I’m excited to present my favorite Beef Stew recipe, a comforting and heartwarming dish that’s ideal for those cozy evenings at home. This recipe has earned its place as a beloved staple in my kitchen over the years, consistently delighting everyone who tastes it.

Adding to this, the beauty of this Beef Stew lies not just in its rich flavors and tender meat but also in the memories and warmth it brings to the dining table. It’s more than a recipe; it’s a culinary hug, a way to gather friends and family together and share in the simple joy of a homemade meal.

Ingredients Needed for This Recipe

For this delightful Beef Stew, you’ll need the following ingredients, perfect for serving 4 to 6 people:

2 lbs beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper to taste

3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced

3 tablespoons all-purpose flour
1 cup red wine (something you’d enjoy drinking!)
4 cups beef broth

2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf

2 carrots, peeled and cut into bite-sized pieces
2 potatoes, peeled and cut into bite-sized pieces
1 cup frozen peas, thawed

Fresh parsley, chopped (for garnish)

Now, let’s move on to the fun part – making your Beef Stew come alive.

Instructions for Making Beef Stew

Prep the Beef: Begin by seasoning your beef cubes generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides, then transfer to a plate. This step adds a rich flavor to your stew, so don’t rush it!

Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil, followed by the chopped onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This base will give your stew a wonderful depth of flavor.
Deglaze and Simmer: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for a couple of minutes to remove the raw flour taste. Then, pour in the red wine, scraping up any brown bits from the bottom of the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then return the beef to the pot. Lower the heat to maintain a gentle simmer, cover, and cook for about 1.5 hours, or until the beef is tender.
Add the Vegetables: Once the beef is tender, add the carrots and potatoes to the pot. Simmer for an additional 30 minutes, or until the vegetables are tender. This is the perfect time to adjust the seasoning with more salt and pepper if needed.

Final Touches: Remove the bay leaf and stir in the thawed peas, cooking just until warmed through. This adds a lovely pop of color and freshness to your stew.
Serve: Ladle the stew into bowls and garnish with fresh parsley. This not only adds a burst of color but also a fresh flavor that complements the rich stew beautifully.

Tips for Perfecting the Recipe

Choosing the Right Cut: The beef chuck is ideal for stews because it’s flavorful and becomes tender and juicy with slow cooking. Look for pieces with a good marbling of fat, which adds to the richness of your stew.

Browning the Beef: Don’t skip browning the beef cubes. This crucial step adds depth to the flavor of your stew. Ensure the pot is hot, and the oil is shimmering before adding your beef. Brown in batches to avoid overcrowding and steaming the meat instead of searing it.

Deglazing the Pot: After browning the meat and sautéing the vegetables, the red wine helps to deglaze the pot. This means it lifts the caramelized bits stuck to the bottom, which are packed with flavor. Choose a wine that you enjoy drinking, as its flavor will concentrate in the stew.

Simmering Slowly: Patience is key. A gentle, slow simmer allows the meat to become tender without becoming dry or tough. If you’re using a stovetop, adjust the heat to maintain a slow simmer and stir occasionally to prevent sticking.

Thickening the Stew: The flour added with the onions and garlic helps thicken the stew. If you find your stew is too thin after adding the vegetables, you can mix a little more flour with water and stir it into the stew. Simmer for an additional 10 minutes to cook off the raw flour taste. Conversely, if the stew is too thick, adjust by adding a bit more beef broth.

Taste and Season: Taste your stew periodically as it cooks, especially after adding the vegetables. Adjust the seasoning with salt and pepper as needed. The right seasoning makes all the difference.

Serving Suggestions

Bread on the Side: Serve your beef stew with a side of crusty bread or rolls. They’re perfect for soaking up the rich, flavorful sauce. A warm, buttered baguette or some garlic bread would also complement the stew wonderfully.

Pairing with Wine: The same red wine you use in the stew can be served to drink with it. A full-bodied red wine like a Cabernet Sauvignon, Merlot, or a robust Pinot Noir pairs well with the rich flavors of the beef stew.

Adding Greens: A fresh green salad with a light vinaigrette dressing can balance the richness of the stew. Simple greens, like arugula or mixed baby greens, work well.

Starchy Complements: While the stew already contains potatoes, serving it over a bed of creamy mashed potatoes, rice, or even polenta can add an extra layer of comfort to the meal.

Garnishes: Don’t underestimate the power of garnishes. Fresh chopped parsley, chives, or even a dollop of sour cream can add brightness and contrast to the deep flavors of the stew.

Frequently Asked Questions

Can I make Beef Stew in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions and garlic as directed, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. Add the peas in the last 30 minutes of cooking.

How can I make my stew gluten-free? To make a gluten-free version, you can use a gluten-free flour blend in place of all-purpose flour for thickening, or opt for cornstarch. Mix a couple of tablespoons of cornstarch with water to create a slurry, then stir it into the stew to thicken.

Can I freeze Beef Stew? Beef stew freezes very well. Cool the stew completely and place it in freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

My stew is too salty, what can I do? If your stew tastes too salty, add a peeled potato cut into large chunks and simmer for another 20 minutes; the potato will absorb some of the salt. Alternatively, adding a bit more broth or water can also dilute the saltiness.

Can I add other vegetables to the stew? Absolutely! Feel free to include other vegetables you enjoy. Mushrooms, parsnips, sweet potatoes, or turnips make great additions. Add them when you add the carrots and potatoes to ensure they cook through.

Beef Stew

No ratings yet

I'm excited to present my favorite Beef Stew recipe, a comforting and heartwarming dish that's ideal for those cozy evenings at home.

Ingredients

2 lbs beef chuck cut into 1-inch cubes

Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 large onion chopped

3 cloves garlic minced
3 tablespoons all-purpose flour
1 cup red wine something you’d enjoy drinking!

4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme

1 bay leaf
2 carrots peeled and cut into bite-sized pieces
2 potatoes peeled and cut into bite-sized pieces

1 cup frozen peas thawed
Fresh parsley chopped (for garnish)

Instructions

Prep the Beef: Begin by seasoning your beef cubes generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides, then transfer to a plate. This step adds a rich flavor to your stew, so don’t rush it!

Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil, followed by the chopped onion. Sauté until the onion is translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This base will give your stew a wonderful depth of flavor.
Deglaze and Simmer: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for a couple of minutes to remove the raw flour taste. Then, pour in the red wine, scraping up any brown bits from the bottom of the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then return the beef to the pot. Lower the heat to maintain a gentle simmer, cover, and cook for about 1.5 hours, or until the beef is tender.
Add the Vegetables: Once the beef is tender, add the carrots and potatoes to the pot. Simmer for an additional 30 minutes, or until the vegetables are tender. This is the perfect time to adjust the seasoning with more salt and pepper if needed.

Final Touches: Remove the bay leaf and stir in the thawed peas, cooking just until warmed through. This adds a lovely pop of color and freshness to your stew.
Serve: Ladle the stew into bowls and garnish with fresh parsley. This not only adds a burst of color but also a fresh flavor that complements the rich stew beautifully.