Here is a stick-to-your-ribs, hearty, delicious meal, perfect comfort food that I crave during the winter. Tender Beef Stew with Broccoli is a one-pot meal that fills your home with a tantalizing aroma, making your friends and family beg for a bowl.
This one-pot braised beef stew is fork tender with Korean-inspired flavors from gochujang, ginger, and garlic. A combination of savory and sweet ingredients makes a stew that has next level depth of flavor with a slight kick from the gochujang.
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Why Use Chuck Roast for Stew?
The best meat for stew is chuck, a tough cut of beef rich in connective tissue and fat.
- The collagen in the beef chuck melts during the slow cooking, resulting in very tender meat and rich flavor.
- Beef chuck has great beefy flavor and a good balance of fat. Look for meat with the fat evenly distributed.
- Chuck roasts are typically a more affordable cut of meat.
Are you looking for beef stew ideas? Here is another good recipe to try. The first time you take a bite, you will be hooked - https://tenpoundcakecompany.com/beer-braised-beef-stew/
Beef Stew Ingredients
- beef chuck - If you purchase a roast, cut it into 2-inch pieces. Trim any large, hard pieces of fat.
- all-purpose flour, olive oil, kosher salt, and ground black pepper
- aromatics - 1 1//2" piece of ginger, 4 garlic cloves, thinly sliced yellow onions
- Korean-inspired flavorings - soy sauce, mirin, and gochujang
- sauce ingredients - beef stock, mango, bay leaves
- vegetables - fresh broccoli, yellow bell pepper.
- sesame seeds for garnish
Step-by-Step Instructions
Preheat oven to 350 degrees.
Prepare the Beef and Onions
Prepare the vegetables. Thinly slice the yellow onion. Cut the broccoli into bite-sized florets. Remove the seeds and slice the yellow pepper into strips.
- Combine all-purpose flour, kosher salt, and ground black pepper in a ziplock bag and shake to distribute the ingredients.
- An important first step is to pat the cubed beef dry with a paper towel. This will ensure a crust on the meat during searing.
- Add 2 tablespoons of olive oil to a Dutch oven or heavy bottomed stock pot over medium-high heat. Once the oil is hot, add some of the beef stew meat to the ziplock bag and shake to coat the meat. Add the beef to the pot, spacing it so it is not crowded. If the meat is too close together, it will steam rather than brown. You may need to sear the meat in batches. As you continue with this process, remove the browned cubes to a plate.
- When the beef stew meat has been seared, add 1 tablespoon of olive oil to the pot. Reduce to medium heat. Add the sliced onions and stir to coat with the oil. Season with kosher salt and ground black pepper. Continue to stir the onions as they caramelize.
- If you see the bottom of the pot starting to be coated with fond, the brown bits from searing the beef and caramelizing the onions, deglaze with ¼ cup of water. Repeat this step up to 4 times.
Prepare Sauce
The combination of fruit, spice, and aromatics incorporates great flavor into the sauce.
- While the stew beef is searing, peel the mango and cut it into chunks. Remove the skin from the piece of ginger and cut it into 3 slices, like coins. Peel the garlic and smash the cloves.
- Puree the mango, ginger, garlic, mirin, and gochujang.
Assemble the Stew
- Once the onions are deeply golden, add the seared beef back to the pan.
- Deglaze the pan with soy sauce, then stir until thick, about 2-3 minutes.
- Add 3 cups of beef stock and stir to combine with the soy sauce. Bring to a simmer.
- Once the stock is simmering, add the mango puree and bay leaves. Stir to combine.
- Cover the Dutch oven and place the pot in the preheated oven. Braise for 2 ½ hours.
- Check the stew after 1 ½ hours. Make sure the stock still covers the meat. If need be, add more beef stock. Place the pot back in the oven.
Finish the Beef Stew
- After 2 ¼ hours, the meat should be fork-tender. If the stew isn't saucy enough, add more stock.
- Stir the fresh broccoli florets and yellow pepper strips into the stew. Place the pot back in the oven for 10-15 minutes, until the vegetables are tender. The broccoli should still be a vibrant green.
- Once the vegetables are crisp-tender, remove the bay leaves. Check the seasoning of the stew and adjust to your liking.
- Have a pot of steaming rice ready. Serve the stew on a bed of steamed white rice and garnish with a sprinkling of sesame seeds.
Common Mistakes
- Skipping the sear. Searing the meat accomplishes many things - creating flavor, color, fond creation for the sauce, and rich aromas. When the meat is seared, the Maillard reaction occurs, a chemical reaction between amino acids and reducing sugars. This reaction creates delicious beef with a rich brown crust and savory aromas.
- Cooking too hot or fast - When meat is cooked too hot or too fast, the fibers contract quickly, forcing moisture out. The result is dry and stringy meat. Slow braising allows the connective tissues to break down, resulting in tender, unctuous meat.
- Adding the broccoli and peppers too early. Adding the vegetables too early will make them overcooked, dull in color, and mushy. It only takes about 10 minutes for the vegetables to become crisp tender once they are added to the stew.
FAQ's
Can I make this broccoli dish ahead of time?
Yes! This delicious recipe holds up well for meal prep and is perfect for busy weeknights. Add the vegetables just before serving so they don't become overcooked and wilted.
When reheating, add a splash of beef stock or a cup of water to loosen the sauce. Store leftovers in an airtight container, or portion everything into a freezer bag for longer storage.
Any final best tips?
Prep everything before cooking. Taste and adjust the seasoning to your liking. While a simple recipe, this beef and broccoli is downright delicious. And honestly? Making it at home might be the best thing you do all week.
