Description
Hearty beef stew with tender beef, apples, carrots, and potatoes in savory broth. Perfect for a chilly day!
Ingredients
Scale
- 1.5 lbs Beef Stew Meat, cut into 1-inch cubes
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Beef Broth
- 2 cups Water
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1 Bay Leaf
- 1 tsp Salt, or to taste
- 1/2 tsp Black Pepper, or to taste
- 3 medium Carrots, peeled and sliced
- 2 medium Apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 2 medium Potatoes (Russet or Yukon Gold), peeled and diced
- 1/2 cup Pearl Barley (optional, for thickening)
- 2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels. Working in batches, sear the beef on all sides until nicely browned (2-3 minutes per side). Remove the seared beef from the pot and set aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Deglaze the Pot: Pour in a small amount of beef broth (about 1/2 cup) and scrape the bottom of the pot to loosen any browned bits (fond).
- Combine Ingredients: Return the seared beef to the pot. Add the remaining beef broth, water, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the beef is very tender. Check the beef periodically and add more water or broth if needed.
- Add the Vegetables and Barley (Optional): After the beef has simmered for at least 1.5 hours, add the sliced carrots, chopped apples, diced potatoes, and pearl barley (if using). Stir to combine.
- Continue Simmering: Cover the pot again and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed.
- Remove Bay Leaf: Before serving, remove the bay leaf from the soup.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or crackers.
Notes
- Choose beef stew meat (typically chuck) for best results.
- Searing the beef is crucial for flavor. Don’t skip it!
- Use high-quality beef broth.
- Adjust the sweetness by using Granny Smith apples or reducing the amount of apple.
- Feel free to add other vegetables like celery, parsnips, or turnips.
- This soup is even better the next day.
- Freezing: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Spice it Up: Add a pinch of red pepper flakes while simmering.
- Thickening: For a thicker soup, add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 15 minutes, or mash some of the potatoes and stir them back in.
- Variations:
- Apple Cider: Substitute 1 cup water with 1 cup apple cider.
- Sweet Potato: Replace potatoes with sweet potatoes.
- Wine: Add 1/2 cup red wine after deglazing. Let it reduce slightly before adding broth.
- Instant Pot: Sear beef using sauté function. Add remaining ingredients and cook on high pressure for 35 minutes. Natural pressure release for 15 minutes, then quick release.
- Slow Cooker: Sear beef in a skillet. Add all ingredients to slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Serving Suggestions:
- Serve with crusty bread or rolls.
- Top with sour cream or Greek yogurt.
- Serve with a side salad.
- Pair with a glass of red wine.
- Prep Time: 20 minutes
- Cook Time: 135 minutes