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Classic Beef Stew Recipe

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★★★★★

4.2 from 196 reviews

This Classic Beef Stew Recipe is a hearty and flavorful dish perfect for cozy meals. Tender chunks of beef chuck roast are browned and slow-simmered with aromatic vegetables, red wine, and rich beef broth, resulting in a savory stew with tender meat and perfectly cooked potatoes and carrots. Ideal for comforting dinners, this stew benefits from resting overnight to deepen the flavors.

Ingredients

Scale

Beef and Seasonings

  • 2 lbs beef chuck roast, cut into chunks
  • 1/4 cup flour
  • 1 tbsp paprika
  • Salt and black pepper, to taste
  • 1 tbsp Italian seasoning
  • 1 bay leaf

Vegetables and Aromatics

  • 1 onion, chopped
  • 1 green bell pepper, chopped (or jalapeno for extra spice)
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 medium yellow potatoes, peeled and diced
  • 3 large carrots, peeled and cut into chunks

Liquids and Oils

  • 3 tbsp olive oil, divided
  • 2 tbsp tomato paste
  • 1 cup red wine (such as Cabernet Sauvignon)
  • 3 cups beef stock or broth
  • 1 tbsp Worcestershire sauce

Instructions

  1. Coat the Beef: In a bowl, mix flour, paprika, salt, and black pepper. Toss the beef chunks in this mixture to evenly coat them. This helps in browning the meat and thickening the stew later.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks in batches, about 5 minutes per batch, ensuring a good sear without overcrowding. Set browned beef aside.
  3. Sauté Vegetables: In the same pot, add the remaining olive oil. Cook the chopped onions, green pepper, and celery for about 5 minutes until they soften and become fragrant.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for an additional minute to release their flavors.
  5. Deglaze the Pot: Pour in the red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot to lift any browned bits, incorporating them into the liquid for added depth.
  6. Simmer the Stew: Return the browned beef to the pot. Add the Italian seasoning and bay leaf. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 2 hours to tenderize the meat.
  7. Add Vegetables: After 2 hours, add the diced potatoes and carrot chunks. Continue simmering for another hour until the meat is fork-tender and the vegetables are cooked through.
  8. Rest and Serve: Remove the pot from heat. For best flavor, refrigerate the stew for 24 hours to allow the flavors to meld. Reheat before serving.

Notes

  • For a spicier stew, substitute the green bell pepper with jalapeno.
  • Using a dry red wine such as Cabernet Sauvignon enhances the depth of flavor.
  • Resting the stew overnight significantly improves taste by allowing flavors to develop.
  • To thicken the stew further, you may mix a tablespoon of flour or cornstarch with cold water and stir in during the last stages of cooking.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: beef stew, classic stew, slow simmered beef, comfort food, hearty stew, beef chuck roast

Find it online: https://epicrecipebox.com/classic-beef-stew-recipe/