This recipe delivers a comforting, flavorful, and incredibly easy one-pan meal perfect for busy weeknights. Thick and juicy beef stew meat simmers alongside tender potatoes and sweet corn, creating a homestyle dish that's both satisfying and surprisingly simple to make. Forget complicated recipes and long prep times; this one-pan wonder will quickly become a family favorite.
What Makes This Recipe So Easy?
The beauty of this dish lies in its simplicity. We utilize a single pan, minimizing cleanup and maximizing efficiency. The long, slow simmering process allows the beef to become incredibly tender, while the potatoes and corn absorb all the delicious flavors of the rich broth. No need for multiple pots or pans – just one for the entire meal!
Ingredients You'll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 cups frozen corn
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Step-by-Step Instructions:
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Sear the Beef: Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
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Sauté Vegetables: Add the onion and carrots to the pot and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
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Combine Ingredients: Return the browned beef to the pot. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth, ensuring the beef is mostly submerged.
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Add Potatoes and Corn: Add the potatoes and corn to the pot. Stir gently to combine.
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Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is incredibly tender and the potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
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Serve: Serve hot, garnished with fresh parsley if desired. This dish is delicious on its own or served with crusty bread for dipping.
Frequently Asked Questions (FAQs):
Can I use other types of potatoes?
Yes, you can experiment with other potato varieties. Russet potatoes will work well, but they might become slightly fluffier than Yukon Golds. Just be sure to adjust the cooking time accordingly, as some potatoes cook faster than others.
What if I don't have beef broth?
You can substitute with chicken broth or even water, but the flavor will be slightly different. For a richer flavor, consider using a combination of broth and water. Adding a beef bouillon cube can also enhance the flavor.
Can I make this in a slow cooker?
Absolutely! Brown the beef as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.
Can I add other vegetables?
Yes! Feel free to add other vegetables such as celery, mushrooms, or green beans. Add them along with the potatoes and adjust cooking time as needed.
How can I make this spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the pot during the simmering process.
Tips for the Best Results:
- Use a good quality beef stew meat for the best flavor and tenderness.
- Don't overcrowd the pan when browning the beef; work in batches for even browning.
- For a thicker stew, you can mash some of the potatoes against the side of the pot during the last 30 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
This thick and easy homestyle beef with potatoes and corn recipe is a guaranteed crowd-pleaser. Its simplicity, deliciousness, and versatility make it a perfect addition to your weeknight meal rotation. Enjoy!
