Why You’ll Love this Hearty Daisy Fields Beef Stew
When the temperatures drop and comfort food cravings kick in, nothing satisfies quite like this classic Daisy Fields beef stew.
I’m absolutely smitten with how the chuck beef becomes fork-tender after simmering for hours, absorbing all those aromatic spices. You’ll appreciate the perfect balance of hearty vegetables—those chunky potatoes, sweet carrots, and vibrant peas that add both nutrition and color.
What makes this recipe special? The unique addition of cloves and that hint of chili powder gives it an unexpected depth.
And can we talk about that rich, velvety broth? Perfect for sopping up with those buttered biscuits mentioned in the recipe.
What Ingredients are in Hearty Daisy Fields Beef Stew?
This beloved Daisyfields beef stew recipe calls for a wonderful combination of protein, vegetables, and aromatic spices that create layers of flavor as they simmer together. The foundation starts with chunks of beef chuck, which might seem tough at first but transforms into melt-in-your-mouth tender morsels after the long, slow cooking process. What I love most about this ingredient list is how it balances hearty staples with subtle flavor enhancers—those cloves and that hint of chili powder really do make all the difference.
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 tablespoons oil (vegetable or olive oil work well)
- 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 if possible)
When shopping for this recipe, quality really matters for the beef—look for well-marbled chuck with some fat, which will break down during cooking and add richness to the stew. Don’t be tempted to substitute leaner cuts, as they’ll likely end up tough and chewy. While fresh vegetables provide the best flavor and texture, frozen peas work perfectly fine since they’re added at the very end. And remember those small buttered biscuits mentioned as an accompaniment? Not technically part of the ingredient list, but honestly, they’re practically crucial for sopping up that rich, flavorful gravy. Who could resist?
How to Make this Hearty Daisy Fields Beef Stew
The magic of this beef stew begins with properly browning 2 pounds of beef chuck. Heat 2 tablespoons of oil in a heavy Dutch oven over medium heat, then add your beef cubes and sprinkle them with 1 teaspoon of sugar. This isn’t just any quick sear—you want to take your time here, allowing the meat to develop a rich, caramelized crust on all sides. The sugar helps with this caramelization, creating those complex flavors that form the backbone of any good stew.
Once your beef is beautifully browned, dust it lightly with 1 tablespoon of flour and continue cooking for another minute or two. This little bit of flour will help thicken your stew as it cooks.
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. Toss in your 2 quartered tomatoes and the coarsely cut green pepper, then pour in 2 cups of beef stock and 2 cups of boiling water. This combination creates the rich broth that will transform everything it touches.
Cover the pot and let it simmer gently over low heat for about 2½ hours, until the meat becomes fork-tender. Using a chef quality Dutch oven provides superior heat retention and distribution, ensuring your stew cooks evenly without hot spots. Can you imagine the aromas filling your kitchen? Divine.
After the meat has had its time, add the chunky vegetables—5 potatoes, 6 carrots, 4 onions, and 4 stalks of celery—and continue cooking for another hour. The vegetables need less time than the meat, but still require enough simmering to absorb all those wonderful flavors.
In the final stretch, add 1 cup of peas and cook for just 15 minutes more. They need just enough time to heat through while maintaining their vibrant color and slight bite.
When serving this stew, remember those small buttered biscuits mentioned in the recipe notes. They’re perfect for soaking up every last drop of that velvety, flavor-packed gravy. And isn’t that really the best part of any stew? The rich sauce that brings everything together, carrying the essence of each ingredient in every spoonful.
I’ve found that letting the stew rest for about 10 minutes after it’s done cooking allows the flavors to settle and meld even further. Sometimes the simplest dishes, given enough time and attention, become the most memorable meals we serve.
Hearty Daisy Fields Beef Stew Substitutions and Variations
While classic recipes offer comfort and reliability, making substitutions in the Daisy Fields Beef Stew recipe can accommodate dietary restrictions or simply work with what you’ve got in your pantry.
Don’t have beef chuck? Try using stew meat, sirloin tips, or even lamb for a different flavor profile.
Vegetable options are flexible too—swap in parsnips for carrots, leeks for onions, or add mushrooms for an earthy depth.
For dietary needs, consider using gluten-free flour for thickening or replace potatoes with turnips for a lower-carb version.
And who says you can’t add a splash of red wine? Pure magic.
What to Serve with Hearty Daisy Fields Beef Stew
Now that we’ve explored recipe variations, let’s turn our attention to creating the perfect meal around your hearty beef stew.
The recipe itself suggests small buttered biscuits as a complement, and I couldn’t agree more. Those flaky, warm rounds are perfect for sopping up that rich gravy.
Other excellent pairings include a crisp green salad with vinaigrette to cut through the richness, crusty sourdough bread, or even garlic mashed potatoes if you’re feeding particularly hungry folks.
For drinks, consider a robust red wine—perhaps a Cabernet Sauvignon or Merlot—to match the stew’s depth of flavor.
Final Thoughts
After simmering on the stove for hours, this Daisy Fields Beef Stew becomes more than just a meal—it transforms into a comforting tradition worth passing down through generations.
The magic happens in those long, patient hours when flavors meld together, creating something that’s somehow greater than the sum of its parts.
I can’t think of a better way to nourish both body and soul on a chilly evening.
There’s wisdom in these simple, hearty recipes that don’t require fancy techniques, just time and care.
Isn’t that what good cooking is all about?
