Beef Stew
This beef stew recipe is a comforting dish perfect for chilly evenings. With its tender beef, vibrant vegetables, and a rich red wine sauce, this meal brings warmth to the table. It’s ideal for family dinners or gatherings with friends, showcasing simple ingredients that blend into a hearty masterpiece. Whether you’re an experienced cook or a beginner in the kitchen, this beef stew will impress everyone and keep them coming back for more.
Why You’ll Love This Recipe
- Hearty and Filling: This beef stew is packed with protein and fiber, making it a satisfying meal on its own.
- Rich Flavor: The combination of red wine and herbs infuses the stew with deep flavors that elevate the dish.
- Easy Preparation: With straightforward steps, this recipe allows even novice cooks to create a delicious meal without stress.
- Versatile Ingredients: Customize the veggies or add your favorite herbs to make this stew uniquely yours.
- Perfect for Meal Prep: This beef stew tastes even better the next day, making it ideal for leftovers.
Tools and Preparation
Before starting your beef stew, it’s important to have the right tools ready. These items will help streamline your cooking process and ensure everything comes together smoothly.
Essential Tools and Equipment
- Dutch oven or heavy pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Importance of Each Tool
- Dutch oven or heavy pot: Provides even heat distribution, essential for simmering the stew slowly.
- Sharp knife: Ensures precise cutting of vegetables and meat for even cooking.
- Wooden spoon or spatula: Perfect for stirring without scratching your pot’s surface.
Ingredients
This beef stew recipe is cozy, hearty, and filling with tender beef, carrots, and potatoes simmered in a rich and flavorful red wine sauce.
Main Ingredients
- 2 pounds cubed beef chuck or beef stewing meat (see note)
- Flour (for dredging)
- 2 tablespoons olive oil + more as needed (divided)
- 1 medium onion (chopped)
- 3 sticks celery (chopped)
- 6 cloves garlic (minced)
- 1 (6 ounce) can tomato paste (see note)
- 1 cup dry red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- 3 bay leaves
Vegetables
- 1 pound Yukon Gold potatoes (peeled & diced)
- 4 medium carrots (peeled & sliced fairly thick)
- 1 cup frozen peas (optional)
Seasoning
- Salt & pepper (to taste)
How to Make Beef Stew
Step 1: Prepare Ingredients
Start by prepping all your ingredients. I recommend peeling and cutting the potatoes and carrots just prior to step 8 to keep them fresh and vibrant.
Step 2: Dredge Beef
Coat the beef cubes in flour, shaking off any excess flour before moving on.
Step 3: Sear the Beef
Add 1 tablespoon of olive oil to your Dutch oven over medium-high heat. Once hot:
1. Sear the beef in two batches until nicely browned; avoid crowding the pot to ensure even browning.
2. Use tongs to turn the meat after a few minutes.
3. Add remaining oil for the second batch. Transfer cooked meat to a plate after each batch.
Step 4: Sauté Vegetables
If the pot appears dry:
1. Add another teaspoon of olive oil.
2. Stir in chopped onions and celery; sauté for about 5 minutes until softened.
Step 5: Add Aromatics
Stir in minced garlic and tomato paste:
– Cook while stirring often for 1-2 minutes until fragrant.
Step 6: Deglaze Pot
Pour in red wine, broth, and Worcestershire sauce:
– Scrape up any brown bits from the bottom of your pot; these add flavor!
Step 7: Combine Ingredients
Return seared beef along with juices back into the pot:
– Add Italian seasoning and bay leaves. Bring to a gentle boil before reducing heat.
– Cover and simmer gently for 1 hour while stirring occasionally.
Step 8: Add Veggies
After an hour:
– Stir in diced potatoes and sliced carrots.
– Cover again and continue simmering for another hour until everything is tender.
Step 9: Final Touches
Remove bay leaves from the pot:
– Stir in optional frozen peas until heated through.
Step 10: Season & Serve
Adjust seasoning with salt & pepper as needed before serving this delightful beef stew warm!
How to Serve Beef Stew
Beef stew is a comforting dish that can be enjoyed in various ways. From classic pairings to creative twists, here are some suggestions to make your beef stew experience even better.
With Crusty Bread
- Sourdough or French bread is perfect for soaking up the rich sauce of beef stew.
Over Mashed Potatoes
- Serve the beef stew on a bed of creamy mashed potatoes for an extra hearty meal.
With Rice
- A side of steamed white or brown rice complements the stew’s flavors and adds a nice texture.
Topped with Fresh Herbs
- Garnish with chopped parsley or thyme for added freshness and color.
In a Bread Bowl
- Hollow out a bread roll and fill it with beef stew for a fun, edible serving option.
Paired with Salad
- A light green salad can balance the richness of the stew and add some crunch.
How to Perfect Beef Stew
Perfecting beef stew involves attention to detail in preparation and cooking. Here are some tips to enhance your dish.
- Sear the Meat: Browning the beef enhances its flavor, making your stew even richer.
- Use Quality Wine: A good quality dry red wine adds depth to the sauce; avoid cooking wines.
