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Hearty, rich steak stew with beer, loaded with potatoes and vegetables like carrots, onions, and celery – for a stick-to-your-ribs dinner that is delicious and comforting!
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Easy Potato Beef IPA and Vegetable Stew
Steak stew is a hearty and comforting dish that brings together the rich flavors of tender beef, earthy potatoes, vibrant carrots, aromatic celery, and savory onions. This classic recipe transforms simple ingredients into a satisfying and flavorful meal that warms both the body and soul.
Starting with succulent cuts of beef steak, typically cubed or sliced, the meat is seared to seal in its juices and create a robust foundation of taste. As the steak browns, it releases savory aromas that fill the kitchen, setting the stage for a deliciously fragrant stew. The addition of chunky potatoes adds a substantial and starchy element, contributing both texture and heartiness to the dish.
Carrots and celery join the mix, enhancing both the flavor and nutritional value of the stew. Carrots introduce a touch of natural sweetness and a vibrant hue, while celery lends a refreshing, slightly peppery note. These vegetables also provide a satisfying crunch that contrasts with the tender beef and soft potatoes. Onions, sautéed until translucent or caramelized to deepen their flavor, act as the aromatic base of the stew, infusing it with their distinct taste and aroma.
All the ingredients harmonize as they simmer together in a rich broth. The flavors meld, the meat becomes tender, and the vegetables absorb the essence of the stew. The result is a bowlful of warmth and comfort, where each spoonful is a symphony of flavors and textures. This steak stew with potatoes, carrots, celery, and onions embodies the essence of home-cooked goodness, offering both nourishment and a delightful culinary experience. Whether enjoyed on a chilly evening or as a satisfying meal any time, this stew is a timeless and cherished dish that brings people together around the dinner table.
How to Make Steak Potato and Vegetable Stew
To make this recipe, we will need the following ingredients:
- Olive oil (2 tablespoons): Olive oil is used to sauté the meat and vegetables, adding a rich and slightly fruity flavor to the dish. It also helps prevent sticking and enhances the overall texture of the stew.
- Stew meat or steak (2 lbs, cubed): The meat serves as the main protein source in the stew. It becomes tender and flavorful as it cooks slowly in the stew. It contributes a hearty and savory taste to the dish.
- Onion (1, diced): Onions provide a strong, sweet-savory base flavor to the stew. They add depth and richness to the overall taste.
- Celery stalks (3, diced): Celery adds a refreshing and slightly earthy flavor to the stew. It also contributes crunch and texture to the dish.
- Carrots (3, peeled and sliced): Carrots provide natural sweetness to the stew and add a vibrant color. They contribute both flavor and texture to the dish.
- Garlic cloves (4-8, depending on taste): Garlic enhances the overall flavor profile of the stew with its aromatic and pungent taste. It adds depth and complexity to the dish.
- Baby red potatoes (1 lb, halved or quartered): Potatoes add heartiness to the stew and help thicken the broth as they break down slightly during cooking. They contribute a creamy texture and a subtle earthy flavor.
- Cremini or button mushrooms (8 oz): Mushrooms bring an umami-rich and earthy flavor to the stew. They add a meaty texture and enhance the overall depth of taste.
- IPA (India Pale Ale) or substitute extra stock (1 can or 12 oz): IPA beer imparts a hoppy and slightly bitter note to the stew, which can balance the richness of the other ingredients. It adds a unique layer of flavor. If you’re substituting with extra stock, the flavor profile will be less hoppy and bitter.
- Beef stock (18 oz): Beef stock forms the base of the stew, providing a savory and hearty liquid. It brings depth and richness to the overall taste of the dish.
- Salt and pepper, to taste: Salt enhances the flavors of all the ingredients, while pepper adds a mild heat and complexity to the stew. Adjust these seasonings according to your preferences.
Once you’ve gathered your ingredients, we will use the following method:
- Prep. Thoroughly wash all vegetables and pat dry. Chop, and set aside.
- Brown meat. In a large dutch oven or heavy stock pot, add olive oil and heat until shimmery. In small batches, brown steak cubes and season with salt and pepper, just until there is some searing on each side. Remove from pan and set aside. I don’t drain or pat away fat (fat is flavor and filling!) but if you’d like to, you can.
