If you are craving something that feels like a warm hug on a plate, this Hearty Swedish-Style Beef Stew with Vegetables Recipe is an absolute must-try. Tender, flavorful chunks of round steak slowly simmered with sweet bell peppers, onions, and garlic in a rich, tomato-based broth create a stew that is both comforting and deeply satisfying. It’s a dish that brings together simple ingredients to produce an enchanting harmony of tastes and textures, guaranteed to become one of your favorite meals to cozy up with on a chilly evening.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture. The beauty lies in their simplicity—nothing fancy, but everything essential for crafting that classic, comforting stew you’ll crave again and again.
- 1½ to 2 lbs round steak, cut into 4–6 portions: Provides tender, hearty protein that softens beautifully during slow cooking.
- ½ cup all-purpose flour: Used for dredging the beef to create a flavorful crust and help thicken the stew.
- 1 teaspoon salt: Enhances the natural flavors of the meat and vegetables.
- ½ teaspoon black pepper: Adds just the right amount of warmth and complexity.
- 2 tablespoons olive oil: Ideal for searing the beef and sautéing vegetables, bringing out deep flavors.
- 1 large onion, sliced: Offers sweetness and depth, softening into a lovely base for the stew.
- 1 bell pepper, sliced (any color): Adds vibrant color and subtle sweetness, balancing the richness of the beef.
- 2 cloves garlic, minced: Provides aromatic punch and savory warmth.
- 1 (14.5 oz) can diced tomatoes (with juice): Introduces acidity and a saucy, luscious texture.
- 1½ cups beef broth: Infuses the stew with rich, meaty flavor and keeps it perfectly moist.
- 1 teaspoon paprika (optional): A mild spice that can add a gentle smoky note and beautiful color.
- Fresh parsley, chopped (for garnish, optional): A bright, fresh finishing touch that lightens the dish visually and flavor-wise.
How to Make Hearty Swedish-Style Beef Stew with Vegetables Recipe
Step 1: Prepare and Pound the Steak
Start by placing the steak portions on a cutting board and covering them with plastic wrap. Take a meat mallet or rolling pin and gently pound each piece until it’s about half an inch thick. This step tenderizes the beef and helps it cook evenly, making it wonderfully fork-tender later on.
Step 2: Season the Beef
Season both sides of each steak piece generously with salt and black pepper. This simple seasoning is crucial for building the foundational flavors that will shine through every bite.
Step 3: Dredge the Beef in Flour Mixture
In a shallow bowl, mix together the all-purpose flour, paprika (if using), salt, and pepper. Coat each piece of steak in the flour mixture, shaking off any excess. This dredging forms a nice crust when seared and helps thicken the stew’s sauce later.
Step 4: Sear the Beef and Sauté Vegetables
Heat olive oil in a large skillet or Dutch oven over medium-high heat. In batches, add the steak pieces to the hot oil and sear them for 2 to 3 minutes per side until beautifully browned. Remove the browned steak and set aside. Next, add sliced onions and bell peppers to the same pan and cook until they soften, about 4 to 5 minutes. Toss in minced garlic and cook for an additional 30 seconds to release its fragrant aroma. This layering of flavors sets the stage for a complex, rich stew.
Step 5: Simmer the Stew
Pour in the diced tomatoes with their juices and the beef broth, stirring to combine everything and scrape up those browned bits from the pan bottom — that’s where much of the flavor lives! Nestle the seared steak pieces back into the sauce, cover with a lid, and reduce the heat to low. Let everything simmer gently for 1½ to 2 hours, or until the beef becomes tender enough to fall apart with a fork. This slow cooking is what turns the stew into a soul-warming masterpiece.
Step 6: Adjust Seasoning and Garnish
Once the beef is tender, taste the stew and adjust the seasoning as needed. If you like, sprinkle chopped fresh parsley on top for a pop of color and freshness that perfectly complements the rich flavors.
How to Serve Hearty Swedish-Style Beef Stew with Vegetables Recipe
Garnishes
Fresh parsley is the classic choice, adding a vibrant hint of green and a burst of brightness. For an extra touch, a dollop of sour cream or a sprinkle of fresh dill can lend a lovely creamy or herbal note that enhances the stew’s character even further.
