I don’t assume 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 crammed with wealthy, savory flavors and hearty veggies that critically 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 type of recipes I get pleasure from much more the day after. 😉
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Right here’s what you’ll have to 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 minimize into bite-sized items, is budget-friendly, and cooks up completely tender when simmered within the stew. You may additionally purchase a 1.5 lb. chuck roast (like what you utilize in a pot roast!) and minimize 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 essentially bulk it up and make it additional hearty. I favor gold potatoes as a result of they aren’t overly starchy, however you should use no matter potatoes you’ve gotten available.
- Garlic: A should for added taste and aroma.
- All-Function 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, however it makes an enormous distinction within the general taste of the stew. It’s vital 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.
- Pink Wine: Deglazing the pot with crimson wine provides a ton of taste. I used a mini Bota Field crimson wine for this recipe, however if you happen to don’t have it available, you’ll be able to substitute it with additional beef broth as a substitute.
- Seasonings: You’ll want some salt and pepper to season the meat and veggies (and slightly 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 when it comes to 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 might be left on the backside of the pot. To be able to obtain this, I brown the meat in two separate batches. That means, the meat really sears and doesn’t steam.
- Thicken your home made beef stew to your liking. If you need a thicker stew, you may make a fast slurry. Combine 2 Tbsp of flour or cornstarch with 2 Tbsp of water till it’s fully clean. Add the combination to the pot and stir it in over the past 10 minutes of prepare dinner time. Make sure that the pot remains to be simmering so the slurry can thicken the stew.
- Use one pot for one of the best taste. I extremely advocate utilizing a Dutch oven or heavy-bottomed pot to brown the meat and prepare 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 clean later!!
- Wish to use a crockpot? Excellent news! If you happen to just like the comfort of utilizing a gradual cooker, then it is best to attempt our common crockpot beef stew recipe subsequent! We even have a scrumptious Prompt Pot beef stew if you happen to’re on the lookout for a brilliant fast however oh-so-satisfying stew recipe. I personally love this stovetop model, however utilizing a gradual cooker or Prompt 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 recent chopped parsley and serve it with crusty bread on the facet. However you’ll be able to serve it with any facet you often get pleasure from with a stew—rice, egg noodles, tacky biscuits, popovers, you title it! I typically add a easy veggie facet if I get an excellent deal on some recent produce on the retailer, like sautéed inexperienced beans or roasted butternut squash.
Storage & Reheating
This recipe for beef stew is one among my favourite issues to make forward. The flavors develop extra, and the herbs change into 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 as well freeze it for as much as 3 months. It’s greatest 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 typically 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 filled with tender chunks of beef, hearty greens, and a wealthy broth.
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- 1 yellow onion ($0.39)
- 3 carrots ($0.75)
- 3 celery sticks ($0.60)
- 4 cloves of garlic ($0.32)
- 1 ½ lb. beef stew meat ($11.34)
- 1 ½ tsp salt, divided ($0.07)
- ¾ tsp freshly floor black pepper, divided ($0.05)
- 3 Tbsp all-purpose flour ($0.06)
- 4 Tbsp cooking oil, divided ($0.16)
- 3 Tbsp tomato paste ($0.45)
- 1 ½ tsp dried thyme ($0.15)
- 1 ½ tsp dried rosemary ($0.15)
- ½ cup crimson wine ($0.75)
- 1 Tbsp Worcestershire sauce ($0.15)
- 5 cups beef broth ($0.85)
- 2 bay leaves ($0.30)
- 1 lb. gold potatoes ($1.20)
- salt and pepper to style ($0.04)
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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 facet.
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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.
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Warmth a big pot or Dutch oven over medium-high warmth. As soon as the pot is scorching, add 2 Tbsp of cooking oil. Add half of the stew meat and prepare dinner, with out stirring, till browned on the underside. Stir after which permit the meat to brown on the second facet.
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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.
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Flip the warmth right 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.
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Now add within the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and proceed to prepare dinner for 1 minute.
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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 within the Worcestershire sauce and pour within the beef broth. Add the bay leaves and provides all the pieces an excellent stir.
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Place the lid on high and produce the pot as much as a boil. As soon as boiling, cut 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.
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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 high, and proceed to simmer till the potatoes are tender, for about 20-Half-hour.
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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 (non-obligatory), and luxuriate in!
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Serving: 1servingEnergy: 377kcalCarbohydrates: 24gProtein: 30gFats: 16gSodium: 1518mgFiber: 4g
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methods to make Beef Stew – step-by-step photographs
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 facet.
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 scorching, add 2 Tbsp of cooking oil. Add half of the stew meat and prepare dinner, with out stirring, till browned on the underside. Stir after which permit the meat to brown on the second facet. 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 right 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 prepare 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 in 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.
Add 2 bay leaves and provides all the pieces an excellent stir. Place the lid on high and produce the pot as much as a boil. As soon as boiling, cut 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 high, 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 (non-obligatory), and luxuriate in!
