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Best Beef Stew Recipe

by AI Chef
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beef stew recipe

Welcome to the world of comforting cuisine with our Best Beef Stew recipe! This dish is a time-honored classic rooted in various culinary traditions around the globe, from France’s boeuf bourguignon to Ireland’s beef and Guinness stew. However, the version we are sharing with you today boasts a universal appeal, showcasing the simple, heart-warming magic of slow-cooked beef, vegetables, and earthy herbs.

beef seasoned with salt and pepper

Beef stew is renowned for its ability to create a symphony of flavors from humble, readily available ingredients. While it’s a straightforward recipe, the key to a great beef stew lies in slow, gentle cooking, which coaxes out the rich, deep flavors of the meat and the robustness of root vegetables.

chopped onion

This recipe requires about 30 minutes of active prep time and approximately 2 hours of cook time. It serves 6, making it an ideal choice for a family dinner or for preparing meals ahead of time. The aroma that fills your kitchen as it simmers away will leave you eagerly anticipating the first hearty, mouth-watering spoonful. Get ready to experience the culinary joy of a beautifully cooked beef stew!

tomato paste

Preparation of Ingredients

  1. Beef: Begin by cutting a 2-pound beef chuck roast into 1-inch pieces. This size allows for a quick browning process while still ensuring that the meat becomes tender after a slow simmer. Season these pieces generously with salt and black pepper.
  2. Vegetables: Chop one large onion and mince three cloves of garlic. Peel and slice two large carrots into thick slices, which will hold up well during the long cooking process. Cut three medium potatoes and two celery stalks into 1-inch cubes. These should be similar in size to your meat pieces for uniform cooking.
  3. Herbs and Flavorings: Measure out your all-purpose flour, tomato paste, dried herbs (thyme and rosemary), and bay leaves. These ingredients will help thicken the stew and add a depth of flavor.
  4. Broth and Wine: Measure out your dry red wine and beef broth. These will make up the flavorful liquid in which the beef and vegetables will slowly simmer.
  5. Garnishing: Roughly chop fresh parsley for garnish, and have your crusty bread ready to serve alongside the stew.

Remember, having all your ingredients prepped and ready to go (a technique known as mise en place) before you start cooking will make the process smoother and more enjoyable.

Cooking Procedure

  1. Brown the Beef: Start by heating the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef pieces. Do not overcrowd the pan; you might need to do this in batches. Sear the meat until it’s browned on all sides, which will take about 5-7 minutes. This step is crucial for developing a deep, rich flavor in the stew. Remove the browned beef pieces and set them aside.
  2. Prepare the Base: In the same pot, add the chopped onion. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Then, stir in the tomato paste and flour. Cook this mixture for 2-3 minutes until the flour is well incorporated.
  3. Deglaze the Pot: Pour in the dry red wine, scraping the bottom of the pot to release any browned bits stuck to it. This process, known as deglazing, will incorporate even more flavor into the stew.
  4. Add Remaining Ingredients: After the wine has reduced slightly, return the browned beef to the pot along with the beef broth, bay leaves, dried thyme, dried rosemary, sliced carrots, cubed potatoes, and sliced celery. Stir well to combine all the ingredients.
  5. Slow Cook the Stew: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook for about 1.5-2 hours, or until the beef is fork-tender. The low and slow cooking process allows the meat to become beautifully tender and infuses the stew with flavors.
  6. Final Touches: About 10 minutes before the stew is done, stir in the thawed peas. This adds a nice pop of color and a slightly sweet flavor to the stew. Check the stew for seasoning, adding more salt or pepper if needed.
  7. Serve the Stew: Once the beef is tender and the flavors well developed, remove the bay leaves. Ladle the stew into serving bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side.

Remember, a good beef stew is all about patience. Letting it simmer slowly will yield a dish that’s rich in flavors and filled with tender, succulent pieces of beef. Enjoy this comforting, hearty meal!

Picture of the stew before the final simmer

Serving Suggestions

Beef stew is a one-pot meal that’s filling and satisfying on its own, thanks to the hearty combination of meat and vegetables. However, it pairs wonderfully with crusty bread, which can be used to soak up the rich, flavorful broth. For a complete meal, you might also consider a simple green salad dressed with vinaigrette to add a fresh, crunchy contrast to the stew.

beef stew serving

Serve the stew hot, as the warmth enhances the flavors. For presentation, ladle the stew into deep bowls, ensuring a good mix of meat, vegetables, and broth in each serving. Sprinkle with fresh parsley for a pop of color and freshness.

Storage and Reheating

Beef stew stores well, and its flavors often improve with time. Allow the stew to cool down before storing it in an airtight container in the refrigerator. It can be kept for up to 4 days. For longer storage, you can freeze the stew for up to 3 months.

To reheat, thaw the stew in the refrigerator overnight if frozen. Reheat on the stove over medium heat, stirring occasionally, until it is heated through. You can also reheat individual portions in the microwave, covered, stirring occasionally for even heating.

Recipe Variations

For those with dietary restrictions or different taste preferences, several variations can be made to this recipe:

  • Vegetarian/Vegan: Replace the beef with hearty vegetables like mushrooms or butternut squash, and use vegetable broth instead of beef broth.
  • Gluten-Free: Replace the flour with a gluten-free flour blend or cornstarch to thicken the stew.
  • Alcohol-Free: You can omit the red wine and use extra beef broth or a non-alcoholic red wine substitute.
  • Other Proteins: This recipe could also be made with other meats like lamb or chicken for a different flavor profile.
  • Additional Vegetables: Feel free to add other vegetables you have on hand such as green beans, bell peppers, or corn for extra nutrition and flavor.

Remember, cooking is all about creativity and using what you have on hand. Feel free to make this recipe your own!

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