There’s something incredibly comforting about a bowl of classic beef stew. It’s the kind of dish that fills your home with warmth and tantalizing aromas. This timeless recipe combines tender beef, hearty vegetables, and rich broth, creating a satisfying meal perfect for any chilly night.
Ingredients
- 2 lbs chuck roast, cut into 1-inch chunks
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 1/4 cup chopped fresh parsley
Equipments
- Large Dutch oven
- Wooden spoon
- Chopping board
- Chef’s knife
- Measuring cups and spoons
How to Make Classic Beef Stew Recipe – Step By Step
Step 1: Sear the Beef
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the pot in batches, searing until all sides are browned, about 8 minutes per batch. Remove and set aside.
Step 2: Cook the Vegetables
In the same pot, reduce the heat to medium and add the remaining olive oil. Stir in the onion and garlic, cooking until onions are translucent, about 5 minutes. Add the tomato paste, stirring to coat the vegetables.
Step 3: Prepare the Base
Sprinkle the flour over the cooked onions and stir until it’s well incorporated. Slowly pour in the red wine to deglaze the pot, scraping up any browned bits. Increase the heat to a simmer until the wine reduces by half.
Step 4: Build the Stew
Add back the seared beef, along with beef broth and bay leaves. Increase heat to a boil, then reduce to low and cover the pot. Let the stew simmer for 90 minutes, ensuring the beef becomes tender.
Step 5: Add Vegetables & Finish
Stir in potatoes and carrots, cover again, and cook for an additional 45 minutes until vegetables are tender. Discard bay leaves and garnish with fresh parsley.
How to Serve Classic Beef Stew Recipe
Classic beef stew is best served warm with a side of crusty bread or over a bed of creamy mashed potatoes. Let each bowl be a generous helping of both beef and vegetables, lightly garnished with chopped fresh parsley.
Recipe Success Tips & Suggestions
Always sear the beef until browned for deeper flavor. If red wine isn’t available, substitute with additional beef broth or grape juice for a non-alcoholic option. Customize your stew by adding parsnips or mushrooms.
Protein Punch: High-Protein Classic Beef Stew
Looking for a beefier version? Opt for a high-protein variation by incorporating additional lean meats like turkey sausage or by using a higher proportion of beef to vegetables. This hearty adjustment keeps you fueled and ready for action!
Low-Carb Deliciousness: A Carb-Savvy Beef Stew
For those seeking low-carb alternatives, replace potatoes with turnips or rutabagas. Consider using keto-friendly thickeners such as glucomannan instead of flour to keep the stew robust and delicious without unwanted carbs.
Storage Instructions
Store your beef stew in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 3 months. Reheat slowly on the stove to preserve taste and texture.
FAQs
- Can I use a slow cooker? Yes, a slow cooker is perfect for beef stew, just adjust cooking time to 8 hours on low.
- What wine works best? A dry red wine, like Cabernet Sauvignon, is ideal for deep flavors.
- How do I thicken my stew? Use a slurry of flour and water if extra thickness is desired towards the end of cooking.
- Can leftover stew be frozen? Absolutely! It freezes well for up to 3 months.
Enjoy the Comfort of a Classic Beef Stew
This classic beef stew recipe promises a delicious meal that’s both nostalgic and nourishing. Give it a try, and don’t forget to share your version with family and friends. Leave your comments below and spread the joy of warm winter meals!
Ultimate Classic Beef Stew Recipe
Ingredients
Main Ingredients
- chuck roast
- olive oil
- salt
- black pepper
- onion
- garlic
- tomato paste
- all-purpose flour
- red wine
- beef broth
- bay leaves
- carrots
- potatoes
- fresh parsley
Instructions
Steps
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Season the beef with 2 teaspoons of salt and 1 teaspoon of black pepper. Add the beef to the pot in batches, searing until all sides are browned, about 8 minutes per batch. Remove and set aside.
- In the same pot, reduce the heat to medium and add the remaining olive oil. Stir in the onion and garlic, cooking until onions are translucent, about 5 minutes. Add the tomato paste, stirring to coat the vegetables.
- Sprinkle the flour over the cooked onions and stir until it's well incorporated. Slowly pour in the red wine to deglaze the pot, scraping up any browned bits. Increase the heat to a simmer until the wine reduces by half.
- Add back the seared beef, along with beef broth and bay leaves. Increase heat to a boil, then reduce to low and cover the pot. Let the stew simmer for 90 minutes, ensuring the beef becomes tender.
- Stir in potatoes and carrots, cover again, and cook for an additional 45 minutes until vegetables are tender. Discard bay leaves and garnish with fresh parsley.