Just when you thought beef stew couldn’t get any better, here comes a recipe that packs flavor, tenderness, and comfort into every bite. Perfect for those chilly evenings or when you’re in need of some serious comfort food.
Why This Recipe Works
- The slow cooking process ensures the beef is fall-apart tender.
- A rich, flavorful broth that’s achieved by browning the beef and deglazing the pot.
- Vegetables that are cooked just right, offering a perfect texture contrast to the tender beef.
- The use of red wine adds depth and complexity to the flavor profile.
- It’s a one-pot meal, making cleanup a breeze.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1/2 cup red wine
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Equipment Needed
- Large Dutch oven or heavy pot
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Brown the Beef
Heat the olive oil in your Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches to avoid overcrowding. Brown the beef on all sides, about 5 minutes per batch. Remove the beef and set aside. Tip: Don’t skip browning the beef; it’s crucial for developing deep flavors.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant. Tip: This step builds the flavor base of your stew, so take your time.
Step 3: Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly. This step adds a rich depth to the stew.
Step 4: Combine and Simmer
Return the beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
Step 5: Final Adjustments
Once the beef is tender, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Tips and Tricks
For an even richer flavor, you can marinate the beef in the red wine overnight before cooking. If you’re short on time, using a pressure cooker can significantly reduce the cooking time. To thicken the stew, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking. For a gluten-free version, ensure your beef broth and wine are gluten-free.
Recipe Variations
- Add mushrooms for an earthy flavor.
- Swap red wine for beer for a different twist.
- Include potatoes for a heartier stew.
- Use lamb instead of beef for a variation on the classic.
- Add a pinch of smoked paprika for a subtle smokiness.
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 8 hours or high for 4 hours. The slow cooker method is perfect for busy days.
What can I use instead of red wine?
If you prefer not to use alcohol, you can substitute the red wine with additional beef broth or a mixture of broth and a tablespoon of balsamic vinegar for acidity. The vinegar mimics the wine’s tanginess.
How can I store leftovers?
Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little broth if the stew has thickened too much.
Summary
This ultimate beef stew recipe is a hearty, flavorful dish that’s perfect for any occasion. With tender beef, rich broth, and perfectly cooked vegetables, it’s comfort food at its best. Follow the tips and variations to make it your own.