Side Dishes
This hearty stew deserves a cozy companion on the plate. Mashed potatoes are a traditional and indulgent option, soaking up every last drop of that luscious sauce. If you prefer something lighter, fluffy rice or buttered egg noodles will also complement the stew wonderfully, providing a neutral yet satisfying base.
Creative Ways to Present
For a special occasion or dinner gathering, serve the stew in rustic bread bowls for a charming, edible presentation. Alternatively, layering the stew over creamy polenta or alongside roasted root vegetables can elevate the experience, turning this humble dish into a feast your guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Swedish-Style Beef Stew with Vegetables Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, making it a wonderful opportunity to enjoy an even tastier meal the next day.
Freezing
Want to enjoy this stew later? Freeze it in a heavy-duty freezer-safe container, leaving some room for expansion. It can be kept frozen for up to 3 months without losing its delicious texture or flavor, making it a perfect make-ahead comfort meal.
Reheating
To reheat, gently warm the stew on the stovetop over medium-low heat until heated through, stirring occasionally to prevent sticking. Alternatively, microwave it in a covered dish, stirring halfway through to ensure even heating. Adding a splash of broth or water can help restore its silky sauce if needed.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While round steak is ideal for tenderness and flavor, chuck roast or brisket can also work well as they become wonderfully tender during the slow simmering process.
Is it necessary to dredge the beef in flour?
Dredging the beef in flour is highly recommended as it helps create a lovely crust when seared and thickens the stew sauce, giving it that perfect hearty consistency many love in this Swedish-style dish.
Can I prepare this stew in a slow cooker?
Yes, you can sear the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The long cooking time ensures tender, flavorful beef.
What can I substitute for bell peppers if I don’t like them?
If bell peppers aren’t your thing, try using sliced carrots or celery instead. They add a different texture but still provide sweetness and color that complement the stew nicely.
How can I make this dish gluten-free?
Simply replace the all-purpose flour with gluten-free flour or cornstarch for dredging. It will still thicken the sauce beautifully without compromising flavor or texture.
Final Thoughts
There is something deeply satisfying about a bowl of Hearty Swedish-Style Beef Stew with Vegetables Recipe that warms both body and soul. It’s a delicious reminder that the best meals come from simple, quality ingredients and some patient cooking love. Whether you’re feeding family or treating yourself, this recipe promises comfort, richness, and a wonderful sensation of home—go ahead and give it a try, you won’t regret it!
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Hearty Swedish-Style Beef Stew with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and tender round steak slow-simmered in a rich tomato and beef broth sauce with sautéed onions, bell peppers, and garlic. This comforting dish is perfect for a cozy family meal and pairs beautifully with mashed potatoes, rice, or noodles.
Ingredients
Meat
- 1½ to 2 lbs round steak, cut into 4–6 portions
Coating
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
Vegetables & Aromatics
- 1 large onion, sliced
- 1 bell pepper, sliced (any color)
- 2 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1½ cups beef broth
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Steak: Place steak pieces on a cutting board and cover with plastic wrap. Pound each piece with a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt and pepper.
- Dredge the Steak: In a shallow bowl, combine the flour, paprika, salt, and pepper. Dredge each steak piece in the flour mixture, shaking off excess to ensure an even coating without clumps.
- Sear the Steak: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add steak pieces in batches and sear them for 2–3 minutes per side until nicely browned. Remove the seared steak and set aside.
- Sauté Vegetables: In the same skillet, add sliced onions and bell peppers. Cook for 4–5 minutes until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Deglaze and Simmer: Pour in the diced tomatoes with their juice and beef broth. Stir well, scraping the bottom of the pan to release all the browned bits which add depth to the sauce.
- Simmer the Steak: Return the seared steak to the pan, nestling it into the sauce. Cover with a lid, reduce heat to low, and let it simmer gently for 1½ to 2 hours until the beef becomes fork-tender and infused with flavor.
- Finish and Serve: Taste the sauce and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or noodles for a fulfilling meal.
Notes
- For extra tenderness, make sure to simmer the steak on low heat to avoid drying out the meat.
- Pounding the steak to ½ inch thickness helps it cook evenly and become more tender.
- Feel free to use any color bell pepper, or even a mix for more vibrant presentation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with creamy mashed potatoes or buttered noodles for a classic pairing.
