Beef stew is the epitome of comfort food, a hearty dish that warms you from the inside out. This recipe features tender beef, a medley of vegetables, and a rich, flavorful broth that will make your taste buds dance. Perfect for chilly evenings or when you need a satisfying, home-cooked meal, this beef stew is sure to become a favorite in your household. Here’s a detailed guide on how to prepare this delicious dish, along with tips and variations to enhance your cooking experience.
Ingredients
To make a hearty beef stew, you will need the following ingredients:
- 2 lbs beef tri-tip, roast, or short ribs
- 2 tbsp cooking oil
- Salt and black pepper
- 3 medium carrots, diced
- 1 large sweet onion, diced
- 3 medium celery sticks, diced
- 4 garlic cloves, minced
- 10 small mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup red wine
- 1 cup tomato sauce
- 2 tbsp Worcestershire sauce
- 4 cups beef broth
- 2 1/2 tsp Italian herbs blend
- 1 tsp smoked paprika
- 1/2 tbsp sugar
- Ground black pepper
- 3 to 4 cups halved baby potatoes
- 1 cup fresh or frozen sweet peas
- 2 tbsp fresh chopped parsley
Instructions
Step 1: Prepare the Beef
Start by cutting the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. Once the pan is hot, add the cubed beef, season generously with salt, and fry for 7 to 10 minutes, until well browned all over. Browning the beef is crucial as it adds depth of flavor to the stew. Transfer the browned beef into a large soup pot.
Step 2: Deglaze the Pan
To capture all the flavorful bits left in the frying pan, deglaze it by adding 1/2 cup of water. Scrape the bottom of the pan to release any browned bits, then pour the liquid into the soup pot with the beef.
Step 3: Sauté the Vegetables
In the same frying pan, add 1 tablespoon of cooking oil and the diced carrots, celery, and onion. Sauté the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onions are tender, add the minced garlic and cook for an additional minute. Transfer the sautéed vegetables into the soup pot with the beef.
Step 4: Cook the Mushrooms
Add the butter to the frying pan and allow it to melt. Add the sliced mushrooms and sauté for 4 to 5 minutes, until well browned all over. Season the mushrooms with a pinch of salt, then sprinkle the flour over them. Toss the mushrooms in the flour to ensure they are evenly coated and cook for 1 minute. Transfer the mushroom mixture into the soup pot.
Step 5: Combine and Simmer
To the soup pot, add the red wine, tomato sauce, Worcestershire sauce, beef broth, Italian herbs blend, smoked paprika, and sugar. Season generously with black pepper and about 1 1/2 teaspoons of salt. Stir everything together to combine. Cover the pot with a lid and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the stew simmer for 1 to 1 1/2 hours, or until the beef is tender.
Step 6: Add Potatoes and Peas
After the initial simmering time, add the halved baby potatoes and frozen peas to the stew. If you are using fresh peas, add them 10 minutes later. Cook the potatoes for about 20 minutes, or until they are fork-tender. For a richer stew, you can add the potatoes earlier and continue cooking for an additional hour, bringing the total cooking time to 2 to 2 1/2 hours.
Step 7: Final Touches
Once the stew is fully cooked and the vegetables are tender, remove the pot from the heat. Garnish the stew with freshly chopped parsley for a burst of color and freshness. Serve the stew hot, ideally with crusty bread or over a bed of mashed potatoes.
Nutritional Information
Here’s the nutritional breakdown of a serving of this hearty beef stew:
- Calories: 373 kcal
- Carbohydrates: 29g
- Protein: 30g
- Fat: 13g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 74mg
- Sodium: 1043mg
- Potassium: 1235mg
- Fiber: 5g
- Sugar: 8g
- Vitamin A: 4390 IU
- Vitamin C: 31mg
- Calcium: 101mg
- Iron: 4mg
Tips and Variations
While the basic recipe for beef stew is incredibly flavorful, there are several tips and variations you can try to make it your own:
Tips
- Choose the Right Cut of Beef: Use cuts like tri-tip, chuck roast, or short ribs for the best results. These cuts become tender and flavorful when cooked slowly.
