Classic Beef Stew
Classic Beef Stew
Introduction
Savor the timeless comfort of a classic beef stew, slow-cooked to tender perfection. Each spoonful is a warm embrace, perfect for gathering loved ones around the table.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, trimmed and cut into 1 1/2-inch cubes
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot), optional
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Beef: Pat the beef cubes dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Sear Beef: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add beef and sear until deeply browned on all sides, about 3-4 minutes per batch. Remove beef to a plate and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Thicken Stew Base: Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Deglaze and Add Liquids: If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced. Stir in the beef broth, tomato paste, and Worcestershire sauce until well combined.
- Simmer Stew: Return the seared beef to the pot. Add the bay leaves and dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 1/2 to 2 hours, or until the beef is tender.
- Add Potatoes: Stir in the cubed potatoes. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are fork-tender and the beef is fall-apart tender.
- Finish and Serve: Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
Pro Tips & Notes
- Don't Rush the Sear: Browning the beef properly in batches is crucial for developing deep, rich flavors. Resist the urge to overcrowd the pot.
- Choose the Right Cut: Beef chuck is ideal for stewing as it breaks down beautifully during long, slow cooking, becoming incredibly tender.
- Make Ahead: Beef stew often tastes even better the next day as the flavors have more time to meld. Store covered in the refrigerator for up to 3-4 days.
- Freezing Leftovers: This stew freezes wonderfully. Allow it to cool completely, then portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Nutrition Facts (per serving)
- Calories: 480
- Protein: 38g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 5g
Frequently Asked Questions
- Q: Can I make this stew in a slow cooker? A: Yes! After searing the beef and sautéing the aromatics on the stovetop, transfer everything to your slow cooker. Add all remaining ingredients except the potatoes. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last 1.5-2 hours of cooking.
- Q: What if my stew is too thin or too thick? A: If too thin, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering stew until desired thickness is reached. If too thick, simply stir in a bit more beef broth until it reaches your preferred consistency.