Beef stew is a comforting and hearty dish, perfect for warming up on a chilly day. With tender chunks of beef, savory vegetables, and a rich broth, this stew is a satisfying meal that’s easy to prepare and always hits the spot.
Classic Beef Stew Recipe
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 large carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons flour
- 1/4 cup cold water
Instructions:
- Brown the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
- Sauté the Onions and Garlic: In the same pot, sauté the onions and garlic until softened.
- Build the Stew: Add the beef back to the pot along with the beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cook the Vegetables: Add the carrots and potatoes to the pot. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Thicken the Stew: Mix the flour with cold water to form a slurry. Stir it into the stew and simmer until thickened, about 5 minutes.
- Serve: Ladle the stew into bowls and serve hot.
Storing and Preserving
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Common Mistakes and Troubleshooting
- Tough Beef: To avoid tough meat, ensure you cook the stew low and slow to break down the fibers.
- Watery Stew: If your stew is too watery, add more flour slurry to thicken it. Adjust the seasoning afterward.
- Overcooked Vegetables: Add vegetables like carrots and potatoes after the stew has simmered for a while to prevent them from becoming mushy.
FAQs about Classic Beef Stew
- Can I use a different cut of beef? Yes, you can use other cuts like brisket or short ribs, but chuck is recommended for its tenderness.
- Can I make this in a slow cooker? Absolutely! Sear the beef first, then combine all ingredients in a slow cooker and cook on low for 7-8 hours.
- Can I add other vegetables? Yes, feel free to add celery, peas, or green beans during the last 30 minutes of cooking.
- How do I make it gluten-free? Use cornstarch instead of flour for the thickening slurry to keep the stew gluten-free.
- Can I use red wine in the stew? Yes, substitute 1 cup of beef broth with red wine for added depth of flavor.
Conclusion
“Classic Beef Stew” is a timeless dish that brings warmth and satisfaction to the table. Its rich, hearty flavors make it a family favorite, perfect for a cozy dinner. Whether you’re making it for the first time or it’s a regular in your meal rotation, this beef stew will never disappoint. Enjoy it with a side of crusty bread or over fluffy rice for a complete meal.