On a chilly evening, few things are more satisfying than a warm bowl of beef stew. It’s like wrapping yourself in a cozy blanket that comes with a side of nostalgia. Now, if you’re anything like me, a delicious beef stew just screams for some crusty bread on the side.
Picture this: the rich, hearty flavors of the stew combine perfectly with a slice of freshly baked sourdough, or maybe a warm baguette from the local bakery. Just dip, soak, and savor. It’s a match made in culinary heaven.
You’ll Also Like These Recipes
Beef stew has been a staple in kitchens worldwide. It’s comfort food at its best—hearty, filling, and oh-so-simple to prepare. Over the years, I’ve experimented with various recipes and ingredients. What I love most about this dish is how versatile and forgiving it can be.
Despite the numerous methods, the essence of beef stew remains the same: tender beef, hearty vegetables, and rich broth coming together to create a dish that warms both the body and the soul.
What is Beef Stew?
At its core, beef stew is a dish made from braised beef and vegetables, often cooked slowly so the flavors meld into a savory feast. Originating from humble beginnings, it has transformed into a dish that graces the tables of families, restaurants, and gatherings alike.
The slow cooking method tenderizes the beef, making each bite a delicious experience. It’s messy, it’s satisfying, and it’s something everyone can enjoy.
The Ingredients
Now, let’s dive right into the ingredients that bring this delightful dish to life. Here’s what you’ll need:
- 2 pounds beef stew meat: Trimmed and cut into cubes. Choose cuts like chuck for the best flavor.
- 3 tablespoons all-purpose flour: For coating the beef and thickening the stew.
- ½ teaspoon garlic granules: To add that savory depth.
- ½ teaspoon sea salt: Essential for flavor.
- ½ teaspoon black pepper: Freshly cracked is best for that extra kick.
- 3 tablespoons extra-virgin olive oil: To sauté the meat and vegetables.
- 1 large yellow onion: Chopped for sweetness.
- 6 cups rich beef stock: Absolutely key for flavor.
- ½ cup dry red wine (optional): Adds a lovely depth.
- 1 pound Yukon Gold potatoes: Peeled and cubed—choose these for their buttery texture.
- 4 medium carrots: Cut into 1-inch pieces, for sweetness.
- 4 ribs celery: Sliced into 1-inch pieces, for crunch.
- 3 tablespoons tomato purée: For a rich umami flavor.
- 1 teaspoon dried rosemary: Or 1 fresh sprig if you’ve got it on hand.
- 1 teaspoon smoked paprika: A touch of warmth and depth.
- 2 tablespoons cornstarch: For thickening, as needed.
- 2 tablespoons cold water: For mixing with cornstarch if needed.
- ¾ cup fresh or frozen peas: To add a pop of color and freshness.
How to Make Beef Stew?
Before we jump into the nitty-gritty, let me tell you this dish is straightforward. It requires a bit of patience, but the rewards are endless. Perfect for a Sunday family dinner or a cozy weeknight meal, it’s all about letting the ingredients shine together.
Step 1: Prepare the Ingredients
First, gather all your ingredients. This step might seem basic, but trust me, it sets the tone for your cooking experience. Chop the potatoes, carrots, and celery. Cut the beef into cubes, and make sure you have everything within arm’s reach. Feeling organized makes the cooking process so much smoother.
Step 2: Sear the Beef
Heat the olive oil in a large pot over medium-high heat. While the oil warms up, season the beef cubes with flour, garlic granules, salt, and pepper. Once the oil is hot, carefully add the beef in batches. Sear until it’s brown on all sides. This caramelization is crucial. It develops those complex flavors that make beef stew so satisfying. Set the browned beef aside on a plate—don’t worry if some little bits are stuck to the pot; they add flavor later!
Step 3: Sauté the Vegetables
In the same pot, add the chopped onions, carrots, and celery. Add a bit more oil if needed. Sauté these for about 5 minutes, until they soften and the onions turn translucent. Stir in the tomato purée and let it cook for another minute. You’re building layers of flavor here, and it smells fantastic already!
