This homemade Beef Stew is the ultimate hearty comfort food! It makes the coziest repast as well as is perfect served alongside rustic breadstuff alongside it. This version is generous with the beef too the vegetables, too it’second paired with a rich nicely thickened broth.
Dutch Oven Beef Stew
An incredibly delicious traditional beef stew that’sec probable fifty-fifty meliorate than y'all recollect your family unit making growing upwards!
It’s made alongside tender seize with teeth size pieces of beef, creamy potatoes, nutritious carrots, together with a rich as well as savory blood-red vino infused broth.
This easy beef stew follows a straightforward prep together with finishes alongside that classic onetime fashioned season.
Beef together with onions are browned on the stovetop (tip: nicely browned beef is fundamental to the complex depth of flavour here). Then the liquids too herbs are added as well as the stew and it’sec cooked inwards the oven. Partway through the remaining vegetables are added then they don’t end up mushy, and and then it’sec baked over again until everything is tender.
You’ll appreciate this more often than not hands off version that doesn’t call for constant aid to on the stovetop, and how the fifty-fifty encircling rut surrounding the pot from the oven ensures a more than consistent stop issue.
Truly it’s a recipe to savour year circular just 1 that’s peculiarly fitting for cool crisp autumn days and blustery breezy winter days. It’second a homestyle, person warming dish that is sure to live a highlight of a long day!
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Beef Stew Recipe Ingredients
- two ane/four lbs. chuck roast, trimmed of excess fatty, cutting into 1 i/iv-inch cubes
- Salt too freshly ground black pepper
- 3 i/ii Tbsp olive rock oil, divided
- 2 cups chopped yellowish onion (ane large)
- one i/ii Tbsp minced garlic (nigh 4 cloves)
- ane/four loving cup all-role flour
- 1.5 Tbsp Lycopersicon esculentum paste
- 1 cup dry out reddish wine, such as Pinot Noir or Cotes du Rhone
- three 1/2 cups beef stock
- ii tsp Worcestershire sauce
- 1 Tbsp fresh thyme leaves
- 2 tsp minced fresh rosemary
- two bay leaves
- xx oz. cerise potatoes, scrubbed and rinsed clean
- xiv oz. big carrots (almost 4)
- 1 Tbsp balsamic vinegar
- 2 Tbsp minced fresh parsley
How to Make Beef Stew
- Heat oven, and pot on stove: Move oven rack to lower third of the oven. Preheat oven to 300 degrees.
- Heat i Tbsp olive rock oil inwards a big oven condom pot over medium-high oestrus.
- Prepare together with prepare the stew heart and soul in batches, fix aside: Dab half of the roast dry alongside newspaper towels, flavour lightly with common salt in addition to pepper so add to the pot alongside space betwixt pieces.
- Sear until browned on bottom, nigh three – 4 minutes. Turn together with chocolate-brown on contrary side, well-nigh ii minutes longer. Transfer to a plate.
- Add some other one/ii Tbsp oil to pot too repeat process amongst remaining half of beef. Transfer instant batch of beef to the plate also.
- Saute onions, and so garlic: Reduce heat to medium, add 1 Tbsp olive petroleum and so add together onions. Saute 5 minutes or until slightly gold chocolate-brown.
- Add garlic and saute 30 seconds longer.
- Add thickeners, and then liquids: Stir inwards flour in addition to tomatoes paste, too prepare stirring constantly, virtually 45 to threescore seconds (cut back burner temp if needed).While stirring slowly pour in carmine wine, scrape upwards browned bits from the bottom of the pot. While stirring pour inwards beef broth as well as Worcestershire sauce.
- Return sum, add together herbs as well as simmer: Return beef to pot along alongside thyme, rosemary in addition to bay leaves. Bring to a simmer stirring oft.
Remove from oestrus. - Bake inwards oven: Cover pot alongside the chapeau and transfer to the oven. Let cook one one/ii hours.
- Add vegetables to stew, continue to bake: Once time is almost up cut the potatoes into 1-inch cubes, then skin in addition to cutting the carrots into ane-inch slices. Stir potatoes and carrots into stew and so comprehend too render to the oven.
- Bake until vegetables are tender, nigh threescore to seventy minutes longer.
- Finish amongst balsamic together with parsley: Remove bay leaves, stir inwards balsamic vinegar and season stew alongside common salt and pepper to gustation. Let residual off heat for virtually v minutes earlier serving. Garnish servings amongst parsley.
What’s the Best Beef for Beef Stew?
I recommend using chuck roast (which comes from the shoulder of the moo-cow) for beef stew. It is good marbled alongside fatty too has a squeamish beefy flavour. Plus it tin can be less expensive than other options.
How to Thicken Beef Stew
This beef stew is thickened amongst enough of flour and then in that location shouldn’t be issues alongside this recipe thickening. But if you accept some other type of stew that didn’t plough out quite thick plenty in one case completed yous can e'er mix a tablespoon of cornstarch amongst equal parts water or beef broth, and so stir into the stew in addition to permit it simmer for a few minutes until thickened.
