Serve this Garlicky Beef Stew with loads of onions and a whole head of garlic is for your Halloween dinner. Keeps the vampires away!
This time of year is when everyone starts to look for comforting, hearty recipes to warm themselves from the inside out. Take 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 Garlicky Beef 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 :-)
Serve this Garlicky Beef Stew with loads of onions and a whole head of garlic is for your Halloween dinner. Keeps the vampires away! Click To Tweet
How to Make 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.
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.
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.
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!
More Stew Recipes on Never Enough Thyme:
- Brunswick Stew
- Slow Cooker Southwestern Pork Stew
- Seafood Stew
- Irish Stew
- Oxtail Stew
- Mexican Beef Stew
Beef Stew Recipes from Other Bloggers:
- Beef Stew from My Baking Addiction
- Winter Oven Beef Stew from Taste of Home
- Beef Stew with Parsley, Sage, Rosemary, and Thyme from Amanda’s Cookin’
- Irish Beef Stew from TasteFood
- Beef Stew from For the Love of Cooking
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Garlicky Beef Stew
A very garlicky beef stew. Great Halloween dinner - keeps the vampires away!
Ingredients
- 1 3/4 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
- Cut the chuck roast into about 1-inch pieces. Pat dry and sprinkle with salt and pepper.
- 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.
- While the meat is browning, prepare the onions and garlic. Peel the onions and slice 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 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.
- 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.
Notes
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 533Total Fat: 34gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 136mgSodium: 558mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 42g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Barbara @ Barbara Bakes says
What a great way to change up stew. We’re garlic lovers at our house.
Uncle J says
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. :-)
Lana says
So glad they liked it! And by the way, it’s even better the next day.
Miss P says
Looks great. Love the pot.
Miss P
Lana says
I love that pot, too! Use it all the time.
Matt mmWine Horbund says
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
Lana says
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.