Classic Beef Stew Recipe

why make this recipe

Classic Beef Stew is a comforting dish that warms both the body and the soul. It's perfect for cold days, family gatherings, or whenever you're looking for something hearty and flavorful. This recipe not only delivers a rich taste, but it also makes your home smell wonderful as it cooks. Plus, it's a great way to use affordable cuts of meat and turn them into something delicious.

how to make Classic Beef Stew

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 1/4 cup flour
• 1 tbsp paprika
• Salt and black pepper, to taste
• 1 tbsp Italian seasoning
• 1 bay leaf
• 3 tbsp olive oil, divided
• 1 onion, chopped
• 1 green bell pepper, chopped (or jalapeno for extra spice)
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (such as Cabernet Sauvignon)
• 3 cups beef stock or broth
• 1 tbsp Worcestershire sauce
• 2 medium yellow potatoes, peeled and diced
• 3 large carrots, peeled and cut into chunks

Directions

1. Coat the beef chunks in a mixture of flour, paprika, salt, and pepper. This step helps in browning the meat and thickening the stew.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Brown the beef in three batches, each for about 5 minutes, and set aside.
3. In the same pot, heat the remaining olive oil and cook the onions, green pepper, and celery for about 5 minutes.
4. Add the garlic and tomato paste, cooking for another minute.
5. Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits from the pot.
6. Return the browned beef to the pot along with the Italian seasoning and bay leaf. Bring to a boil, then cover and simmer for 2 hours.
7. After 2 hours, add the diced potatoes and carrots. Continue simmering for another hour until the meat is fork-tender and the vegetables are cooked.
8. Once done, remove the pot from heat and let it rest. For the best flavor, refrigerate the stew for 24 hours. Reheat when ready to serve.

how to serve Classic Beef Stew

Serve your Classic Beef Stew hot in bowls, with fresh bread or over rice. A sprinkle of fresh parsley on top can add a nice touch. Pair it with a side salad for a complete meal.

how to store Classic Beef Stew

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Make sure to let it cool before freezing, and thaw it in the fridge overnight before reheating.

tips to make Classic Beef Stew

• Use a mix of herbs and spices to suit your taste.
• For a richer flavor, you can add a bit more red wine.
• Letting the stew sit overnight in the fridge improves the flavor.

variation

You can add different vegetables like mushrooms or peas for extra nutrition. Try using different types of meat, such as lamb or chicken, for a unique twist.

FAQs

Q1: Can I make this stew in a slow cooker?
A1: Yes! After browning the beef and vegetables, you can transfer everything into a slow cooker and cook on low for 6-8 hours.

Q2: What can I serve with beef stew?
A2: Beef stew goes great with crusty bread, mashed potatoes, or a simple green salad.

Q3: How do I thicken the stew more if it's too thin?
A3: You can mix a little cornstarch with cold water and stir it into the stew. Let it simmer a bit longer until thickened.

Classic Beef Stew

A hearty and comforting beef stew perfect for cold days and family gatherings, featuring tender beef and flavorful vegetables.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Beef and Seasoning

• 2 lbs beef chuck roast, cut into chunks Use an affordable cut for best results.
• 1/4 cup flour For coating the beef.
• 1 tbsp paprika Adds rich flavor and color.
• to taste Salt and black pepper
• 1 tbsp Italian seasoning
• 1 bay leaf

Vegetables

• 1 tbsp olive oil For browning beef.
• 1 onion chopped
• 1 green bell pepper chopped (or jalapeno for extra spice)
• 2 stalks celery Chopped
• 4 cloves garlic Minced
• 2 medium yellow potatoes, peeled and diced
• 3 large carrots, peeled and cut into chunks

Liquids

• 3 tbsp olive oil For cooking vegetables.
• 2 tbsp tomato paste
• 1 cup red wine (such as Cabernet Sauvignon)
• 3 cups beef stock or broth
• 1 tbsp Worcestershire sauce

Method

 

Preparation

1. Coat the beef chunks in a mixture of flour, paprika, salt, and pepper.

Browning the Beef

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven.
2. Brown the beef in three batches, each for about 5 minutes, and set aside.

Cooking the Vegetables

1. In the same pot, heat the remaining olive oil and cook the onions, green pepper, and celery for about 5 minutes.
2. Add the garlic and tomato paste, cooking for another minute.

Simmering the Stew

1. Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits from the pot.
2. Return the browned beef to the pot along with the Italian seasoning and bay leaf.
3. Bring to a boil, then cover and simmer for 2 hours.

Final Cooking

1. After 2 hours, add the diced potatoes and carrots.
2. Continue simmering for another hour until the meat is fork-tender and the vegetables are cooked.
3. Remove the pot from heat and let it rest. For the best flavor, refrigerate the stew for 24 hours.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 3g

Notes

Serve your Classic Beef Stew hot in bowls, with fresh bread or over rice. A sprinkle of fresh parsley on top can add a nice touch. Pair it with a side salad for a complete meal. Store any leftovers in an airtight container in the fridge for up to 3 days and can freeze for up to 3 months.

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