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basic beef stew recipe
- Total Time: 153 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This basic beef stew recipe offers a warm, comforting meal with tender beef and simmering vegetables. It transforms simple ingredients into a deeply satisfying and easy dinner, perfect for any cozy occasion.
Ingredients
- 2 lb boneless beef chuck, cut into 1.5–2 inch cubes, well-marbled
- 2 tbsp olive oil
- 1 large yellow onion, diced (about 7 oz)
- 2 medium carrots, peeled and cut into 0.75 inch pieces (about 5 oz)
- 2 celery stalks, cut into 0.75 inch pieces (about 3.5 oz)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 3 cups halal beef broth or vegetable broth
- 1 lb Yukon Gold potatoes, peeled and cut into 1.2 inch cubes
- 1 tsp sea salt, plus more to taste
- 0.5 tsp black pepper, freshly ground, plus more to taste
- 0.75 cup full-fat plain yogurt
- 1 tsp smoked paprika
- Pinch of saffron threads (about 20-30 threads)
- 1 tbsp hot water
- 1 tsp fresh lemon juice
- Pinch of salt (for yogurt swirl)
- 0.25 cup fresh parsley, finely chopped
Instructions
- Prep Ingredients: Dice onion, carrots, and celery. Mince garlic. Peel and cube potatoes. Pat beef cubes dry with paper towels, then season generously with 1 tsp sea salt and 0.5 tsp freshly ground black pepper.
- Brown the Beef: Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 3-4 minutes per side. Remove seared beef to a plate.
- Build Flavor Base: Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Saute, scraping up browned bits, until vegetables soften (7-10 minutes). Add minced garlic and tomato paste; cook, stirring, for 2 minutes until fragrant. Stir in dried thyme and bay leaves.
- Deglaze and Simmer: Pour in a splash of beef broth to deglaze the pot, scraping up browned bits. Return seared beef and juices to the pot. Pour in remaining 3 cups beef broth. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 1.5 hours until beef is fork-tender.
- Prepare Smoked Paprika and Saffron Yogurt Swirl: While the stew simmers, steep saffron threads in 1 tbsp hot water for 5-10 minutes. In a separate bowl, combine 0.75 cup full-fat plain yogurt, 1 tsp smoked paprika, 1 tsp fresh lemon juice, and a pinch of salt. Stir in the saffron-infused water and threads until well combined. Set aside.
- Add Potatoes and Finish Stew: After 1.5 hours of simmering, add cubed potatoes to the stew. Stir gently, ensuring potatoes are submerged. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender. Remove bay leaves. Taste and adjust seasoning with more salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
For a healthier meal, use grass-fed beef, organic root vegetables, and low-sodium broth. If the stew is too dry, add more broth; for blandness, add Worcestershire sauce or more seasoning. If stew is too thin, uncover for the last 10 minutes or mash a few potato cubes.
- Prep Time: 15 minutes
- Cook Time: 138 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 520 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg