Easy Beef Stew

Easy beef stew is the kind of recipe a working parent leaves on the back burner while the rest of life happens. Everything goes into one pot at the same time. Beef chunks, sliced carrots, celery, onion, peeled potatoes, and seasoning all get covered with water and left to simmer for an hour at low heat. The frozen peas drop in at the end so they stay green and sweet instead of going gray and mushy.

The single shortcut that pulls the whole thing together is Gravy Master. A tablespoon of that dark caramel browning sauce mimics hours of searing, giving the broth the deep amber color and roasted-meat depth that a true sear would build. Five tablespoons of beef stock concentrate or miso broth seasoning carry the savory note. No flour, no roux, just slow simmering until the meat tenderizes and the potatoes start to break down enough to thicken the broth on their own.

Serve it ladled deep into bowls with crusty bread or a wedge of cornbread to mop the bottom. Leftovers taste better on day two once the flavors marry.

Pro Tips

• Cut all the vegetables roughly the same size. Uneven pieces leave you with mushy carrots and crunchy potatoes in the same bowl.
• Keep the heat very low so the beef braises rather than boils. A rolling boil makes beef chunks tough and stringy.
• If the broth tastes thin at the end, pull a few potato chunks out, mash them, and stir them back in for a natural thickener.
• Skim any foam that rises during the first 15 minutes for a cleaner finish.

Variations

• Swap the water for a bottle of dark beer plus stock for a deeper, maltier braise.
• Add a cup of mushrooms in the last 30 minutes for a meatier earthiness.
• Stir in a tablespoon of tomato paste and a splash of red wine for a more rustic, European-style stew.