This Best Beef Stew Recipe transforms simple ingredients into a deeply satisfying Beef Stew Recipe that’s both classic and approachable. The secret lies in the slow-simmered red wine broth, which infuses the beef, carrots, and potatoes with robust flavor. Using chuck roast ensures melt-in-your-mouth tenderness, while a touch of tomato paste and Worcestershire sauce adds depth. Perfect for a leisurely weekend cooking session, this Easy Beef Stew Recipe is a timeless dish that’s as rewarding to make as it is to eat, standing out among Beef Stew Meat Recipes.
Why You’ll Love This Beef Stew
This Beef Stew Recipe is a timeless comfort dish that’s hard to resist. Here’s why it’s a favorite:
- Rich and Comforting: A savory broth with tender beef and veggies warms the soul.
- Low Effort: Once simmering, it’s mostly hands-off.
- Aromatic Delight: Fills your home with cozy, mouthwatering scents.
- Versatile: Easily adaptable with different veggies or herbs.
- Better with Time: Leftovers taste even more flavorful the next day.
Ingredients for Beef Stew
To make this Beef Stew Recipe (serves 6-8), gather these ingredients:
- 2 lbs beef chuck or stewing meat, cubed
- 1/4 cup flour, for dredging
- 2 tbsp olive oil, divided
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 6 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 cup dry red wine (Merlot, Cabernet Sauvignon, or Pinot Noir)
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/4 tsp Italian seasoning
- 3 bay leaves
- 1 lb Yukon Gold potatoes, peeled and diced
- 4 medium carrots, peeled and sliced thick
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
How to Make Beef Stew
Follow these steps to create the Best Beef Stew Recipe:
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Prep the Beef: Pat 2 lbs cubed beef dry and toss with 1/4 cup flour to coat. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear beef in two batches until browned, about 3-4 minutes per side, adding more oil as needed. Transfer to a plate.
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Sauté Aromatics: In the same pot, add 1 tbsp olive oil and sauté 1 chopped onion and 3 chopped celery stalks for 5 minutes until softened. Stir in 6 minced garlic cloves and 1 can tomato paste, cooking for 1 minute.
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Build the Broth: Pour in 1 cup red wine, 3 cups beef broth, 1 tbsp Worcestershire sauce, 1/4 tsp Italian seasoning, and 3 bay leaves. Stir, scraping up browned bits. Return beef to the pot, bring to a gentle boil, then reduce to low, cover, and simmer for 1 hour.
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Add Veggies: Add 1 lb diced potatoes and 4 sliced carrots. Simmer, covered, for another hour or until beef, potatoes, and carrots are tender.
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Finish and Serve: Stir in 1 cup frozen peas (if using) and season with salt and pepper to taste. Remove bay leaves. Serve hot with rustic bread or a side salad for a complete Beef Stew Recipe.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: ~450 per serving (based on 8 servings)
Servings: 6-8
Macros per Serving: 35g carbs, 30g protein, 20g fat, 5g fiber
Tips for Perfect Beef Stew
- Simmer Gently: Low heat ensures tender beef; avoid boiling to prevent toughness.
- Quality Wine: A good red wine enhances the broth’s depth in this Beef Stew Recipe.
- Skim Fat: Remove excess fat from the surface for a cleaner presentation.
- Fresh Seasonings: Replace old bay leaves for optimal flavor in Beef Stew Meat Recipes.
- Test Tenderness: Check that beef and vegetables are fork-tender before serving.
Creative Variations to Try
Make this Beef Stew Recipe your own with these ideas:
- Herb Infusion: Add fresh rosemary or thyme sprigs for extra aroma.
- Veggie Twist: Swap carrots for parsnips or add mushrooms for earthiness in Beef Stew Meat Recipes.
- No Wine Option: Use extra broth with a splash of red wine vinegar for depth.
- Spicy Note: Include a pinch of cayenne for a subtle kick in this Easy Beef Stew Recipe.
- Root Veggie Mix: Add turnips or sweet potatoes for a hearty variation.
