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Beef stew with carrots and herbs in a white bowl on a wooden table.

Beef Stew

Most beef stew recipes are the same. There are only so many “secret” ingredients you can add to something that is a classic like this. The trick here isn’t adding something so drastically new that all of a sudden you have something better than anyone else. It’s all about how to develop these flavors and deepen them with the same ingredients as everyone else. 
6 ratings
Recipe by - Tabetha Klein
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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine English
Servings 6
Calories 432 kcal

Equipment

Ingredients
 
 

  • 2 Pounds Stew Beef - chuck or shoulder
  • 2 tablespoon Olive Oil - for meat browning
  • 2 tablespoon Unsalted Butter
  • 2 Small Yellow Onion - diced
  • 1 tablespoon Garlic
  • 2 tablespoon All-Purpose Flour
  • ½ cup Red Wine
  • 2 cups Beef Stock
  • 2 tablespoon Tomato Paste
  • 2 large Carrots
  • 3 medium Potatoes
  • 1 tablespoon Brown Sugar
  • 2 Bay Leaf
  • 4 sprigs Fresh Thyme
  • 1 tablespoon Worcestershire Sauce
  • Kosher Salt
  • Fresh Ground Pepper

Instructions
 

  • Start by removing your meat from the packing and placing it on a paper towel lined plate or tray. Use an additional paper towel to place on top of the meat to absorb as much excess moisture as possible.
  • Place your Dutch Oven or large pot on high heat and add enough olive oil to coat the bottom of the pan.
  • Wait until your pan is just about ready, and then season ONLY the meat that you are about to put into the pan. If salted too early, the meat will start to release additional moisture and it will stick.
  • Add your first batch of beef to the pan and flip only once you have achieved a nice golden crust. Remove and set aside.
  • Repeat until all of your meat is browned. Mine took 3 batches. Don't rush. This is how you level up your dish.
  • Set the beef aside, as we will return it to the pan a bit later.
  • Add the butter and onions to the pan. Stir and cook for around 3-5 minutes or until golden grown.
  • Add the garlic and cook for an additional 1-2 minutes.
  • Mix in the flour until all the moisture has been absorbed.
  • Pour in your red wine, beef stock, tomato paste, and mix. Once combined you can add everything else.
  • Once it comes to a simmer, taste and adjust the kosher salt & fresh ground pepper to your liking.
  • Simmer for 3-4 hrs or until the beef and potatoes are tender.
  • Serve with a glass of the same red wine you used for the recipe and some crusty bread.
  • Enjoy!

Video

Notes

  • Dry beef browns better: Pat the cubes dry and salt them just before searing. A wet surface steams instead of building that deep brown crust.
  • Sear in batches: Crowding the pot drops the temperature and the beef steams. Give the pieces room and work in rounds for real color.
  • Low and slow wins: Let it gently simmer for 3-4 hours. That's what turns tough beef fork-tender and melds all the flavors.
  • Even better tomorrow: Like most stews, the flavor deepens overnight. Keeps 3-4 days in the fridge and freezes for up to 3 months.
  • Serve it right: Crusty bread for sopping and a glass of the same wine you cooked with make it a full meal.

Nutrition

Calories: 432kcalCarbohydrates: 28gProtein: 38gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 104mgSodium: 377mgPotassium: 1307mgFiber: 3gSugar: 5gVitamin A: 4246IUVitamin C: 25mgCalcium: 71mgIron: 5mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword Beef, soup, Stew
Tried this recipe?Mention @tabethas.table!