Simple meals cheap: Spoon in thick stew.

Imagine a cold winter evening, a steaming hot bowl of stew in front of you, and the aroma of slow-cooked beef and vegetables wafting through the air. The first spoonful transports you to a world of comfort and warmth, as the tender meat and vegetables melt in your mouth. It’s a simple yet satisfying meal that never fails to hit the spot. Whether you’re a busy professional or a student on a tight budget, this thick stew recipe is a game-changer for weeknight dinners.

If you’re looking for more budget-friendly dinner ideas, be sure to check out our related recipe for Baked Chicken Thighs with Roasted Vegetables. It’s another delicious and affordable option that’s perfect for a family dinner.

Why This Recipe Works

• This recipe uses a combination of slow-cooking and braising to tenderize the beef and vegetables, resulting in a rich and flavorful stew.
• The use of beef broth and thyme adds depth and complexity to the dish, while the salt and pepper enhance the overall flavor.
• This recipe is also extremely easy to make, requiring minimal prep time and hands-on effort, making it perfect for a weeknight dinner.

Key Ingredients

When it comes to ingredients, quality matters. For this recipe, be sure to use the following:

Beef stew meat: Look for a cut that’s labeled “stew meat” or ” chuck roast.” This will ensure that you get a tender and flavorful result. Try to find grass-fed or pasture-raised options for the best flavor and nutritional benefits.

Beef broth: Use a high-quality beef broth that’s low in sodium and made with real ingredients. You can also use beef stock if you prefer.

Recipe Courtesy of Our Kitchen

Thick Stew Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds beef stew meat

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled and chopped

2 potatoes, peeled and chopped

1 cup beef broth

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

Directions

1

Heat oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.

2

Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.

3

Add the carrots and potatoes to the pot and cook for 5 minutes.

4

Add the beef broth, thyme, salt, and pepper to the pot. Stir to combine.

5

Return the beef to the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, until the beef is tender, about 2 1/2 hours.

Storage & Reheating

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the stew in the pot over low heat, adding a splash of beef broth if needed to achieve the desired consistency.