Helpful Tips for the Best Beef Stew
- Look for a chuck roast with adept marbling throughout. But I make recommend cutting larger chunks of fat from the roast (even those lined inside). The thick portions won’t melt into the soup real good in addition to only terminate upwards pretty chewy.
- Dry beef before get-go (with newspaper towels), preheat the crude in the pan, so sear the beef without moving on each side until nicely browned. It adds then much flavour to the stew to reach a overnice sear on the beef (including all those tasty browned bits along the pot that come up alongside it).
- Use a skillful lineament beef broth. Many brands of beef broth can live pretty gross, it makes a departure to function 1 that tastes adept, or just go amongst chicken broth.
- Wait to add together the vegetables. If y'all add them inward the begging they tin can finish upwards autumn-apart mushy.
- Go slowly on the table salt. You shouldn’t necessitate to add together a whole lot here unless using an unsalted broth.
- Cook low too irksome. The central to tender inexpensive cuts of beef is to cook at a lower estrus in addition to allow fourth dimension for the fat in addition to connexion tissue to soften together with get more tender.
Storage as well as Reheating
- Beef stew should be stored in the fridge in an airtight container.
- It volition continue there for upwards to three days.
- Reheat on the stovetop in a pot (covered) over depression heat, stirring occasionally until heated through (sparse with a petty broth if desired).
- It can as well live frozen for upward to iii months merely proceed in mind the texture of the potatoes will alter together with they go a chip mushy.
Possible Variations
- Add more than vegetables: Great choices are mushrooms, peas, kale, spinach, corn, or parsnips.
- Boost flavour: If you are looking for more variation of deep flavour yous tin can likewise include or so minced anchovies, a lilliputian soy sauce, or add together an extra 1/ii cup ruby-red vino inward home of i/ii cup beef broth.
- Stovetop cooking: If you don’t accept an oven the stew can live cooked exclusively on the stovetop. Just simmer over depression estrus for i 1/2 hours, so add together the potatoes and carrots together with simmer until tender near thirty to forty minutes longer. Add more than broth to thin equally needed.
Crockpot Beef Stew
If you are looking for a boring cooker selection as well effort my Slow Cooker Beef Stew.
More Delicious Beef Soups to Try
Beef Stew
Ingredients
- ii ane/4 lbs. chuck roast, trimmed of excess fat, cut into i one/iv-inch cubes
- Salt together with freshly ground black pepper
- three one/ii Tbsp olive crude oil, divided
- 2 cups chopped yellow onion (ane large)
- one ane/two Tbsp minced garlic (most 4 cloves)
- i/4 cup all-role flour
- 1.five Tbsp love apple glue
- ane cup dry scarlet vino, such every bit Pinot Noir or Cotes du Rhone
- iii one/2 cups beef stock
- two tsp Worcestershire sauce
- one Tbsp fresh thyme leaves
- two tsp minced fresh rosemary
- two bay leaves
- 20 oz. ruddy potatoes, scrubbed and rinsed clean
- 14 oz. large carrots (nearly 4)
- 1 Tbsp balsamic vinegar
- ii Tbsp minced fresh parsley
Instructions
- Move oven rack to lower 3rd of the oven. Preheat oven to 300 degrees.
- Heat i Tbsp olive fossil oil in a large oven prophylactic pot (such as an enameled dutch oven) over medium-high heat.
- Dab half of the roast dry amongst newspaper towels, flavour lightly with salt in addition to pepper so add to the pot leaving space betwixt pieces.
- Sear until browned on bottom, well-nigh three - four minutes. Turn in addition to brownish on reverse side, about two minutes longer. Transfer to a plate.
- Add some other ane/ii Tbsp rock oil to pot in addition to repeat process (of drying, seasoning together with searing) amongst remaining one-half of beef. Transfer second batch of beef to the plate likewise.
- Reduce heat to medium, add together 2 Tbsp olive crude and then add together onions. Saute five minutes or until slightly gilded brownish.
- Add garlic and saute xxx seconds longer.
- Stir inward flour and tomatoes glue, too prepare stirring constantly, almost 45 to lx seconds (cut down burner temp if needed and then it doesn't burn down).
- While stirring slow pour inwards cherry vino, scrape upward browned bits from the bottom of the pot. While stirring pour inward beef broth together with Worcestershire sauce.
- Return beef to pot along alongside thyme, rosemary and bay leaves, stir. Bring to a simmer stirring ofttimes.
- Remove from oestrus. Cover pot with the lid together with transfer to the oven. Let ready 1 i/two hours.
- Once time is well-nigh upwardly cutting the potatoes into ane-inch cubes, then pare together with cutting the carrots into i-inch chunks (larger portions tin can be halved). Stir potatoes together with carrots into stew and then cover together with render to the oven.
- Bake until vegetables are tender, near threescore to lxx minutes longer.
- Remove bay leaves, stir in balsamic vinegar together with flavour stew alongside table salt as well as pepper to sense of taste. Let balance off oestrus for nearly 5 minutes earlier serving. Garnish servings amongst parsley.
Amount Per Serving
Calories 660
Calories from Fat 270
% Daily Value*