Beef Stew Recipe
Beef stew is a quintessential comfort food, perfect for warming up on a chilly day. This recipe combines tender chunks of beef, hearty vegetables, and a rich, savory broth, creating a dish that is both satisfying and delicious. Whether you’re making it for a family dinner or meal prepping for the week, this beef stew is sure to become a favorite in your household.
Ingredients
This recipe calls for a variety of ingredients that come together to create a flavorful and hearty stew. You’ll need 3 tablespoons of olive oil, 2 pounds of stewing beef trimmed and cubed, 3 tablespoons of all-purpose flour, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Additionally, you’ll need 1 chopped onion, 6 cups of beef broth, and ½ cup of red wine (optional). The vegetable components include 1 pound of potatoes peeled and cubed, 4 carrots cut into 1-inch pieces, and 4 stalks of celery also cut into 1-inch pieces. For depth of flavor, 3 tablespoons of tomato paste and 1 teaspoon of dried rosemary or a sprig of fresh rosemary are included. To achieve the perfect stew consistency, have 2 tablespoons of cornstarch and 2 tablespoons of water ready to create a slurry. Finally, ¾ cup of peas will be added for a pop of color and sweetness.
Each ingredient plays a crucial role in building the layers of flavor in this stew. The stewing beef becomes tender and juicy, the vegetables add heartiness, and the tomato paste and rosemary provide a depth of flavor. If you don’t have red wine on hand, you can substitute it with more beef broth.
Step-by-Step Instructions
To make this delicious beef stew, follow these detailed steps:
Preparing the Beef: Coating with Flour Mixture
Start by combining the flour, garlic powder, salt, and black pepper in a bowl. Toss the beef cubes in this mixture until they are well coated. This step helps to create a crust on the beef when it is browned, adding flavor and helping to thicken the stew later on.
Browning the Beef and Onions: Achieving the Perfect Sear
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the beef and onions, cooking until the beef is browned on all sides and the onions are translucent. Browning the beef properly is essential for developing a deep, rich flavor in your stew.
Adding Liquids: Incorporating Beef Broth and Optional Red Wine
Pour in the beef broth and red wine, making sure to scrape up any browned bits from the bottom of the pot to enhance the flavor. These browned bits, known as fond, are packed with flavor and will dissolve into the liquids, enriching the stew.
Combining Vegetables and Seasonings: Adding Potatoes, Carrots, Celery, Tomato Paste, and Rosemary
Add the potatoes, carrots, celery, tomato paste, and rosemary to the pot. Stir well to combine all the ingredients. The vegetables should be evenly distributed throughout the pot to ensure even cooking and flavor distribution.
Simmering: Cooking Time and Tips for Tender Beef
Reduce the heat to medium-low, cover the pot, and let it simmer for about an hour, or until the beef is tender. This may take up to 90 minutes. Simmering the stew slowly allows the flavors to meld together and ensures the beef becomes tender.
Thickening the Stew: How to Make and Use the Cornstarch Slurry
In a small bowl, mix equal parts cornstarch and water to create a slurry. Gradually add this slurry to the boiling stew, stirring continuously until the stew reaches your desired thickness. You may not need all of the slurry, or you might want to add more for a thicker consistency. Be sure to add it slowly to avoid over-thickening.
Final Touches: Stirring in Peas and Seasoning
Finally, stir in the peas and let the stew simmer for an additional 5-10 minutes. Season with salt and pepper to taste before serving. The peas add a pop of color and sweetness to the stew, rounding out the flavors.
Recipe Tips
- Tips for perfectly browning the beef: Ensure the beef is dry before coating in flour, and do not overcrowd the pan.
- How to achieve the ideal stew consistency: Add the cornstarch slurry gradually, stirring constantly until you reach the desired thickness.
- Best practices for simmering to enhance flavors: Keep the heat low and simmer gently to allow the flavors to meld together.
- Storage and reheating suggestions: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
What to Serve With This Recipe
- Ideal side dishes to complement the stew: Serve with crusty bread, mashed potatoes, or rice to soak up the delicious broth.
