Hearty Beef and Corn Stew

Here’s a cozy, filling recipe for Hearty Beef and Corn Stew — perfect for chilly nights or when you want a comforting one-pot meal.

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🍲 Hearty Beef and Corn Stew

Ingredients (Serves 6):

• 1½ lbs beef stew meat, cut into 1-inch cubes

• 1 tbsp vegetable oil or olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced

• 2 ribs celery, chopped

• 2 medium potatoes, peeled and cubed

• 1 can (15 oz) corn, drained (or 1½ cups frozen corn)

• 1 can (14.5 oz) diced tomatoes, undrained

• 4 cups beef broth

• 1 tsp dried thyme

• 1 tsp smoked paprika (optional but great)

• Salt and black pepper, to taste

• 1 tbsp Worcestershire sauce (optional, adds depth)

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Brown the Beef:

   • In a large pot or Dutch oven, heat oil over medium-high heat.

   • Add beef in batches (avoid crowding), sear until browned on all sides (about 5–7 minutes).

   • Transfer to a plate and set aside.

2. Sauté Vegetables:

   • In the same pot, add onions, carrots, and celery. Cook for 4–5 minutes until softened.

   • Add garlic and cook for another 30 seconds until fragrant.

3. Build the Stew:

   • Return beef to the pot.

   • Add potatoes, corn, diced tomatoes (with juice), and beef broth.

   • Stir in thyme, paprika, Worcestershire sauce (if using), salt, and pepper.

4. Simmer:

   • Bring to a boil, then reduce heat to low.

   • Cover and simmer for 1½ to 2 hours, or until beef is tender and stew has thickened. Stir occasionally.

5. Taste and Finish:

   • Adjust seasoning with salt and pepper as needed.

   • If you like it thicker, you can mash a few potato pieces into the broth or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer a few more minutes.

6. Serve:

   • Ladle into bowls and top with fresh parsley.

   • Enjoy with crusty bread or over rice!

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✅ Make It Ahead:

This stew tastes even better the next day! Store in the fridge up to 4 days or freeze up to 3 months.

Would you like a slow cooker or Instant Pot version of this recipe too?