Warming Beef Stroganoff Stew recipe

This is a recipe that I love to make if I’m craving soft, tender beef and a warm bowl of dinner. I like one pot, one utensil meals. Am I lazy? You bet.

My family are homebodies. I love an afternoon indoors with the children playing and a pot of stew stewing. I found some lovely beef steaks the other day on sale in my local grocery. I had thought of surprising my husband with a grilled steak dinner, but a rain and wind storm threw that plan right out of the window. Instead, I decided to stew up the beef with potatoes, carrots, peas and mushrooms. It’s the kind of stew that can be done midweek; if you only have an hour before dinner and can manage fifteen minutes to get it started, you’ll easily be able to walk away from it until you plate up.

If you’re not a fan of soured cream or crème fraiche to stroganoff the stew, you’ll still have a hearty, flavourful soup, but I think the creaminess and light tang accompany the potatoes perfectly. Traditionally, you’ll find pasta in a stroganoff recipe, but this is my one-pot, gluten-free, family-friendly version.

Warming beef stroganoff stew recipe

You’ll need:

  • 1-1.5lb beef steak (approximately two medium-sized steaks) cubed
  • 1 tsp veg or olive oil
  • 1 tsp garlic granules or fresh crushed garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp beef stock concentrate
  • 1 cup chopped onion (I use frozen)
  • 1 cup chopped/julienned carrot (approximately one medium carrot)
  • 1 cup chopped mushrooms of choice (I finely chop so they disappear and the kids don’t know)
  • 1 cup petit peas (I use frozen)
  • 15-20 baby potatoes (small Maris Pipers)
  • 4 cups of water
  • ½ cup (or more to taste) soured cream or crème fraiche
  • Salt and pepper to taste

The method:

Using a nice deep pot over a medium-high heat, add the cubed beef, oil and dry spices. Coat the beef with the spices with a quick toss in the pot, and then allow the beef to brown deeply on at least two sides. If the bottom of the pot starts to stick a bit, don’t worry, that’s flavour that will come up with the water.

Once the beef is browned, but not cooked through, add the beef stock concentrate and a splash of water to dissolve. I do this right in the pot and add just enough water to allow me to loosen the concentrate.

Add the onion, carrots and mushroom to the beef and stock mixture and allow the onions to just go translucent; you don’t want the beef to cook completely.

Add the potatoes and peas, then cover with water.  Bring the water to the boil and then reduce the heat to medium-low, just enough to maintain a simmer. You can walk away from this for up to 45 minutes, checking occasionally to be sure it’s not sticking to the bottom or needs a top-up of water. I don’t bother peeling my potatoes, and only halve the largest, so I like to give this a while to bubble. If you are pressed for time, you can peel and cube the potatoes and halve the cooking time, but be careful they don’t turn to mash.

Slightly less close up of stew.jpg

Once the potatoes are soft and the broth has reduced by about half, add the soured cream/crème fraiche and turn off the heat. I probably use a little more than ½ cup, but my family all love soured cream on potatoes. The beef is so tender by now, it won’t even need a knife. I’ve shown the kids plate version and my warmer bowl of succulent stroganoff stew to tempt you. This is a simple recipe that absolutely oozes flavor, give it a go!

Sparkly Mummy

Easy Cottage Pie (with a twist) Recipe

Great for kids and busy mums

The Mum Reviews says:

It looks like a lot of ingredients but many are optional and you can just throw everything in! You don’t even need to put it in the oven if you’re short on time. I love the funky mash with added sour cream and cheese.

What you need

  • 6 white potatoes (Maris Piper is good if you’re in the UK)
  • 1 sweet potato (optional)
  • Approx 500g / 1-1.5lb mince (that’s ground beef in the USA)
  • 1 cup onion, chopped (or 1 medium onion)
  • 1 cup carrots, chopped (about 1 medium carrot)
  • Oregano & Thyme (or mixed Italian Seasoning)
  • Worcestershire Sauce
  • Beef stock
  • Garlic, fresh, dried or minced (optional)
  • 1 tsp tomato paste (optional)
  • 1/4 cup (85g) butter
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (120ml) milk or cream (half & half is also an option in the USA)
  • Corn starch
  • Salt & pepper

Method

SpicesPreheat the oven to 375F/180C (however as you’ll see later, using the oven is optional! You could also just use the grill to crisp up the top).

Bring a big pot of water to boil and peel and cube 6 white potatoes for mash. I sometimes add one sweet potato to the mash, but cook it whole in the
microwave for 4 minutes or so rather than boil.

You can save time and peel only spotty bits of skin for a rustic mash too. Or, for a real shortcut, you can use ready mash; some chiller section mash only has milk, butter, cream and potatoes, so isn’t too guilt ridden.

While the potatoes boil, start browning the ground/minced beef. I use higher fat beef to avoid the need to add extra Cottage Pie filling on the hoboil.

Add the chopped onion (you can buy frozen pre-chopped onion for convenience). You can also replace some of the chopped onions with a handful of pearl onions, which sweeten up nicely.

Add healthy dashes of pepper, salt, oregano and thyme (or Italian seasoning), Worcestershire sauce and beef stock (I use 1 cube or 1 tsp of the jar of concentrated stock). You should add as much or as little as you like to taste, but I do use a lot of dry spice to flavour the meat while frying it off. You can also add about 1 clove of garlic or 1 tsp of dried/ready minced garlic (to taste) at this point too.

I try not to stir too much so the meat browns nicely, but if the dry spice starts to burn, add a touch more Worcestershire or water.

When the meat is brown and the onions are soft, add about ½ cup water and about 1 cup chopped carrots (I get the julienned carrots Shredded carrotsand chop them a little smaller, but you could leave them big if you prefer).

Add the frozen peas (you can add extra if they like peas – go for it!) and tomato paste (optional). Stir well and allow peas to thaw completely. Add a bit more water if the mixture is dry, but no more than ¼ cup.

Adding frozen peas to cottage pieAdd 1 or 2 tsp corn starch a little at a time, using a fork to mix it in; try shaking it in off the fork to avoid too much clumping.

Cover and reduce heat to simmer until the gravy thickens a bit. Add a dash of salt or more Worcestershire sauce to taste.

Your potatoes should be done by now (cubed ones take about 15 minutes). Drain potatoes and add ¼ cup butter (or olive oil if you prefer) to the pot and dump the potatoes back in. Add ¼ cup (or more) sour cream and smash it all together. Add milk (or cream/half  & half if you’re feeling indulgent) as you mix (up to 1/2 cup), until you’ve reached your desired thickness. Salt and pepper to taste.

For extra flavour, add a bit of shredded cheese to the mash.

Pour the meat mixture into a baking pan. Cover with mash, sprinkle with more shredded cheese for extra texture, and bake for 15-20 minutes to crisp up the top.

It’s advisable to put the pie onto another baking tray to catch any bubbly juices. Yum!

A few other tips…

In the pictures, I’ve made a two “grown up” or four toddler portion pie. I save the meat mixture to have over jacket/baked potatoes with salad in the summer if I don’t want to have the oven on too long. You can also avoid using the oven altogether if you want to simply layer the mash onto the meat in the pan and allow the sauce to simmer beneath it for a few minutes. Fast family favourites aren’t always about presentation! When my kids were younger, I made sure to make the carrots nice and small, and usually skinned the potatoes properly, but now that they’re older, it’s not necessary. There are a lot of ‘to taste’ measures here, so don’t be afraid to just toss a dash of this and that in – it’ll be a dish you make your own in no time.

Petite Pudding