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hearty beef stew
Victor Eskew

Rustic Beef Stew

This assembly meal transforms your batch-cooked beef stew meat into a complete, hearty stew in about 30 minutes. Simply simmer your prepared beef with fresh vegetables and broth for a warming weeknight dinner that serves a crowd. Perfect for using your freezer stash without hours of hands-on cooking.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Beef Stew
  • 1 batch Stew Beef thawed with gravy, approximately 1.5-2 lb meat
  • 4 oz grass-fed butter grass-fed, salted
  • 2 cups Onions chopped, frozen package works perfectly
  • 1 gallon Beef Broth
  • 3 lb Red Bliss Potatoes peeled, diced into 1-inch cubes
  • 3 cups Carrots sliced
  • 2 cups Green Peas frozen
  • Salt, Morton Coarse Kosher Salt Morton brand, to taste

Equipment

  • 10qt Stockpot
  • Separate Pot

Method
 

  1. Melt butter in a large stockpot over medium heat.
  2. Add chopped onions and sauté until translucent, about 5 minutes.
  3. Add beef broth and bring to a simmer.
  4. Add the diced red bliss potatoes and carrots.
  5. Simmer for 15-20 minutes until the potatoes and carrots are tender.
  6. Add the batch stew beef with all of its gravy to the pot.
  7. Stir gently to combine.
  8. Add the frozen peas and simmer for another 5 minutes until the peas are heated through and the stew has reached a loose gravy consistency.
  9. Taste and adjust salt.
  10. If the stew is thinner than desired, simmer uncovered for 10-15 minutes to reduce.
  11. Serve in bowls.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This recipe assumes you're working with pre-cooked batch beef stew meat from your freezer, which cuts the traditional stew cooking time from hours to minutes. The vegetables are cooked separately in boiling water to maintain better texture control—you want tender but not mushy potatoes and carrots. Blanching the frozen peas for just 1-2 minutes keeps them bright and prevents them from turning to mush in the final stew. You can swap the red bliss potatoes for Yukon gold or russets, and add other root vegetables like parsnips or turnips if you have them. Store leftovers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. Reheat gently on the stovetop to prevent the vegetables from breaking down further.
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