SOUP SEASON: Beef and Pierogi Stew Recipe

Get ready to fall in love with SOUP SEASON: Beef and Pierogi Stew, the kind of hearty, soul-hugging comfort food you’ll crave as soon as there’s a chill in the air. Imagine tender beef simmered to perfection, chock-full of golden pierogi, rich vegetables, and a tomato-broth base that ties it all together. This isn’t just another beef stew — it’s Eastern European nostalgia in a bowl, made easy for busy weeknights but special enough for Sunday family gatherings. If you’re ready to serve up warmth and good cheer, this dish will be your new favorite reason to gather around the table.

Ingredients You’ll Need

SOUP SEASON: Beef and Pierogi Stew is built on simple but powerhouse ingredients you probably already have in your kitchen. Each element brings its own charm to the pot — from the melt-in-your-mouth beef to the pillowy pierogi that soak up all those savory flavors.

• Olive oil: Adds richness and helps brown the beef for a beautiful deep flavor.
• Beef stew meat (2 lbs, seasoned with Kosher salt and pepper): Go for well-marbled cuts; the slow simmer transforms them into fork-tender morsels.
• Carrots (1 lb, peeled and diced): They give natural sweetness and bright color to the stew.
• Sweet onion (diced): Offers a mild, mellow flavor that forms the savory foundation of the broth.
• Celery (4 stalks, diced): Brings freshness and crunch before it softens into the stew.
• Crushed tomatoes (28 oz): Provide body, tang, and a gorgeous deep-red color.
• Beef broth (32 oz): The essential soup base; choose a quality broth for best results.
• Bay leaves (2): Infuse the stew with subtle herbal notes; just remember to remove them before serving!
• Chunky garlic (1 tbsp, like Garden Gourmet): Gives the stew a gently garlicky, comforting undertone.
• Kosher salt (1 tsp, plus more to taste): Essential for bringing out all the flavors.
• Pierogi (24 oz, frozen): Use your favorite brand or variety — cheese, potato, or mixed work well in this stew.
• Fresh parsley (for garnish): A finishing sprinkle that adds color and freshness.
• Cornstarch (1 tbsp) + 2 tbsp water (for slurry, optional): Thickens the stew perfectly if you like a heartier broth.

How to Make SOUP SEASON: Beef and Pierogi Stew

Step 1: Brown the Beef

Get things started by heating a large pot or Dutch oven over medium heat until it’s nice and hot. Swirl in the olive oil, then add the seasoned beef in an even layer. Brown the chunks on all sides, stirring every so often. This quick sear builds incredible depth of flavor — those golden-brown bits left in the pan are culinary gold for your SOUP SEASON: Beef and Pierogi Stew.

Step 2: Sauté the Vegetables

Add in your diced carrots, sweet onion, and celery. Give everything a good toss to coat the veggies with the flavorful beef juices. Let it cook, stirring occasionally, for 4 to 5 minutes until the vegetables start to soften and the kitchen smells amazing.

Step 3: Add Tomatoes, Broth, and Seasonings

Pour in the crushed tomatoes and beef broth, then slip in the bay leaves, chunky garlic, and kosher salt. This liquid base will bring all those big, bold stew flavors together. Stir well, scraping up any browned bits at the bottom for extra flavor. Bring the pot to a gentle simmer and let it cook for 20 minutes, allowing everything to meld and the beef to get extra tender.

Step 4: Simmer with Pierogi

Next, add the frozen pierogi right into the simmering stew. Nestle them in gently — no need to thaw! Continue to cook for an additional 10 minutes, giving the pierogi plenty of time to soak up those savory juices while staying pillowy soft.

Step 5: Thicken if Needed and Finish

If you prefer a thicker stew, quickly whisk together the cornstarch and water to make a slurry, then stir it into the pot. Let it simmer for another minute or two as the broth magically thickens before your eyes. Taste and season with a little more salt if needed, then fish out the bay leaves. Top with a flurry of fresh parsley and serve piping hot.

How to Serve SOUP SEASON: Beef and Pierogi Stew

Garnishes

For the ultimate finish, nothing beats a sprinkle of freshly chopped parsley — it adds a beautiful pop of green and a burst of brightness. If you’re feeling fancy, a quick swirl of sour cream or a sprinkle of freshly ground black pepper is always welcome in a bowl of SOUP SEASON: Beef and Pierogi Stew.

Side Dishes

This stew is satisfyingly hearty all on its own, but a warm slice of crusty bread or a buttered roll on the side is practically made for dunking. A simple side salad with sharp vinaigrette can balance out the richness, or pair it with cooked cabbage or sauerkraut for an old-world, Eastern European vibe.

Creative Ways to Present

Serve SOUP SEASON: Beef and Pierogi Stew in deep, wide bowls to showcase those plump pierogi and generous hunks of beef, or spoon it into small ramekins for party appetizers. You can also ladle it over mashed potatoes or serve with a spoonful of horseradish alongside for a modern twist.

Make Ahead and Storage

Storing Leftovers

Cool any remaining SOUP SEASON: Beef and Pierogi Stew to room temperature before fridge time. Transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, making leftovers even more irresistible.

Freezing

This stew is a meal-prepper’s dream. Ladle into freezer-friendly containers, leaving a little space for expansion, and freeze for up to 3 months. When using pierogi, be sure to freeze in single-serving sizes so each bowl stays perfect and the pierogi keep their texture.

Reheating

Gently reheat your SOUP SEASON: Beef and Pierogi Stew on the stovetop over medium-low heat, stirring occasionally until hot. If reheating from frozen, let it thaw overnight in the fridge before warming. Add a splash of broth if needed to bring back the original consistency.

FAQs

Can I use homemade pierogi instead of frozen?

Absolutely! Homemade pierogi will make this dish even more special. Just drop them in gently and keep an eye on them as they’ll cook a touch faster than the frozen ones.

Is it possible to make SOUP SEASON: Beef and Pierogi Stew in a slow cooker?

Yes, you can! Brown the beef and sauté the veggies first, then transfer to your slow cooker along with the tomatoes, broth, and seasonings. Cook on low for 6 to 8 hours, adding the pierogi during the last 30 minutes.

Can I use chicken or pork instead of beef?

Definitely! While it’s traditionally a beef stew, both chicken thighs and pork shoulder make delicious alternatives. Adjust simmering times as needed for different proteins.

What kind of pierogi works best?

Classic potato and cheese pierogi are a crowd favorite in SOUP SEASON: Beef and Pierogi Stew, but mushroom, sauerkraut, or even spinach varieties bring their own unique flair, so don’t hesitate to swap in your favorites.

How can I make this stew gluten-free?

Look for gluten-free pierogi or dumplings at specialty grocery stores, and check your broth and cornstarch labels to ensure they’re safe. With those tweaks, you can enjoy all the cozy comfort gluten-free!

Final Thoughts

There’s just something magical about sharing a pot of SOUP SEASON: Beef and Pierogi Stew with people you love — it’s humble, hearty, and impossible not to adore. Whether you’re looking to warm up a chilly evening or make memories at the dinner table, this stew is your ticket to a truly comforting meal. Give it a try, and don’t be surprised when it becomes everyone’s new favorite tradition!

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