Description of this recipe
This Classic Hearty Beef Stew is a comforting and flavorful dish perfect for chilly evenings. Made with tender beef chuck, a medley of fresh vegetables, and a rich, savory broth, this stew is a complete meal in a bowl. Whether you’re looking for a satisfying family dinner or a dish to warm you from the inside out, this beef stew is a timeless classic that never disappoints. It’s easily customizable to your tastes and dietary needs, making it a versatile staple for any home cook.
Why you will love this recipe
You will absolutely love this Classic Hearty Beef Stew for several reasons. First, it’s incredibly flavorful, with the beef chuck becoming melt-in-your-mouth tender after simmering in a rich broth infused with aromatic herbs and vegetables. The addition of red wine (optional but highly recommended) adds depth and complexity to the flavor profile, elevating it from ordinary to extraordinary. Second, it’s a one-pot wonder, making cleanup a breeze. Everything cooks together in a single pot, saving you time and effort. Third, this stew is incredibly versatile. You can easily adapt the recipe to include your favorite vegetables or use different types of meat. Plus, it’s a fantastic make-ahead meal, as the flavors meld and deepen even further overnight. Finally, this beef stew is the ultimate comfort food – hearty, warm, and satisfying, it’s like a big hug in a bowl.
Ingredients:
- 2 lb beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 large carrots, sliced
- 4 potatoes, diced
- 2 stalks celery, chopped
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the Beef Begin by cutting the beef chuck into 1-inch cubes. This size ensures that the beef cooks evenly and becomes tender during the long simmering process. Season the beef cubes generously with salt and pepper. The seasoning will not only enhance the flavor of the beef but also help to create a nice crust when browning.
Step 2: Sear the Beef Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Make sure the pot is large enough to accommodate all the ingredients later on. Once the oil is hot, add the beef cubes in a single layer, being careful not to overcrowd the pot. If necessary, brown the beef in batches to ensure each piece gets a good sear. Browning the beef is crucial as it creates a rich, flavorful crust that adds depth to the stew. Once the beef is browned on all sides, remove it from the pot and set it aside.
Step 3: Sauté the Aromatics and Vegetables In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic, sliced carrots, diced potatoes, and chopped celery. Sauté the vegetables until they begin to soften, about 5-7 minutes. Stir the vegetables occasionally to prevent them from sticking to the bottom of the pot. This step is important for building the base flavors of the stew.
Step 4: Add Tomato Paste and Deglaze the Pot Stir in the tomato paste and dried thyme, cooking for another 2 minutes. The tomato paste adds richness and depth to the stew, while the thyme infuses it with an earthy, aromatic flavor. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom of the pot. The red wine not only adds flavor but also helps to loosen any flavorful residue stuck to the pot, which will enhance the overall taste of the stew. Let the wine reduce for 2 minutes to allow the alcohol to evaporate.
Step 5: Combine and Simmer Return the browned beef to the pot, then add the beef broth, bay leaves, and Worcestershire sauce. The beef broth provides the liquid base for the stew, while the bay leaves add a subtle, aromatic flavor. Worcestershire sauce enhances the savory notes of the stew, adding a touch of umami. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 to 2.5 hours, or until the beef is fork-tender and the stew has thickened. Stir occasionally to prevent the stew from sticking to the bottom of the pot.
Step 6: Finish and Serve Once the beef is tender, remove the bay leaves from the stew. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley, chopped, and serve hot. The fresh parsley adds a pop of color and a fresh, herbaceous note that complements the rich flavors of the stew.
COOKING Rating:
5/5 Stars
Serving Suggestions:
- Serve hot with a side of crusty bread for dipping.
- Pair with a simple green salad for a complete meal.
- Serve over mashed potatoes or rice for an extra hearty dish.
- Garnish with a dollop of sour cream or Greek yogurt for added richness.
- Enjoy with a glass of robust red wine.
Tips:
- For best results, use high-quality beef chuck with good marbling.
- Browning the beef is essential for developing rich flavor, so don’t skip this step.
- If you don’t have red wine, you can substitute with extra beef broth or a splash of balsamic vinegar.
- Adjust the amount of salt and pepper to taste, as the beef broth can be salty.
- This stew can be made ahead of time and reheated, as the flavors will meld and deepen overnight.
- For a thicker stew, mix a tablespoon of cornstarch with two tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
- If you like a richer flavor, add a few ounces of chopped bacon or pancetta when browning the beef.
Prep Time: 20 minutes
Cook Time: 2-2.5 hours
Total Time: 2 hours 20 minutes – 2 hours 50 minutes
Nutritional Information: (per serving, approximate)
Calories: 450-550
Protein: 30-40g
Sodium: 700-900mg (depending on broth used)
Conclusion
This Classic Hearty Beef Stew is more than just a recipe; it’s an experience. The rich flavors, tender beef, and hearty vegetables come together to create a comforting and satisfying meal that is perfect for any occasion. Whether you’re cooking for your family, entertaining guests, or simply looking for a delicious and easy dinner, this beef stew is sure to impress. So, gather your ingredients, grab your Dutch oven, and get ready to enjoy a bowl of pure comfort. Don’t be afraid to customize the recipe to your liking – add different vegetables, experiment with different herbs, or try a different type of meat. The possibilities are endless! Enjoy the process of cooking and savor every bite of this delicious Classic Hearty Beef Stew.
Questions and Answers about this Recipe
Q1: Can I make this stew in a slow cooker?
A: Absolutely! To make this stew in a slow cooker, follow the first few steps of the recipe by browning the beef and sautéing the vegetables in a skillet. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender. This is a great option for busy weeknights!
Q2: What other vegetables can I add to this stew?
A: Feel free to customize this stew with your favorite vegetables. Some great additions include mushrooms, parsnips, turnips, green beans, or peas. Add root vegetables like parsnips and turnips along with the carrots and potatoes, and add quicker-cooking vegetables like mushrooms, green beans, or peas during the last 30 minutes of cooking.
Q3: Can I freeze this beef stew for later?
A: Yes, this beef stew freezes beautifully! Allow the stew to cool completely, then transfer it to freezer-safe containers or zip-top bags. Be sure to leave some room at the top of the container as the stew will expand when frozen. The stew can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Q4: What can I do if my stew is too thin?
A: If your stew is not thick enough, there are a few things you can do. One option is to mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking. Another option is to remove about a cup of the stew liquid and blend it with an immersion blender or in a regular blender, then return it to the pot. You can also simply simmer the stew uncovered for a longer period to allow the liquid to evaporate and the stew to thicken naturally.
Q5: Can I make this stew without the red wine?
A: Yes, you can definitely make this stew without the red wine. If you prefer not to use alcohol, simply omit it from the recipe and replace it with an equal amount of beef broth. You can also add a splash of balsamic vinegar or Worcestershire sauce for a similar depth of flavor. The stew will still be delicious without the wine, though the flavor profile may be slightly different.
