Why You’ll Love this Daisyfields Beef Stew
When the temperatures drop and comfort food cravings hit, nothing satisfies quite like this Daisyfields Beef Stew. I’m obsessed with how the chuck becomes fork-tender after nearly three hours of simmering, practically melting in your mouth.
The magic happens in layers – first that careful browning (don’t rush this part), then the slow-cooked marriage of aromatic spices.
Can you imagine the smell of thyme, bay leaf, and cloves filling your kitchen? The chunky vegetables add rustic charm, while those buttered biscuits on the side? Heaven.
Trust me, your family will beg for seconds.
What Ingredients are in Daisyfields Beef Stew?
The foundation of any good beef stew lies in quality ingredients, and this Daisyfields recipe calls for a perfect blend of hearty proteins, earthy vegetables, and aromatic seasonings.
What makes this stew so comforting is how each ingredient plays its role—the beef chuck breaking down into tender morsels, the root vegetables absorbing all those rich flavors, and the carefully balanced spices creating depth without overwhelming the palate.
It’s the kind of recipe that’s been perfected over generations, and you can taste that heritage in every spoonful.
- 2 pounds beef chuck, cut into 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 fresh tomatoes, peeled and quartered (or 1 14½-ounce can 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 stalks celery, sliced
- 1 cup peas (fresh preferred)
When shopping for this recipe, the beef chuck is really where you shouldn’t compromise—look for well-marbled pieces that will break down beautifully during the long cooking process.
And while the recipe notes fresh peas are preferred, frozen work perfectly fine outside of spring season.
I always recommend using homemade beef stock if you have it on hand, as it adds another dimension of flavor, but a good-quality store-bought version will certainly do the trick.
The vegetables should be cut into substantial chunks rather than diced small, allowing them to maintain some texture even after the long cooking time.
How to Make this Daisyfields Beef Stew
Making this hearty Daisyfields beef stew begins with properly browning 2 pounds of beef chuck cubes—this step is absolutely non-negotiable for developing deep flavor. Heat 2 tablespoons of oil in a heavy Dutch oven over medium heat, then add the beef and sprinkle with 1 teaspoon of sugar, which helps create that gorgeous caramelization we’re looking for.
Take your time here; proper browning might take 10-15 minutes, but it’s where the magic happens. Once the meat is well-seared on all sides, dust it lightly with 1 tablespoon of flour and continue browning for another minute or two. This little dusting creates a subtle thickening agent that will give your stew body without turning it into gravy.
Now comes the layering of flavors. Add 2½ teaspoons of salt, ¼ teaspoon of pepper, 1 teaspoon of chili powder, ½ teaspoon of thyme, 1 bay leaf, and 4 cloves to the pot. These aromatics might seem simple, but they create the backbone of this classic stew.
Toss in your 2 quartered tomatoes and coarsely cut green pepper, then pour in 2 cups of beef stock and 2 cups of boiling water. The boiling water is a small detail that matters—it keeps the cooking temperature consistent instead of cooling everything down. Cover the pot and let it simmer gently for 2½ hours. During this time, the tough connective tissues in the chuck break down, transforming what was once chewy meat into fork-tender morsels swimming in a rich broth.
For the final stretch, add 5 chunked potatoes, 6 chunked carrots, 4 chunked onions, and 4 sliced celery stalks to the pot. These vegetables need about an hour to cook through while still maintaining some texture—nobody wants mushy vegetables in their stew.
In the last 15 minutes, stir in 1 cup of peas, which add a pop of sweetness and bright color to the earthy stew. The finished Daisyfields beef stew should have a consistency that’s substantial but still spoonable, with tender beef that practically melts in your mouth.
And don’t forget those small buttered biscuits on the side—they’re perfect for sopping up every last bit of that glorious sauce you’ve spent hours creating.
Daisyfields Beef Stew Substitutions and Variations
Now that you’ve mastered the traditional recipe, let’s explore how to make this Daisyfields beef stew your own.
I often swap chuck for short ribs when I’m feeling fancy, or use lamb for a gamey twist.
No beef stock? Chicken works in a pinch, though the flavor profile shifts slightly.
Root vegetables are wonderfully adaptable—try parsnips, turnips, or sweet potatoes alongside (or instead of) regular spuds.
Mushrooms add earthy depth, while red wine deepens the richness.
For herbs, rosemary and oregano make lovely alternatives to thyme.
And remember, frozen peas work perfectly well, as do green beans or corn for a seasonal spin.
What to Serve with Daisyfields Beef Stew
Every hearty bowl of Daisyfields beef stew deserves perfect companions to round out your meal.
As mentioned in the recipe, small buttered biscuits are the classic pairing—their flaky texture soaks up that rich gravy like nothing else.
I also love serving this stew with a simple green salad dressed with vinaigrette. The bright, acidic notes cut through the richness of the stew.
Crusty sourdough bread works wonderfully too, especially when lightly toasted.
For drinks, try a medium-bodied red wine like Merlot or, my personal favorite on chilly evenings, a dark beer that echoes the stew’s depth.
Final Thoughts
This Daisyfields beef stew has become my go-to comfort food for those cold winter evenings when nothing else will do.
The slow-simmered chunks of beef, tender vegetables, and rich broth create a meal that’s worth every minute of the four-hour cooking time.
I’ve made this recipe countless times, tweaking it here and there, but always returning to this classic version.
There’s something magical about how the simple ingredients transform into something so deeply satisfying.
Remember those buttered biscuits for dipping—trust me, you’ll want to soak up every last drop of that savory gravy.
Daisyfields Beef Stew
Ingredients
Equipment
Method
- Heat oil in a heavy Dutch oven over medium heat.
- Add beef chuck cubes and sprinkle with sugar to help with caramelization. Brown the meat thoroughly on all sides, taking your time (about 10-15 minutes).
- Dust the browned meat with flour and continue cooking for another 1-2 minutes to create a subtle thickening agent.
- Add salt, pepper, chili powder, thyme, bay leaf, and cloves to the pot.
- Add quartered tomatoes and green pepper to the pot.
- Pour in beef stock and boiling water. Cover the pot and simmer gently for 2½ hours, until the meat becomes fork-tender.
- Add potatoes, carrots, onions, and celery to the pot. Continue cooking for about 1 hour, until vegetables are tender but still hold their shape.
- In the last 15 minutes of cooking, stir in the peas.
- Remove bay leaf before serving. Serve hot with buttered biscuits on the side.
