Classic Beef Stew Recipe
Beef stew is a hearty, comforting dish that’s perfect for cold days. The slow-cooked meat becomes tender, absorbing the flavors of the vegetables, broth, and seasonings. Hereβs a delicious classic beef stew recipe that you can easily make at home.
Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and chopped into 1-inch pieces
- 3 medium potatoes, peeled and chopped into chunks
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup red wine (optional for added depth)
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- 2 tbsp flour (for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions:
1. Prepare the beef: Start by patting the beef chunks dry with paper towels. This step ensures a good sear, which will add a rich flavor to the stew. Season the beef generously with salt and pepper.
2. Brown the beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add half of the beef cubes in a single layer, making sure not to overcrowd the pan. Brown the beef on all sides for about 4-5 minutes, turning the pieces to get a nice crust. Once browned, remove the beef and set it aside. Repeat with the remaining beef using the remaining olive oil.
3. Cook the aromatics: In the same pot, add the diced onions and minced garlic. Stir, allowing the onions to soften and become translucent, about 4-5 minutes. Make sure to scrape up the brown bits from the bottom of the potβthese carry lots of flavor.
4. Add the tomato paste: Stir in the tomato paste and cook for another 2 minutes. The tomato paste will deepen in flavor as it cooks, adding richness to the stew.
5. Deglaze with red wine: If using red wine, pour it into the pot, stirring to deglaze the bottom (scraping off any stuck bits). Allow the wine to simmer for about 2-3 minutes, which helps to cook off the alcohol while concentrating the flavors.
6. Add beef broth and seasonings: Return the browned beef to the pot, along with the beef broth, bay leaf, thyme, rosemary, and Worcestershire sauce. Stir everything together, making sure the beef is submerged in the liquid. Bring the stew to a simmer, then reduce the heat to low.
7. Simmer the stew: Cover the pot and let the stew simmer on low for 1.5 to 2 hours. During this time, the beef will become tender, and the flavors will meld together beautifully. Stir occasionally to ensure nothing sticks to the bottom.
8. Add vegetables: After 1.5 to 2 hours, add the carrots, potatoes, and celery to the pot. If necessary, add a little more broth or water to make sure the vegetables are mostly submerged. Continue simmering the stew for another 30-40 minutes, or until the vegetables are tender.
9. Thicken the stew: If you prefer a thicker stew, combine 2 tablespoons of flour with a few tablespoons of cold water to create a slurry. Stir the slurry into the stew and let it cook for an additional 10 minutes. The flour will thicken the liquid, giving the stew a heartier texture.
10. Final seasoning: Taste the stew and adjust the seasoning with more salt, pepper, or Worcestershire sauce as needed. Remove the bay leaf before serving.
11. Serve: Ladle the beef stew into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Serve with crusty bread or over mashed potatoes for a complete meal.
Tips for Perfect Beef Stew:
- Choose the right cut of beef:
For the best results, use beef chuck roast or another tough cut of meat. These cuts have more connective tissue, which breaks down during slow cooking, resulting in tender, flavorful beef. - Searing the beef:
Donβt skip this step! Browning the beef locks in flavor and adds complexity to the stew. Make sure the meat is patted dry and the oil is hot before adding the beef to the pan. - Low and slow cooking:
The key to tender beef is cooking it slowly over low heat. This allows the connective tissues to break down and become tender. Be patient and let the stew simmer gently for the best results. - Customize your vegetables:
While carrots, potatoes, and celery are traditional, you can customize your beef stew by adding other vegetables like parsnips, peas, or green beans. - Storing and reheating:
Beef stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, gently simmer on the stove until heated through.
Conclusion:
This classic beef stew recipe is a perfect go-to dish for those seeking comfort food. Itβs easy to prepare and can be made in large batches to feed the whole family. The rich flavors of tender beef, hearty vegetables, and flavorful broth make this dish a favorite for cold days or cozy nights in.