There’s something undeniably comforting about a simmering pot on a chilly afternoon. The rich aroma of an old fashioned beef stew recipe not only fills your kitchen with warmth but also ignites memories of family gatherings and cozy dinners. This classic dish, served with hearty chunks of beef, flavorful vegetables, and a robust broth, promises to satisfy even the most ravenous appetites.
Ingredients
To create this culinary masterpiece, gather the following ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 carrots, sliced
- 4 potatoes, cubed
- 2 bay leaves
- 2 teaspoons fresh thyme
- 2 cups peas
Equipments
Ensure you have the following equipment on hand:
- Large Dutch oven or stockpot
- Wooden spoon
- Sharp knife
- Cutting board
- Ladle
How to Make Old Fashioned Beef Stew Recipe – Step By Step
Step 1: Preparing the Beef
Begin by patting the beef cubes dry with a paper towel to ensure they brown nicely. Sprinkle them generously with salt and pepper. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan, until they are deliciously seared on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
Add the remaining olive oil into the Dutch oven, followed by the onions. Allow them to become translucent, releasing their sweet notes, before stirring in the garlic for a mere minute. As the garlic blooms, incorporate the tomato paste, enhancing the stew’s richness with its concentrated taste.
Step 3: Building the Flavor Base
Pour in the red wine, if using, and let it simmer until reduced by half. This adds a depth of flavor that’s worth the extra time. Then, gently return the beef to the pot and pour in the beef broth. Allow the pot to come to a simmer, basking in anticipation of the magic forming.
Step 4: Slow Simmer to Perfection
Add the carrots, potatoes, bay leaves, and thyme. Reduce the heat to low, cover, and let it simmer for about 2 hours. This is where patience turns ordinary ingredients into an extraordinary stew, as the flavors meld and the beef becomes tender.
Step 5: Finishing Touches
With the stew almost complete, stir in the peas and let them cook through for the last 10 minutes of cooking. This pop of green not only brightens the visual appeal of the stew but also enhances its sweet undertones.
How to Serve Old Fashioned Beef Stew Recipe
Serve your steamy, decadent stew in rustic bowls. A sprinkle of fresh parsley can provide a pleasant contrast, along with a thick slice of crusty bread allowing you to savor every drop of this luxurious broth.
Recipe Success Tips & Suggestions
For an even deeper flavor, prepare your stew the day before serving. Stored overnight, the flavors settle, rewarding with an even richer taste. For a touch of freshness, incorporate herbs like rosemary alongside thyme, or substitute with convenient dried varieties.
Power-Up: Protein-Packed Beef Stew
Looking for a protein boost? Enhance your stew by adding a can of drained beans, like kidney or white beans, ensuring a heartier meal. Their inclusion not only amps up the protein content but also adds a delightful texture.
Carb-Conscious Delight: Low Carb Beef Stew
Swapping potatoes for turnips or cauliflower makes this beloved dish more suitable for low-carb diets. These alternatives offer similar textures with fewer carbohydrates while preserving the essence of the stew.
Storage Instructions
Once cooled, store leftover stew in an airtight container. It can be kept in the refrigerator for up to 3 days. Alternatively, freeze for up to 3 months, defrosting thoroughly before reheating gently on the stove until bubbling hot.
FAQs
- Can I use other vegetables? Absolutely! Feel free to experiment with parsnips, mushrooms, or sweet potatoes.
- What wine is best? A dry red like Cabernet or Merlot complements beautifully.
- Can I skip the wine? Yes, substitute the wine with additional beef broth.
- How can I thicken the broth? Mix a tablespoon of cornstarch with water and stir in during the last 15 minutes.
A Heartfelt Closure to Our Flavorful Journey
This old fashioned beef stew recipe is a quintessential example of culinary nostalgia that provides both comfort and satisfaction. Whether you’re enjoying it on a quiet evening or serving it to friends and family, it is sure to be a beloved addition to your recipe repertoire. Share your twist or favorite serving style in the comments, and don’t forget to pass this delight on to those who relish a hearty bowl of goodness!
Old Fashioned Beef Stew Recipe
Ingredients
Main Ingredients
- beef chuck
- Salt and pepper
- olive oil
- onions
- garlic
- tomato paste
- beef broth
- red wine
- carrots
- potatoes
- bay leaves
- fresh thyme
- peas
Instructions
Steps
- Begin by patting the beef cubes dry with a paper towel to ensure they brown nicely. Sprinkle them generously with salt and pepper. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan, until they are deliciously seared on all sides. Remove and set aside.
- Add the remaining olive oil into the Dutch oven, followed by the onions. Allow them to become translucent, releasing their sweet notes, before stirring in the garlic for a mere minute. As the garlic blooms, incorporate the tomato paste, enhancing the stew's richness with its concentrated taste.
- Pour in the red wine, if using, and let it simmer until reduced by half. This adds a depth of flavor that's worth the extra time. Then, gently return the beef to the pot and pour in the beef broth. Allow the pot to come to a simmer, basking in anticipation of the magic forming.
- Add the carrots, potatoes, bay leaves, and thyme. Reduce the heat to low, cover, and let it simmer for about 2 hours. This is where patience turns ordinary ingredients into an extraordinary stew, as the flavors meld and the beef becomes tender.
- With the stew almost complete, stir in the peas and let them cook through for the last 10 minutes of cooking. This pop of green not only brightens the visual appeal of the stew but also enhances its sweet undertones.