If you’re yearning for a comforting, soul-warming meal, then a classic beef stew recipe is just what you need. This dish is a timeless favorite, beloved for its rich and robust flavors, tender chunks of beef, and an assortment of hearty vegetables. Perfect for a family dinner or a cozy gathering with friends, this stew embodies everything wonderful about home-cooked meals.
Ingredients
- 2 pounds beef chuck, cut into 1½-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 yellow onions, cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine
- 1 pound potatoes, cut into 1-inch chunks
- 4 carrots, sliced
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
Equipments
- Large Dutch oven or heavy pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
How to Make Classic Beef Stew Recipe – Step By Step
Step 1: Prepare and Season the Beef
Begin by cutting the beef chuck into 1½-inch pieces. Pat the beef dry with paper towels to remove any moisture, as this will help the beef brown properly in the pot. Season the beef with salt and pepper, ensuring all sides are evenly coated.
Step 2: Brown the Beef
Heat a large Dutch oven over medium-high heat and add the olive oil. Once hot, add the beef in batches, avoiding overcrowding the pot. Allow each piece to brown on all sides, approximately 5-7 minutes. Remove browned beef and set aside.
Step 3: Sauté the Onions and Garlic
In the same pot, add a bit more oil if needed. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
Step 4: Thicken with Flour
Sprinkle the flour over the onion and garlic mixture, stirring constantly to coat the vegetables. Cook for about 2 minutes to get rid of the raw flour taste.
Step 5: Add Liquids and Beef
Slowly add the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer before returning the browned beef to the pot.
Step 6: Add Vegetables and Seasonings
Add the potatoes, carrots, bay leaves, thyme, and parsley. Stir to combine all ingredients evenly.
Step 7: Simmer the Stew
Cover the stew with a lid and let it simmer on low heat for approximately 2 hours, or until the beef is tender. Stir occasionally, and adjust seasonings with salt and pepper as needed.
How to Serve Classic Beef Stew Recipe
Serve the classic beef stew hot, garnished with fresh parsley. It pairs beautifully with crusty bread, or you can enjoy it over a bed of rice or noodles if preferred. The stew is even better the next day, so leftovers are something to look forward to.
Recipe Success Tips & Suggestions
Make sure to properly brown the beef, as this adds depth to your stew. You might be tempted to skip the wine, but it adds a lovely, complex flavor. Feel free to experiment with different vegetables or add spices to suit your taste.
Bump Up the Protein: A Hearty, Muscle-Building Classic Beef Stew!
For a high-protein version of this recipe, consider adding protein-rich vegetables like beans or lentils. You can also increase the beef quantity or mix in some lean cuts of beef. Don’t hesitate to incorporate kale or spinach towards the end of the cooking process for a nutritional boost without overwhelming the stew’s traditional flavor.
Another idea is to replace the red wine with a protein-enriched broth. Enhancing the protein content without compromising on comfort makes this version perfect for anyone focused on fitness or muscle building without losing the stew’s authentic and comforting character.
Low-Carb Delight: Enjoy a Lighter Classic Beef Stew
If you’re watching your carbohydrate intake, transitioning this classic beef stew into a low-carb delight is simple. Swap out potatoes for low-carb alternatives like cauliflower or turnips. These substitutes absorb flavors nicely and maintain the stew’s hearty feel.
Additionally, reduce the amount of carrots and bulk up with low-carb greens like kale or cabbage. Consider skipping the flour, or use a low-carb thickening agent. This modified version caters perfectly to those following keto or low-carb diets while still savoring a deeply satisfying meal.
Storage Instructions
Allow the stew to cool completely before storing. You can refrigerate it in an airtight container for up to 3-4 days. For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop over low heat.
FAQs
- Can I make this stew in a slow cooker? Yes, simply transfer the browned beef and sautéed ingredients to a slow cooker. Add the rest of the ingredients and cook on low for 6-8 hours.
- Do I need to use red wine? It’s optional, but red wine adds depth. Use extra beef broth if you prefer an alcohol-free version.
- How can I thicken the stew without flour? Substitute with cornstarch or arrowroot powder mixed with a little water to form a slurry and stir into the stew.
- Does the stew taste better the next day? Absolutely! The flavors meld and intensify, creating an even richer taste after a day in the refrigerator.
Unleashing Flavors: Share Your Classic Beef Stew Experience
This classic beef stew recipe offers a comforting and flavor-packed experience that is sure to become a family favorite. The depth of flavors achieved through careful preparation makes every bite an indulgent delight. Try this recipe and share your results with friends and family. Don’t forget to leave a comment below or share this delightful recipe on social media for others to savor. Happy cooking!
Classic Beef Stew Recipe
Ingredients
Main Ingredients
- beef chuck
- olive oil
- salt
- black pepper
- yellow onion
- garlic
- tomato paste
- all-purpose flour
- beef broth
- red wine
- potatoes
- carrots
- bay leaves
- thyme
- parsley
Instructions
Steps
- Begin by cutting the beef chuck into 1½-inch pieces. Pat the beef dry with paper towels to remove any moisture, as this will help the beef brown properly in the pot. Season the beef with salt and pepper, ensuring all sides are evenly coated.
- Heat a large Dutch oven over medium-high heat and add the olive oil. Once hot, add the beef in batches, avoiding overcrowding the pot. Allow each piece to brown on all sides, approximately 5-7 minutes. Remove browned beef and set aside.
- In the same pot, add a bit more oil if needed. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to coat the vegetables. Cook for about 2 minutes to get rid of the raw flour taste.
- Slowly add the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer before returning the browned beef to the pot.
- Add the potatoes, carrots, bay leaves, thyme, and parsley. Stir to combine all ingredients evenly.
- Cover the stew with a lid and let it simmer on low heat for approximately 2 hours, or until the beef is tender. Stir occasionally, and adjust seasonings with salt and pepper as needed.