- Brown vegetables. Add onions, carrots, and celery to pan after browning meat and setting aside, cooking in the grease from the meat. Stir frequently to prevent burning. Cook until soft and lightly browned, about 6-8 minutes—season with salt and pepper. Stir in garlic and mushrooms, and cook another 4-5 minutes until mushrooms have lightly browned.
- Simmer stew. Add meat back to pot with potatoes, beer, and stock. Slowly add liquids as you stir, so you can scrape up any brown bits of beef and vegetables from the sides of the pot. Simmer 20-30 minutes, until potatoes are soft and have released starch to thicken stew. If you accidentally have the heat too high and cook off too much liquid, add water or more beef stock to thin stew.
- Enjoy! Remove from heat and serve with fresh baked no-knead bread, dinner rolls, or a light and crunchy salad!
Tips and Tricks for Perfect Steak Potato and Vegetable Stew & FAQs
Choose the Right Meat: Opt for cuts of beef that are well-suited for stewing, such as chuck, brisket, or round. These cuts have a good balance of marbling and connective tissue that will break down during cooking, resulting in tender meat.
Sear the Meat: Before adding the meat to the stew, sear it in batches to develop a deep, caramelized flavor. Searing creates a flavorful crust and enhances the overall taste of the stew.
Layer Flavors: Building layers of flavor is essential. Start by sautéing onions until they’re soft and translucent. This forms the aromatic base for your stew. You can also add minced garlic for an extra dimension of flavor.
Use a Good Broth: A quality broth or stock forms the foundation of your stew’s liquid. Homemade beef or vegetable broth is ideal, but if using store-bought, opt for low-sodium varieties to control the salt content.
Choose the Right Potatoes: Choose waxy or all-purpose potatoes, like Yukon Gold or red potatoes. These varieties hold their shape well during cooking and won’t turn mushy.
Cut Uniformly: Ensure that your potato, carrot, and celery pieces are cut uniformly. This ensures even cooking and a consistent texture in the finished stew.
Add Herbs and Spices: Incorporate aromatic herbs like thyme, rosemary, and bay leaves to infuse the stew with additional layers of flavor. A touch of Worcestershire sauce or a splash of red wine can also enhance the overall taste.
Simmer Slowly: Once all the ingredients are in the pot, bring the stew to a gentle simmer. Cooking the stew low and slow allows the flavors to meld and the meat to become tender. Use a lid to trap moisture and prevent excessive evaporation.
Adjust Seasoning: Taste the stew as it simmers and adjust the seasoning as needed. Be mindful of salt, as flavors concentrate as the stew reduces.
Add Vegetables at the Right Time: Add vegetables like carrots, celery, and potatoes at different stages based on their cooking times. Potatoes take longer to cook, so add them earlier, while carrots and celery can be added later to maintain their texture.
Skim Fat: If your stew develops excess fat on the surface, use a spoon to skim it off periodically during cooking. This helps maintain a cleaner and more balanced flavor.
Finish with Freshness: Just before serving, stir in chopped fresh herbs, such as parsley or chives, to add a burst of color and a hint of freshness.
Reheating Improves Flavor: Stews often taste even better the next day as the flavors continue to meld. Reheat gently on the stovetop or in the microwave.
FAQs
Absolutely! While steak is commonly used, you can also use other cuts of beef suitable for stewing, such as chuck, brisket, or even stew meat. Just ensure that the meat has enough marbling and connective tissue to become tender during cooking.
Yes, both slow cookers and Instant Pots are great options for making this stew. When using a slow cooker, follow the recipe’s steps but adjust cooking times for the low and slow method. For an Instant Pot, you can brown the meat and sauté the vegetables directly in the pot before pressure cooking.
To prevent mushy potatoes, choose waxy or all-purpose potatoes like Yukon Gold. Cut them into uniform pieces and add them early in the cooking process. If you’re using a slow cooker or Instant Pot, you might need to adjust the timing to ensure the potatoes are cooked to your desired texture.
Yes, this stew can be frozen. Let it cool completely before transferring it to airtight containers or freezer bags. Leave a little space for expansion during freezing. Thaw the stew in the refrigerator before reheating on the stovetop or in the microwave.
