Garlicky Beef Stew

by Lana Stuart on October 30, 2012 · 7 comments

Garlicky Beef Stew

Before I get going on today’s post, I just want to say that my thoughts are with everyone on the east coast who has been affected by Hurricane Sandy. The devastation we’ve seen on the internet and television news is just incredible. My best wishes go to all for a quick recovery.

This time of year is when everyone starts to look for comforting, hearty recipes to warm themselves from the inside out. Like today for instance. It’s cold. The wind has been howling for two days now. And the last thing I want on my dinner plate is a salad. No ma’am, I want something substantial. Something that will stick with me for a while. Something like this stew.

If you’re an onion and garlic lover like I am, you’ll just adore this stew. This recipe uses two big onions and a whole head (yes! a whole head) of garlic. Yum. And just in time for Halloween, too! Just have yourself a bowl of this delicious stew and you’ll ward off any sign of vampires :-)

Cutting chuck roast for Garlicky Beef Stew

You could purchase stew meat for this recipe, but I just used an inexpensive chuck roast that I cut into cubes myself. If using a roast, cut it into about 1-inch pieces, then pat it dry and sprinkle with salt and pepper.

Brown the beef

In a heavy bottomed pan heat the olive oil over medium heat. When the oil is hot, add the chuck in batches and cook until browned on all sides. Do not crowd the pan and add additional oil with each new batch if needed. Remove the browned meat to a plate and set it aside.

Onions and garlic for Garlicky Beef Stew

While the meat is browning, prepare the onions and garlic. Peel the onions and slice them into rounds. Peel the garlic. Add the butter to the pan. Add the onions and garlic and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the onions have begun to wilt and brown.

Add remaining ingredients to Garlicky Beef Stew

Stir the tomato paste into the onions and garlic. Cook the tomato paste for just a minute or two and then add the beef stock, diced tomatoes with their juice, diced celery, and fresh parsley. Stir together.

Bring to a boil, then reduce the heat to a simmer. Cover and cook over a low simmer for about 2 to 2 1/2 hours or until the beef is very tender.

Serve over brown or white rice, noodles, or mashed potatoes. Sprinkle with additional fresh parsley for garnish.

Enjoy!

Garlicky Beef Stew
 
Prep time
Cook time
Total time
 
A very garlicky beef stew. Great Halloween dinner - keeps the vampires away!
Serves: 4-6 servings
Ingredients
  • 1¾ to 2 pound chuck roast
  • Salt and pepper
  • 2-3 tblsp. olive oil
  • 2 large white or yellow onions
  • 1 head of garlic
  • 2 tblsp. butter
  • 2 tblsp. tomato paste
  • 3 cups beef stock
  • 1 14.5 oz. can diced tomatoes with juice
  • 2 stalks celery, diced
  • 2 tblsp. chopped fresh parsley
Instructions
  1. Cut the chuck roast into about 1-inch pieces. Pat dry and sprinkle with salt and pepper.
  2. In a heavy bottomed pan heat the olive oil over medium heat. When the oil is hot, add the chuck in batches and cook until browned on all sides. Do not crowd the pan. Add additional oil with each new batch if needed. Remove browned meat to a plate and set aside.
  3. While the meat is browning, prepare the onions and garlic. Peel the onions and slice into rounds. Peel the garlic.
  4. Add the butter to the pan. Add the onions and garlic and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the onions have begun to wilt and brown. Add the tomato paste and stir it into the onions and garlic. Cook the tomato paste for just a minute or two and then add the beef stock, diced tomatoes with their juice, diced celery, and fresh parsley.
  5. Bring to a boil, then reduce the heat to a simmer. Cover and cook over a low simmer for about 2 to 2½ hours or until the beef is very tender.
  6. Serve over brown or white rice, noodles, or mashed potatoes. Sprinkle with additional fresh parsley for garnish.
Notes
Recipe inspiration: Rachael Ray's Week in a Day

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other beef stew recipes you might enjoy from around the internet:

What I was up to…

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

{ 7 comments… read them below or add one }

1 Matt mmWine Horbund October 31, 2012 at 11:12 am

I absolutely LOVE beef stew! Robin has a go to recipe she got from Emeril, but I like your use of Garlic. I LOVE Garlic!
I’ll have to make this, and pair it with some wines on A Good Time With Wine!

Cheers
Matt

Reply

2 Lana October 31, 2012 at 11:29 am

Thanks, Matt. If you’re a garlic lover, then this stew is definitely for you! No worries either about an after taste since the garlic literally melts into the stew and becomes very mild and sweet. I’d be very interested in seeing what wine you pair with this recipe.

Reply

3 Miss P October 31, 2012 at 11:43 am

Looks great. Love the pot.

Miss P

Reply

4 Lana November 1, 2012 at 8:21 pm

I love that pot, too! Use it all the time.

Reply

5 Uncle J November 1, 2012 at 7:51 pm

From the girls: Two Thumbs UP!! Great stew for Halloween. Neither of the kids seemed to notice that there were garlic and onions in the stew. They just said that it was yummy. :-)

Reply

6 Lana November 1, 2012 at 8:22 pm

So glad they liked it! And by the way, it’s even better the next day.

Reply

7 Barbara @ Barbara Bakes November 2, 2012 at 4:00 pm

What a great way to change up stew. We’re garlic lovers at our house.

Reply

Leave a Comment

Previous post:

Next post:

Real Time Web Analytics