I don’t suppose I could make it via any fall or winter season with out making this comforting, simple Beef Stew recipe for my household. It’s SO easy to make and is stuffed with wealthy, savory flavors and hearty veggies that significantly hit the spot on a cold evening. Plus, it’s a one-pot marvel that makes clean-up a breeze. And don’t fear about leftovers; this stew shops and reheats superbly. It’s really a kind of recipes I take pleasure in much more the day after. 😉
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Right here’s what you’ll must make this conventional beef stew recipe:
Beef Stew Meat: I like to make use of beef stew meat as a result of it’s already reduce into bite-sized items, is budget-friendly, and cooks up completely tender when simmered within the stew. You possibly can additionally purchase a 1.5 lb. chuck roast (like what you utilize in a pot roast!) and reduce it into items your self.
Greens: The basic mixture of onion, carrots, and celery provides nice taste and texture to this stew. I additionally love including diced gold potatoes to actually bulk it up and make it additional hearty. I desire gold potatoes as a result of they aren’t overly starchy, however you need to use no matter potatoes you’ve gotten available.
Garlic: A should for added taste and aroma.
All-Goal Flour: I sprinkle this over the stew beef for a couple of causes. It helps to thicken the stew because it cooks, and it provides a pleasant golden crust to the meat when searing it within the pan!
Cooking Oil: For browning the meat.
Tomato Paste: Provides a deep, wealthy tomato taste and helps to thicken the gravy because it simmers on the stovetop.
Worcestershire Sauce: I solely add a small quantity, but it surely makes a giant distinction within the general taste of the stew. It’s a must have ingredient, for my part!
Beef Broth: That is the bottom for the stew’s gravy. I like Higher than Bouillon as a result of it has nice taste for the value.
Crimson Wine: Deglazing the pot with crimson wine provides a ton of taste. I used a mini Bota Field crimson wine for this recipe, however should you don’t have it available, you possibly can exchange it with additional beef broth as an alternative.
Seasonings: You’ll want some salt and pepper to season the meat and veggies (and a little bit extra for seasoning to style on the finish, as wanted). I additionally add in dried thyme, dried rosemary, and bay leaves, which assist pack a punch by way of taste!
Brown the meat in batches. I personally like searing the meat first for the additional depth of taste and fond (the stuck-on bits) which are left on the backside of the pot. So as to obtain this, I brown the meat in two separate batches. That approach, the meat really sears and doesn’t steam.
Thicken your home made beef stew to your liking. In order for you a thicker stew, you may make a fast slurry. Combine 2 Tbsp of flour or cornstarch with 2 Tbsp of water till it’s utterly clean. Add the combination to the pot and stir it in over the last 10 minutes of cook dinner time. Make sure that the pot remains to be simmering so the slurry can thicken the stew.
Use one pot for the perfect taste. I extremely suggest utilizing a Dutch oven or heavy-bottomed pot to brown the meat and cook dinner the stew. All of the browned bits and juices left on the underside of the pot add a lot taste, and utilizing only one pot additionally means fewer dishes to scrub later!!
Wish to use a crockpot? Excellent news! When you just like the comfort of utilizing a sluggish cooker, then it’s best to strive our in style crockpot beef stew recipe subsequent! We even have a scrumptious Instantaneous Pot beef stew should you’re searching for a brilliant fast however oh-so-satisfying stew recipe. I personally love this stovetop model, however utilizing a sluggish cooker or Instantaneous Pot can prevent effort and time on busy days!
What to Serve with Beef Stew
This simple recipe is extremely filling as it’s, so I often sprinkle over some contemporary chopped parsley and serve it with crusty bread on the aspect. However you possibly can serve it with any aspect you often take pleasure in with a stew—rice, egg noodles, tacky biscuits, popovers, you identify it! I generally add a easy veggie aspect if I get a great deal on some contemporary produce on the retailer, like sautéed inexperienced beans or roasted butternut squash.
