Hearty Beef Stew

Am I the only one who ends up with vegetable remnants that are perfectly good, but not quite enough to make a full side dish? I especially love when that happens with carrots, because it almost always means beef stew is in my near future.

Just a quick note before we get cooking: this isn’t a traditional stew with a long, slow simmer. This one’s designed to come together much faster than the classic three-hour version—and it was an absolute lifesaver during winter sports season back in the day.

Let’s Cook!

• In a large Dutch oven, heat the olive oil over medium heat and brown the beef. Season with salt and pepper to taste.
• Remove the beef and set aside. Add the carrots and potatoes to the pot, sautéing until they begin to soften.
• Return the beef to the pot and add the gravy, French onion soup, Worcestershire sauce, thyme, and a little more pepper if you like.
• Let everything simmer for about 15 minutes. If it seems too thick for your liking, just add a splash of stock or water.
• Stir in the frozen peas and pearl onions and continue simmering until the vegetables are tender.
• Ladle into bowls and let it warm your soul.

Bonus: If you happen to have refrigerated French loaves on hand, bread bowls are a must. Cut each loaf in half, shape into rounds, and bake for 18–20 minutes until golden. Slice the tops off, scoop out the center (an ice cream scoop works great), and fill with stew.

And those tops? Who am I kidding? They need be used for dipping.

What’s your go-to way to take a long, traditional recipe and make it friendlier for busy nights?

Eat well Friends!

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