Step 4: Combine and Cook
Return the seared beef to the pot. Pour in the beef stock and red wine, if you’re using it. Bring the mixture to a gentle boil. Once it bubbles, lower the heat to a simmer. Now for the fun part: sprinkle in the rosemary and smoked paprika. Cover the pot and let it simmer gently for about 2 hours. This slow cooking allows all the flavors to mingle and meld beautifully.
Step 5: Add Potatoes and Peas
After 2 hours, it’s time to add the potatoes. Stir them in and let everything simmer for another 30-40 minutes. Check the doneness of the meat and potatoes; they should be fork-tender. In the final 10 minutes, add in the peas. Just like that, they’ll release their sweetness and color into the stew.
Step 6: Thicken the Stew
If the stew seems a little thin, mix the cornstarch with cold water in a small bowl to create a slurry. Stir that into the stew and let it cook for a few more minutes until it thickens to your desired consistency.
Notes
Here are some tips I’ve picked up over the years to make this dish shine even brighter:
- Choose Quality Meat: The cut of beef can affect the outcome. Chuck is generally preferred due to its flavor and gradual tenderizing.
- Adjust Seasoning: Taste as you cook. Adjust salt, pepper, and spices according to preference.
- Don’t Rush the Cooking: Let it simmer. The longer it cooks, the more intense the flavor.
- Fresh Herbs Matter: If using fresh herbs, add them in the last 30 minutes of cooking for maximum flavor.
- Make Ahead: Beef stew often tastes even better the next day. Make it ahead and store in the refrigerator.
Storage Tips
To store leftover beef stew, let it cool completely before transferring it to an airtight container. It can last in the fridge for 3–4 days. For longer storage, consider freezing it. Label your containers and use them within 2–3 months for best quality. When reheating, thaw it in the refrigerator overnight and warm it slowly on the stove.
Nutrition Information
A serving of beef stew (about one cup) typically contains the following nutrition facts. Keep in mind this can vary based on ingredient brands and specific quantities used:
- Calories: Approximately 350
- Protein: 28g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 5g
Serving Suggestions
When it comes to enjoying beef stew, the possibilities are endless. Here are some serving suggestions to elevate your meal:
- Crusty Bread: A thick slice of sourdough or a warm baguette is perfect for dipping.
- Green Salad: Serve with a fresh green salad, tossed with a simple vinaigrette, to brighten the meal.
- Mashed Potatoes: For the carbohydrate lovers, serve over creamy mashed potatoes for an indulgent twist.
- Pickled Vegetables: A side of tangy pickled veggies can cut through the richness of the stew and stimulate your palate.
- Cheddar Cheese: Grated sharp cheddar on top is a delightful contrast to the savory stew.
What Other Substitutes Can I Use in Beef Stew?
Substitutions can enhance this hearty dish significantly. Here are some options:
- Pork Shoulder: If you prefer pork to beef, it provides a similarly rich flavor when cooked slowly.
- Chicken: Boneless chicken thighs also work well, keeping the dish lighter while retaining tenderness.
- Vegetarian Option: Use mushrooms, eggplant, or hearty lentils instead of meat for a comforting vegetarian stew.
- Sweet Potatoes: Instead of Yukon Gold potatoes, sweet potatoes add a bit of sweetness and unique flavor.
- Different Vegetables: Don’t hesitate to throw in any veggies you have on hand, like zucchini or bell peppers for variety.
Beef Stew
Equipment
- Pot
Ingredients
- 2 pounds beef stew meat: Trimmed and cut into cubes. Choose cuts like chuck for the best flavor.
- 3 tablespoons all-purpose flour: For coating the beef and thickening the stew.
- ½ teaspoon garlic granules: To add that savory depth.
- ½ teaspoon sea salt: Essential for flavor.
- ½ teaspoon black pepper: Freshly cracked is best for that extra kick.
- 3 tablespoons extra-virgin olive oil: To sauté the meat and vegetables.
- 1 large yellow onion: Chopped for sweetness.
- 6 cups rich beef stock: Absolutely key for flavor.
- ½ cup dry red wine optional: Adds a lovely depth.
- 1 pound Yukon Gold potatoes: Peeled and cubed—choose these for their buttery texture.
- 4 medium carrots: Cut into 1-inch pieces for sweetness.
- 4 ribs celery: Sliced into 1-inch pieces for crunch.
