Description
Classic Beef Stew Recipe
Ingredients:
2 lbs (900 g) beef stew meat, cut into chunks
3 tablespoons olive oil
4 cups beef broth
1 cup red wine (optional)
3 large carrots, peeled and sliced
3 medium potatoes, peeled and cubed
1 large onion, diced
2 celery stalks, chopped
1 cup green beans, trimmed
3 tablespoons tomato paste
2 tablespoons all-purpose flour
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
1. Prepare the Meat:
Season the beef chunks with salt, black pepper, and flour. Toss to coat evenly.
2. Sear the Beef:
Heat olive oil in a large pot over medium-high heat.
Add the beef chunks and sear on all sides until browned. Remove and set aside.
3. Cook the Vegetables:
In the same pot, add onions and celery. Sauté until softened.
Stir in the garlic powder, thyme, and paprika. Cook for 1 minute.
4. Add Liquids and Tomato Paste:
Add the tomato paste and mix well.
Pour in the beef broth and red wine, if using. Stir to combine.
5. Simmer the Stew:
Return the seared beef to the pot.
Bring the mixture to a boil, then reduce heat to low and cover. Let simmer for 1.5–2 hours, stirring occasionally.
6. Add Vegetables:
Add carrots, potatoes, and green beans to the pot.
Simmer for an additional 30–40 minutes, or until the vegetables are tender.
7. Serve:
Garnish with fresh parsley and serve hot with crusty bread.
Step-by-Step Guide
For best results, follow this detailed sequence. First, pat your beef chunks dry with a paper towel before seasoning and coating with flour; this ensures a superior sear. When searing, work in batches to avoid overcrowding the pot, which steams the meat instead of browning it. After removing the beef, deglaze the pot with a splash of broth or wine, scraping up the flavorful browned bits (fond) before adding the onions and celery. This builds a deep flavor base. During the long simmer, keep the heat low to maintain a gentle bubble; a rapid boil can make the beef tough. Finally, add the tender vegetables like green beans only in the last 20-30 minutes to preserve their texture and color.
Serving Suggestions
This hearty stew is a complete meal but pairs wonderfully with crusty bread for dipping, fluffy mashed potatoes, or buttery egg noodles. For a lighter side, a simple green salad with a tangy vinaigrette cuts through the richness. Consider topping individual bowls with a dollop of horseradish cream or sour cream. Leftovers taste even better the next day as the flavors continue to meld.
How-to Summary
In summary, create this classic stew by: 1) Browning floured beef chunks for depth of flavor. 2) Sautéing aromatics and deglazing the pot. 3) Simmering the beef in broth until tender. 4) Adding hardy vegetables to cook through. The key techniques are achieving a good sear and allowing ample, gentle simmering time.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely. Follow steps 1-4 in a skillet, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5, adding the carrots, potatoes, and green beans in the last 2 hours on low (or 1 hour on high).
What’s a good substitute for red wine? Use an equal amount of additional beef broth, or for acidity, substitute with 1 tablespoon of balsamic or red wine vinegar mixed into the broth.
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 this into the simmering stew and cook for 2-3 minutes until thickened.
Can I freeze beef stew? Yes, it freezes excellently for up to 3 months. Cool completely and store in airtight containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.
What cut of beef is best? Chuck roast is ideal. It’s well-marbled with fat, which breaks down during long cooking, resulting in incredibly tender meat.
Common Mistakes to Avoid
- Not searing the meat properly: Rushing this step or crowding the pot sacrifices the rich, caramelized flavor foundation.
- Adding all vegetables at the start: Potatoes and green beans will turn to mush if simmered for the full 2 hours. Add them later as directed.
- Underseasoning: Stews require bold seasoning. Taste and adjust salt and pepper at the end of cooking.
- Boiling instead of simmering: A vigorous boil will toughen the beef. Maintain a low, gentle simmer for tender results.
Conclusion
Mastering this classic beef stew is about embracing the slow, layered process. From the initial sear to the final simmer, each step builds a comforting and complex dish. It’s a forgiving recipe that rewards patience with rich flavors and tender, fall-apart beef. Perfect for a cozy family dinner, it’s a timeless technique that, once learned, becomes a cherished staple in your cooking repertoire.