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Serving Ideas: Serve hot over mashed potatoes, white rice, couscous, or buttered noodles.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing Tip: This stew freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently.
Variations
Spicy Version: Add chopped chili or a pinch of cayenne for heat.
Veggie Boost: Add carrots, potatoes, or peas during the last 30 minutes of cooking.
Tomato-Based: Use canned diced tomatoes in place of some broth for a more robust sauce.
FAQ
Q: What’s the best cut of beef for stewing?
A: Use chuck, brisket, or any stewing beef—they become melt-in-your-mouth tender with long cooking.
Q: Can I cook this in a slow cooker?
A: Absolutely. Sear the meat and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Q: Is it gluten-free?
A: Yes, just make sure your bouillon cube and broth are certified gluten-free.
Would you like a printable version or a second beef variation next?
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