Classic Beef Stew Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
3 hrs 15 mins
-
Servings
6
-
Calories
632 kcal
-
Course
Main Course
Classic Beef Stew Recipe
Description
This stew begins by coating beef chuck pieces with a mixture of flour, paprika, salt, and pepper, then searing them in batches to develop a browned crust. After setting the meat aside, aromatic vegetables including onion, green bell pepper or jalapeño, and celery are sautéed to soften. Garlic and tomato paste are added and cooked briefly to enhance flavor depth.
Red wine and beef stock are introduced to deglaze the pot, dissolving browned bits from the bottom, which enrich the broth. Worcestershire sauce, Italian herbs, and bay leaves add complexity. The seared beef is returned to the pot, which is covered and simmered gently for two hours to tenderize the meat thoroughly.
Potatoes and carrots are then added and simmered uncovered to allow the stew to thicken while cooking the vegetables through. The resulting stew is hearty, with tender meat, soft vegetables, and a deeply flavored, robust sauce suited for a nourishing meal.
Ingredients
- 3 pound beef chuck cut into 1.5 inch chunks
- ¼ cup flour
- 1 tablespoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 4 tablespoons olive oil divided
- 1 white onion chopped, large
- 1 green bell pepper chopped (use jalapenos for a spicier version)
- 1 celery chopped, stalk
- 5 garlic chopped, cloves
- 3 tablespoons tomato paste
- 2 cups red wine I use Cabernet Sauvignon – use beef stock as an alternative
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning use your favorite blend of dried herbs
- 2 bay leaf
- 1 pound potato cut into bite-sized pieces, yellow
- 3 carrot cut into bite-sized pieces, large
Instructions
- Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
- When all of the meat is seared and resting on the plate, add the last tablespoon of olive oil. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.
- Add the garlic and tomato paste and cook 1 more minute, stirring.
- Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
- Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.
- Bring to a boil, then cover and simmer for 2 hours.
- Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking.
- Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours. The flavor gets even better the next day. Simply reheat and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 17g | 6% |
| Protein | 47g | 94% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 862mg | 36% |
| Potassium | 1340mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5947IU | 119% |
| Vitamin C | 22mg | 24% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
