Description
Hearty Beef Stew
Ingredients
2 lbs beef chuck (cut into 1-inch cubes)
3 tbsp all-purpose flour
2 tbsp olive oil
1 large onion (diced)
3 garlic cloves (minced)
4 cups beef broth
1 cup red wine (optional, or substitute with more broth)
3 tbsp tomato paste
2 tsp Worcestershire sauce
2 cups potatoes (peeled and diced)
2 cups carrots (sliced)
1 cup celery (sliced)
1 cup frozen peas
1 tsp dried thyme
1 bay leaf
Salt and pepper (to taste)
Directions
Prep the beef: Toss the beef cubes with flour, salt, and pepper. Heat olive oil in a large pot over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
Sauté the aromatics: In the same pot, sauté onions and garlic until softened and fragrant, about 2-3 minutes.
Build the base: Stir in tomato paste, Worcestershire sauce, thyme, and bay leaf. Deglaze the pot with red wine (if using), scraping the browned bits from the bottom.
Add the broth: Pour in beef broth and return the beef to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
Add the vegetables: Stir in potatoes, carrots, and celery. Simmer for another 30 minutes, or until the vegetables are tender.
Finish with peas: Add the frozen peas and simmer for an additional 5 minutes. Remove the bay leaf, adjust seasoning, and serve hot.
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a perfect stew. First, ensure your beef chuck is well-trimmed and cut into uniform pieces for even cooking. When searing, work in batches to avoid steaming the meat; a deep brown crust is essential for flavor. After removing the beef, sauté the onions and garlic until translucent. When deglazing with wine, let it simmer for 2-3 minutes to cook off the alcohol. After adding the broth and beef, maintain a gentle, low simmer for the first hour. Add the hardy vegetables only after this point to prevent them from becoming mushy. The final simmer with peas should be brief to retain their color and texture.
Serving Suggestions
This hearty stew is a complete meal but pairs wonderfully with crusty bread, garlic toast, or fluffy biscuits for dipping. For a lighter accompaniment, a simple green salad with a sharp vinaigrette cuts through the richness. Serving it over a bed of creamy mashed potatoes, egg noodles, or polenta transforms it into an even more luxurious dish. Garnish with fresh parsley or thyme for a pop of color and freshness.
How-to Summary
To make this beef stew: 1) Coat and sear beef cubes until browned. 2) Sauté onion and garlic. 3) Add tomato paste, herbs, and deglaze with wine. 4) Pour in broth, return beef, and simmer for 1 hour. 5) Add potatoes, carrots, and celery; simmer 30 mins. 6) Stir in peas, heat for 5 minutes, season, and serve.
Frequently Asked Questions
Can I make this stew in a slow cooker? Yes. After searing the beef and sautéing aromatics, transfer everything except the peas to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add peas 30 minutes before serving.
How can I thicken the stew if it’s too thin? Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the simmering stew and cook for 5 minutes until thickened.
What’s the best cut of beef to use? Chuck roast is ideal due to its marbling and connective tissue, which breaks down during slow cooking, resulting in tender, flavorful meat.
How long does leftover stew last? Stored in an airtight container in the refrigerator, it will keep for 3-4 days. The flavors often improve the next day.
Can I freeze this beef stew? Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
Common Mistakes to Avoid
- Not searing the beef properly: Crowding the pot leads to steaming instead of browning. Sear in batches.
- Adding vegetables too early: Potatoes and carrots will turn to mush if simmered for the full cooking time. Add them after the first hour.
- Boiling instead of simmering: A rapid boil will make the beef tough. Maintain a gentle, low simmer for tender meat.
- Underseasoning: Season in layers—on the beef, during cooking, and always do a final taste and adjust before serving.
- Forgetting to deglaze: The browned bits (fond) at the bottom of the pot are packed with flavor. Deglazing with wine or broth is crucial.
Conclusion
This classic beef stew recipe is a cornerstone of comfort food, offering deep, savory flavors and tender, fall-apart beef. By following the detailed steps and avoiding common pitfalls, you can create a nourishing and impressive one-pot meal perfect for any night of the week. Its versatility for slow cooker adaptation and excellent freezer-friendly nature make it a reliable staple for your recipe collection. Gather your ingredients, embrace the slow simmer, and enjoy the delicious results.