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Let’s talk about this Beef Stew—hearty, flavorful, and packed with tender chunks of beef, all simmered in a rich, savory broth. This dish is my go-to when I need something that’s comforting but still loaded with flavor. And trust me, this beef stew is full of it!
If you love this hearty beefy recipe check out my Beer Braised Short Ribs.
Ingredients for this recipe
Beef round chunks: The star of the show, this cut becomes super tender after simmering for a long time, absorbing all the flavors from the broth.
Adobo & Sazon: These seasoning blends bring that bold Latin flavor, giving the beef a perfect kick of spice.
Onion, Cubanelle, and Red Bell Peppers: The base veggies that add sweetness and depth to the stew. Sautéing them with sofrito makes all the difference.
Sofrito: The flavor powerhouse! This blend of garlic, herbs, and peppers adds a rich, aromatic base to the stew.
Worcestershire Sauce: A little umami boost to deepen the savory flavors in the broth.
Beef Stock: Provides the rich, flavorful liquid for the stew, making everything come together.
Tomato Paste: Adds that deep, concentrated tomato flavor that thickens the broth and gives it body.
Carrots & Potato: The perfect hearty vegetables that soak up all the flavors of the stew and add a bit of sweetness.
Thyme: Fresh herbs that bring a lovely earthy aroma, balancing all the richness.
Cornstarch slurry: A quick mix of cornstarch and water thickens the stew, giving it that luscious, hearty consistency.
How to make beef stew for two
I like to start by seasoning the beef with Adobo, Sazon, and pepper. The beef gets that extra time to soak in all those spices while I prep the veggies.
Once it’s marinated for a bit, I brown the beef in some olive oil to lock in those flavors, and then it’s time to get all that rich flavor going with sautéed onions, peppers, and sofrito.
Add tomato paste, then pour in beef stock and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 1.5 hours.
Add in carrots and potatoes, and cook for another 30 minutes. Thicken the stew with a cornstarch slurry, simmer until tender, and serve!
Commonly Asked Questions
I like to use beef round chunks because they become incredibly tender when cooked low and slow. You can also use chuck roast, which has good marbling for flavor.
Cubanelle peppers are milder than bell peppers, adding a subtle sweetness to the dish. You can substitute them with green bell peppers if you prefer.
Yes! This beef stew actually tastes better the next day as the flavors continue to develop. Just store it in the fridge for up to 3 days and reheat on the stove.
Beef Stew for Two
Ingredients
- 1 ¼ lb beef round chunks
- 1 tsp Adobo
- Pepper , to taste
- 1 tsp Sazon
- 1 tbsp Olive oil
- ½ Onion , medium , sliced
- 1 Cubanelle pepper , small, sliced
- ¼ Red bell pepper , sliced
- 1 tsp Italian seasoning
- ¼ c Sofrito
- 1 tsp Worcestershire sauce
- 3 cups Beef stock
- 2 tsp tomato paste
- ¼ c Carrots
- 1 yellow Potato, cut into cubes
- 3 thyme, springs
- 2 tbsp cornstarch
- 4 tbsp water, cold
Instructions
- Add the beef to a mixing bowl and season with the adobo, pepper and sazon. I like to do this before prepping the onions and peppers so it marinates into the meat a bit.
- Heat about 1 tbsp of oil in a pan over medium heat. When the oil is hot, begin browning the beef. Once browned, remove the beef and set aside.
- To the same pan add the onions and peppers with the Italian seasoning and sofrito. Stir continuously for a couple of minutes, add more oil if needed.
- Next add the tomato paste & stir. Then add the beef stock, worcestershire, the browned beef, and thyme. Bring to a boil and once boiling, cover and reduce the heat to low.
- Let this simmer for an hour and half, stirring once. After an hour and half, add in the carrots and potato. Let simmer covered for another 30 minutes.
- In a small bowl mix together the water and cornstarch. Then add directly to the beef stew, turn the heat up to medium and stir to incorporate until the stew has thickened.
- Once thickened, the stew is finished. The meat should be fork tender, if it’s not tender let simmer on low for an additional 10 minutes or until it’s tender.
- Serve with your favorite sides, eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