A New Comfort Classic
If you are craving a savory, hearty, and full-flavored meal, Tender Beef Stew with Broccoli is a recipe that you will come back to time and time again. An update on the classic recipe, you will enjoy melt in your mouth beef with crisp tender broccoli and yellow bell pepper strips in a thick sauce made with Korean-inspired flavors.
Whenever you want a warm bowl of nourishing food, this delicious recipe will become your go-to. A classic cold-weather meal, serve it over rice and with a chunk of warm bread to sop up the rich, umami flavored gravy.
Recipe
Tender Beef Stew with Broccoli
Servings: 6 1 ½ cup servings
Calories: 410kcal
Cozy and hearty, this Tender Beef Stew with Broccoli is the ultimate cold weather comfort food. Made with tender beef and broccoli in a savory gravy. this stew recipe tastes like it simmered all day. Serve over rice or with crusty bread.
Print Recipe
Equipment
- 1 stock pot or dutch oven
- 1 cutting board
- 1 knife
- 1 food processor
- 1 ziplock bag
- 1 tongs
Ingredients
Vegetables & Fruit
- 1 yellow onion (2 cups/8 ounces/224 grams)
- 8 ounces broccoli (226 grams)
- 1 yellow bell pepper (1½ cups/6 ounces/170 grams)
- 1 1½" piece fresh ginger (.4 ounce/11 grams)
- 4 cloves garlic
- 1 mango (6.5 ounces/183 grams)
Sauce Ingredients
- 1 tablespoon gochujang
- 2 tablespoons mirin
Beef Stew
- 2 pounds cubed beef stew (32 ounces/907 grams)
- 2 bay leaves
- ½ cup all-purpose flour (2ounces/56 grams)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups beef stock (32 ounces/907 grams)
- ½ cup soy (8 tablespoons/4 ounces)
- 3 tablespoons olive oil
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 350°F.
- Prepare the vegetables. Thinly slice the yellow onion. Cut the broccoli into bite-sized florets. Remove the seeds and slice the yellow pepper.
Sear Beef
- Add 2 tablespoon olive oil to a stock pot or Dutch oven over medium-high heat.
- Pat the cubes dry with a paper towel to remove excess moisture. This helps to get a nice crust on the exterior of the meat.
- Add the all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to a ziplock bag and shake to distribute the ingredients. Add the beef stew cubes to the bag of seasoned flour and shake.
- When the olive oil is hot, add the floured beef cubes to the pan in a single layer. Don't overcrowd the meat in the pot - it will steam rather than brown. Sear the beef until nicely browned, rotating the cubes as needed. Don't rush this step. This is where flavor is developed. You will probably need to sear the meat in batches, removing the browned cubes to a plate.
- Add 1 tablespoon of olive oil to the pot. Reduce the heat to medium. When the oil is hot, add the sliced onion. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Occasionally stir the onions so they don't stick to the bottom of the pan.
- If the onions start to stick to the bottom of the pan and a residue known as fond begins to develop, deglaze the pot with ¼ cup (4 tablespoons) of water. Scrape the pan to release the brown bits. The water will be absorbed quickly. Do this up to 4 times, using a total of 1 cup (16 tablespoons) of water.
Prepare Sauce
- While the beef is browning, peel and chop 1 mango. Peel the garlic and smash the 4 cloves of garlic.
- Peel and slice a 1½-inch piece of ginger into 3 pieces, like coins.
- Puree the mango, garlic, ginger, 1 tablespoon of gochujang, and 2 tablespoons of mirin. Makes approxximately 1 cup.
Prepare Stew
- Once the onions are caramelized, add the browned beef back to the pan with the onions. Deglaze the bottom of the Dutch oven with ½ cup of soy.
- When the soy has thickened, stir in 3 cups of beef stock and bring to a simmer. Add the pureed fruit mixture and 2 bay leaves to the pan.
- Cover the Dutch oven and place it in the preheated oven. Braise for 2½ hours. After 1 ½ hours, check the stew to make sure the stock is still covering the meat. If need be, add more stock.
Finish Stew
- After 2¼ hours, check the stew. The meat should be fork-tender. If the stew needs more sauce, add more beef stock to the Dutch oven. Stir the broccoli and yellow pepper into the stew. Place the pot back in the oven for 10-15 minutes, until the vegetables are tender. The broccoli should still be a vibrant green.
- Once the vegetables are crisp-tender, remove the bay leaves. Check the seasoning of the stew and adjust to your liking. Serve the stew on a bed of steamed white rice and garnish with a sprinkling of sesame seeds.
Notes
Common Mistakes
- Skipping the sear. Searing the meat accomplishes many things - creating flavor, color, fond creation for the sauce, and rich aromas. When the meat is seared, the Maillard reaction occurs, a chemical reaction between amino acids and reducing sugars. This reaction creates delicious beef with a rich brown crust and savory aromas.
- Cooking too hot or fast - When meat is cooked too hot or too fast, the fibers contract quickly, forcing moisture out. The result is dry and stringy meat. Slow braising allows the connective tissues to break down, resulting in tender, unctuous meat.
- Adding the broccoli and peppers too early. Adding the vegetables too early will make them overcooked, dull in color, and mushy. It only takes about 10 minutes for the vegetables to become crisp tender once they are added to the stew.
Nutrition
Calories: 410kcal | Carbohydrates: 25g | Protein: 41g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 858mg | Potassium: 1124mg | Fiber: 3g | Sugar: 9g | Vitamin A: 735IU | Vitamin C: 87mg | Calcium: 117mg | Iron: 5mg
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Julie says
A family favorite!