Classic Beef Stew Brief Backstory
A classic beef stew recipe is a dish that has been cherished for generations in many cultures worldwide. It carries with it a sense of nostalgia and comfort. Its origins are humble, rooted in making the most of available ingredients and creating a nourishing meal.
Traditionally, beef stew was a peasant dish, as it used tougher, less expensive cuts of meat that required long, slow cooking to become tender and flavorful. Over time, it evolved into a beloved comfort food.
A culinary hug enjoyed by people of all backgrounds. Today, beef stew remains a favorite for chilly nights and family gatherings, providing warmth, sustenance, and a sense of home.
Classic Beef Stew Recipe
This foolproof recipe for a hearty classic beef stew will be a welcome addition to your recipe repertoire. Tender and flavorful for those cold winter nights.
Ingredients
- 2lbs (900g) Beef chuck roast trimmed and cut into 1-inch cubes
- Salt and pepper
- 3 tbsp Flour plain
- 2 tbsp Olive oil
- 8 large Baby pickling onions peeled
- 3 cloves Garlic minced or crushed garlic for convenience
- 4 cups Beef stock
- 1 cup Red wine optional
- 2 tbsp Tomato pasta
- 2 Bay leaves
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- 4 medium Carrots peeled and cut into chunks
- 3 medium Potatoes peeled and cut into chunks
- 1 cup Frozen peas optional
- Chopped fresh flat-leaf parsley for garnishing optional
- 5 Brown button mushrooms cleaned and halved optional
Instructions
- 1. Season the Beef: This is where the magic begins. Season the beef cubes generously with salt and pepper and dust with plain flour.2. Brown the Beef: Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides. This step is crucial as it adds flavor to your stew. Remove the browned beef cubes from the pot and set aside, feeling proud of your culinary skills.3. Sauté the Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1-2 minutes, until fragrant. This is when you can almost taste the deliciousness of the stew.4. Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the tomato paste, bay leaves, dried thyme, and dried rosemary.5. Simmer the Stew: Return the browned beef cubes and any accumulated juices to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.6. Add the Vegetables: After the stew has simmered for about 1 hour, add the carrots, potatoes, and mushrooms (if using) to the pot. Continue to simmer, covered, for an additional 30-45 minutes or until the vegetables are fork-tender.7. Finish the Stew: Stir in the frozen peas (if using) and let them heat for a few minutes. Taste the stew and adjust the seasoning with salt and pepper, if needed.Serve: Ladle the Classic Beef Stew into serving bowls. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Notes
CREATIVE TWISTS AND MODERN ADAPTATIONS This classic beef stew recipe is not just a set of instructions, but a canvas for your culinary creativity. Feel free to experiment and add your own unique twists to make it truly yours. Add Extra Vegetables: Experiment with additional vegetables such as sweet potato, parsnips, pumpkin, or squash for added flavor and variety. Make it Gluten-Free: Use gluten-free flour or cornstarch as a thickener instead of traditional flour to make the stew gluten-free. Try Different Herbs: Instead of dried herbs, use fresh herbs like thyme, rosemary, sage, or parsley to customize the flavor profile. Use Different Meats: Substitute beef with lamb, pork, or venison for a unique twist on the classic recipe. Make it in a Slow Cooker: Adapt the recipe for a slow cooker by browning the beef and sautéing the aromatics before transferring everything to a slow cooker and cooking on low for 6-8 hours.