Storage & Reheating
This recipe for beef stew is one in every of my favourite issues to make forward. The flavors develop extra, and the herbs grow to be aromatic after sitting within the fridge in a single day. To retailer, let it cool to room temperature, then cowl and refrigerate for as much as 3-4 days. You may also freeze it for as much as 3 months. It’s finest to portion it out into smaller containers for simpler thawing. Allow them to thaw in a single day earlier than reheating on the stovetop or within the microwave. I generally add a splash or two of beef broth to skinny it out as wanted.
Beef Stew Recipe
This hearty Beef Stew recipe cooks up effortlessly on the stovetop and is full of tender chunks of beef, hearty greens, and a wealthy broth.
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Begin by prepping the greens. Cube the onion, slice the carrots and celery, and mince the garlic cloves. Set the greens to the aspect.
Place the stew meat on a chopping board or in a big bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle the flour over the meat. Toss the meat till it is evenly coated within the flour.
Warmth a big pot or Dutch oven over medium-high warmth. As soon as the pot is sizzling, add 2 Tbsp of cooking oil. Add half of the stew meat and cook dinner, with out stirring, till browned on the underside. Stir after which permit the meat to brown on the second aspect.
Take away and switch the primary batch of stew meat to a separate plate. Add 1-2 extra Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Take away the entire meat and put aside.
Flip the warmth all the way down to medium warmth and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or till the onions are translucent.
Now add within the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and proceed to cook dinner for 1 minute.
Add the crimson wine to deglaze the pot. Stir and scrape up any brown bits that could be caught to the underside of the pot. Now, add the meat again to the pot with the Worcestershire sauce and pour within the beef broth. Add the bay leaves and provides every little thing a great stir.
Place the lid on prime and produce the pot as much as a boil. As soon as boiling, scale back the warmth to medium-low and simmer for 1 hour, stirring often, or till the meat is tender. I let my meat simmer for 1 hour and quarter-hour.
Whereas the stew is simmering, peel and chop the potatoes. As soon as the meat is tender, add the chopped potatoes to the pot, place the lid again on prime, and proceed to simmer till the potatoes are tender, for about 20-Half-hour.
Give the stew a style, and add extra salt and pepper if wanted. I added ¼ tsp salt and ¼ tsp black pepper. Take away the bay leaves, garnish with parsley (optionally available), and luxuriate in!
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Serving: 1servingEnergy: 377kcalCarbohydrates: 24gProtein: 30gFats: 16gSodium: 1518mgFiber: 4g
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the right way to make Beef Stew – step-by-step images
Begin by prepping the greens. Cube 1 yellow onion, slice 3 carrots, and three celery sticks, and mince 4 garlic cloves. Set the greens to the aspect.
Place 1 ½ lb. stew meat on a chopping board or in a big bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 Tbsp flour over the meat. Toss the meat till it’s evenly coated within the flour.
Warmth a big pot or Dutch oven over medium-high warmth. As soon as the pot is sizzling, add 2 Tbsp of cooking oil. Add half of the stew meat and cook dinner, with out stirring, till browned on the underside. Stir after which permit the meat to brown on the second aspect. Take away and switch the primary batch of stew meat to a separate plate. Add 1-2 extra Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Take away the entire meat and put aside.
Flip the warmth all the way down to medium warmth and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or till the onions are translucent.
Now add in 3 Tbsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and proceed to cook dinner for 1 minute.
Add ½ cup crimson wine to deglaze the pot. Stir and scrape up any brown bits that could be caught to the underside of the pot.
Now, add the meat again to the pot with 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.
Add 2 bay leaves and provides every little thing a great stir. Place the lid on prime and produce the pot as much as a boil. As soon as boiling, scale back the warmth to medium-low and simmer for 1 hour, stirring often, or till the meat is tender. I let my meat simmer for 1 hour and quarter-hour.
Whereas the stew is simmering, peel and chop 1 lb. gold potatoes. As soon as the meat is tender, add the chopped potatoes to the pot, place the lid again on prime, and proceed to simmer till the potatoes are tender, for about 20-Half-hour.
Give the stew a style, and add extra salt and pepper if wanted. I added ¼ tsp salt and ¼ tsp black pepper. Take away the bay leaves, garnish with parsley (optionally available), and luxuriate in!
