Stew Beef Recipe

This is a slow-simmered beef stew built on simple seasoning, real ingredients, and patience. The beef is seared first for depth, the spices are bloomed in the pan, and the vegetables are added in stages, so everything stays tender and flavorful not overcooked.

Serves

• 4–5 people

Beef Stew Recipe: Cook Time: 1½ to 2½ hours total

Ingredients

• 2–2½ lbs stewed beef chunks

• Onion powder

• Garlic powder

• MSG-free adobo or seasoned salt (to taste)

• Neutral oil (for searing)

• Homemade seasoning blend (about 2 tbsp)

• MSG-free sazón (to taste)

• Chicken bouillon, MSG-free (to taste)

• Beef broth (enough to partially cover beef)

• Tomato sauce (1–2 tbsp or about ½ cup, optional)

• Fresh onion, sliced

• Bell peppers, sliced

• Fresh cilantro

• Celery, chopped

• Carrots, chopped

• Potatoes (optional)

Instructions

1. Season the beef

Place the beef chunks in a bowl and season generously with onion powder, garlic powder, and MSG-free adobo or seasoned salt. Toss well so the beef is evenly coated.

2. Sear the beef

Heat a heavy pot or Dutch oven over medium-high heat with a drizzle of oil.

Working in batches if needed, sear the beef until browned on all sides. Do not crowd the pan.

Remove the beef and set aside.

3. Bloom the seasoning

Lower the heat to medium.

In the same pot, add the homemade seasoning blend and a sprinkle of MSG-free sazón. Stir and lightly fry the spices for about 30–60 seconds, just until fragrant. Do not burn.

4. Build the stew base

Return the seared beef (and any juices) to the pot.

Add beef broth until the beef is mostly covered, then stir in the tomato sauce.

Once everything is combined, add the MSG-free chicken bouillon and stir well.

Bring to a gentle simmer, then reduce heat to low. Cover and let simmer slowly.

5. Add vegetables in stages

Add sliced onions and bell peppers early so they soften into the sauce.

Simmer gently for 1½–2 hours, stirring occasionally.

During the last 30–45 minutes, add carrots and celery (and potatoes, if using).

Add fresh cilantro during the last 5 minutes, or after turning off the heat.

6. Cook until tender

The stew is ready when the beef is fork-tender — a fork should slide in easily and twist without resistance.

If the beef still feels firm, continue simmering in 20-minute intervals.

To Serve

• Serve hot on its own, or over rice, mashed potatoes, or with crusty bread.

• Let the stew rest for about 10 minutes before serving for the best flavor.

Notes

• Using MSG-free seasonings keeps flavors clean and balanced.

• Adjust broth for a thicker or looser stew.

• This stew tastes even better the next day.

Want to make this with our beef?

We offer pasture-raised, grass-fed beef chunks raised without chemical-heavy shortcuts. If you’re looking for beef you can feel good about cooking and serving, you can find our stewed beef chunks here.

→ Shop stewed beef chunks