Introduction
There is perhaps no dish more emblematic of home-cooked comfort than a classic Beef Stew. This hearty meal, often rooted in peasant cooking traditions across Europe, is a celebration of simple ingredients transformed by the magic of time. Slow simmering breaks down tough cuts of beef into tender, succulent morsels, creating a rich, deeply flavored gravy that warms the soul. This recipe is designed to deliver a robust, traditional stew perfect for chilly evenings.
Ingredients
- Beef: 1.4 kg (3 lbs) chuck roast, cut into 1-inch cubes
- Flour: 60 g (½ cup) all-purpose flour
- Oil: 3 tbsp vegetable oil
- Onion: 1 large yellow onion, diced
- Garlic: 4 cloves, minced
- Celery: 2 stalks, sliced
- Carrots: 4 medium carrots, peeled and roughly chopped
- Potatoes: 680 g (1.5 lbs) Yukon Gold or Russet potatoes, peeled and quartered
- Broth: 950 ml (4 cups) beef broth
- Wine (Optional): 240 ml (1 cup) dry red wine (e.g., Cabernet Sauvignon)
- Tomato Paste: 2 tbsp
- Seasoning: 1 tbsp dried thyme, 2 bay leaves, salt, and black pepper to taste
- Worcestershire Sauce: 1 tsp
Step-by-step Preparation
- Sear the Beef: Pat the beef cubes dry and toss them with salt, pepper, and the flour. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides (about 3-4 minutes per batch). This step is crucial for developing deep flavor. Remove the seared beef and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the diced onion, celery, and a pinch of salt to the pot. Cook until the onions are softened, about 5-7 minutes. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
- Deglaze and Build the Base: Pour in the red wine (if using) and scrape the bottom of the pot to lift any browned bits (fond). Let the wine reduce by half (about 3 minutes). Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaves.
- Slow Simmer: Bring the stew to a boil, then immediately reduce the heat to the lowest setting, cover the pot, and let it simmer gently for 1.5 hours. The beef should be starting to become tender.
- Add Root Vegetables: Add the chopped carrots and potatoes to the stew. Cover and continue to simmer for another 60-90 minutes, or until the potatoes are fork-tender and the beef is falling apart.
- Finish and Serve: Remove the bay leaves. Taste the stew and adjust the seasoning with salt and pepper as needed. If the stew is too thin, uncover the pot for the last 15 minutes of cooking to allow some liquid to evaporate, or mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir into the simmering stew until thickened. Rest for 10 minutes before serving.
Nutritional Information
A typical serving (approximately 1.5 cups) of this Beef Stew contains roughly 480-550 calories, depending on the amount of oil and wine used. It is an excellent source of protein (essential for muscle repair) and iron (vital for blood health). The inclusion of carrots and potatoes provides significant dietary fiber and essential vitamins like Vitamin A and C.
Storage
Beef Stew is an ideal make-ahead meal as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze the stew in individual portions for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, or use a microwave. If the texture seems dry after freezing, add a splash of extra beef broth.
Conclusion
This classic Beef Stew recipe is more than just a meal; it’s a comforting ritual. Serve it piping hot alongside a crusty loaf of sourdough bread for dipping, or over a bed of creamy mashed potatoes. For a variation, try substituting the red wine with a dark stout beer for a richer, maltier flavor, or add frozen peas during the last 10 minutes of cooking for a pop of color and freshness. Enjoy this timeless classic!