Savory Soy Garlic Marinated Beef Stew Recipe Is So Comforting (High-Protein) by Cassie All

As we transition from warm summer to crisp fall, there may be nothing as soothing as a steamy bowl of beef stew. This flavorful beef stew recipe is no exception. The savory soy and garlic marinated beef stew recipe is so comforting! Because it's marinated in soy sauce and fresh garlic before being put into the stew, the beef is extra tasty and tender. I didn't want to stop eating this hearty stew!

Photo credit (all photos): Cassie All 

Many of us grew up eating beef stew because it's one of life's great comfort foods. My mom made it one way and my grandmother made it another. That's one of the things I love about beef stew recipes: they're flexible so you can make them in different ways. This high-protein recipe is similar to how my Filipina grandma (we called her Lola) made her beef stew, by marinating the beef in soy sauce first. Plus, check out the health benefits of protein.

To make this rich beef stew recipe, here are the delicious ingredients you'll need to gather: beef stew meat, soy sauce (or gluten-free soy sauce or tamari), fresh garlic (check out the health benefits of garlic), olive oil, onion, beef broth, tomato sauce, tomato paste, bay leaves (here's why bay leaves have health benefits), celery, carrots (learn about the health benefits of carrots), mushrooms, potatoes, garlic powder, onion powder and Italian seasoning. You marinate the beef in soy sauce and fresh garlic before you cook the stew. You brown the beef before starting the stew, then keep adding the other ingredients until you end up with an incredibly tender and flavorful meal.

I served this soothing beef stew recipe for dinner at my mom's house with some fresh baked bread, which was perfect. I made enough to feed my whole family and even took some to my other grandma in the nursing home. Everyone loved it and asked me to make it again very soon!

Cuisine: American / Filipino
Prep Time: 15 minutes (plus marinating time)
Cook Time: 90 minutes
Total Time: 1 hour, 45 minutes (plus marinating time)
Servings: 8

Ingredients

• 1 1/2 pounds beef stew meat
• 1/2 cup soy sauce (or gluten-free soy sauce or tamari)
• 6 cloves fresh garlic, diced and smashed
• 2 tablespoons olive oil
• 1 cup onion, diced
• 16 cups (4 32-ounce cartons) unsalted beef broth (divided)
• 15 ounces (1 can) tomato sauce
• 1 tablespoon tomato paste
• 4 bay leaves
• 1 cup celery, diced
• 1 cup carrots, diced
• 3 cups potatoes, peeled and diced
• 1 cup mushrooms, sliced
• 1 teaspoon garlic powder, or to taste
• 1 teaspoon onion powder, or to taste
• 1 teaspoon Italian seasoning, or to taste
• salt and pepper, to taste

Here’s how to make it:

1. Marinate the beef first. In a large mixing bowl, add the soy sauce and fresh garlic. Stir to combine. Add the stew meat and toss until the beef is well coated in the marinade. Cover and allow beef to marinate for at least 6 hours or overnight (up to 24 hours).
2. Brown the beef and sauté the onions next. In a large soup pot, add the olive oil and onions over medium-high heat. Remove the beef and garlic from the marinade then add them to the pot. Cook, stirring, until onions are tender and beef is browned on all sides, about 8 minutes.
3. Next, start the stew. Add half the beef broth (enough to cover the beef and onions), the tomato sauce, tomato paste and bay leaves. Bring to a boil, then reduce heat and cover with a lid. Simmer until beef is tender and easy to pierce with a fork, about 1 hour.
4. Once the beef is tender, add 2 to 4 more cups of broth, depending on how much liquid is in the pot. The broth will gradually evaporate while the stew cooks, so whenever the liquid gets too low, pour in additional beef broth as needed. Return to a simmer, then add the celery and carrots. Cover the pot and continue cooking.
5. Once the celery and carrots are getting tender, add the potatoes, mushrooms, garlic powder, onion powder, Italian seasoning and black pepper, to taste. Add 2 to 4 more cups of broth, depending on how much liquid is in the pot. Return to simmer and cook uncovered until all vegetables are tender and the stew reaches your desired consistency. (Taking the lid off the pot allows some of the liquid to evaporate and helps the sauce become richer and thicker.)
   
6. Once everything is completely cooked, taste the stew and add any more garlic powder, onion powder, Italian seasoning, salt and/or black pepper, to taste. Remove bay leaves and serve.
   
7. Store leftover stew in an airtight container in the refrigerator or freezer. Reheat in the microwave or on the stovetop.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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