Imagine a pot brimming with vibrant colors and rich aromas that transport you to a cozy summer evening.
This Summer Beef Stew is delightfully easy to prepare, promising warmth and comfort with every spoonful.
As the beef browns and the vegetables soften, the flavors meld into something truly special.
Simple ingredients transform into a hearty dish that feels like a warm embrace. Let’s bring this delicious stew to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound beef chuck, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 large tomatoes, diced
- 3 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme, dried
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 2 tablespoons parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing the Summer Beef Stew, you can follow this timeline:
Preparation Time (15 minutes):
- Reading & Planning (5 minutes): Spend a few minutes reading through the recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Ingredient Prep (10 minutes):
- Cube the beef chuck.
- Chop the large onion.
- Mince the garlic cloves.
- Slice the carrots.
- Chop the bell pepper.
- Dice the large tomatoes.
- Trim the green beans.
- Measure out corn kernels, beef broth, olive oil, salt, black pepper, thyme, and parsley.
Cooking Time (1 hour 45 minutes):
1. Browning the Beef (10 minutes): Heat olive oil and brown the beef cubes on all sides, then remove them from the pot.
2. Sautéing Onions and Garlic (5 minutes): Add onions and garlic to the pot and sauté until onions are translucent.
3. Cooking Vegetables (5 minutes): Add carrots, bell pepper, and tomatoes, stirring well.
4. Simmering (1 hour):
- Return beef to the pot.
- Pour in beef broth.
- Season with salt, black pepper, and thyme.
- Bring to a boil, then reduce heat to simmer for 1 hour.
5. Adding Final Ingredients (30 minutes): Add green beans and corn, then continue to cook for an additional 30 minutes.
6. Rest Time (10 minutes): Remove from heat and let the stew rest for 10 minutes before serving.
Serving:
– Garnish with chopped parsley and serve.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Additionally, if you choose to marinate the beef overnight, remember to account for this extra time in your planning.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add beef cubes to the pot and brown on all sides.
Remove the beef from the pot and set aside.
In the same pot, add onions and garlic, and sauté until onions are translucent.
Add carrots, bell pepper, and tomatoes to the pot and stir well.
Return the beef to the pot and pour in the beef broth.
Season with salt, black pepper, and thyme.
Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
Add green beans and corn, then cook for an additional 30 minutes.
Remove from heat and let it rest for 10 minutes before serving.
Garnish with chopped parsley before serving.
Serving Tips
- Crusty Bread: Perfect for soaking up the flavorful broth and adding a satisfying crunch.
- Side Salad: A fresh garden salad with a light vinaigrette complements the hearty stew.
- Mashed Potatoes: Creamy potatoes provide a comforting and filling side dish.
- Steamed Rice: A neutral base that allows the stew’s flavors to shine.
- Roasted Vegetables: Enhance the meal with additional seasonal vegetables for varied textures and flavors.
Storage
To store leftover summer beef stew, let it cool completely before transferring it to an airtight container.
Refrigerate for up to three days or freeze for up to three months.
Freezing
To freeze summer beef stew, let it cool completely.
Then, transfer to airtight containers or freezer bags.
Label with the date and freeze for up to three months for ideal freshness.
Reheating
To reheat Summer Beef Stew, gently warm it on the stovetop over low heat.
Stir occasionally to prevent sticking.
Alternatively, use the microwave, covering it to retain moisture.
Final Thoughts
This Summer Beef Stew recipe is a delightful twist on the classic stew, perfect for the warmer months.
By incorporating fresh, seasonal vegetables, this dish offers a vibrant and invigorating flavor profile.
Preparing the beef a day in advance and allowing it to marinate with spices can enhance the richness of the stew.
Additionally, using fresh ingredients not only contributes to the taste but also elevates the nutritional value of the meal.
Enjoy this stew as a comforting main dish that captures the essence of summer.
Frequently Asked Questions
Can I Use a Different Type of Meat for This Stew?
You can substitute beef with chicken thighs or pork shoulder. Use 1 pound of meat, ensuring to brown it thoroughly. Adjust cooking time if necessary, as chicken may cook faster, while pork may need a bit longer.
What Wine Pairs Best With Summer Beef Stew?
Pair your summer beef stew with a medium-bodied red wine like Merlot or Pinot Noir. These wines offer balanced acidity and fruitiness, complementing the stew’s rich flavors and enhancing its savory and aromatic ingredients perfectly.
Are There Vegetarian Alternatives for Beef in This Recipe?
You can substitute beef with 1 pound of cubed tofu or tempeh for a vegetarian version. Marinate in soy sauce and spices. Follow the same cooking steps, adjusting the simmer time to 30 minutes.
How Can I Make the Stew Spicier?
To make the stew spicier, add 1 teaspoon of red pepper flakes or 1 chopped jalapeño when sautéing onions. You can also stir in 1 teaspoon of cayenne pepper with the spices for an extra kick.
Can I Use Canned Tomatoes Instead of Fresh Ones?
Yes, you can use canned tomatoes instead of fresh ones. Substitute one 14.5-ounce can of diced tomatoes for two large fresh tomatoes. Drain the canned tomatoes before adding them to maintain the stew’s consistency.
Summer Beef Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound beef chuck cubed
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 1 bell pepper chopped
- 2 large tomatoes diced
- 3 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme dried
- 1 cup green beans trimmed
- 1 cup corn kernels
- 2 tablespoons parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes to the pot and brown on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, add onions and garlic, and sauté until onions are translucent.
- Add carrots, bell pepper, and tomatoes to the pot and stir well.
- Return the beef to the pot and pour in the beef broth.
- Season with salt, black pepper, and thyme.
- Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
- Add green beans and corn, then cook for an additional 30 minutes.
- Remove from heat and let it rest for 10 minutes before serving.
- Garnish with chopped parsley before serving.
Notes
