Best Ever Beef Stew Recipe

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Best Ever Beef Stew Recipe 😋🤤

Introduction:

Ah, beef stew. The comfort food that transcends time, cultures, and generations. It’s one of those classic dishes that warm you up from the inside out, perfect for a chilly evening or when you’re just craving something hearty and satisfying. With tender chunks of beef, a rich, flavorful broth, and vegetables that soak up all those delicious juices, this stew will quickly become a favorite at your dinner table.

This version of beef stew has a deep, savory flavor, with a touch of seasoning salt and a silky, thickened broth that will leave you spooning for more. Whether you’re making it for a family dinner or impressing your guests with your culinary skills, this recipe is sure to hit the spot!

Ingredients:

  • 2 pounds beef stew meat (preferably chuck or round, cut into 1-inch cubes)
  • ½ cup all-purpose flour
  • 1 tablespoon seasoning salt (this gives the stew a great depth of flavor)
  • 2 tablespoons olive oil (for browning the beef)
  • ½ teaspoon black pepper (for seasoning)
  • 1 large onion (diced)
  • 3 garlic cloves (minced)
  • 4 large carrots (peeled and sliced)
  • 3 medium potatoes (peeled and cubed)
  • 2 celery stalks (chopped)
  • 4 cups beef broth (or stock, for a richer taste)
  • 1 cup red wine (optional, but adds a depth of flavor)
  • 1 tablespoon tomato paste (for a rich color and subtle sweetness)
  • 2 teaspoons dried thyme (or 2 sprigs of fresh thyme)
  • 1 bay leaf
  • Salt to taste (you can adjust as needed)
  • Fresh parsley (chopped, for garnish)

Instructions:

  1. Prepare the beef:
    • In a large bowl, toss the beef stew meat with flour, seasoning salt, and black pepper. Coat the pieces evenly. This will help thicken the stew as it cooks.
  2. Brown the beef:
    • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef in batches (don’t overcrowd the pan) and brown on all sides. This step is crucial for developing rich flavors, so be patient and don’t skip it!
    • Once browned, remove the beef and set it aside.
  3. Sauté the vegetables:
    • In the same pot, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
    • Add the carrots, celery, and potatoes. Stir everything together, making sure the veggies pick up some of the fond (the little bits left from browning the beef) on the bottom of the pot.
  4. Deglaze and simmer:
    • Add the tomato paste to the pot, stirring to coat the vegetables. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot.
    • Add the beef broth, thyme, bay leaf, and browned beef. Stir everything together.
  5. Simmer the stew:
    • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
  6. Finish the stew:
    • Once the beef is tender, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and thyme sprigs (if using fresh thyme).
    • If you like a thicker stew, you can mash a few of the potatoes against the side of the pot with a spoon or use a hand blender to slightly blend the broth for a creamier texture.
  7. Serve and garnish:
    • Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and flavor.

Methods and Tips:

  • Browning the meat: Don’t rush the browning process! The caramelization adds so much flavor to the stew.
  • Wine option: Adding wine will give your stew a beautiful depth of flavor. If you don’t drink alcohol, you can skip the wine and just use extra beef broth instead.
  • Vegetables: Feel free to add other vegetables, like parsnips, mushrooms, or peas. This stew is flexible!
  • Slow Cooker Option: After browning the meat and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

History of Beef Stew:

Beef stew is a dish that dates back to ancient times, with versions of it found in various cultures. It’s one of the earliest ways to prepare meat by slow cooking it with vegetables to extract and develop deep flavors. Over the centuries, different regions have added their own twists to the basic concept of beef stew, incorporating local ingredients and flavors.

The French have boeuf bourguignon, a beef stew made with red wine and sometimes mushrooms. In Ireland, beef and Guinness stew takes advantage of the country’s rich stout beer, while in the American South, beef stew might include a little bit of cornmeal or bacon fat for extra richness.

Wherever you are, the comfort of a simmering pot of beef stew has stood the test of time, as it brings people together and satisfies appetites for generations.

Conclusion:

Beef stew is the ultimate comfort food. Whether you’re making it on a cold day or for a special dinner, the combination of tender beef, savory vegetables, and a rich broth is unbeatable. This recipe is simple, flavorful, and sure to be a hit with anyone you serve it to. So go ahead, grab that Dutch oven, and treat yourself to a bowl of warmth and joy.

For the Lovers of Beef Stew:

This dish isn’t just for the casual cook—it’s for anyone who loves good food, enjoys the art of slow-cooking, and appreciates rich, hearty meals that taste even better the next day. Whether you’re cooking for your family, a partner, or just yourself (with leftovers to enjoy), this beef stew is a labor of love that will fill your home with delicious aromas. Get ready for some serious stew-loving moments!

Now, what’s your favorite type of stew or comfort food? Would you add any special twists to this recipe? 😄

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