The Simple Joy of this Beef Stew Daisyfields
When I think about comfort food that wraps you in a warm hug, this Beef Stew Daisyfields sits at the very top of my list.
There’s something magical about how simple ingredients transform into pure soul-warming goodness. The way tender beef chunks melt in your mouth while vegetables add their earthy sweetness—it’s like a symphony in a bowl.
What makes this recipe special? It’s forgiving enough for beginners yet sophisticated enough to impress. Plus, your kitchen smells absolutely divine while it simmers.
Honestly, who needs expensive therapy when you’ve got homemade stew bubbling on the stove?
Ingredients
Let me walk you through everything you’ll need to create this soul-warming masterpiece. I love how this recipe uses everyday ingredients that you probably already have hanging around your kitchen—no fancy specialty items that cost more than your monthly Netflix subscription.
The beauty lies in how these humble components work together to create something absolutely spectacular.
- 2 lbs beef chuck, cut in 1½-inch cubes
- 2 tablespoons oil
- 1 teaspoon sugar
- 1 tablespoon flour
- 2½ teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon thyme
- 1 bay leaf
- 4 cloves
- 2 tomatoes, peeled and quartered (or 1 can of 14½ oz tomatoes, drained)
- 1 green pepper, coarsely cut
- 2 cups beef stock
- 2 cups boiling water
- 5 potatoes, pared and cut into big chunks
- 6 carrots, scraped and cut into big chunks
- 4 onions, peeled and cut into big chunks
- 4 celery stalks, sliced
- 1 cup peas (fresh if you can get them)
Now, here’s where I want to share some insider tips about these ingredients. Don’t stress if you can’t find fresh peas—frozen ones work beautifully and honestly, they’re often more convenient.
When it comes to beef chuck, ask your butcher to cut it for you if you’re feeling lazy, though doing it yourself gives you control over those perfect 1½-inch cubes.
That little bit of sugar might seem weird, but trust me, it helps create the most gorgeous caramelized crust on your meat.
And about those cloves—they’re not the garlic kind, we’re talking about the warm spice that looks like tiny nails.
How to Make this Beef Stew Daisyfields
The magic starts with browning your 2 lbs of beef chuck slowly in 2 tablespoons of oil using a heavy kettle or dutch oven—and I mean slowly, like you’re meditating with meat. Once you’ve got some nice color going, sprinkle that 1 teaspoon of sugar over everything and keep browning until every single cube looks gorgeously seared.
This is where patience pays off because rushing this step is like skipping foreplay, if you know what I mean. Next, dust everything lightly with 1 tablespoon of flour and let it brown a bit more before adding your seasonings: 2½ teaspoons salt, ¼ teaspoon pepper, 1 teaspoon chili powder, ½ teaspoon thyme, 1 bay leaf, and those 4 cloves. Toss in your 2 quartered tomatoes, 1 coarsely cut green pepper, 2 cups beef stock, and 2 cups boiling water.
Cover that beautiful mess up and let it simmer on low heat for 2½ hours until the meat practically falls apart when you look at it funny. A high-quality premium dutch oven ensures even heat distribution throughout this long cooking process, preventing hot spots that could burn your stew.
After your beef has had its long, luxurious spa treatment, it’s time to add the supporting cast. Throw in your 5 chunked potatoes, 6 chunked carrots, 4 chunked onions, and 4 sliced celery stalks, then let everything cook together for another hour.
The vegetables need time to get acquainted with all those incredible flavors that have been developing, plus they need to soften up without turning into mush. During the last 15 minutes—and this is significant timing—add your 1 cup of peas because nobody wants sad, gray peas that have been overcooked into submission.
The whole process takes about 4 hours from start to finish, but most of that’s hands-off simmering time where you can binge-watch something or actually clean your kitchen like a responsible adult.
Substitutions and Variations
Five simple swaps can transform this beef stew from traditional comfort food into something that fits your pantry, dietary needs, or just plain whims.
I’ll substitute wine for half the beef stock when I’m feeling fancy. Sweet potatoes work beautifully instead of regular ones, adding natural sweetness.
No fresh thyme? Dried works fine, just use half the amount. Want heat? Double that chili powder or toss in diced jalapeños.
Short on time? Skip browning the meat, though you’ll lose some depth.
These tweaks keep the soul intact while making it yours.
Additional Things to Serve With Beef Stew Daisyfields
While this hearty stew stands beautifully on its own, pairing it with the right sides turns dinner into something special.
I always reach for crusty sourdough bread – perfect for sopping up every last drop of that rich broth. Fluffy mashed potatoes work too, though you’ll already have potato chunks in there.
Cornbread brings a slightly sweet contrast that I absolutely love. For something lighter, a simple green salad with vinaigrette cuts through the richness nicely.
And honestly? Sometimes I just grab whatever rolls are in my freezer. This stew’s forgiving enough to make anything taste amazing.
Final Thoughts
Honestly, this beef stew has everything I want in a comfort food recipe – it’s simple enough that I won’t mess it up on a busy weeknight, but impressive enough to serve when my in-laws drop by unexpectedly.
The long simmering time means I can throw it together, then forget about it while I tackle my endless to-do list. Plus, it feeds a crowd without breaking the bank.
What more could you ask for in a recipe? Those buttered biscuits really are the perfect finishing touch, soaking up every last drop of that rich, savory broth.
