Why Make This Recipe
Beef stew is a classic comfort food that brings warmth and satisfaction on a chilly day. It’s hearty, flavorful, and packed with tender chunks of beef and vegetables. Making this stew allows you to enjoy a dish that not only nourishes the body but also warms the soul. Plus, it’s perfect for family dinners or gatherings with friends. With just a bit of time and some fresh ingredients, you can create a meal that’s sure to impress.
How to Make Beef Stew
Ingredients:
- 1.2 kg / 2.4 lb chuck beef (cut into 3.5 cm / 1.5" cubes)
- 1 tsp each salt and pepper
- 3 tbsp olive oil (divided)
- 1 large onion (halved then cut into 1 cm / 2/5" slices)
- 4 garlic cloves (minced)
- 3 carrots (cut into 2.5 cm / 1" pieces on the diagonal)
- 2 celery stalks (cut into 2.5 cm / 1" pieces)
- 1/3 cup / 50 g flour
- 3 cups / 750 ml beef broth / stock (salt reduced)
- 2 cups / 500 ml red wine (bold and dry, like Cab Sauv or Merlot)
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves (fresh or dried)
- 4 sprigs thyme
- 400 g / 14 oz baby potatoes (halved)
- More salt and pepper (to taste)
Directions:
- Sprinkle beef with salt and pepper.
- Heat 1 1/2 tbsp oil in a large, heavy-based casserole pot over high heat until just starting to smoke.
- Add 1/3 of the beef and brown aggressively all over for about 4 minutes. Remove to a bowl and repeat with the remaining beef, adding more oil if required.
- Turn down the heat to medium-high. Add 1 tbsp oil if required. Add onion and garlic, cooking for 2 minutes until the onion is softened slightly and golden on the edge.
- Add carrot and celery, stir for 1 minute to coat in flavors.
- Sprinkle flour evenly across the surface, then stir to coat.
- Add broth, red wine, tomato paste, and Worcestershire sauce. Stir to dissolve the tomato paste and flour into the liquid.
- Add cooked beef (including any juices), thyme, bay leaf, and potato. Stir. The water level should almost fully cover everything; if not, add a bit of water.
- Bring to a simmer, then adjust the heat to low/medium-low so it simmers gently.
- Cover and cook for 1 hour 45 minutes or until the beef is pretty tender. Check with 2 forks at 1.5 hours.
- Remove the lid and simmer for a further 30 minutes or until the sauce reduces slightly. It should be like a thin gravy, and the beef should now be very tender.
- Season to taste with salt and pepper.
- Serve over creamy mashed potatoes with a sprig of fresh thyme for decoration or a sprinkle of parsley.
How to Serve Beef Stew
Beef stew is wonderfully versatile. You can serve it over creamy mashed potatoes for a classic touch or with crusty bread to soak up the delicious gravy. Some people enjoy it with a side of rice or even with noodles. A fresh green salad adds a nice contrast and balances the hearty flavors of the stew.
How to Store Beef Stew
If you have leftovers, allow the stew to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the beef stew in freezer-safe containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Beef Stew
- Browning the beef well adds depth to the flavor, so don’t rush this step!
- Using a mix of root vegetables enhances the taste. Feel free to add parsnips or turnips.
- For an even richer flavor, consider using homemade beef broth if you have it on hand.
Variation
You can customize this recipe by adding different vegetables like peas or mushrooms. To give it a spicy kick, consider adding a pinch of red pepper flakes or some diced jalapeños.
FAQs
Can I make beef stew in a slow cooker?
Yes, you can! Sear the beef before adding it to the slow cooker for better flavor. After adding all ingredients, cook on low for 6-8 hours.
What type of beef is best for stew?
Chuck beef is ideal because it becomes tender and flavorful when slow-cooked.
Can I make this stew ahead of time?
Absolutely! In fact, stew often tastes better the next day as the flavors meld together. Just store it properly in the fridge.
Enjoy your homemade beef stew, a timeless dish that fills hearts and homes with joy!
Beef Stew
Ingredients
Main Ingredients
- 1.2 kg chuck beef, cut into 3.5 cm cubes
- 3 tbsp olive oil, divided
- 1 large onion, halved then cut into 1 cm slices
- 4 cloves garlic, minced
- 3 carrots, cut into 2.5 cm pieces on the diagonal
- 2 celery stalks, cut into 2.5 cm pieces
- 1/3 cup flour
- 3 cups beef broth, salt reduced
- 2 cups red wine (bold and dry) e.g., Cab Sauv or Merlot
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves fresh or dried
- 4 sprigs thyme
- 400 g baby potatoes, halved
- More salt and pepper, to taste
Instructions
Preparation
- Sprinkle beef with salt and pepper.
- Heat 1 1/2 tbsp oil in a large, heavy-based casserole pot over high heat until just starting to smoke.
- Add 1/3 of the beef and brown aggressively all over for about 4 minutes. Remove to a bowl and repeat with the remaining beef, adding more oil if required.
- Turn down the heat to medium-high. Add 1 tbsp oil if required. Add onion and garlic, cooking for 2 minutes until the onion is softened slightly and golden on the edge.
- Add carrot and celery, stir for 1 minute to coat in flavors.
- Sprinkle flour evenly across the surface, then stir to coat.
Cooking
- Add broth, red wine, tomato paste, and Worcestershire sauce. Stir to dissolve the tomato paste and flour into the liquid.
- Add cooked beef (including any juices), thyme, bay leaf, and potato. Stir. The water level should almost fully cover everything; if not, add a bit of water.
- Bring to a simmer, then adjust the heat to low/medium-low so it simmers gently.
- Cover and cook for 1 hour 45 minutes or until the beef is pretty tender. Check with 2 forks at 1.5 hours.
- Remove the lid and simmer for a further 30 minutes or until the sauce reduces slightly. It should be like a thin gravy, and the beef should now be very tender.
- Season to taste with salt and pepper.
Serving
- Serve over creamy mashed potatoes with a sprig of fresh thyme for decoration or a sprinkle of parsley.