- 3 tablespoons tomato purée: For a rich umami flavor.
- 1 teaspoon dried rosemary: Or 1 fresh sprig if you’ve got it on hand.
- 1 teaspoon smoked paprika: A touch of warmth and depth.
- 2 tablespoons cornstarch: For thickening as needed.
- 2 tablespoons cold water: For mixing with cornstarch if needed.
- ¾ cup fresh or frozen peas: To add a pop of color and freshness.
Instructions
Step 1: Prepare the Ingredients
- First, gather all your ingredients. This step might seem basic, but trust me, it sets the tone for your cooking experience. Chop the potatoes, carrots, and celery. Cut the beef into cubes, and make sure you have everything within arm’s reach. Feeling organized makes the cooking process so much smoother.
Step 2: Sear the Beef
- Heat the olive oil in a large pot over medium-high heat. While the oil warms up, season the beef cubes with flour, garlic granules, salt, and pepper. Once the oil is hot, carefully add the beef in batches. Sear until it’s brown on all sides. This caramelization is crucial. It develops those complex flavors that make beef stew so satisfying. Set the browned beef aside on a plate—don’t worry if some little bits are stuck to the pot; they add flavor later!
Step 3: Sauté the Vegetables
- In the same pot, add the chopped onions, carrots, and celery. Add a bit more oil if needed. Sauté these for about 5 minutes, until they soften and the onions turn translucent. Stir in the tomato purée and let it cook for another minute. You’re building layers of flavor here, and it smells fantastic already!
Step 4: Combine and Cook
- Return the seared beef to the pot. Pour in the beef stock and red wine, if you’re using it. Bring the mixture to a gentle boil. Once it bubbles, lower the heat to a simmer. Now for the fun part: sprinkle in the rosemary and smoked paprika. Cover the pot and let it simmer gently for about 2 hours. This slow cooking allows all the flavors to mingle and meld beautifully.
Step 5: Add Potatoes and Peas
- After 2 hours, it’s time to add the potatoes. Stir them in and let everything simmer for another 30-40 minutes. Check the doneness of the meat and potatoes; they should be fork-tender. In the final 10 minutes, add in the peas. Just like that, they’ll release their sweetness and color into the stew.
Step 6: Thicken the Stew
- If the stew seems a little thin, mix the cornstarch with cold water in a small bowl to create a slurry. Stir that into the stew and let it cook for a few more minutes until it thickens to your desired consistency.
Notes
- Choose Quality Meat: The cut of beef can affect the outcome. Chuck is generally preferred due to its flavor and gradual tenderizing.
- Adjust Seasoning: Taste as you cook. Adjust salt, pepper, and spices according to preference.
- Don’t Rush the Cooking: Let it simmer. The longer it cooks, the more intense the flavor.
- Fresh Herbs Matter: If using fresh herbs, add them in the last 30 minutes of cooking for maximum flavor.
- Make Ahead: Beef stew often tastes even better the next day. Make it ahead and store in the refrigerator.
Nutrition
Frequently Asked Questions
Can I make beef stew in a slow cooker?
Absolutely! Simply follow the steps until you’ve seared the meat, then transfer everything into your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. The result is just as delicious.
Can I use frozen beef stew meat?
Yes, you can use frozen beef, but it’s best to thaw it before cooking for even browning. Ensure no ice crystals remain, and pat the meat dry.
What can I use instead of beef stock?
You can substitute vegetable stock or chicken stock. For a richer flavor, try adding more seasonings to compensate.
Is beef stew gluten-free?
With careful ingredient choices, it can be gluten-free. Use gluten-free flour for dusting the beef and ensure the stock is gluten-free.
How can I make my stew spicier?
Add cayenne pepper, some diced jalapeños, or hot sauce. Adjust the spice level to your liking!
Conclusion
Creating beef stew is more than just following a recipe. It’s an experience steeped in tradition and warmth. This dish brings people together, whether it’s a dinner with family or a casual gathering with friends. With each spoonful, you get a taste of comfort, creativity, and a little bit of love. As we dive into colder months, I encourage you to try making this hearty meal. Play with the ingredients, adjust flavors, and make it your own. You never know what culinary treasures you might discover along the way. Happy stewing!
