This Beef and Broccoli Stew is a comforting one-pot meal featuring tender beef and broccoli in a rich, savory broth. It’s a simple yet deeply satisfying dish that simmers into perfection. The aroma and flavor of this Beef and Broccoli Stew make it a family favorite.
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Why You’ll Love This Beef and Broccoli Stew
- Ultimate comfort food: Hearty, warming, and deeply satisfying.
- Surprisingly simple: Mostly pantry staples and one pot to clean.
- Beautifully melded flavors: Slow cooking creates fork-tender beef and savory-soaked broccoli.
- Wonderfully versatile: Easily adapt with different proteins or veggies.
Ingredients & Tools
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 1 large head broccoli, cut into florets
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- To taste salt and black pepper
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, measuring spoons and cups, and a small bowl for the cornstarch slurry.
Notes: Use low-sodium beef broth to control salt level. Fresh ginger adds a bright zing.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 22 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours
Before You Start: Tips & Ingredient Notes
- Choosing the right cut of beef. Chuck roast is ideal for stewing because it has enough marbling to break down and become tender during the long, slow cook. Avoid lean cuts like sirloin, which can become tough.
- Don’t skip the browning step. Searing the beef cubes creates a beautiful fond at the bottom of the pot—that’s where a ton of flavor comes from. It’s worth the extra few minutes, I promise.
- Fresh vs. frozen broccoli. While fresh broccoli holds its texture better, you can use frozen florets in a pinch. Just add them during the last 10 minutes of cooking so they don’t turn to mush.
- Low-sodium soy sauce is your friend. Since we’re also using oyster and hoisin sauce, which contain sodium, starting with low-sodium soy lets you adjust the seasoning at the end without risking an overly salty stew.
How to Make Beef and Broccoli Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season them generously with salt and black pepper. Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef in a single layer and sear until deeply browned on all sides, about 3–4 minutes per batch. Transfer the seared beef to a plate and set aside.
Step 2: Reduce the heat to medium and add the diced onion to the same pot. You’ll notice all those browned bits from the beef—that’s pure flavor! Sauté the onion for about 5 minutes until it becomes soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant, stirring constantly to prevent burning.
Step 3: Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, soy sauce, oyster sauce, and hoisin sauce, giving everything a good stir to combine and scrape up any remaining fond from the bottom. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and 15 minutes.
Step 4: After the stew has been simmering, the beef should be starting to become tender. Now, in a small bowl, whisk together the cornstarch and water to create a smooth slurry. Stir this slurry into the stew—this will help thicken the sauce to a lovely, glossy consistency. Let it cook for another 5 minutes, uncovered.
Step 5: Add the broccoli florets to the pot, stirring to submerge them in the liquid. Cover and cook for an additional 10–15 minutes, just until the broccoli is tender but still has a slight bite. You don’t want it to become mushy. Finally, turn off the heat and stir in the sesame oil for that final aromatic touch. Taste and adjust seasoning with more salt or pepper if needed.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stovetop, adding a splash of broth if sauce is too thick.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — Its fluffy, slightly sticky texture is perfect for soaking up every last drop of the rich, savory stew.
- Buttery mashed potatoes — For the ultimate comfort food pairing, a creamy mound of mashed potatoes makes a wonderful base for this hearty stew.
- Simple garlic noodles — Tossed in a little butter and garlic, these noodles add a delightful carb-y vehicle for all that delicious sauce.
Drinks
- A light, malty lager — The crisp, clean finish of a lager helps cut through the richness of the stew and cleanses the palate between bites.
- Earl Grey tea, iced or hot — The bergamot notes provide a lovely, aromatic contrast to the deep, savory flavors of the beef and broccoli.
- Pinot Noir — A medium-bodied red with bright acidity and red fruit notes complements the umami depth without overpowering the dish.
Something Sweet
- Mango sticky rice — The sweet, creamy coconut and fresh mango offer a tropical, refreshing end to the meal that contrasts beautifully.
- Ginger cookies — Their warm, spicy snap echoes the ginger in the stew and provides a satisfying, cozy finish.
- Lychee sorbet — Light, floral, and refreshing, it cleanses the palate and ends the meal on a bright, uplifting note.
Top Mistakes to Avoid
- Overcrowding the pot when browning the beef. If you add too much beef at once, the pot temperature drops, and the meat steams instead of searing. This means you miss out on all that beautiful, flavorful browning. I’ve messed this up before too, and it really does make a difference.
