This recipe delivers a comforting, flavorful meal that's perfect for a busy weeknight. Thick-cut beef, hearty potatoes, and sweet corn combine in one pan for easy cleanup and maximum flavor. We'll explore variations and answer frequently asked questions to make this your new go-to homestyle recipe.
What Makes This Beef and Potato Dish So "Thick and Easy"?
The "thick" refers to the use of thicker cuts of beef, such as stew beef or chuck roast, which become incredibly tender and flavorful during the long, slow cooking process. This contrasts with thinner cuts that might dry out. The "easy" part comes from the one-pan method, minimizing dishes and maximizing convenience. We're focusing on simple techniques and readily available ingredients for a truly homestyle experience.
Ingredients You'll Need:
- 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 2 cups frozen corn
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
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Sear the Beef: Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. This step develops rich flavor. Set aside the browned beef.
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Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Return the browned beef to the pot. Add the cubed potatoes, crushed tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well to combine.
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Simmer and Braise: Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2-2.5 hours, or until the beef is incredibly tender and the potatoes are cooked through.
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Add Corn: Stir in the frozen corn during the last 15 minutes of cooking time. This allows the corn to heat through and retain its sweetness.
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Serve: Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.
Frequently Asked Questions (FAQs)
Can I use different cuts of beef?
While stew meat and chuck roast are ideal, you can experiment with other tougher cuts of beef that benefit from slow cooking. Just be sure to adjust the cooking time accordingly; tougher cuts will require longer cooking.
What if I don't have an oven-safe pot?
You can brown the beef and sauté the vegetables on the stovetop, then transfer the mixture to a regular pot and simmer on low heat, covered, for the braising period. This will take slightly longer.
Can I use fresh corn instead of frozen?
Absolutely! Use about 2 cups of fresh, cut corn kernels. Add them along with the potatoes or during the last 10-15 minutes of cooking.
How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the pot along with the other seasonings. You can also incorporate a diced jalapeño or serrano pepper with the onions and garlic.
Can I make this recipe in a slow cooker?
Yes! Brown the beef as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Tips for the Best Thick and Easy Homestyle Beef
- Don't overcrowd the pan when browning the beef: This ensures even browning and prevents steaming.
- Use a good quality beef broth: This significantly enhances the flavor of the dish.
- Taste and adjust seasonings: Seasoning is key! Taste the stew as it cooks and add more salt, pepper, or herbs as needed.
- Let it rest: Allow the stew to rest for a few minutes before serving to allow the flavors to meld.
This recipe is a fantastic foundation; feel free to personalize it with your favorite vegetables or seasonings. Enjoy this hearty and delicious homestyle meal!
