Ultimate Classic Beef Stew Recipe for Cozy Nights
The Only Classic Beef Stew Recipe You’ll Ever Need
There’s something incredibly comforting about a steaming bowl of beef stew, especially when it’s made from scratch with love. This Classic Beef Stew Recipe brings back memories of cozy family dinners, where the aroma of tender beef, hearty vegetables, and rich broth fills the air. Each bite is a reminder of home-cooked goodness, making it the perfect dish for those chilly nights or when you simply need a dose of comfort food.
What makes this recipe truly special is the depth of flavor achieved through careful preparation and high-quality ingredients. The combination of searing the beef and simmering it with fresh vegetables results in fork-tender meat that just melts in your mouth. Whether you’re a seasoned chef or a novice cook, this Classic Beef Stew Recipe will impress your family and friends alike.
Why You’ll Love This Classic Beef Stew Recipe
– Hearty and filling: Perfect for satisfying hunger during colder months.
– Flavor-packed: A blend of spices and slow cooking creates an unforgettable taste.
– Simple ingredients: Uses common pantry items, making it budget-friendly.
– Easy to prepare: Straightforward steps make it accessible for cooks of all levels.
– Meal prep friendly: Tastes even better the next day, making leftovers delightful.
Preparation Phase & Tools to Use
To create this classic dish perfectly, you’ll need a few essential kitchen tools:
– Dutch oven: Ideal for browning meat and simmering stew evenly.
– Cutting board: A safe surface for chopping vegetables and preparing ingredients.
– Sharp knife: Ensures clean cuts for uniform cooking.
– Wooden spoon: Great for stirring without scratching your cookware.
– Ladle: Perfect for serving up generous portions of warm stew.
Preparation Tips
For an even more flavorful stew, consider marinating the beef chunks in the spice mixture overnight. This allows the flavors to meld beautifully. Additionally, be sure to brown the meat in small batches; overcrowding the pot can lead to steaming instead of searing. Finally, don’t rush the simmering process; allowing it to cook low and slow enhances tenderness and richness.
Ingredients for this Classic Beef Stew Recipe
– 3 pound beef chuck (cut into 1.5 inch chunks)
– ¼ cup flour
– 1 tablespoon paprika
– 1 teaspoon salt (or to taste)
– 1 teaspoon black pepper
– 4 tablespoons olive oil (divided)
– 1 large white onion (chopped)
– 1 green bell pepper (chopped; use jalapenos for a spicier version)
– 1 stalk celery (chopped)
– 5 garlic cloves (chopped)
– 3 tablespoons tomato paste
– 2 cups apple vinegar (I use Cabernet Sauvignon – use beef stock as an alternative)
– 2 cups beef stock
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Italian seasoning (use your favorite blend of dried herbs)
– 2 bay leaves
– 1 pound yellow potatoes (cut into bite-sized pieces)
– 3 large carrots (cut into bite-sized pieces)
Classic Beef Stew Recipe
There’s something so comforting about a warm bowl of beef stew, isn’t there? This Classic Beef Stew Recipe is just like the one my mother used to make, filled with tender chunks of beef, hearty vegetables, and rich flavors that warm you from the inside out. Perfect for chilly evenings or when you’re craving something wholesome, this stew will surely become a staple in your kitchen.
Step-by-Step Instructions
Step 1: Prepare the Beef
Start by mixing together the flour, paprika, salt, and black pepper in a large bowl. This seasoned flour will not only help to create a nice crust on the beef when seared but also contribute to the thickening of your stew later on. Take each chunk of beef and dip it into the mixture to coat each side evenly. This step is crucial for maximizing flavor!
Step 2: Sear the Beef
In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add your first batch of beef chunks to the pot. Sear them for about 5 minutes on each side until they’re beautifully browned. Don’t crowd the pot; it’s better to work in batches, adding an extra tablespoon of olive oil before each new batch. Browning the meat adds depth and richness to your stew.
