Beef Stew Recipes
Slow-simmered beef stews, chilis, and one-pot braises the Pepper community keeps in the winter rotation — Guinness stews, birria, and everything in between.
★ Dinner
DinnerIngredients
- 1 1/2 pounds ground beef
- cajun seasoning
- dried mustard
- 2 tablespoons avocado oil
- 1 stick butter
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 1g red bell pepper (diced)
- 1 stalk celery (diced)
- prolly a lot garlic (minced)
- 4 large russet potatoes
- 10oz dark roux
- 8 cups water
- parsley
- white rice
Instructions
- 1In a bowl, combine the ground beef with seasonings and form into meatballs. Add the oil to your pot and let it get hot. Sear the meatballs on all sides & take them out.
- 2Melt the butter & saute the onion, bell peppers & celery on medium heat for about a half hour. Add the garlic in and saute for another 3 minutes
- 3pour in the water & bring to a boil. Add the roux & let dissolve completely. Meanwhile, wash, peel, & cut the potatoes into chunks. Add those to the gravy once the roux is dissolved. Add the meatballs in, season to taste.
- 4Simmer until the potatoes are cooked.
- 5Serve over rice!
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Open in Pepper →Why a Good Stew Is Almost All About Patience
Sear the meat hard, deglaze with something worth pouring, and give it two hours — a stew rewards nothing more than time.
Cooks on Pepper build the rotation around chuck roast, chili, birria, and shortcut Instant Pot versions when the day gets away from them.
The best stew is always the one that had one more hour on the stove than it strictly needed.
Quick Tips
- 1
Sear in batches
Overcrowding the pot steams the meat — brown it in two or three rounds for real crust.
- 2
Deglaze with something worth drinking
Wine, beer, or good stock — that fond on the bottom is half the flavor.
- 3
Low and slow beats high
A 2-hour simmer at a low bubble makes chuck fall apart; a hard boil makes it tough.
- 4
Rest overnight
A stew that sits in the fridge overnight and gets reheated is objectively better the next day.
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