Classic Beef Stew Recipe – Comfort Food Made Simple
Beef stew is the ultimate comfort meal that fills your home with an irresistible aroma and your belly with warmth and satisfaction. This classic dish requires minimal effort but delivers maximum flavor, making it perfect for weeknight dinners or weekend gatherings.
The beauty of beef stew lies in its simplicity-tender chunks of beef, hearty vegetables, and a rich, savory broth all come together in one pot to create pure comfort. With straightforward techniques and readily available ingredients, you’ll have a restaurant-quality meal on your table that tastes even better than it looks.
Nutrition Facts
Per 100 g of beef stew (without bread):
- Calories: 185 kcal
- Protein: 18 g
- Carbohydrates: 8 g
- Fat: 8 g
- Fiber: 1.5 g
- Sodium: 380 mg
Ingredients
- 1.5 kg beef chuck, cut into 2.5 cm cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, cut into chunks
- 3 medium potatoes, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare and season the beef
Start by patting the beef cubes dry with paper towels-this step is crucial for achieving a proper sear. Place the dried beef in a bowl and generously season it with salt and pepper on all sides.
Dry meat creates a better crust when seared, which locks in the juices and develops deeper flavors in your stew.
2. Sear the beef in batches
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Once hot, carefully add the beef cubes in a single layer, working in batches to avoid overcrowding the pan.
Allow each batch to cook undisturbed for 3-4 minutes until a golden-brown crust forms, then flip and brown the other sides. Transfer the seared beef to a plate and repeat with remaining batches until all meat is browned.
3. Sauté the aromatics
Reduce the heat to medium and add the diced onion to the pot, scraping up any browned bits stuck to the bottom. Cook the onions for about 3-4 minutes until they become translucent and fragrant.
Add the minced garlic and stir constantly for about 1 minute until the raw garlic smell disappears. These aromatics form the flavor foundation of your entire stew.
4. Add tomato paste and wine
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly against the hot pot. Pour in the red wine if using, which adds acidity and depth to the broth.
Scrape the bottom of the pot thoroughly to incorporate all the flavorful browned bits from the beef. Let the wine simmer for 3-4 minutes to reduce slightly and cook off some of the alcohol.
5. Return beef and add broth
Add the seared beef back into the pot along with any accumulated juices. Pour in the beef broth until the ingredients are mostly covered. Add the bay leaves and dried thyme, stirring well to combine.
Bring the mixture to a boil over high heat, then immediately reduce to low heat.
6. Simmer with vegetables
Once simmering gently, add the carrot and potato chunks to the pot. Partially cover with a lid, leaving it slightly ajar to allow steam to escape. Simmer for 45 minutes to 1 hour, until the vegetables are tender and the beef is fall-apart soft.
Stir occasionally and adjust the simmer if needed-you want gentle, steady bubbles, not a rolling boil.
7. Season and serve
Taste the stew and adjust the salt and pepper as needed, keeping in mind that flavors intensify slightly as it cools. Remove the bay leaves before serving. Ladle the stew into bowls, ensuring each serving has plenty of beef, vegetables, and broth.
Tips for Variations or Side Dishes
Vegetable variations: Feel free to swap vegetables based on the season or your preferences. Parsnips, celery, mushrooms, or Brussels sprouts all work wonderfully in beef stew.
Wine alternatives: If you prefer to avoid alcohol, simply substitute the red wine with an additional cup of beef broth or a splash of balsamic vinegar for depth.
Slow cooker method: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker with the remaining ingredients and cook on low for 6-8 hours.
Serving partners: Serve your stew with crusty bread, buttered egg noodles, mashed potatoes, or fluffy rice to soak up the delicious broth.
Serving Suggestions
Serve your beef stew piping hot in deep bowls with a generous ladle of broth. A slice of crusty bread alongside each bowl is perfect for soaking up every last drop of the savory sauce.
For a heartier meal, serve over egg noodles, mashed potatoes, or rice, which transform the stew into a more substantial dish. Fresh parsley sprinkled on top adds a pop of color and freshness that contrasts beautifully with the rich, hearty stew.
FAQ
1. How can I make this stew in less time?
You can reduce cooking time by using smaller beef cubes and cutting vegetables into smaller pieces, which allows them to cook faster. Alternatively, use a pressure cooker or Instant Pot to reduce simmering time to just 30 minutes total.
2. Can I make beef stew the day before?
Absolutely! Beef stew actually tastes better the next day after the flavors have melded together. Cool it completely, store it in an airtight container in the refrigerator for up to 4 days, then simply reheat gently on the stovetop.
3. What cut of beef works best for stewing?
Chuck roast is ideal because it contains just enough fat and collagen to become incredibly tender during the long simmering process. Avoid leaner cuts like sirloin, which can become tough and dry during extended cooking.
4. Is the red wine necessary for the recipe?
While wine adds depth and complexity, it’s completely optional. You can substitute it with more beef broth, a splash of balsamic vinegar, or Worcestershire sauce for similar umami flavor.
5. How do I know when the beef is properly cooked?
The beef should be fork-tender and practically falling apart when gently pressed with a spoon. If it still feels firm after 45 minutes, continue simmering for another 15-20 minutes until it reaches the right consistency.
