Beef Stew

beef stew close up

Beef stew is a fantastic dish to bring everyone together at the table. It has a deep, rich flavor, perfect for warming up family dinners, especially during the colder months. The tender, juicy meat pairs wonderfully with the vegetables and seasonings, creating a hearty and satisfying meal. Like any great recipe, beef stew can be personalized to suit your tastes, whether by adding different spices or herbs to make it truly your own. Whether you serve it with mashed potatoes or a fresh slice of homemade focaccia, it’s sure to be a hit.

how To make beef stew

Start by cutting the meat into large pieces, about one inch in size, and lightly dredge them in flour. In a large pot, heat some oil and butter along with one or two cloves of garlic, letting everything infuse with flavor. Then, add the meat and sear it over medium-high heat until it’s well-browned on all sides. Add a generous amount of freshly ground pepper to enhance the flavors.

Why we love this recipe

Beef stew is a very simple recipe with no complicated steps. All the ingredients go into the same pot, without separate cooking or difficult procedures. The only thing to watch out for is not letting the stew dry out too much. For us, it’s the ultimate all-in-one pot recipe!

The Secret to Perfect Beef Stew

-pick the right meat

The choice of meat is crucial. Since beef stew requires slow cooking over several hours, you need a cut with a good amount of fat. Lean cuts should be avoided, as they won’t provide the tenderness and richness needed for a perfect stew. The best cuts for beef stew are the shank and shoulder. These cuts, with their marbling and connective tissue, will melt into the stew, making it soft and flavorful.

-pick the right herbs

Popular herbs for stew include rosemary and bay leaves, but thyme and sage also work wonderfully in long, slow-cooked dishes like this. In this recipe, the herb bundle includes fresh thyme, rosemary, and 2-3 bay leaves. For convenience, you can tie the thyme and rosemary together with kitchen twine. If you’re not a fan of bay leaves, a generous bundle of sage is an excellent substitute.

-red wine or ?

For a richer flavor, red wine is commonly used in beef stew. It doesn’t need to be an expensive or high-quality wine. White wine can also be used for a milder taste. If you prefer not to use wine, you can substitute it with beef broth for a more straightforward flavor.

Beef broth is ideal for this recipe, and you can make it in just 15 minutes using leftover scraps from the stew. If you don’t have beef broth, vegetable or chicken broth can be used, though the final flavor will be milder. It’s best to avoid using water, as this would turn your stew into boiled beef rather than a rich, flavorful dish.

beef stew still life

How to tenderize the meat

To ensure tender, flavorful meat, it’s essential to choose cuts with enough fat and connective tissue. These will break down during cooking, making the meat soft and rich. It’s also crucial to have enough liquid in the stew during and after cooking. If it dries out too much, simply add more broth.

What Vegetables to Add to Beef Stew

You can add various vegetables to beef stew, and in this recipe, chunky carrots are used. Along with carrots, you can add onions, peas, and potatoes. Yes! You can definitely use frozen vegetables. In fact, frozen peas are highly recommended! The key is not to overdo it with the vegetables. Adding too many can turn your stew into a vegetable soup. Remember, the star of the dish is the meat!

Beef Stew vs. Beef Bourguignon

Although they may seem similar, there’s a key difference between beef stew and Beef Bourguignon: the addition of mushrooms and bacon in the latter. These ingredients give Bourguignon a richer, deeper flavor, typical of French cuisine, while beef stew remains a simpler, yet equally delicious, version.

Once the meat is nicely browned, add the tomato paste and deglaze the pot with a glass of red wine. Let the alcohol evaporate, then add the tomato sauce and beef broth. At this point, season with salt, a bundle of fresh herbs, and a few bay leaves.

Cover the pot with a lid and simmer on low heat, allowing the flavors to meld and the meat to become tender. Once ready, serve the stew hot, perhaps with some bread to soak up the delicious sauce.

How to Store it

Once your beef stew has cooled, you can store it in the refrigerator for 2-3 days in an airtight container to keep it fresh. If you want to store it longer, you can freeze it. Divide it into portions, place them in freezer-safe containers or bags, and it will keep well for several weeks, ready to be reheated whenever you like.

beef stew close up
beef stew close up
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Beef Stew

Beef stew is a fantastic dish to bring everyone together at the table. It has a deep, rich flavor, perfect for warming up family dinners, especially during the colder months.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course, meat, soup and stew
Servings: 6 people

Ingredients

  • 2.2 lbs veal shoulder or shank
  • ½ can canned tomatoes
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 1 glass red wine
  • 1¼ cup beef broth
  • 3 carrots
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 sprig rosemary
  • 2 sprig thyme
  • 3 bay leaves

Instructions

  • Cut the beef into large, roughly one-inch pieces, and dredge them in flour.
  • In a large, deep pot, heat some oil and butter with one or two cloves of garlic.
  • Brown the beef over medium-high heat until it’s well-seared. Season with fresh pepper.
  • Add tomato paste and deglaze the pot with red wine.
  • Once the alcohol has evaporated, add tomato sauce and beef broth.
  • Season with salt, an herbs, and bay leaves.
  • Cover and cook on low heat until the beef is tender.
  • Serve hot and enjoy!

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 290mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5289IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
beef stew, easy beef recipe, easy stew
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