it hot from the pot with crusty bread to soak up the delicious juices. It is a family favorite that tastes even better the next day as the flavors meld together.
Peggy’S Beef Stew
Description
Peggy's Beef Stew is a comforting, home-style meal that delivers deep, savory flavors in every spoonful. Made with tender chunks of beef chuck, this stew features a robust broth enriched with onion soup mix for an effortless boost of umami. The meat simmers until fork-tender, releasing its juices into the surrounding carrots, potatoes, and onions. The result is a thick, satisfying gravy that clings to the vegetables and meat, making it perfect for cooling autumn evenings or busy weeknights when you crave something warm and nourishing. This recipe is forgiving and flexible, allowing you to adjust vegetable quantities or add celery for extra crunch. Serve it hot from the pot with crusty bread to soak up the delicious juices. It is a family favorite that tastes even better the next day as the flavors meld together.Ingredients
Directions
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Cut the boneless beef chuck into 1-inch cubes.
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Slice the carrots, peel and chunk the potatoes, and dice the small onion.
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown the beef cubes in the oil until sealed on all sides.
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Stir in the onion soup mix, coating the meat evenly.
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Add 1.5 to 2 cups of water to the pot, stirring to combine with the soup mix.
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If using a pressure cooker, seal and cook for 40 minutes until meat is tender. If using a stovetop, cover and simmer on low for 1.5 to 2 hours.
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Add the diced onion, sliced carrots, and chunked potatoes to the pot.
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Optionally add chopped celery for extra flavor and texture.
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Simmer the stew slowly, uncovered or partially covered, until the vegetables are tender and the meat is fork-tender, about 30-45 minutes.
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Add more water as needed to maintain desired consistency.
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If the gravy is too thin, mix a tablespoon of cornstarch with cold water and stir into the stew, simmering for another 5 minutes to thicken.
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Serve hot with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 283.8kcal
- % Daily Value *
- Total Fat 17.0g27%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.5g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions: You can substitute the onion soup mix with 1/2 cup dry sherry or beef broth plus 1 tsp dried thyme and 1/2 tsp onion powder for a from-scratch flavor. Use any sturdy potato variety, such as Yukon Gold or Russet.
Variations: Add chopped celery, peas, or green beans during the last 15 minutes of cooking for extra vegetables. For a richer flavor, substitute half the water with red wine or beer.
Tips: For best results, brown the meat in batches to avoid steaming. The stew tastes even better the next day as the flavors meld. If the stew is too salty from the soup mix, add a peeled potato to absorb excess salt during simmering, then remove it before serving.