Step 3: Sauté the Vegetables
After you’ve seared all the beef and set it aside on a plate, it’s time to sauté your vegetables! In the same pot, add another tablespoon of olive oil if necessary and toss in chopped onion, green bell pepper (or jalapenos for some heat), and celery. Stir everything together and let it cook for about 5 minutes until softened. The aroma will be divine!
Step 4: Add Garlic and Tomato Paste
Once your veggies are tender, add minced garlic and tomato paste to the pot. Stir continuously for about one minute; this helps to bring out their flavors without burning them—garlic can turn bitter quickly if overcooked.
Step 5: Deglaze with Liquids
Now it’s time to add some liquid gold! Pour in your apple vinegar (or beef stock as an alternative) alongside the beef stock and Worcestershire sauce. Be sure to scrape up any browned bits stuck to the bottom of the pot—these bits are packed with flavor! Give everything a good stir to combine.
Step 6: Combine Ingredients
Next, return your seared beef along with any juices that have accumulated back into the pot. Sprinkle in your Italian seasoning blend and toss in two bay leaves for that aromatic touch. Stir everything together gently so that all ingredients are well mixed.
Step 7: Simmer Away
Bring your stew up to a boil then reduce heat right away! Cover your pot and let it simmer for about two hours. This slow cooking process allows the meat to become fork-tender while letting all those wonderful flavors meld beautifully together.
Notes
This Classic Beef Stew Recipe is incredibly versatile! Feel free to swap out proteins—try using chicken or even plant-based options like mushrooms or lentils if you’re looking for a different spin. You can also mix up your veggies based on what you have on hand; parsnips or sweet potatoes would be delicious substitutes. For an elevated flavor experience, consider adding a splash of balsamic vinegar or fresh herbs like thyme or rosemary towards the end of cooking.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can affect cooking times and texture.
– Overcooking garlic can lead to bitterness.
– Skipping browning steps may result in less flavor.
– Not letting stew simmer enough can make meat tough.
– Forgetting to scrape up browned bits can lose valuable flavor.
Storage Instructions
Leftover beef stew can be stored in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, simply reheat on low over the stovetop until warmed through. If you want to save some for later, this stew freezes beautifully! Just portion it out into freezer-safe containers, making sure there’s space at the top as it expands when frozen.
Estimated Nutrition
– Calories: 632 kcal
– Protein: 47 g
– Fat: 36 g
– Carbohydrates: 17 g
Frequently Asked Questions
Can I use other cuts of beef?
Absolutely! While chuck roast is ideal due to its marbling which makes it tender during slow cooking, you could use brisket or round if that’s what you have available.
How do I thicken my stew?
If you’d like a thicker consistency, you can remove some broth at the end and mix it with a bit of cornstarch before stirring it back into the stew. Another option is mashing some of the potatoes into the broth!
Can I make this recipe ahead of time?
Yes! In fact, many people find that beef stew tastes even better after sitting for a day as flavors deepen overnight.
Conclusion
I hope this Classic Beef Stew Recipe becomes as beloved in your home as it is in mine! There’s nothing quite like gathering around a warm bowl of this hearty dish with family or friends. I’d love for you to try making this recipe and share how it turns out! Let me know your thoughts—happy cooking!
Classic Beef Stew
Ingredients
Method
- Start by mixing together the flour, paprika, salt, and black pepper in a large bowl. Coat each chunk of beef with the mixture.
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef chunks for about 5 minutes on each side until browned.
- Sauté chopped onion, green bell pepper, and celery in the same pot for about 5 minutes until softened.
- Add minced garlic and tomato paste to the pot and stir for about one minute.
- Pour in apple vinegar and beef stock, scraping up any browned bits from the bottom of the pot.
- Return the seared beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves, stirring gently.
- Bring the stew to a boil, then reduce heat and cover. Let it simmer for about two hours.