Serving and Presentation Ideas
This Beef Stew Recipe is a comforting centerpiece for any meal. Try these serving tips:
- Serve in deep bowls with a slice of rustic bread to soak up the rich broth.
- Pair with a green salad dressed with balsamic or pesto for a fresh contrast.
- Present in a Dutch oven for a cozy, rustic vibe at the table.
- Garnish with chopped parsley for a pop of color in this Recipe.
- Offer with mashed potatoes for an indulgent twist.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze for up to 3 months; thaw in the fridge overnight before reheating.
- Reheat: Warm gently on low heat, adding a splash of broth if needed.
- Make Ahead: Prepare a day ahead for deeper flavors in this Recipe.
- Potato Note: Frozen potatoes may soften; reheat carefully for best texture.
FAQs
What’s the best beef cut for Beef Stew Meat Recipes?
Chuck roast is ideal for tenderness; look for marbling to ensure juiciness.
Can I make an Recipe without wine?
Yes, substitute with beef broth and a tablespoon of balsamic vinegar.
How long does Beef Stew Recipe last?
It stays fresh in the fridge for 3-4 days or freezes for 3 months.
Are russet potatoes good for Beef Recipes?
They work but may break down more than Yukon Gold.
What wine pairs with Beef Stew Recipe?
Use a full-bodied red like Merlot or Pinot Noir for rich flavor.
Can I cook Recipe in the oven?
Yes, bake at 325°F after searing, following similar timing.
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Conclusion
This Best Beef Stew Recipe is a hearty, flavorful Beef Stew Recipe that’s perfect for cozy nights. With its rich broth and tender ingredients, it’s a standout among Beef Stew Meat Recipes. Make it today and enjoy the comforting warmth of this Recipe!
Best Beef Stew Recipe
Ingredients
- 2 lbs beef chuck or stewing meat cubed
- 1/4 cup flour for dredging
- 2 tbsp olive oil divided
- 1 medium onion chopped
- 3 celery stalks chopped
- 6 cloves garlic minced
- 1 6 oz can tomato paste
- 1 cup dry red wine Merlot, Cabernet Sauvignon, or Pinot Noir
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/4 tsp Italian seasoning
- 3 bay leaves
- 1 lb Yukon Gold potatoes peeled and diced
- 4 medium carrots peeled and sliced thick
- 1 cup frozen peas optional
- Salt and pepper to taste
Instructions
- Prep the Beef: Pat 2 lbs cubed beef dry and toss with 1/4 cup flour to coat. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear beef in two batches until browned, about 3-4 minutes per side, adding more oil as needed. Transfer to a plate.
- Sauté Aromatics: In the same pot, add 1 tbsp olive oil and sauté 1 chopped onion and 3 chopped celery stalks for 5 minutes until softened. Stir in 6 minced garlic cloves and 1 can tomato paste, cooking for 1 minute.
- Build the Broth: Pour in 1 cup red wine, 3 cups beef broth, 1 tbsp Worcestershire sauce, 1/4 tsp Italian seasoning, and 3 bay leaves. Stir, scraping up browned bits. Return beef to the pot, bring to a gentle boil, then reduce to low, cover, and simmer for 1 hour.
- Add Veggies: Add 1 lb diced potatoes and 4 sliced carrots. Simmer, covered, for another hour or until beef, potatoes, and carrots are tender.
- Finish and Serve: Stir in 1 cup frozen peas (if using) and season with salt and pepper to taste. Remove bay leaves. Serve hot with rustic bread or a side salad for a complete Beef Stew Recipe.
Notes
- Simmer Gently: Low heat ensures tender beef; avoid boiling to prevent toughness.
- Quality Wine: A good red wine enhances the broth’s depth in this Beef Stew Recipe.
- Skim Fat: Remove excess fat from the surface for a cleaner presentation.
- Fresh Seasonings: Replace old bay leaves for optimal flavor in Beef Stew Meat Recipes.
- Test Tenderness: Check that beef and vegetables are fork-tender before serving.
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