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Soul-Warming Beef Stew with Tender Vegetables
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack for those long days when comfort food calls: this is not just any beef stew—it’s a No oven needed! solution perfect for families, students, and anyone in between. We all deserve a belly-warming dish that doesn’t empty our wallets or demand too much time in the kitchen.
Why You’ll Love It
- No oven needed!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cups beef broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon thyme
- 4 carrots, sliced
- 4 potatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
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Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides.
- Remove the beef and set aside. In the same pot, add the onion, garlic, and a splash more olive oil if necessary. Sauté until the onion is transparent.
- Return the beef to the pot. Add in the beef broth and water, scraping the bottom of the pot to release any caramelized bits.
- Add in the salt, pepper, bay leaves, and thyme. Stir well and bring everything to a gentle simmer.
- Cover the pot and lower the heat. Let it simmer for about 1.5 hours, or until the beef is tender.
- Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until vegetables are tender.
- Remove bay leaves before serving. Enjoy your homemade beef stew!
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Keeping It Real
- Beef stew might be simple, but when shared, it becomes a shared memory. Similarly, side gigs like those linked above can significantly contribute to your budget while letting you enjoy the little luxuries, like a home-cooked meal.
- Cooking and earning don’t have to be mutually exclusive. Use your downtime during simmering to explore new revenue streams!
- Remember, it’s not just about cooking on a budget; it’s about smart cooking and working, taking advantage of both worlds.
