The simplicity of the ingredients – beef chuck roast, carrots, and Yukon potatoes – captures the essence of home-cooked comfort, and trust me when I say, it’s a recipe you’ll want to keep in your back pocket. It’s ideal for those days when you need a no-fuss meal that feels like a hug in a bowl. Plus, with the scent of thyme lingering as a final garnish, it’s sure to impress at any family gathering without breaking a sweat.
Whether you’re an experienced cook or just beginning to explore the joys of the kitchen, this beef stew is your ticket to a delightful culinary journey. It’s straightforward, with a total preparation and cooking time of just 180 minutes and yielding six generous servings. So, why not treat your loved ones – and maybe even yourself – to one of the best homemade meals that’ll not only warm their bodies but their hearts, too? Let’s dive right in!
How to Make Classic Beef Stew
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Ingredients:
- 2 lbs Chuck Roast Beef (cut into 2-inch pieces, trimmed of excess fat)
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Olive Oil
- ½ large Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 2 medium Carrots (or one large, cut into 2-inch pieces)
- 2 Yukon Gold Potatoes (cut into 2-inch cubes)
- 2 cups Beef Broth
- ¼ cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (for garnish)
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)
Directions:
- Set your oven to preheat at 325°F.
- Season the beef pieces with the kosher salt and black pepper. Give them a good toss with the flour until they’re evenly coated.
- Get a hefty Dutch oven over medium heat and drizzle in the olive oil. In batches, brown the beef pieces for around 3-4 minutes per side, and then set them aside on a plate.
- Into the pot goes the diced onion, minced garlic, and carrot chunks. Sauté them for about 2-3 minutes until they start to turn golden and fragrant.
- Add the potato cubes, along with the beef broth, tomato paste, and Worcestershire sauce. Don’t forget to pop in the bay leaf and thyme. Stir everything well, making sure to scrape up any browned bits from the bottom for that extra flavor.
- Bring the stew to a gentle simmer and nest the beef back in. Cover the pot and place it in the pre-heated oven.
- Let it cook uninterrupted for 2 to 2.5 hours until the beef is perfectly tender. Before serving, discard the bay leaf and adjust seasoning with salt and pepper if needed.
- Serve hot, perhaps with some crusty bread or a fresh green salad on the side.
Customizing Classic Beef Stew: Alternative Ingredients
If you find yourself short on beef chuck, lamb can step in for a delightful spin on this dish. Mushrooms make an excellent hearty substitute to keep it vegetarian. Likewise, sweet potatoes or parsnips can replace Yukon Golds for a twist of sweetness, and rosemary adds a new layer of aromatic depth in place of the thyme.
Preserving Your Beef Stew for Later Enjoyment
To keep your beef stew at its best, allow it to cool before transferring it to airtight containers. It’ll stay fresh in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags, making sure to leave space for expansion, and they’ll last up to 3 months. Reheat gently on the stove or in the microwave after thawing.
The Best Accompaniments for Classic Beef Stew
To round out this hearty meal, consider serving beef stew with some freshly baked crusty bread for dipping or over a base of creamy mashed potatoes. A crisp green salad provides a refreshing contrast. And for the drink, a robust red wine complements the savory flavors beautifully.
Secrets to Perfecting Classic Beef Stew
Don’t rush the browning step – it’s crucial for flavor depth. Ensure the beef is dry before searing to get that perfect crust. Take your time deglazing the pot with beef broth, as this ensures all the savory bits are incorporated. Finally, let the meat slow-cook until fork-tender for the best texture.
Adding a Seasonal Spin to Classic Beef Stew
For a summer twist, add fresh peas or green beans towards the end of cooking. In the fall, incorporate butternut squash or turnip for added richness. During winter, a splash of red wine boosts depth, whereas spring brings the option of tender asparagus or green onions for a fresh update.
FAQs:
Can I make this beef stew in a slow cooker?
Absolutely! To adapt to a slow cooker, sear the beef and sauté the veggies as directed in a skillet. Then, transfer everything to the slow cooker, add remaining ingredients, and cook on low for 8 hours or high for 4-5 hours until tender.
What can I do if my stew is too thick?
If your stew ends up a bit too thick for your liking, simply add additional beef broth or some water. Stir it in gradually until you reach your desired consistency. Remember, the flavors will continue to develop, so season accordingly after adjusting the liquid.
Is it possible to make this recipe the day before?
Beef stew is actually better the next day! Prepare it as directed, let it cool, then refrigerate overnight. The flavors will meld beautifully with time. Just reheat gently on the stove before serving, and it’ll taste even richer.
How do I adjust the recipe for fewer servings?
Halve the amount of each ingredient to cater to fewer mouths while keeping the overall preparation steps the same. The cooking time should not be significantly reduced, as the beef needs time to tenderize properly.
What wine pairs well with beef stew?
A robust red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with beef stew. The rich tannins in the wine match well with the hearty beef, enhancing the stew’s flavors. A lighter wine like Pinot Noir also works if you prefer a softer profile.
Can I add other vegetables to the stew?
Definitely! Other veggies like mushrooms, parsnips, or peas can be included for extra flavor and nutrition. Just be mindful of the cooking times, as some might need to be added later in the simmering process to avoid overcooking.
Classic Beef Stew
Equipment
- Dutch oven
Ingredients
Beef Stew Ingredients:
- 2 lbs Chuck Roast Beef cut into 2-inch pieces, trimmed of excess fat
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Olive Oil
- ½ large Yellow Onion diced
- 4 cloves Garlic minced
- 2 medium Carrots or one large, cut into 2-inch pieces
- 2 cups Beef Broth
- ¼ cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Fresh Thyme Leaves for garnish
- 2 tablespoons Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
Instructions
- Preheat your oven to 325° F.
- Season the beef chunks with salt and pepper all over. Dust flour evenly over the seasoned beef and toss to coat thoroughly.
- In a large Dutch oven, heat olive oil over medium heat. Working in batches, brown the beef for about 3-4 minutes on all sides. It doesn’t need to be cooked through just yet. Once browned, place the beef on a plate to rest.
- Next, add the chopped onions, minced garlic, and carrot pieces to the Dutch oven. Cook, stirring often, for 2-3 minutes until they begin to brown slightly.
- Now, stir in the potatoes, beef broth, tomato paste, Worcestershire sauce, and add the bay leaf and thyme. Remember to scrape up any tasty browned bits from the bottom!
- Bring the mixture to a gentle simmer while stirring, then return the beef to the pot. Cover the Dutch oven, and slide it into your preheated oven.
- Let it cook for 2 to 2.5 hours, or until the beef is fork-tender. Before serving, take out the bay leaf and taste; season with extra salt and pepper, if needed. Serve warm with crusty bread or a green salad for the perfect meal!
