Beef Stew Recipe
Beef Stew Recipe
Table of Contents
Beef Stew Recipe
his classic beef stew recipe delivers a comforting, flavorful meal with tender beef, rich vegetables, and a savory broth. It’s a perfect dish for chilly evenings, special occasions, or when you’re craving a hearty, satisfying meal. The beef becomes meltingly tender as it slow cooks with potatoes, carrots, onions, and garlic in a rich, flavorful broth. This beef stew recipe is simple to prepare and promises to warm your soul.
Description
Beef stew recipe is one of the most beloved comfort foods around the world. Its hearty, savory flavors make it the ultimate meal for any cold day, family gathering, or weekend dinner. This beef stew recipe brings together tender chunks of beef, carrots, potatoes, onions, and garlic, all cooked slowly in a rich broth to create a flavorful, satisfying dish. Perfect for beginners and experienced cooks alike, this recipe is designed to be both delicious and easy to prepare.
To start, choose a high-quality cut of beef that’s well suited for slow cooking. Cuts like chuck roast or stew meat are ideal because they contain enough fat and connective tissue to become tender and juicy over a long cooking time. Brown the beef in a hot skillet to develop a deep, rich flavor before adding it to your stew.
Once the beef is browned, the vegetables add both flavor and texture to the stew. Carrots and potatoes provide a natural sweetness that balances the richness of the beef. The onions and garlic infuse the broth with deep, savory notes, while fresh herbs like thyme and rosemary add aromatic depth. A dash of red wine helps enhance the flavors, giving the broth a rich, slightly tangy depth. Finally, the broth (usually beef or vegetable) ties everything together, making every spoonful a comforting bite.
This beef stew recipe can be made on the stovetop, in a slow cooker, or even in an Instant Pot for faster cooking. Regardless of the method, the end result is always the same: a deliciously comforting stew that’s perfect for warming up on a chilly day or impressing guests during a family dinner.
You can also customize this recipe to suit your taste. For instance, try adding mushrooms for an earthy flavor or peas for a pop of color. You can even swap out the potatoes for sweet potatoes for a slightly different twist.
One of the best things about this beef stew recipe is that it makes excellent leftovers. The flavors continue to meld together, and it tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 3-4 days. It can also be frozen for longer storage just be sure to let it cool completely before transferring it to a freezer safe container.
Ingredients
- 2 lbs beef stew meat (such as chuck roast, cut into cubes)
- 3 tablespoons olive oil (for browning beef)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
- 1 cup red wine (optional but recommended)
- 4 cups beef broth (or vegetable broth for a lighter option)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup flour (optional, for thickening)
Instructions
- Brown the Beef:
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat.
- Add the beef stew meat in batches, making sure not to overcrowd the pan, and brown on all sides. This will help develop a deep, rich flavor in the stew. Once browned, transfer the beef to a plate and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and fragrant.
- Add the garlic and cook for another minute until fragrant.
- Deglaze and Add Liquids:
- Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol.
- Stir in the tomato paste, followed by the beef broth. Bring the mixture to a simmer.
- Add Beef and Vegetables:
- Return the browned beef to the pot along with the carrots, potatoes, thyme, rosemary, bay leaves, and a pinch of salt and pepper.
- Stir to combine and bring to a gentle simmer. Cover the pot with a lid.
- Slow Cook the Stew:
- Let the stew simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional):
- If you’d like a thicker stew, mix the flour with a little cold water to make a slurry, then stir it into the stew. Let it simmer for an additional 10 minutes to thicken.
- Serve:
- Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
- Serve the beef stew hot with crusty bread or over rice for a complete meal.
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Beef Stew Recipe
Ingredients
- 2 lbs beef stew meat such as chuck roast, cut into cubes
- 3 tablespoons olive oil for browning beef
- 1 onion chopped
- 3 cloves garlic minced
- 4 medium carrots peeled and sliced
- 4 medium potatoes peeled and cubed
- 1 cup red wine optional but recommended
- 4 cups beef broth or vegetable broth for a lighter option
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 1/4 cup flour optional, for thickening
Instructions
- Brown the Beef:
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat.
- Add the beef stew meat in batches, making sure not to overcrowd the pan, and brown on all sides. This will help develop a deep, rich flavor in the stew. Once browned, transfer the beef to a plate and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and fragrant.
- Add the garlic and cook for another minute until fragrant.
- Deglaze and Add Liquids:
- Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the alcohol.
- Stir in the tomato paste, followed by the beef broth. Bring the mixture to a simmer.
- Add Beef and Vegetables:
- Return the browned beef to the pot along with the carrots, potatoes, thyme, rosemary, bay leaves, and a pinch of salt and pepper.
- Stir to combine and bring to a gentle simmer. Cover the pot with a lid.
- Slow Cook the Stew:
- Let the stew simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional):
- If you’d like a thicker stew, mix the flour with a little cold water to make a slurry, then stir it into the stew. Let it simmer for an additional 10 minutes to thicken.
- Serve:
- Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
- Serve the beef stew hot with crusty bread or over rice for a complete meal.
Notes
- Storage: Store any leftover beef stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Variations: Feel free to add additional vegetables like peas, parsnips, or celery for more flavor. You can also swap potatoes for sweet potatoes for a slightly different flavor profile.
- Make it Spicy: For a spicy kick, add a pinch of red pepper flakes or a diced chili pepper to the stew.
