Imagine the comforting aroma of savory beef stew simmering on your stovetop, filling your home with warmth and anticipation.
There’s something incredibly satisfying about creating a hearty meal that feels like a hug in a bowl.
Beef stew is a straightforward yet indulgent dish, perfect for cozy evenings.
Watch as humble ingredients transform into a rich, flavorful masterpiece.
Let’s bring this comforting classic to life together!
Kitchen Tools Required
- 1 Dutch oven or large pot
- 1 Chef’s knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cup
- 1 Ladle
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 cups carrots, peeled and sliced
- 2 cups potatoes, peeled and cubed
- 1 cup celery, sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking beef stew, you can follow this timeline:
Preparation Activities:
- Reading and Understanding the Recipe (5 minutes):
- Before starting, take a few minutes to read through the entire recipe to familiarize yourself with the steps and gather all the necessary ingredients and equipment.
- Ingredient Preparation (15 minutes):
- Cut the beef chuck into 1-inch cubes.
- Dice the yellow onion and mince the garlic.
- Peel and slice the carrots, peel and cube the potatoes, and slice the celery.
Cooking Activities:
3. Browning the Beef (15 minutes):
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper.
- Brown the beef in batches to guarantee a nice crust, setting aside each batch when done.
4. Sautéing and Combining Ingredients (10 minutes):
- Add remaining olive oil to the pot and sauté the onion and garlic until translucent.
- Stir in the tomato paste and cook for 1 minute.
- Return the browned beef to the pot and pour in the beef broth.
- Add the carrots, potatoes, celery, thyme, bay leaf, and Worcestershire sauce.
- Bring to a boil.
5. Simmering (1 hour 30 minutes to 2 hours):
– Reduce heat to low, cover the pot, and let the stew simmer until the beef is tender.
6. Thickening the Stew (10 minutes):
- In a small bowl, mix flour and water to form a slurry.
- Stir the slurry into the stew to thicken it and cook for an additional 5 minutes, stirring occasionally.
7. Finishing Touches and Resting (15 minutes):
- Remove the bay leaf and adjust seasoning as needed.
- Garnish with fresh parsley.
- Let the stew rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
Season beef cubes with salt and pepper, then brown them in batches in the hot oil.
Remove beef and set aside, then add remaining olive oil to the pot.
Sauté onion and garlic until the onion is translucent.
Stir in tomato paste and cook for 1 minute.
Return beef to the pot and pour in beef broth.
Add carrots, potatoes, celery, thyme, bay leaf, and Worcestershire sauce.
Bring to a boil, then reduce heat to low and cover.
Simmer stew for 1.5 to 2 hours until the beef is tender.
Mix flour and water in a small bowl to form a slurry.
Stir the slurry into the stew to thicken it.
Cook for an additional 5 minutes, stirring occasionally.
Remove bay leaf and adjust seasoning as needed.
Garnish with fresh parsley and let stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of warm, crusty bread to soak up the rich and flavorful broth.
- Mashed Potatoes: Complement the stew with creamy mashed potatoes for a hearty and filling meal.
- Rice: Pair with steamed rice to add a subtle base that highlights the stew’s robust flavors.
- Green Salad: Balance the richness of the stew with a light and invigorating green salad on the side.
- Roasted Vegetables: Add a colorful mix of roasted vegetables for an extra serving of nutrients and texture.
Storage
To store beef stew, let it cool to room temperature.
Then refrigerate in airtight containers for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze beef stew, allow it to cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to three months.
Reheating
To reheat beef stew, use low heat on the stovetop or microwave.
Stir occasionally to guarantee even heating.
Add a splash of broth or water if the stew thickens too much.
Final Thoughts
Beef stew is a comforting and hearty dish perfect for any occasion. With its rich flavors and tender beef, it’s sure to satisfy.
Whether you’re serving it for a family dinner or a special gathering, this dish is a classic favorite.
Don’t forget to adjust the seasoning to your taste and enjoy the delightful aroma that fills your kitchen while it cooks.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
You can use a slow cooker. Brown beef in a skillet first. Transfer to slow cooker with vegetables, broth, and seasonings. Cook on low for 8 hours or high for 4 hours. Thicken with slurry before serving.
How Can I Make the Stew Gluten-Free?
Replace all-purpose flour with 1/4 cup cornstarch. Mix cornstarch with 1/4 cup cold water to create a slurry. Stir it into the stew, simmer for 5 minutes, and make certain it thickens to your desired consistency.
What’s a Good Substitute for Beef Chuck?
You can substitute beef chuck with 2 pounds of beef brisket or short ribs. Trim excess fat, then cut into 1-inch cubes. Adjust cooking time as brisket may require slightly longer to become tender.
How Do I Make the Stew Spicier?
To make the stew spicier, add 1 teaspoon cayenne pepper or 1-2 diced jalapeños when sautéing onions. Consider a splash of hot sauce or a pinch of red pepper flakes for an extra kick before simmering.
Can I Add Other Vegetables to the Stew?
You can add vegetables like bell peppers or green beans. Slice 1 cup of bell peppers and 1 cup of green beans into 1-inch pieces. Stir them in during the last 30 minutes of simmering for best texture.
Beef Stew
Equipment
- 1 Dutch oven or large pot
- 1 Chef's knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 cups carrots peeled and sliced
- 2 cups potatoes peeled and cubed
- 1 cup celery sliced
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Season beef cubes with salt and pepper, then brown them in batches in the hot oil.
- Remove beef and set aside, then add remaining olive oil to the pot.
- Sauté onion and garlic until the onion is translucent.
- Stir in tomato paste and cook for 1 minute.
- Return beef to the pot and pour in beef broth.
- Add carrots, potatoes, celery, thyme, bay leaf, and Worcestershire sauce.
- Bring to a boil, then reduce heat to low and cover.
- Simmer stew for 1.5 to 2 hours until the beef is tender.
- Mix flour and water in a small bowl to form a slurry.
- Stir the slurry into the stew to thicken it.
- Cook for an additional 5 minutes, stirring occasionally.
- Remove bay leaf and adjust seasoning as needed.
- Garnish with fresh parsley and let stew rest for 10 minutes before serving.
Notes
