Beef Stew
A hearty and wholesome Beef Stew that fills the home with irresistible aromas, perfect for family gatherings or cozy nights in.
Ingredients
Main Ingredients
- 2 pounds Sirloin Steak, diced into 1-inch cubes You can use leaner cuts of meat for a healthier option.
- 1.5 teaspoons Kosher Salt Adjust according to taste.
- 1 teaspoon Ground Cumin
- 0.5 teaspoon Mexican Oregano
- 0.5 teaspoon Black Pepper Freshly ground preferred.
- 2 cups Beef Broth, divided Use low-sodium broth if preferred.
- 1 tablespoon All-Purpose Flour For thickening the stew.
- 2 tablespoons Olive Oil You can reduce amount for a lighter version.
- 0.5 medium Yellow Onion, diced Sweet onion works well.
- 1 medium Jalapeño Pepper, diced Adjust for spice preference.
- 3 cloves Garlic, minced Fresh garlic recommended.
- 2 medium Roma Tomatoes, diced Can substitute with canned tomatoes.
- 0.5 teaspoon Soy Sauce Adds depth of flavor.
Instructions
Preparation
- In a large bowl, toss the beef cubes with kosher salt, ground cumin, Mexican oregano, and black pepper to coat evenly.
- In a small bowl, whisk together ¼ cup of beef broth and the flour until smooth to create a slurry.
Cooking
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and cook for about 5 minutes, turning occasionally until browned on all sides.
- Stir in the diced onion, jalapeño, and minced garlic. Cook for 2 minutes until fragrant.
- Add the diced tomatoes and soy sauce, cooking for another 2 minutes.
- Pour in the remaining 1¾ cups of beef broth along with the prepared slurry. Stir well and bring to a vigorous boil.
- Once boiling, reduce the heat to low, cover, and let simmer for 30–35 minutes.
- Uncover and cook for an additional 3 minutes to thicken further. Taste and adjust seasoning as needed.
Notes
Serve over rice or with crusty bread. Fresh herbs like parsley or cilantro can elevate the dish. Avoid overcrowding while browning the meat to prevent steaming.