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dinty moore beef stew recipe
- Total Time: 140 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A comforting, homemade beef stew with tender beef and a rich gravy, finished with a unique smoky red pepper cream swirl for added flavor.
Ingredients
- 2 lb boneless beef chuck roast, cut into 1.2 inch cubes
- 1 tbsp neutral cooking oil (canola or grapeseed)
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and cut into 0.8 inch pieces
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 0.25 cup all-purpose flour
- 4 cups halal-certified beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp kosher salt, plus more to taste
- 0.5 tsp freshly ground black pepper, plus more to taste
- 1 lb Yukon Gold potatoes, peeled and cut into 1.2 inch cubes
- 1 cup frozen green peas
- 1 large roasted red pepper (from a jar, drained)
- 0.5 cup full-fat sour cream
- 1 tsp smoked paprika
- 1 small clove garlic
- 0.5 tsp kosher salt
- 1 tbsp fresh flat-leaf parsley, finely chopped, for garnish
- 0.5 tsp smoked paprika, for garnish
Instructions
- Prep the Beef and Sear in Batches: Pat beef cubes dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear beef cubes on all sides for 3-4 minutes per side; remove beef and set aside on a plate.
- Sauté Aromatics and Build the Base: Reduce heat to medium; add chopped onion and carrots to the pot and cook, stirring occasionally, until softened (about 5-7 minutes). Add minced garlic and tomato paste, cooking for another 2 minutes while stirring constantly until fragrant and slightly darkened.
- Thicken with Flour and Deglaze: Sprinkle flour over the vegetables and stir well to coat; cook for 1 minute. Slowly pour in the beef broth, scraping up browned bits from the bottom of the pot. Whisk continuously to dissolve the flour without clumping as the liquid begins to simmer.
- Add Beef, Potatoes, and Simmer: Return the browned beef (along with any collected juices) to the pot; add bay leaves, dried thyme, remaining salt, pepper, and cubed potatoes. Bring to a gentle simmer, reduce heat to low, cover, and cook for 1.5 to 2 hours until the beef is very tender.
- Prepare the Smoky Red Pepper Cream: While the stew simmers, combine the roasted red pepper, sour cream, smoked paprika, small garlic clove, and salt in a small food processor or blender. Blend until completely smooth and creamy.
- Finish the Stew and Serve: Once the beef is tender, remove the bay leaves. Stir in the frozen green peas and cook for another 2-3 minutes until heated through. Taste and adjust seasoning. Ladle the hot stew into deep bowls, top with a generous dollop of the smoky red pepper cream, and garnish with chopped fresh parsley and paprika.
Notes
To achieve a deep brown crust, ensure the pan is hot enough before adding beef; avoid crowding the pot during searing. For the best texture, remember to remove bay leaves before serving and avoid overcooking the green peas. Store leftover stew in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 490 calories
- Sugar: 2 g
- Sodium: 315 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 100 mg