Bobby Flay Beef Stew​

This delicious Bobby Flay-inspired beef stew is a hearty, comforting meal that’s simple to make with everyday ingredients. Perfect for a chilly evening, it’s loaded with tender beef, creamy potatoes, and vibrant veggies, all simmered in a rich, flavorful broth. Easily adaptable to your pantry staples, this quick-prep dish is a family favorite for good reason!

Recipe Ingredients:

• 2 pounds stewing beef trimmed and cubed
• 3 tablespoons all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion chopped
• 6 cups beef broth
• ½ cup red wine optional
• 1 pound potatoes peeled and cubed
• 4 carrots cut into 1 inch pieces
• 4 ribs celery cut into 1 inch pieces
• 3 tablespoons tomato paste
• 1 teaspoon dried rosemary or 1 sprig fresh
• 2 tablespoons cornstarch or as needed
• 2 tablespoons water or as needed
• ¾ cup peas

How To Make Beef Stew​?

1. Toss the beef in seasoning and flour mixture: In a bowl, combine the flour, garlic powder, salt, and black pepper. Coat the beef cubes thoroughly in this mixture.
2. Brown the beef and onions: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef cubes and onions, cooking until the beef is browned on all sides and the onions are softened.
3. Deglaze the pot with liquid: Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits for added flavor.
4. Add the vegetables and seasoning: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover the pot, and let it simmer for 1–1.5 hours, or until the beef is tender.
5. Thicken the stew with a slurry: In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir this into the boiling stew, adding a little at a time until the desired consistency is reached (you may not need all the slurry).
6. Add the peas and finish cooking: Stir in the peas and let the stew simmer for another 5–10 minutes. Adjust the seasoning with additional salt and pepper if needed.
7. Serve and enjoy: Serve the beef stew hot, alongside crusty bread or over mashed potatoes for a hearty meal.

Recipe Tips:

• Pat the beef dry before coating in flour: This helps the flour stick better and creates a beautiful crust when browning, adding extra flavor to the stew.
• Brown in batches for best results: Overcrowding the pot can steam the beef instead of browning it. Work in small batches to get a nice caramelized sear.
• Use room-temperature beef broth: Adding cold broth can slow the cooking process and lower the stew’s temperature. Warm or room-temperature broth keeps the cooking consistent.
• Simmer gently for tender beef: Cook on low heat for at least an hour, allowing the beef to break down and become melt-in-your-mouth tender. High heat can make it tough.
• Add cornstarch slurry gradually: Thicken the stew a little at a time. Stir constantly as you pour to avoid lumps and ensure the perfect consistency.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover beef stew cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the beef stew to cool completely before placing it in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. To thaw, transfer the stew to the fridge overnight
• Reheat:  Place the beef stew in a microwave-safe container, cover loosely, and heat on medium power in 2-minute intervals, stirring in between, until hot.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 235
• Total Fat: 10.15g
• Saturated Fat: 3.72g
• Cholesterol: 57mg
• Sodium: 508mg
• Potassium: 623mg
• Total Carbohydrate: 17.03g
• Dietary Fiber: 2.6g
• Sugars: 3.02g
• Protein: 18.49g

Check out More Recipes:

• Bobby Flay Vegetable Meatloaf​
• Bobby Flay Pan Seared Steak Finish In Oven​
• Bobby Flay Lamb Chops
• Bobby Flay Grilled Shrimp​
• Bobby Flay Grilled Salmon​

Bobby Flay Beef Stew​

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dinner, Main Recipe Keys: B Beef Stew​

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:2 hours Servings:8 servingsCalories:235 kcal Best Season:Suitable throughout the year

Description

This delicious Bobby Flay-inspired beef stew is a hearty, comforting meal that’s simple to make with everyday ingredients. Perfect for a chilly evening, it’s loaded with tender beef, creamy potatoes, and vibrant veggies, all simmered in a rich, flavorful broth. Easily adaptable to your pantry staples, this quick-prep dish is a family favorite for good reason!

Ingredients

• 2 pounds stewing beef trimmed and cubed
  
• 3 tablespoons all-purpose flour
  
• ½ teaspoon garlic powder
  
• ½ teaspoon salt
  
• ½ teaspoon black pepper
  
• 3 tablespoons olive oil
  
• 1 onion chopped
  
• 6 cups beef broth
  
• ½ cup red wine optional
  
• 1 pound potatoes peeled and cubed
  
• 4 carrots cut into 1 inch pieces
  
• 4 ribs celery cut into 1 inch pieces
  
• 3 tablespoons tomato paste
  
• 1 teaspoon dried rosemary or 1 sprig fresh
  
• 2 tablespoons cornstarch or as needed
  
• 2 tablespoons water or as needed
  
• ¾ cup peas

Instructions

1. Toss the beef in seasoning and flour mixture: In a bowl, combine the flour, garlic powder, salt, and black pepper. Coat the beef cubes thoroughly in this mixture.
   
2. Brown the beef and onions: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef cubes and onions, cooking until the beef is browned on all sides and the onions are softened.
   
3. Deglaze the pot with liquid: Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits for added flavor.
   
4. Add the vegetables and seasoning: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover the pot, and let it simmer for 1–1.5 hours, or until the beef is tender.
   
5. Thicken the stew with a slurry: In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir this into the boiling stew, adding a little at a time until the desired consistency is reached (you may not need all the slurry).
   
6. Add the peas and finish cooking: Stir in the peas and let the stew simmer for another 5–10 minutes. Adjust the seasoning with additional salt and pepper if needed.
   
7. Serve and enjoy: Serve the beef stew hot, alongside crusty bread or over mashed potatoes for a hearty meal.

Notes

• Pat the beef dry before coating in flour: This helps the flour stick better and creates a beautiful crust when browning, adding extra flavor to the stew.
• Brown in batches for best results: Overcrowding the pot can steam the beef instead of browning it. Work in small batches to get a nice caramelized sear.
• Use room-temperature beef broth: Adding cold broth can slow the cooking process and lower the stew’s temperature. Warm or room-temperature broth keeps the cooking consistent.
• Simmer gently for tender beef: Cook on low heat for at least an hour, allowing the beef to break down and become melt-in-your-mouth tender. High heat can make it tough.
• Add cornstarch slurry gradually: Thicken the stew a little at a time. Stir constantly as you pour to avoid lumps and ensure the perfect consistency.

Keywords:Bobby Flay Beef Stew​