Rich and Hearty Perfect Beef Stew

Perfect Beef Stew is the ultimate comfort food, combining tender chunks of beef, hearty vegetables, and a rich, flavorful broth. This dish is perfect for cozy nights or family dinners, offering a satisfying, warm meal that will fill your home with irresistible aromas. The slow cooking process ensures that the beef is melt-in-your-mouth tender, while the vegetables soak up the savory flavors of the broth. Let’s dive into the ingredients that make this stew a family favorite!

INGREDIENTS

• 2 pounds beef stewing meat (cut into 2-3 inch cubes): Tender and flavorful, this cut is perfect for slow cooking.
• 1/4 cup all-purpose flour: Helps the beef brown and adds thickness to the stew.
• 2 teaspoons salt: Enhances the flavor of the meat and the overall dish.
• 1/4 teaspoon freshly ground black pepper: Adds warmth and a mild spice to the stew.
• 4 tablespoons vegetable oil: Used for browning the beef and sautéing the vegetables.
• 1 cup red wine: Adds richness and depth of flavor to the stew, helping to deglaze the pot.
• 2 tablespoons unsalted butter: Enhances the richness of the stew when sautéing the onions and garlic.
• 1 medium onion (finely diced): Adds a sweet, savory base to the broth.
• 1 medium onion (quartered): Provides extra flavor and texture during the cooking process.
• 5 cloves garlic (minced): Adds a rich, aromatic depth to the dish.
• 4 cloves garlic (whole): Infuses the broth with a more subtle garlic flavor as it simmers.
• 2 tablespoons Worcestershire sauce: Brings a savory, umami flavor to the broth.
• 2 tablespoons tomato paste: Adds a deep, concentrated tomato flavor that enriches the broth.
• 4 cups low-sodium beef broth (more if needed): The base of the stew, adding flavor and moisture.
• 3 bay leaves: Infuses the stew with a subtle, herbal flavor.
• 1 bunch fresh thyme: Adds an earthy, fragrant note to the dish.
• 4 medium carrots (peeled and cut into 1/4-inch rounds): Adds sweetness and texture to the stew.
• 1 cup celery (diced): Brings a subtle savory flavor and texture to the broth.
• 1 pound mini red potatoes (peeled and halved): Absorb the flavors of the stew and add heartiness.
• 8 ounces baby Bella mushrooms (stem removed and halved): Add an earthy, meaty flavor to the stew.
• Fresh parsley (for garnish): Adds a burst of color and freshness to the final dish.

INSTRUCTIONS

Step 1:

Add the beef chunks to a large bowl and sprinkle with flour, salt, and pepper. Toss to coat the beef evenly.

Step 2:

Heat 2 tablespoons of vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding. Brown the beef on all sides for about 5 minutes per batch. Transfer the browned beef to a plate and cover with foil. Repeat with the remaining beef, adding more oil as needed.

Step 3:

Reduce the heat to medium and deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, which will add extra flavor to the stew.

Step 4:

Add the butter to the pot and let it melt. Stir in the diced onion and minced garlic, cooking for 1 minute until fragrant. Stir in Worcestershire sauce and tomato paste, mixing well to combine.

Step 5:

Pour in 4 cups of beef broth, stirring to incorporate all the ingredients. Add the browned beef chunks back into the pot, along with the quartered onion, whole garlic cloves, bay leaves, and thyme. Cover and cook on low heat, occasionally skimming the broth, for about 1 1/2 hours until the beef is tender.

Step 6:

Preheat the oven to 300°F. Discard the thyme and bay leaves from the pot. Add the carrots, celery, mushrooms, and potatoes. Stir everything together and cover the pot again. Transfer the pot to the preheated oven and cook for about 1 hour, or until the vegetables are tender.

Step 7:

Once the stew is done, remove it from the oven and taste for seasoning. Adjust salt and pepper as needed. If you prefer a thicker stew, mix a cornstarch slurry (cornstarch mixed with water) and stir it into the stew. Bring the stew to a boil on the stovetop for 2 minutes to thicken.

Step 8:

Serve the stew warm, garnished with freshly chopped parsley. Enjoy this comforting dish with a side of crusty bread!

Serving and Storage Tips

• Serve the beef stew hot, garnished with fresh parsley, and pair it with crusty bread or a side salad for a complete meal.
• This stew tastes even better the next day as the flavors have time to meld, so it's perfect for meal prep.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
• To freeze, allow the stew to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Helpful Notes

• For extra flavor, use bone-in beef cuts like short ribs or oxtails. Simply remove the bones before serving.
• If you prefer a thicker stew, use the cornstarch slurry method or mash some of the potatoes into the stew.
• You can customize the vegetables in the stew by adding parsnips, turnips, or even sweet potatoes for a different flavor profile.

Tips from Well-Known Chefs

• Chef Julia Child recommends adding a splash of cognac or brandy at the end of cooking for a rich, sophisticated flavor.
• Chef Ina Garten suggests making beef stew a day ahead to allow the flavors to deepen overnight.

WHY YOU'LL LOVE THIS RECIPE

• This recipe is perfect for a cozy, comforting dinner, especially on cold nights.
• The slow cooking process ensures that the beef is incredibly tender, and the vegetables are perfectly cooked.
• The rich, flavorful broth makes it a complete, satisfying meal that everyone will love.

VARIATIONS

• For a gluten-free version, substitute the flour with a gluten-free flour blend.
• Make it a bit spicier by adding red pepper flakes or a dash of hot sauce to the broth.
• If you're looking for a low-carb option, replace the potatoes with cauliflower florets or turnips.

Pin it