- Adding the broccoli too early. Broccoli cooks relatively quickly and can turn to a mushy, dull green mess if it simmers for too long. Adding it in the last 10–15 minutes ensures it stays vibrant and retains a pleasant texture.
- Boiling the stew instead of simmering. A gentle simmer is key to tender beef. A rolling boil will make the beef tough and can cause the sauce to reduce too quickly, potentially making it too salty.
- Skipping the cornstarch slurry. The slurry is what gives the stew its signature glossy, slightly thickened sauce that clings to the beef and broccoli. Without it, the stew can be a bit too brothy and thin.
Expert Tips
- Tip: For an even deeper flavor, marinate the beef cubes in a tablespoon of the soy sauce for 15–20 minutes before you start cooking. It adds an extra layer of savoriness that permeates the meat.
- Tip: If you have the time, let the finished stew sit off the heat for 10–15 minutes before serving. This allows the flavors to meld even more and the meat to reabsorb some of the juices, making it even more tender.
- Tip: To make this stew ahead of time, you can cook it completely, let it cool, and store it in the fridge for up to 2 days. The flavors often taste even better the next day! Just reheat it gently on the stovetop.
- Tip: If you prefer a thicker sauce, you can make a double batch of the cornstarch slurry (2 tbsp cornstarch + 4 tbsp water) and add it in gradually until you reach your desired consistency.
FAQs
Can I make this Beef and Broccoli Stew in a slow cooker?
Absolutely! After browning the beef and sautéing the onions/garlic/ginger on the stovetop (don’t skip this for flavor!), transfer everything except the broccoli and cornstarch slurry to your slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. About 30 minutes before serving, stir in the cornstarch slurry, add the broccoli, cover, and cook until the broccoli is tender and the sauce has thickened.
What can I use instead of oyster sauce?
If you don’t have oyster sauce or need a vegetarian alternative, you can use an equal amount of hoisin sauce, which will make it a bit sweeter, or a tablespoon of soy sauce mixed with a teaspoon of brown sugar. Another great option is mushroom stir-fry sauce, which provides a similar depth of umami flavor.
How can I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3–4 days. Reheat it gently in a pot on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of beef broth or water if the sauce has thickened too much upon standing.
Can I add other vegetables to this stew?
Of course! This stew is very adaptable. Sliced carrots or mushrooms would be lovely additions—just add them when you return the beef to the pot so they have time to soften. For quicker-cooking veggies like bell peppers or snow peas, add them with the broccoli in the last 10-15 minutes of cooking.
My stew is too salty. How can I fix it?
Don’t worry, it happens! The easiest fix is to add a bit more liquid. Stir in a half cup to a cup of water or unsalted beef broth. You can also add a peeled, raw potato to the pot and let it simmer for 15-20 minutes; the potato will absorb some of the excess salt. Just remember to remove it before serving.
Beef And Broccoli Stew
Make the best Beef and Broccoli Stew with this easy one-pot recipe. Tender beef, savory broth, and simple steps for a perfect meal. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs beef chuck roast (cut into 1-inch cubes)
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1 large head broccoli (cut into florets)
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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4 cups beef broth
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1/4 cup soy sauce
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2 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tbsp cornstarch
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2 tbsp water
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2 tbsp vegetable oil
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1 tsp sesame oil
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salt and black pepper (to taste)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season them generously with salt and black pepper. Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef in a single layer and sear until deeply browned on all sides, about 3–4 minutes per batch. Transfer the seared beef to a plate and set aside.01
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Reduce the heat to medium and add the diced onion to the same pot. You’ll notice all those browned bits from the beef—that’s pure flavor! Sauté the onion for about 5 minutes until it becomes soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant, stirring constantly to prevent burning.02
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Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, soy sauce, oyster sauce, and hoisin sauce, giving everything a good stir to combine and scrape up any remaining fond from the bottom. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour and 15 minutes.03
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After the stew has been simmering, the beef should be starting to become tender. Now, in a small bowl, whisk together the cornstarch and water to create a smooth slurry. Stir this slurry into the stew—this will help thicken the sauce to a lovely, glossy consistency. Let it cook for another 5 minutes, uncovered.04
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Add the broccoli florets to the pot, stirring to submerge them in the liquid. Cover and cook for an additional 10–15 minutes, just until the broccoli is tender but still has a slight bite. You don’t want it to become mushy. Finally, turn off the heat and stir in the sesame oil for that final aromatic touch. Taste and adjust seasoning with more salt or pepper if needed.05
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