- Brown the Beef: Don’t skip the step of browning the beef. It adds a deep, rich flavor to the stew.
- Deglaze the Pan: This step ensures you capture all the flavorful bits stuck to the bottom of the pan, enhancing the overall taste of the stew.
- Simmer Slowly: Slow cooking allows the flavors to meld together and the beef to become tender. Be patient and let the stew simmer for the recommended time.
Variations
- Vegetable Beef Stew: Add more vegetables like bell peppers, zucchini, or green beans to increase the nutritional value and add different textures.
- Guinness Beef Stew: Substitute the red wine with Guinness beer for a different flavor profile. The beer adds a rich, malty taste to the stew.
- Spicy Beef Stew: Add a pinch of red pepper flakes or a diced jalapeno for some heat.
- Herb Variations: Experiment with different herbs such as rosemary, thyme, or bay leaves to alter the flavor.
- Slow Cooker Method: For convenience, you can prepare this stew in a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
The Joy of Beef Stew
Beef stew is a timeless dish that has been enjoyed across cultures and generations. Its appeal lies in its simplicity and the way it transforms humble ingredients into a meal that’s both comforting and satisfying. Whether served on a cold winter night or as a hearty meal after a long day, beef stew brings warmth and nourishment to the table.
Serving Suggestions
Beef stew is a versatile dish that can be paired with a variety of sides. Serve it with crusty bread, mashed potatoes, or over a bed of rice. A simple green salad or steamed vegetables make excellent accompaniments, balancing the richness of the stew.
Storing and Reheating
Leftover beef stew can be stored in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat, adding a splash of beef broth if needed to thin the stew. It can also be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
Conclusion
This hearty beef stew is a delicious and comforting dish that’s perfect for any occasion. With its tender beef, flavorful vegetables, and rich broth, it’s sure to become a family favorite. By following this recipe and incorporating some of the tips and variations, you can create a stew that’s uniquely yours. So gather your ingredients, take your time with the preparation, and enjoy the warmth and comfort of a homemade beef stew.
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Hearty Beef Stew: A Comforting Classic for Every Occasion
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
Description
Beef Stew is a classic and comforting dish that combines tender chunks of beef with a variety of vegetables in a rich, flavorful broth. This hearty stew is perfect for warming up on cold days and is sure to become a family favorite.
Ingredients
2 lbs beef tri-tip, roast or short ribs
2 tbsp cooking oil
Salt and black pepper
3 medium carrots, diced
1 large sweet onion, diced
3 medium celery sticks, diced
4 garlic cloves, minced
10 small mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
1 cup red wine
1 cup tomato sauce
2 tbsp Worcestershire sauce
4 cups beef broth
2 1/2 tsp Italian herbs blend
1 tsp smoked paprika
1/2 tbsp sugar
Ground black pepper
3 to 4 cups halved baby potatoes
1 cup fresh or frozen sweet peas
2 tbsp fresh chopped parsley
Instructions
Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over. Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.
Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. Saute the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onion is tender, add the garlic and cook for 1 more minute. Transfer the mirepoix mixture into the soup pot. Into the frying pan, add the butter and allow it to melt before adding the mushrooms. Saute the mushrooms for 4 to 5 minutes, until well browned all over. Season the mushrooms with salt and then add the flour. Toss the mushrooms in the flour so they’re evenly coated and cook for 1 minute; transfer the mushrooms into the pot.
To the soup pot, add the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. Season generously with black pepper and abou 1 1/2 tsp salt. Cover
the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1 1/2 hours, or until the beef is tender.
Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. Cook the potatoes for 20 minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.
Optional: for a richer stew, add the potatoes and continue cooking for an additional hour, bringing the total cooking to 2 or 2 1/2 hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 373kcal
- Sodium: 1043mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Protein: 30g
- Cholesterol: 74mg