The Hungry Man Stew You’ll Make Again and Again

Nothing says comfort food like a good, hearty stew, and today we’re serving up a true titan of the tummy – The Hungry Man Stew. This dish is the culinary equivalent of a warm hug from grandma, full of succulent meat, chunky vegetables, and a rich broth that’ll have the neighbors knocking on the door, begging for the secret recipe. 🥘

Now, this isn’t some hoity-toity, takes-five-hours-to-make kind of stew. Oh no, this is a stew for the people, by the people. The kind of meal that doesn’t ask for much, but gives back in abundance. Akin to a culinary superhero, it swoops in to save the day when the fridge looks bleak and the stomach’s grumbling like an angry bear. 🦸‍♂️🐻

Ingredients

Feast your eyes on the lineup for our stew extravaganza: A pound of beef, cubed and ready to rumble. 🥩 Carrots, potatoes, onions, garlic – the vegetable vigilantes of the stew world.🥕🥔 Herbs and spices, our secret weapons in this flavor-fight, packing a punch with thyme, rosemary, bay leaves, salt, and pepper. And the broth, the liquid gold that pulls it all together, like a maestro conducting a delicious symphony. 🎶

Tip: For that extra depth of flavor, a cup of red wine can be added. However, this is purely optional. We don’t want anyone wine-ing about unnecessary ingredients. 🍷😉

And we mustn’t forget the pièce de résistance – the love and joy that goes into making this stew. This isn’t an ingredient you can pick up at the supermarket. It’s something that comes from the heart. ❤️

Let’s Get Cooking!

Start with a hot pot, toss in the cubed beef, browning it till it’s nice and caramelized. Oh, listen to that sizzle – it’s the sound of deliciousness in the making. Add in the chopped vegetables, the garlic, and the herbs. Now we’re cooking with gas! ♨️

Tip: Brown the meat in batches. Overcrowding the pot can lead to steaming rather than browning. Plus, everyone needs a little personal space, right? Even cubes of beef. 🥩👌

Next up, the broth. Pour it over your meat and veggies, crank up the heat and let it simmer. This is the part where patience comes in handy, as the longer it simmers, the better it gets. Think of it as a beautiful symphony, it takes time for all the notes to play together perfectly. 🎵

Finally, serve this stew-licious concoction piping hot. 🥘🔥 A crusty bread roll is the perfect accompaniment, making sure not a drop of this liquid gold goes to waste. 🥖

Tip: This stew is even better the next day. So if time permits, make it ahead and let the flavors get to know each other overnight. They’ll be best friends by morning, we promise! 🌜✨

The Hungry Man Stew

Course: DinnerCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

500

kcal

An easy and hearty stew that will make your taste buds dance with joy.

Ingredients

• 1 lb beef, cubed

• 2 carrots, diced

• 2 potatoes, diced

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 tsp thyme

• 1 tsp rosemary

• 2 bay leaves

• Salt and pepper to taste

• 4 cups of beef broth

Directions

• Heat a large pot over medium-high heat. Add cubed beef and cook until browned on all sides. Remove the beef and set it aside.
• In the same pot, add the carrots, potatoes, onion, and garlic. Cook until the vegetables start to soften, stirring occasionally.
• Return the beef to the pot and add thyme, rosemary, bay leaves, salt, and pepper. Stir until well combined.
• Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour until the beef is tender and the flavors have melded together.
• Remove the bay leaves. Taste and adjust the seasoning if needed. Serve the stew hot with some crusty bread on the side.

Notes

• Optional: Add a cup of red wine for extra depth of flavor.
• Brown meat in batches to avoid overcrowding the pot.
• The stew tastes even better the next day after the flavors have had time to meld.

Frequently Asked Questions

Q: Can I use chicken instead of beef?
A: Absolutely! Just remember to adjust the cooking time accordingly, as chicken cooks faster than beef.

Q: Can I make this stew in a slow cooker?
A: Yes, this recipe is very slow cooker-friendly. Just brown the meat on the stove before adding it to the slow cooker with the rest of the ingredients.

Q: Can I freeze the leftovers?
A: Indeed! This stew freezes well and can be stored in an airtight container for up to 3 months.

Q: I’m vegetarian. Any suggestions for a meat substitute?
A: Absolutely! You can substitute the beef with hearty vegetables like mushrooms or eggplant, or use a plant-based meat alternative.