Beef stew, a comforting dish that warms you from the inside out, is a timeless classic. This hearty concoction is perfect for chilly evenings, and the aroma that fills your kitchen as it simmers is truly inviting.
There are countless variations on this dish, but the core elements remain the same: tender beef, flavorful broth, and a medley of colorful vegetables. Here, we’ll explore a basic beef stew recipe that’s easy to follow and endlessly customizable.
Ingredients:
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 cup red wine (optional)
- 3 pounds potatoes, peeled and cubed
- 4 carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
-
Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches to avoid overcrowding the pan, sear the beef on all sides until golden brown. Remove the browned beef from the pot and set aside.
-
Sauté the Aromatics: Once all the beef is seared, add the chopped onions to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly until fragrant.
-
Dredge and Deglaze: Sprinkle the flour over the onions and garlic and stir to coat. Cook for a minute, then slowly whisk in the beef broth and red wine (if using). Scrape up any browned bits from the bottom of the pot to deglaze and incorporate all the flavorful goodness. Bring the mixture to a simmer.
-
Return the Beef and Add Vegetables: Return the browned beef to the pot. Add the bay leaf, thyme, tomato paste, potatoes, carrots, and celery. Stir to combine and ensure everything is submerged in the liquid. If needed, add additional water or broth to just cover the ingredients Toutenvideos.com/.
-
Simmer to Tenderness: Reduce heat to low, cover the pot, and simmer for 1-2 hours, or until the beef is fork-tender and the vegetables are softened.
-
Adjust Seasonings and Serve: Once the stew is cooked through, taste and adjust seasonings with salt and pepper as needed. Garnish with chopped fresh parsley before serving. Enjoy the stew on its own or pair it with crusty bread for a complete and satisfying meal.
Tips and Variations:
- Thicken the Stew: If your stew is a little too thin, you can create a slurry by mixing a tablespoon of cornstarch with a tablespoon of cold water. Slowly whisk the slurry into the simmering stew until it reaches your desired consistency.
- Vegetables: Feel free to experiment with different vegetables in your stew. Mushrooms, pearl onions, turnips, or green beans are all excellent additions.
- Slow Cooker Option: This recipe can easily be adapted for the slow cooker. Simply brown the beef and saute the aromatics as instructed, then transfer everything to your slow cooker. Add all remaining ingredients and cook on low for 6-8 hours, or until the beef is tender.
- Leftovers: Beef stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.