Stir Fry Beef Stew: Easy Recipe, Ready in 30 Minutes!

Stir fry beef stew! Yes indeed, that's what we're making today, and let me tell you, it's a game changer. Combining the quick cooking magic of a stir fry with the comforting heartiness of a beef stew might seem unconventional, but believe me, this stir fry beef stew is a symphony of flavors and textures that will leave you craving more.

This recipe was born on a busy weeknight when I was craving both a fast dinner and something deeply satisfying. I rifled through the fridge, found some beef, veggies, and a can of diced tomatoes, and went to work. The result was so good that it immediately went into my regular rotation. If you need another awesome use for beef, consider this Hamachi Crudo recipe, you will love it!

Why You Will Love This stir fry beef stew Recipe

This is not your grandma’s beef stew, but trust me, she’d approve! This stir fry beef stew recipe brings together the best of both worlds: all the comforting flavors of a slow cooked stew in a fraction of the time. We’re talking tender beef, perfectly cooked vegetables, and a rich, savory sauce that clings to every bite.

What makes this recipe so special? Well, besides being incredibly delicious, it’s also incredibly adaptable! Feel free to swap out the vegetables based on what you have on hand or what’s in season. It’s also quick enough for a weeknight meal, yet impressive enough to serve to guests. Plus, I love that its loaded with hearty vegetables. It’s a complete meal that’s actually good for you. If you are looking for another savory recipe, consider this Protein Cookie Recipe, it’s super versatile!

Ingredients Needed for This stir fry beef stew Recipe

Here’s what you’ll need to whip up this delicious beef stew:

• Beef:
  • 1.5 pounds beef stew meat, cut into 1 inch cubes
• Vegetables:
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 cup frozen peas
• Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Salt and pepper to taste
• Garnish:
  • Fresh parsley, chopped

How to Make This stir fry beef stew Recipe

Ready to get cooking? Here’s how to bring this stir fry beef stew to life:

1. Season the beef cubes generously with salt and pepper. In a large skillet or wok, heat 1 tablespoon of olive oil over medium high heat. Add the beef in a single layer (work in batches if necessary) and cook until browned on all sides. Remove the beef from the skillet and set aside.
2. Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion, carrots, and celery and cook until softened, about 5 7 minutes.
3. Add the minced garlic, tomato paste, dried thyme, smoked paprika, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
4. Return the browned beef to the skillet. Add the diced tomatoes (undrained) and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1.5 hours, or until the beef is very tender.
5. While the beef is simmering, prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl until smooth.
6. Add the sliced mushrooms and chopped bell pepper to the skillet with the beef. Cook for another 10 15 minutes, or until the mushrooms and bell pepper are tender.
7. Stir in the frozen peas and cornstarch slurry. Cook for 2 3 minutes, or until the sauce has thickened slightly.

8. Taste and adjust the seasoning as needed, adding more salt and pepper to taste.
9. Garnish with fresh chopped parsley before serving. Grab some rice, and you are set for the night! Or, for a sweet ending, check out this Vegan Waffle Recipe.

How to Serve This stir fry beef stew Recipe

This stir fry beef stew is delicious served on its own, but it's even better with some accompaniments. Consider serving it over a bed of fluffy rice, creamy mashed potatoes, or even cheesy polenta.

For a complete meal, serve with a side of crusty bread for soaking up all that delicious sauce. A simple green salad also makes a great pairing.

How to Store This stir fry beef stew Recipe

• Refrigeration: Store leftover stir fry beef stew in an airtight container in the refrigerator for up to 3 4 days.
• Freezing: Allow the stew to cool completely before transferring it to a freezer safe container or freezer bag. Freeze for up to 2 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the stew in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the stew has thickened too much during storage.

Tips to Make This stir fry beef stew Recipe

• Beef Selection: Use good quality stew meat for the best results. Chuck roast is a great option, as it becomes incredibly tender when cooked low and slow.
• Vegetable Variations: Feel free to swap out the vegetables based on your preferences. Potatoes, parsnips, and turnips are all great additions.
• Browning the Beef: Don't skip the step of browning the beef! This adds a ton of flavor to the stew. Make sure to brown it in batches to avoid overcrowding the skillet.
• Thickening the Sauce: If you prefer a thicker stew, use a bit more cornstarch in the slurry. Alternatively, you can remove some of the liquid from the stew and whisk it with a tablespoon of flour before adding it back to the pot.

Helpful Notes for This stir fry beef stew Recipe

• Beef Broth: Use a good quality beef broth for the best flavor. Homemade broth is always ideal, but store bought broth works just fine. You can also use chicken broth in a pinch, but the flavor will be slightly different.
• Tomato Paste: Tomato paste adds depth and richness to the sauce. Don't skip it!
• Red Pepper Flakes: If you like a little heat, add a pinch of red pepper flakes to the stew. You can also use a dash of your favorite hot sauce.

Variation of This stir fry beef stew Recipe

• Spicy Stir fry beef stew: Add a diced jalapeno pepper or a tablespoon of chopped chipotle peppers in adobo sauce for a spicier version.
• Mushroom Lover's Stir fry beef stew: Use a variety of different mushrooms, such as shiitake, oyster, and portobello, for an extra earthy flavor.
• Beer Infused Stir fry beef stew: Add a 1/2 cup of dark beer to the stew along with the beef broth for a richer, more complex flavor.

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Frequently Asked Questions

Conclusion

I hope you give this stir fry beef stew recipe a try! It is the perfect comforting and fuss-free meal. The combination of tender beef, flavorful vegetables, and rich sauce is sure to please even the pickiest eaters. I can't wait to hear what you all think! Don't forget to leave a comment below with your questions or variations of this delightful stir fry beef stew.

Stir Fry Beef Stew: Easy Recipe, Ready in 30 Minutes!

A comforting and flavorful stir fry beef stew recipe that combines the best of both worlds: tender beef, hearty vegetables, and a rich, savory sauce.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American
Diet: Gluten Free

Nutrition:
Calories: 350
Protein: 25g
Carbs: 20g
Fat: 18g

Ingredients

• 1.5 pounds beef stew meat, cut into 1 inch cubes
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 8 ounces cremini mushrooms, sliced
• 1 cup frozen peas
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Season the beef cubes generously with salt and pepper. In a large skillet or wok, heat 1 tablespoon of olive oil over medium high heat. Add the beef in a single layer (work in batches if necessary) and cook until browned on all sides. Remove the beef from the skillet and set aside.
2. Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion, carrots, and celery and cook until softened, about 5 7 minutes.
3. Add the minced garlic, tomato paste, dried thyme, smoked paprika, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
4. Return the browned beef to the skillet. Add the diced tomatoes (undrained) and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1.5 hours, or until the beef is very tender.
5. While the beef is simmering, prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl until smooth.
6. Add the sliced mushrooms and chopped bell pepper to the skillet with the beef. Cook for another 10 15 minutes, or until the mushrooms and bell pepper are tender.
7. Stir in the frozen peas and cornstarch slurry. Cook for 2 3 minutes, or until the sauce has thickened slightly.
8. Taste and adjust the seasoning as needed, adding more salt and pepper to taste.
9. Garnish with fresh chopped parsley before serving.

Notes

• For a richer flavor, add a 1/2 cup of red wine to the stew along with the beef broth. You can also substitute the beef broth with vegetable broth for a lighter option.