Are you ready to enjoy a bowl of warm, hearty beef stew? This classic recipe features tender chunks of beef, fresh vegetables, and a rich, savory broth that will warm you from the inside out. Perfect for a cold evening, this stew is not only delicious but also easy to prepare. Let’s dive into this mouthwatering dish that’s sure to become a family favorite.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Servings and Cooking Time
This beef stew recipe serves 6 people. Preparation time is approximately 20 minutes, and the cooking time is around 2 hours.
Nutritional Value
Each serving (1 bowl) of this beef stew contains approximately 350 calories, 25g protein, 15g fat, and 30g carbohydrates. This information is based on one serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the beef cubes and brown on all sides.
- Pour in the beef broth and stir in the tomato paste.
- Add carrots, potatoes, celery, thyme, and bay leaf.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for at least 1.5 hours until the beef is tender.
- Remove bay leaf and serve hot.
Alternative Ingredients
You can substitute beef chuck with stew meat or brisket for a different flavor. Additionally, feel free to use frozen vegetables instead of fresh ones for convenience.
Serving and Pairings
This beef stew pairs beautifully with crusty bread, rice, or a side salad. It’s also delicious when served with mashed potatoes, making it a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Beef stew can also be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat until heated through.
Cooking Mistakes
- Don’t rush the browning of the beef; this adds flavor.
- Avoid overcooking the vegetables; they should remain slightly firm.
- Make sure to season at each step for better flavor.
- Don’t skip the bay leaf; it enhances the stew’s aroma.
- Use a quality beef broth for the best taste.
- Don’t forget to remove the bay leaf before serving.
Helpful Tips
- Let the stew sit for a while before serving for better flavor.
- Use a heavy-bottomed pot to prevent burning.
- Adjust seasoning to your taste as it simmers.
- For added richness, stir in a splash of red wine.
- Garnish with fresh parsley before serving for color.
FAQs
Can I use other types of meat?
Yes, you can use chicken or pork instead of beef. Just adjust the cooking time accordingly, as they may require less time to become tender.
How do I thicken the stew?
To thicken your stew, you can mix a tablespoon of cornstarch with cold water and stir it in towards the end of cooking.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
What vegetables work well in beef stew?
In addition to the listed vegetables, you can add peas, green beans, or mushrooms for extra flavor and texture.
Can I make this stew ahead of time?
Yes, beef stew tastes even better the next day! Make it ahead and store it in the fridge to allow flavors to meld.
Conclusion
This beef stew recipe is a comforting classic that’s perfect for any occasion. With its rich flavors and tender meat, it’s sure to become a staple in your kitchen. Enjoy this dish on chilly evenings or whenever you need a taste of home.
Beef Stew
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 4 cups beef broth
- 3 carrots sliced
- 3 potatoes diced
- 2 stalks celery chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the beef cubes and brown on all sides.
- Pour in the beef broth and stir in the tomato paste.
- Add carrots, potatoes, celery, thyme, and bay leaf.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for at least 1.5 hours until the beef is tender.
- Remove bay leaf and serve hot.
