Easy Beef Stew with Stroganoff Chili Twists

This beef stew started as a plain pot of beef and broth, and then I got carried away. A spoonful of sour cream made it stroganoff. A pinch of chili powder made it a little bit Texas. The result is a stew that tastes like two classics at once.

You need one pot and about an hour. The beef gets tender while the potatoes soak up all that flavor. It is the kind of meal you start before you fold the laundry, and by the time you are done, dinner is ready.

I use 1.5 pounds of beef stew meat, which is the sweet spot for a family of six. You can stretch it with extra potatoes or serve it over egg noodles if you have a bigger crowd.

About the Ingredients

1.5 lbs (680g) beef stew meat, cut into 1-inch chunks

Chuck or round works best. If you can only find sirloin, that is fine, just check it earlier for doneness.

2 tablespoons olive oil

Use a neutral oil like canola if you prefer. You need enough to brown the beef without sticking.

1 cup diced yellow onion (about 1 medium)

Yellow or white onions are fine. Red onions will turn the broth a bit pink, but they still taste good.

2 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1/2 teaspoon garlic powder added with the other spices.

4 cups (960ml) beef broth

Low-sodium broth lets you control the salt. If you only have chicken broth, it will still taste good, just a little lighter.

3 medium potatoes, peeled and cut into 1-inch cubes (about 3 cups)

Russets break down and thicken the stew. Yukon Golds hold their shape better. Both work.

2 cups sliced carrots (about 3 medium)

Baby carrots work fine, just slice them in half lengthwise so they cook evenly.

1 cup sliced mushrooms

Cremini or white button mushrooms are both good. If you do not like mushrooms, leave them out and add an extra potato.

1 teaspoon ground cumin

This gives the chili twist. If you are out, use 1/2 teaspoon smoked paprika for a different kind of warmth.

1 teaspoon chili powder

Use a mild chili powder, not the spicy blend. For more heat, add 1/4 teaspoon cayenne with it.

1/2 teaspoon salt

You may need more at the end. Taste before you add extra salt to the pot.

1/2 teaspoon black pepper

Freshly ground is best, but pre-ground works too.

1/2 cup sour cream

Full-fat sour cream gives the richest texture. Greek yogurt also works, but do not let it boil or it may curdle.

Step-by-Step Instructions

1. Brown the beef

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and cook without stirring for 4 to 5 minutes until the bottom is deeply browned. Flip and cook 3 to 4 minutes more. Transfer the beef to a plate. Work in two batches if your pot is crowded.

2. Cook the onions and garlic

Reduce the heat to medium. Add the onions to the same pot and cook for 3 to 4 minutes, scraping up the browned bits on the bottom. Add the garlic and cook for 30 seconds until fragrant.

3. Add the broth and spices

Pour in the beef broth and stir in the cumin, chili powder, salt, and pepper. Bring to a simmer, scraping the bottom of the pot to loosen any stuck bits.

4. Return the beef

Add the beef back to the pot. Cover and simmer gently over low heat for 20 minutes. The liquid should bubble softly, not boil hard.

5. Add the vegetables

Stir in the potatoes, carrots, and mushrooms. Cover again and simmer for 20 to 25 minutes, until the potatoes are tender when pierced with a fork and the beef is easy to chew.

6. Stir in the sour cream

Turn off the heat. Stir in the sour cream until the broth turns creamy. Taste and add more salt or pepper if needed.

7. Rest and serve

Let the stew sit for 5 minutes before serving. This lets the flavors come together. Serve hot, with crusty bread or over egg noodles if you like.

Delicious Variations

Make it a true stroganoff

Skip the chili powder and cumin. Add 1 tablespoon of Worcestershire sauce with the broth, and stir in an extra 1/4 cup sour cream at the end.

Add a kick

Stir in 1/2 teaspoon of chipotle powder or a minced chipotle pepper in adobo sauce with the spices. That adds smoky heat.

Go vegetarian

Swap the beef for 1.5 pounds of portobello mushrooms, cut thick, and use vegetable broth. Cook for 15 minutes less.

How to Store Beef Stew Beef Recipes Beef Stroganoff Chili 1.5 Ibs beef stew

Frequently Asked Questions

I hope you love this stew as much as I do. It is the kind of dinner that makes the whole house smell good. If you make it, let me know how it turns out. ¡Buen provecho, Carlos!

Easy Beef Stew with Stroganoff Chili Twists

This hearty beef stew with mushrooms, sour cream, and chili spices makes a rich one-pot dinner for the whole family.

15 minPrep time45 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) beef stew meat, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 cup diced yellow onion (about 1 medium)
• 2 cloves garlic, minced
• 4 cups (960ml) beef broth
• 3 medium potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 2 cups sliced carrots (about 3 medium)
• 1 cup sliced mushrooms
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream

📋 Instructions

1. 1Brown the beef — Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer and cook without stirring for 4 to 5 minutes until the bottom is deeply browned. Flip and cook 3 to 4 minutes more. Transfer the beef to a plate. Work in two batches if your pot is crowded.
2. 2Cook the onions and garlic — Reduce the heat to medium. Add the onions to the same pot and cook for 3 to 4 minutes, scraping up the browned bits on the bottom. Add the garlic and cook for 30 seconds until fragrant.
3. 3Add the broth and spices — Pour in the beef broth and stir in the cumin, chili powder, salt, and pepper. Bring to a simmer, scraping the bottom of the pot to loosen any stuck bits.
4. 4Return the beef — Add the beef back to the pot. Cover and simmer gently over low heat for 20 minutes. The liquid should bubble softly, not boil hard.
5. 5Add the vegetables — Stir in the potatoes, carrots, and mushrooms. Cover again and simmer for 20 to 25 minutes, until the potatoes are tender when pierced with a fork and the beef is easy to chew.
6. 6Stir in the sour cream — Turn off the heat. Stir in the sour cream until the broth turns creamy. Taste and add more salt or pepper if needed.
7. 7Rest and serve — Let the stew sit for 5 minutes before serving. This lets the flavors come together. Serve hot, with crusty bread or over egg noodles if you like.

👨🍳 Chef's Note: The chili and cumin are what make this stew different from a classic beef stew. If you want a more traditional flavor, just leave them out and add a teaspoon of dried thyme instead.

Servings: 6

Cuisine: American

Course: Dinner

RecipesCooker15 minutes45 minutes65 minutes

Nutrition (per serving): 285 kcal · 18g protein · 22g carbs · 14g fat