Cracker Barrel Beef Stew
Cracker Barrel Beef Stew is a hearty and comforting dish that brings together tender beef, savory vegetables, and a flavorful broth. This homemade version of the classic stew captures all the elements that make it a beloved comfort food—tender beef, sweet carrots, creamy potatoes, and a rich, well-seasoned broth. Perfect for a cozy family dinner or a chilly evening, this stew is sure to satisfy your hunger and warm you from the inside out.
Equipment
- Dutch Oven or Heavy-Bottomed Pot – 1 medium
- Sharp Knife (1)
- Cutting board (1)
- Wooden spoon (1)
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Slotted Spoon (optional for transferring beef) – 1
- Large Bowl (optional for holding beef) – 1
Ingredients
- Beef Chuck – 1.5 to 2 pounds cut into 1-inch cubes
- Carrots – 3 peeled and sliced
- Potatoes – 4 medium peeled and diced
- Celery – 2 stalks chopped
- Onions – 1 large diced
- Beef Broth – 4 cups
- Bay Leaves – 2
- Fresh Thyme – 1 teaspoon or ½ teaspoon dried
- Garlic – 3 cloves minced
- Salt – 1 teaspoon or to taste
- Black Pepper – ½ teaspoon or to taste
- Flour – 2 tablespoons for thickening
- Vegetable Oil – 2 tablespoons for searing
Instructions
Sear the Beef:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry and season with salt and pepper. Add the beef in batches to the pot, making sure not to overcrowd it. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set it aside.
Sauté the Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add Garlic and Flour:
- Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir well, allowing the flour to cook for 1-2 minutes. This helps thicken the stew later.
Add Broth and Seasonings:
- Return the beef to the pot and pour in the beef broth. Add the bay leaves, thyme, salt, and pepper. Stir everything to combine and bring it to a boil.
Simmer:
- Once the stew reaches a boil, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
Add Potatoes:
- About 30 minutes before the stew is done, add the diced potatoes. Continue simmering until the potatoes are tender.
Adjust Seasoning:
- Taste the stew and adjust the seasoning, adding more salt and pepper if needed. Remove the bay leaves before serving.
Serve:
- Ladle the stew into bowls and serve with your favorite sides like bread, cornbread, or mashed potatoes.
Notes
- Beef Cut: Beef chuck is the best cut for stew, but you can also use stew meat or brisket if necessary.
- Thickening: If the stew is too thin, you can create a slurry using cornstarch or flour mixed with water and stir it into the stew to thicken it. Alternatively, you can mash a few potatoes in the stew to naturally thicken it.
- Slow Cooker Option: If using a slow cooker, brown the beef and sauté the vegetables first, then transfer everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Make Ahead: This stew tastes even better the next day. You can make it ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.