This Classic Beef Stew is a hearty, comforting dish loaded with tender beef, rich vegetables, and a savory broth. Slow-cooked to perfection, this stew is ideal for chilly days when you need a warm, filling meal. Serve it with crusty bread or mashed potatoes for the ultimate comfort food experience.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sear the Beef
In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing each side until browned (about 3-4 minutes per side). Remove the beef from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutesuntil fragrant.
Step 3: Deglaze the Pot
Pour in the red wine (if using) or 1 cup of beef broth, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 4: Add the Broth and Seasonings
Stir in the remaining beef broth, tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce. Return the seared beef to the pot, and bring the mixture to a simmer.
Step 5: Add Vegetables and Simmer
Add the carrots, potatoes, and celery to the pot. Cover and let the stew simmer on low heat for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
Step 6: Taste and Adjust Seasoning
Once the stew is done, remove the bay leaves and taste the broth. Adjust the seasoning with more salt and pepper, if needed.
Step 7: Serve
Serve the beef stew hot, garnished with freshly chopped parsley. Enjoy with crusty bread, biscuits, or mashed potatoesfor a complete meal.
Cooking Notes
- Beef Cut: Chuck roast is ideal for beef stew because it becomes tender and flavorful when slow-cooked. You can also use brisket or stew beef.
- Thickening the Stew: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
- Wine Substitute: If you prefer not to use red wine, simply replace it with extra beef broth or add a splash of balsamic vinegar for depth of flavor.
Variations
1. Slow Cooker Beef Stew
After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
2. Instant Pot Beef Stew
Use the sauté function to sear the beef and cook the vegetables. Add the rest of the ingredients, lock the lid, and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes before serving.
3. Spicy Beef Stew
Add 1 teaspoon of smoked paprika and ½ teaspoon of cayenne pepper to the stew for a spicy kick.
4. Gluten-Free Beef Stew
To make the stew gluten-free, replace the all-purpose flour with gluten-free flour or cornstarch. Ensure that the Worcestershire sauce is gluten-free as well.
Keto Version and Low-Carb Adjustments
For a keto-friendly version:
- Replace the potatoes with cauliflower florets or turnips.
- Use a low-carb thickener like xanthan gum instead of flour.
- Make sure the tomato paste and Worcestershire sauce are sugar-free.
These substitutions will keep the stew flavorful and hearty while reducing the carb content.
Frequently Asked Questions (FAQs)
Q: Can I make this stew ahead of time?
Yes! Beef stew often tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
Q: Can I freeze beef stew?
Yes, beef stew freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What can I serve with beef stew?
Beef stew pairs wonderfully with crusty bread, buttered rolls, or mashed potatoes. You can also serve it with a side of steamed vegetables or a green salad.
Q: How do I store leftovers?
Store leftover stew in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave.
This Classic Beef Stew is a rich, hearty meal that’s perfect for a cozy dinner. With tender beef, flavorful vegetables, and a savory broth, it’s a timeless dish that will warm you from the inside out. Whether made on the stovetop, in a slow cooker, or in an Instant Pot, this beef stew is sure to become a favorite.
