Hearty Comfort in Every Bite: Classic Beef Stew
Warm up your kitchen and your soul with our comforting and classic Beef Stew recipe. Bursting with rich flavors and tender chunks of beef, this timeless dish is a favorite for chilly days and cozy evenings alike. Whether simmering on the stovetop or bubbling away in a slow cooker, this hearty stew is sure to become a staple in your recipe repertoire.
Ingredients:
- 6 oz bacon, chopped into 1/4″ strips
- 2 Tbsp olive oil, for sautéing
- 2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
- 2 1/2 tsp sea salt, or to taste, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms, thickly sliced
- 4 carrots, peeled and cut into 1/2″ thick pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth, or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes, new potatoes, or fingerling, halved or quartered
Instructions:
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sear the Beef: Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Dredge the meat in flour, shaking off any excess. In the same pot with the bacon fat, heat the olive oil over medium-high heat. Working in batches, sear the beef until browned on all sides, about 5-6 minutes per batch. Remove the beef from the pot and set aside.
- Sauté the Vegetables: Add the sliced mushrooms, carrots, diced onion, and minced garlic to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and starting to brown.
- Deglaze the Pot: Stir in the tomato paste and cook for 1-2 minutes, then pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Simmer the Stew: Return the beef to the pot along with any accumulated juices. Add the cooked bacon back to the pot as well. Pour in the beef broth, add the bay leaves and dried thyme, and season with the remaining salt and pepper. Bring the stew to a simmer, then reduce the heat to low and cover. Let the stew simmer gently for 1 1/2 to 2 hours, or until the beef is tender.
- Add the Potatoes: About 30 minutes before the stew is done, add the halved or quartered potatoes to the pot. Continue to simmer until the potatoes are cooked through and tender.
- Serve and Enjoy: Remove the bay leaves from the stew and discard. Taste and adjust seasoning if necessary. Ladle the hot stew into bowls and garnish with chopped parsley if desired. Serve with crusty bread or over mashed potatoes for a hearty meal.
Cook’s Notes:
- For a thicker stew, you can mash a few of the cooked potatoes against the side of the pot or mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
- Don’t skip the step of deglazing the pot with red wine after sautéing the vegetables. This step adds depth of flavor to the stew.
Variations:
- Beef and Guinness Stew: Substitute Guinness beer for the red wine for a rich and hearty Irish twist on this classic stew.
- Vegetarian Option: Omit the beef and bacon and use vegetable broth instead of beef broth. Add extra vegetables such as celery, bell peppers, and green beans for a delicious vegetarian stew.
Keto Version:
For a keto-friendly version of this stew, omit the potatoes and flour. Instead, add extra low-carb vegetables such as cauliflower florets or turnips for added bulk and flavor.
Low-Carb Version:
To make this stew low-carb, substitute the potatoes with cauliflower florets or radishes. These vegetables add a similar texture to potatoes without the high carb content.
Frequently Asked Questions (FAQs):
Q: Can I make this stew in a slow cooker? A: Yes, you can. After sautéing the bacon, beef, and vegetables, transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Q: Can I freeze leftover stew? A: Absolutely! Allow the stew to cool completely, then transfer it to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Q: What can I serve with beef stew? A: Beef stew pairs well with crusty bread, dinner rolls, or a simple green salad. You can also serve it over mashed potatoes, rice, or egg noodles for a heartier meal.
Q: Can I use different cuts of beef for this stew? A: Yes, you can use other cuts such as beef chuck, brisket, or round roast. Just be sure to trim off any excess fat and cut the meat into uniform pieces for even cooking.
Q: How do I store leftover stew? A: Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
Embrace the warmth and comfort of classic Beef Stew with this timeless recipe. With its tender beef, flavorful vegetables, and rich broth, this stew is the epitome of soul-soothing comfort food. Whether enjoyed on a cold winter’s night or served at a festive gathering, this dish is sure to warm both hearts and bellies. Prepare a batch today and savor every spoonful of this beloved classic.