- Don’t Rush Cooking Time: Simmering allows flavors to meld, so be patient for the best results.
- Adjust Seasoning Gradually: Taste as you go, adding salt and pepper at different stages.
- Add Vegetables Later: To keep their texture intact, add heartier vegetables like potatoes and carrots halfway through cooking.
- Let It Rest: Allowing the stew to rest after cooking enhances flavor as it cools slightly.
Best Side Dishes for Beef Stew
Pairing side dishes with beef stew can elevate your meal. Here are some excellent options:
-
Garlic Bread
Perfect for dipping into the savory broth and adds a delightful crunch. -
Roasted Brussels Sprouts
Their slight bitterness pairs well with the rich flavors of beef stew. -
Grilled Corn on the Cob
Sweet corn adds a contrasting sweetness that balances the savory elements of the dish. -
Coleslaw
The crispiness of coleslaw provides a refreshing contrast to warm, hearty beef stew. -
Baked Potatoes
Top baked potatoes with leftover stew for a delicious twist on leftovers. -
Steamed Green Beans
Lightly steamed green beans bring color and freshness without overwhelming the meal. -
Cornbread
Sweet cornbread complements the savory beef stew beautifully and is great for scooping up sauce. -
Quinoa Salad
A light quinoa salad can add protein and fiber while keeping things healthy and fresh.
Common Mistakes to Avoid
When making beef stew, even small mistakes can affect the final dish. Here are some common pitfalls and how to steer clear of them.
- Ignoring the Searing Process: Skipping the searing step can result in a less flavorful stew. Make sure to brown the beef cubes well for added depth.
- Overcrowding the Pot: Adding too much meat at once can prevent proper browning. Cook in batches for an even sear.
- Skipping Stirring: Not stirring occasionally can lead to sticking or scorching. Give it a good stir every now and then to keep everything moving.
- Using Low-Quality Ingredients: Cheap cuts of meat or stale spices will compromise taste. Invest in good quality beef and fresh ingredients.
- Not Adjusting Seasoning: Failing to taste and adjust seasoning can leave your stew bland. Always season to your preference before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Allow the stew to cool completely before refrigerating.
Freezing Beef Stew
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container, as liquids expand when frozen.
Reheating Beef Stew
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warmed through, about 25 minutes.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Reheat in a pot over medium heat, stirring occasionally until hot. Add a splash of broth if needed.
Frequently Asked Questions
Here are some frequently asked questions about making beef stew.
How long does it take to cook beef stew?
Typically, beef stew takes about 2 hours and 25 minutes from start to finish, including preparation and cooking time.
Can I use different types of meat for beef stew?
Yes! While this recipe calls for beef chuck, you can also use other cuts like brisket or round steak if desired.
What is the best way to thicken beef stew?
To thicken your beef stew, you can mix a tablespoon of cornstarch with water and stir it into the stew during the last few minutes of cooking.
Can I make beef stew ahead of time?
Absolutely! Beef stew is often better the next day after flavors meld together. Just store it properly as mentioned above.
Is there a vegetarian version of beef stew?
Yes! You can replace the beef with hearty vegetables like mushrooms and add vegetable broth instead of beef broth for a delicious vegetarian option.
Final Thoughts
This cozy and hearty beef stew recipe is perfect for family dinners or gatherings. Its rich flavors can easily be customized with your favorite vegetables or herbs. Try this recipe today and enjoy its comforting appeal on chilly days!
Beef Stew
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
Description
Indulge in the ultimate comfort food with this delightful beef stew, perfect for those chilly evenings. Tender chunks of beef chuck, vibrant carrots, and hearty Yukon Gold potatoes are slow-cooked in a rich red wine sauce that infuses every bite with incredible flavor. This one-pot wonder is easy to prepare, making it suitable for both novice cooks and seasoned chefs alike. Whether served at family dinners or gatherings with friends, this beef stew is sure to impress and keep everyone coming back for seconds. Enjoy it alongside crusty bread or over creamy mashed potatoes for a satisfying and heartwarming meal.
Ingredients
- 2 pounds cubed beef chuck
- Flour (for dredging)
- 2 tablespoons olive oil + more as needed
- 1 medium onion (chopped)
- 3 sticks celery (chopped)
- 6 cloves garlic (minced)
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- 3 bay leaves
- 1 pound Yukon Gold potatoes (peeled & diced)
- 4 medium carrots (peeled & sliced fairly thick)
- 1 cup frozen peas (optional)
- Salt & pepper (to taste)
Instructions
- Prepare all ingredients by chopping vegetables and cubing beef.
- Dredge beef in flour; shake off excess.
- In a Dutch oven, heat olive oil and sear beef in batches until browned. Set aside.
- Sauté onions and celery until softened; add garlic and tomato paste.
- Deglaze pot with red wine, scraping up brown bits.
- Return beef to the pot along with broth, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil then simmer for 1 hour.
- Add diced potatoes and sliced carrots; cover and continue simmering for another hour until tender.
- Stir in optional frozen peas; season before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow-cooked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