Absolutely, feel free to customize the vegetables based on your preferences. You can add other favorites like peas, green beans, or bell peppers. Just be mindful of the cooking times for different vegetables and add them accordingly.
If your stew turns out thinner than desired, you can create a slurry by mixing equal parts cold water and cornstarch. Slowly add this mixture to the simmering stew while stirring continuously. Let it cook for a few minutes until the stew thickens to your liking.
This stew is quite hearty on its own, but you can serve it with crusty bread, rolls, or even over cooked rice or mashed potatoes for an even heartier meal. A side salad can add a refreshing contrast to the richness of the stew.
Yes, this stew often tastes better when the flavors have had time to meld. You can make it a day ahead, refrigerate it, and gently reheat it when you’re ready to serve.
While fresh vegetables are usually preferred, you can use frozen vegetables in a pinch. Just keep in mind that frozen vegetables might release more moisture into the stew, potentially affecting the overall texture.
Reheat the stew gently over low to medium heat on the stovetop, stirring occasionally. You can also use the microwave in short intervals, stirring in between, to ensure even heating.
What to Serve With Steak and Potato Vegetable Stew
Crusty Bread or Dinner Rolls: A warm and crusty loaf of bread or some dinner rolls are perfect for soaking up the delicious broth from the stew. They add an extra layer of comfort to the meal.
Mixed Greens Salad: A light and refreshing mixed greens salad with a simple vinaigrette can provide a nice contrast to the rich flavors of the stew. The freshness of the salad balances out the hearty stew.
Roasted Vegetables: Roasted vegetables like Brussels sprouts, carrots, or asparagus can be a great side dish. The roasted flavors complement the stew while adding a different texture and taste to the meal.
Mashed Potatoes or Polenta: Serve the stew over a bed of creamy mashed potatoes or soft polenta. The starchiness of these sides pairs well with the stew and helps soak up the flavorful broth.
Coleslaw: A tangy coleslaw with a vinegar-based dressing can provide a zesty and refreshing contrast to the stew’s richness.
Garlic Bread: A side of garlic bread is not only delicious but also a great way to enjoy the stew’s broth. The garlic and butter flavors complement the stew’s savory profile.
Steamed or Roasted Corn on the Cob: Corn on the cob adds a sweet and slightly crunchy element to the meal. It’s a great way to incorporate more vegetables and flavors.
Pickled Vegetables: Pickled vegetables, such as pickled red onions or cucumbers, can provide a tangy and briny contrast that cuts through the richness of the stew.
Beer Pairing: Since the stew already contains IPA beer, consider serving the same IPA alongside the stew. The beer’s hoppy and bitter notes can complement the flavors of the dish.
Steak and Potato Vegetable Stew
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Steak and Potato Beer Stew
Equipment
Ingredients
Instructions
- Thoroughly wash all vegetables and pat dry. Chop, and set aside.
- Season the stew meat with the salt and pepper. Set aside.
- In a large dutch oven or heavy stock pot, add olive oil and heat until shimmery.
- In small batches, brown steak cubes just until there is some searing on each side.
- Remove from pan and set aside. I don't drain or pat away fat from the meat set aside (fat is flavor and filling!) but if you'd like to, you can. Do not drain any grease from pot, as you will cook vegetables in it.
- Add onions, carrots, and celery to pan after browning meat and setting aside, cooking in the grease from the meat. Stir frequently to prevent burning.
- Cook until soft and lightly browned, about 6-8 minutes.
- Stir in garlic and mushrooms, and cook another 4-5 minutes until mushrooms have lightly browned.
- Add meat back to pot with potatoes, beer, and stock. Slowly add liquids as you stir, so you can scrape up any brown bits of beef and vegetables from the sides of the pot.
- Simmer 20-30 minutes, making sure to not bring to a boil, until potatoes are soft and have released starch to thicken stew. If you accidentally have the heat too high and cook off too much liquid, add water or more beef stock to thin stew.
- Taste the stew and add season it with salt to your taste.
- Remove from heat and serve with fresh baked no-knead bread, dinner rolls, or a light and crunchy salad!
