Classic Beef Stew Comfort

Nothing chases away winter chill quite like a big pot of classic beef stew bubbling on the stove. Thick with tender chunks of beef and an array of comforting vegetables, this stew fills the house with mouthwatering aromas and always reminds me of snowy nights spent gathered around the dinner table with my family.

The first time I cooked this stew, I was surprised by how quickly the simple steps came together. We ended up eating it straight from the pot because nobody could wait for bowls.

Ingredients

• Beef chuck or stewing beef: Choose well-marbled pieces for the best tenderness and flavor
• Olive oil: Opt for extra virgin if possible for added richness
• All-purpose flour: Helps brown and thicken the stew
• Salt and black pepper: Season generously for a flavorful base
• Large onion: Yellow onions add a deep sweetness and body
• Garlic cloves: Use fresh for the best aroma
• Beef broth: Look for low-sodium so you control the saltiness
• Dry red wine: Adds depth Feel free to use more broth instead
• Tomato paste: Provides savory richness and beautiful color
• Worcestershire sauce: Just a dash brings out umami
• Carrots: Select firm veggies for sweetness and color
• Potatoes: Yukon Gold or russet hold up best in stew
• Celery stalks: Adds a subtle savory note
• Frozen peas: For pops of color and sweetness add at the end
• Dried thyme and dried rosemary: Fragrant herbs that make the stew taste authentic
• Bay leaves: Impart classic stew flavor just remember to remove them
• Fresh parsley: Chopped at the end for brightness and a fresh finish

Step-by-Step Instructions

Prepare the Beef:

Pat the beef dry with paper towels so it sears rather than steams Toss with flour salt and black pepper ensuring each piece is coated This not only seasons the meat but helps form a rich base for your stew

Brown the Beef:

Heat olive oil in a Dutch oven over medium-high When the oil shimmers add beef in batches letting each cube get a deep golden crust on all sides Do not crowd the pot or the meat will steam Remove each batch as it finishes

Sauté the Aromatics:

Reduce the heat to medium Add onions and garlic directly into the flavorful browned bits left behind Stir frequently for about three minutes until the onion turns translucent and fragrant

Deglaze the Pot:

Spoon in tomato paste and cook for one minute to caramelize Pour in dry red wine or extra broth if using and scrape the bottom with a spoon to release any stuck bits Let it bubble away for another couple minutes so everything melds

Build the Stew:

Return the beef and any juices to the pot Add beef broth Worcestershire sauce dried thyme dried rosemary and bay leaves Bring to a gentle boil then cover and turn to low Let this simmer gently for at least an hour and a half so the meat relaxes and flavors build

Add the Vegetables:

Tumble in carrot chunks potato cubes and sliced celery Stir well Replace the lid and continue cooking for at least thirty minutes until everything yields easily to a fork

Finish the Stew:

Stir in frozen peas during the last five minutes for fresh color and taste Fish out the bay leaves Taste for salt and pepper and adjust if needed

Serve:

Ladle the stew into warm bowls and top with a shower of chopped fresh parsley Serve with crusty bread or spooned over mashed potatoes for ultimate comfort

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I love the way the red wine infuses the broth with deep savory notes If you skip it bump up the broth and a splash of balsamic for that same warmth Watching my dad sneak tastes as the stew simmered is one of my fondest food memories

Storage Tips

Let leftovers come to room temperature before refrigerating Store in airtight containers in the fridge for up to three days For longer storage freeze in portions for up to three months and reheat gently on the stovetop adding a splash of broth if needed

Ingredient Substitutions

Feel free to swap beef for lamb or even mushrooms for a meatless version Out of fresh herbs Use Italian seasoning in a pinch Pearl onions can replace diced onions for a touch of sweetness No red wine Use more broth or a small amount of balsamic vinegar

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Serving Suggestions

Serve this stew hot with slices of sourdough or a rustic country loaf For extra comfort spoon it atop mashed potatoes or buttered egg noodles It pairs wildly well with simple cooked greens like kale or Swiss chard

Cultural and Historical Context

Classic beef stew has roots in both Irish and American cooking It traditionally uses more affordable beef cuts slow cooked to tenderness The dish earned its comfort food badge from generations of home cooks stretching ingredients into hearty family dinners

Recipe FAQs

→ What type of beef works best for this dish?

Beef chuck or another well-marbled stewing cut is ideal. These cuts become tender after long, slow simmering.

→ Can I skip the red wine?

Yes, simply replace it with additional beef broth or a splash of balsamic vinegar for a similar rich flavor.

→ How do I make the broth thicker?

Mash some potatoes into the pot or whisk in a cornstarch slurry (cornstarch mixed with cold water) near the end of cooking.

→ Which vegetables can I add or substitute?

Common options include turnips, parsnips, or mushrooms. Adjust to personal preference, adding them with other vegetables.

→ How should leftovers be stored?

Refrigerate for up to 3 days or freeze in airtight containers for up to 3 months. Reheat gently before serving.