Are you craving a warm, comforting meal that's easy to prepare yet full of rich flavors? Look no further than a Hearty Beef Stew. This timeless dish combines tender beef chunks, root vegetables, and a deeply flavorful broth, perfect for chilly evenings or when you need a meal that feels like a hug from the inside.
Ingredients You’ll Need
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups beef broth (or beef stock)
- 1 cup red wine (optional but recommended for depth)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 4 medium carrots, peeled and sliced into rounds
- 2 parsnips, peeled and cut into chunks
- 1 cup of chopped celery
- 3-4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- Fresh parsley for garnish
Step-by-Step Cooking Instructions
1. Prep the Beef
Begin by prepping your beef. Cut your chuck roast into uniform 1-inch cubes. Pat them dry with paper towels, season generously with salt and pepper. This is crucial as it helps to sear the beef properly, creating a rich, flavorful base for your stew.
2. Brown the Beef
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, careful not to overcrowd the pot, to ensure a good sear. Cook until they develop a deep brown color, turning them occasionally. Once browned, set the beef aside on a plate.
3. Sauté Aromatics
In the same pot, lower the heat to medium and add the diced onion. Sauté until they turn translucent and start to caramelize. Add the minced garlic, cooking briefly until fragrant.
4. Deglaze with Wine (Optional)
If using wine, pour it into the pot to deglaze, scraping up all the brown bits from the bottom for extra flavor. Let it simmer and reduce slightly.
5. Build the Stew
Return the beef to the pot. Sprinkle the flour over the beef and onions, stirring to coat evenly. Pour in the beef broth, add Worcestershire sauce, bay leaves, and thyme. Stir in the tomato paste. Bring to a boil, then reduce to a simmer, covering partially. Allow it to cook for about 1.5 to 2 hours, or until the beef is tender.
6. Add Vegetables
Add the sliced carrots, parsnips, celery, and potato chunks. Continue to simmer until the vegetables are cooked through but not mushy, about 30-45 minutes.
7. Thicken and Serve
If you prefer a thicker stew, you can either mash some of the cooked vegetables in the pot or mix a little cornstarch with cold water and stir it into the stew. Adjust seasoning with salt and pepper. Garnish with chopped parsley for a fresh touch.
🔍 Note: For an extra touch of depth, consider adding a piece of dark chocolate or a dash of soy sauce towards the end of cooking.
The beauty of a hearty beef stew lies in its simplicity and the ability to adapt. Whether you decide to add other vegetables like peas or green beans, or you wish to make it gluten-free by replacing flour with cornstarch, this dish remains incredibly forgiving and versatile. Moreover, making stew in advance allows the flavors to meld even further, providing an even richer taste when reheated.
When you're serving up bowls of this comforting stew, you not only provide nourishment but also an experience that resonates with the warmth of home cooking. Whether it's for a family dinner, a gathering with friends, or just for your own soul, this beef stew recipe will not disappoint. It's a culinary journey back to the comfort of traditional cooking, with the stew's slow-cooked aromas filling your kitchen, promising a delightful, satisfying meal.
Can I use a different cut of beef for this stew?
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Yes, while chuck roast is traditional due to its fat content and tenderness when slow-cooked, you can use other stew-friendly cuts like round steak or even brisket. The key is low and slow cooking to break down tougher meats.
How long can I keep beef stew in the refrigerator?
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Your beef stew will keep well in the refrigerator for about 3-4 days. Make sure it’s stored in an airtight container to preserve its flavor.
What if I don’t have red wine?
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You can substitute red wine with additional beef broth, apple cider, or even red wine vinegar (though use less) to maintain some of the acidity that red wine provides to the stew.