- Bread and salad pairing ideas: A fresh green salad with a tangy vinaigrette pairs well with the rich stew. Garlic bread or a warm baguette is perfect for dipping.
- Beverage recommendations: Pair with a robust red wine, such as a Cabernet Sauvignon, or a dark beer like a stout.
Variations and Add-Ins
- Alternative vegetables to include: Try adding mushrooms, parsnips, or turnips for a different twist.
- Optional spices and herbs for different flavor profiles: Experiment with thyme, bay leaves, or smoked paprika for a unique flavor.
- Making the recipe vegetarian or gluten-free: Use vegetable broth and substitute the beef with hearty vegetables like mushrooms and root vegetables. Use a gluten-free flour blend for coating the beef.
Frequently Asked Questions
- Can I make this stew in a slow cooker? Yes, brown the beef and onions first, then transfer all ingredients to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- How can I thicken the stew without cornstarch? Use a flour and butter mixture (roux) or let the stew simmer uncovered to reduce and thicken naturally.
- What cuts of beef work best for this recipe? Use stewing beef, chuck roast, or short ribs for the best results.
- How long does beef stew last in the refrigerator? Store in an airtight container for up to 4 days. You can also freeze it for up to 3 months.
This beef stew recipe is a perfect blend of tender meat, hearty vegetables, and rich, savory broth. Whether you’re enjoying it on a cold winter evening or prepping meals for the week, it’s a versatile and satisfying dish. Give it a try and savor the delicious flavors in every comforting bite.
Ingredients
- 3 tablespoons olive oil
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Instructions
Start by combining the flour, garlic powder, salt, and black pepper in a bowl. Toss the beef cubes in this mixture until they are well coated.
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the beef and onions, cooking until the beef is browned on all sides and the onions are translucent.
Pour in the beef broth and red wine, making sure to scrape up any browned bits from the bottom of the pot to enhance the flavor.
Add the potatoes, carrots, celery, tomato paste, and rosemary to the pot. Stir well, then reduce the heat to medium-low. Cover the pot and let it simmer for about an hour, or until the beef is tender. This may take up to 90 minutes.
In a small bowl, mix equal parts cornstarch and water to create a slurry. Gradually add this slurry to the boiling stew, stirring continuously until the stew reaches your desired thickness. You may not need all of the slurry, or you might want to add more for a thicker consistency.
Finally, stir in the peas and let the stew simmer for an additional 5-10 minutes. Season with salt and pepper to taste before serving.
Enjoy a hearty bowl of this delicious beef stew, perfect for a comforting meal on a chilly day.
Beef Stew Recipe
Ingredients
- 3 tablespoons olive oil
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 onion chopped
- 6 cups beef broth
- ½ cup red wine optional
- 1 pound potatoes peeled and cubed
- 4 carrots cut into 1-inch pieces
- 4 stalks celery cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
Instructions
- Start by combining the flour, garlic powder, salt, and black pepper in a bowl. Toss the beef cubes in this mixture until they are well coated.
- In a large Dutch oven or pot, heat the olive oil over medium heat. Add the beef and onions, cooking until the beef is browned on all sides and the onions are translucent.
- Pour in the beef broth and red wine, making sure to scrape up any browned bits from the bottom of the pot to enhance the flavor.
- Add the potatoes, carrots, celery, tomato paste, and rosemary to the pot. Stir well, then reduce the heat to medium-low. Cover the pot and let it simmer for about an hour, or until the beef is tender. This may take up to 90 minutes.
- In a small bowl, mix equal parts cornstarch and water to create a slurry. Gradually add this slurry to the boiling stew, stirring continuously until the stew reaches your desired thickness. You may not need all of the slurry, or you might want to add more for a thicker consistency.
- Finally, stir in the peas and let the stew simmer for an additional 5-10 minutes. Season with salt and pepper to taste before serving.
- Enjoy a hearty bowl of this delicious beef stew, perfect for a comforting meal on a chilly day.