Rustic Beef Stew
Introduction
Hearty, savory, and deeply comforting, this Rustic Beef Stew brings everything you crave in a one-pot meal. With tender chunks of beef, rich fire-roasted bell peppers, creamy mushroom soup, and a tomato-infused broth, every spoonful is packed with flavor.
Perfect for cold weather, lazy weekends, or a cozy dinner around the table, this stew delivers classic comfort food with a flavor upgrade.
Why I Love This Recipe
This isn’t just any beef stew—it’s a slow-simmered blend of richness and soul. The fire-roasted peppers add a smoky depth, the Worcestershire adds umami, and the cream of mushroom soup makes it all luxuriously silky. And thanks to the Dutch oven, it all melds into one amazing pot of goodness.
If you enjoy recipes like our Cajun Chicken Sausage Gumbo or Easy Turkey Wings, then this stew belongs in your lineup.
Ingredients
- 4 cups beef broth
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 tablespoons canola oil
- 1 tablespoon Worcestershire sauce
- 1 shallot, diced
- 1 (14 oz) can fire-roasted red bell peppers
- 1 (10 oz) can cream of mushroom soup
- 1 (6 oz) can tomato paste
- Kosher salt and pepper, to taste
Ingredient Notes and Swaps
- Beef: Chuck roast is perfect for stews—it becomes melt-in-your-mouth tender.
- Peppers: Fire-roasted bell peppers add depth; substitute regular roasted peppers if needed.
- Soup Alternative: Use sour cream or heavy cream if you want a homemade touch.
- Add Veggies: Toss in carrots or potatoes after the first hour for a classic stew spin.
Instructions
1. Flour and Brown the Beef
- Place flour in a bowl and toss the beef cubes until coated.
- Heat 1 tbsp oil in a Dutch oven over medium heat.
- In batches, brown the beef on all sides. Remove and set aside.
2. Build the Flavor Base
- Add diced shallot to the pot and cook for 2–3 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
3. Add Liquids and Simmer
- Stir in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and the browned beef.
- Scrape the pot to lift all the flavorful bits from the bottom.
- Bring to a boil, reduce heat, cover, and simmer for 1 hour.
4. Add Cream of Mushroom and Finish
- Stir in cream of mushroom soup.
- Continue simmering, uncovered, for another 30 minutes until thickened and flavorful.
5. Serve
- Ladle into bowls and serve hot with crusty bread, mashed potatoes, or a fresh salad.
Tips for Success
- Brown in batches to avoid steaming the meat.
- Deglaze thoroughly—those browned bits are flavor gold.
- Low and slow cooking makes the beef extra tender.
Serving Suggestions and Pairings
Serve this stew with:
- Crusty bread or buttery biscuits
- A side of roasted vegetables or green salad
- Beer Cheese Dip to start off a cozy dinner
- Chicken Enchiladas or Dorito Casserole if you’re feeding a hungry group
Storage and Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze in portions for up to 3 months.
- Reheat: Simmer on the stovetop or microwave in short bursts until hot.
More Recipes You’ll Love
For more hearty and comforting ideas:
- Easy Turkey Wings – fall-apart tender and richly seasoned
- Cajun Chicken Sausage Gumbo – a Southern classic
- Dorito Casserole – cheesy and kid-approved
- Chicken Enchiladas – creamy and craveable
Final Thoughts
This Rustic Beef Stew is everything comfort food should be—rich, flavorful, and deeply satisfying. With a few pantry staples and a little patience, you’ll have a meal that tastes like it’s been simmering for hours (because it has!).
Tried it? Let us know how you made it yours—tag @chefmaniac and share your bowl!
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