Cozy Classic Beef Stew

$- 2 pounds beef chuck, cut into 1-inch cubes Choose beef chuck for its rich flavor. It becomes tender when cooked slowly. - 3 tablespoons olive oil Use extra virgin olive oil for a fresh taste. It helps brown the meat well. - 1 large onion, chopped A good onion adds sweetness. Chop it finely for even cooking. - 4 cloves garlic, minced Fresh garlic boosts flavor. You can use less if you prefer a milder taste. - 4 cups beef broth Use high-quality beef broth for depth. If you prefer, use homemade broth. - 3 medium carrots, sliced Carrots add color and sweetness. You can use baby carrots as a quick substitute. - 3 medium potatoes, diced Use starchy potatoes like Russets. They thicken the stew and add heartiness. - 2 celery stalks, chopped Celery gives a nice crunch. Dice it small for better blending in the stew. - 2 teaspoons dried thyme Thyme offers a warm, earthy taste. Fresh thyme can work if you have it. - 2 bay leaves Bay leaves add a subtle flavor. Remember to take them out before serving. - Salt and pepper to taste Season to your liking. Start light and adjust as the stew cooks. - 1 tablespoon Worcestershire sauce This sauce adds umami. You can skip it for a simpler taste. - 2 tablespoons cornstarch (optional for thickening) Use cornstarch for a thicker stew. Mix it with cold water before adding. - Fresh parsley for garnish Chopped parsley adds freshness and color. It makes the dish look more appealing. These ingredients create a rich and hearty stew. You can swap or omit any to suit your needs. For example, use vegetable broth for a lighter flavor or add different veggies for variety. Enjoy making this classic dish! {{ingredient_image_1}} To start, we need to brown the beef. Use a large Dutch oven or heavy pot. Heat three tablespoons of olive oil over medium-high heat. Once hot, add two pounds of beef chuck cut into one-inch cubes. Sear the beef until it turns brown on all sides. This step is key for flavor. Searing creates a rich crust. It locks in juices and enhances taste. If your pot gets crowded, do this in batches. Remove the browned beef and set it aside. Next, it’s time for the veggies. In the same pot, add one chopped large onion and four minced cloves of garlic. Sauté them for about three to four minutes. You'll know they are ready when the onion is soft and clear. Now, return the browned beef to the pot. Add four cups of beef broth, three sliced carrots, three diced potatoes, and two chopped celery stalks. Sprinkle in two teaspoons of dried thyme and toss in two bay leaves. Don’t forget to season with salt and pepper. Add one tablespoon of Worcestershire sauce for extra depth. Stir everything together until mixed well. Bring the pot to a boil, then reduce the heat to low. Cover it and let it simmer. This should take about one and a half to two hours. Stir occasionally to ensure even cooking. Check the meat and veggies for doneness. The beef should be tender and easy to break apart with a fork. If you like a thicker stew, I have a simple trick. Mix two tablespoons of cornstarch with cold water until smooth. Stir this mixture into the stew during the last ten minutes of cooking. This will help thicken it up nicely. Before serving, taste the stew and adjust the seasoning if needed. Don’t forget to remove the bay leaves! Finally, serve it hot and sprinkle freshly chopped parsley on top. This adds a lovely touch and brightens the dish. Enjoy your hearty, comforting meal! To make your beef stew truly stand out, herbs and spices are key. Adding dried thyme and bay leaves gives the stew a warm, earthy taste. You can also use fresh herbs, like parsley, to brighten the dish at the end. Seasoning is vital too. I always add salt and pepper in stages. This builds depth in flavor. Taste as you go, and adjust the seasoning as needed. For slow cooking, a Dutch oven is the best choice. It holds heat well and cooks evenly. A heavy pot works too, but a Dutch oven is great for this dish. To prepare your ingredients, use a sharp knife and a sturdy cutting board. This helps you chop quickly and safely. Measuring cups and spoons are also important for accuracy. When you measure precisely, your flavors balance better. Pro Tips Choose the Right Cut: Using beef chuck is ideal for stew as it becomes incredibly tender with slow cooking, ensuring a rich flavor. Brown the Meat: Searing the beef before adding other ingredients enhances the depth of flavor, creating a more complex stew. Don’t Skip the Bay Leaves: Adding bay leaves during cooking infuses a subtle aromatic flavor that elevates the overall taste of the stew. Adjust Thickness: If you prefer a thicker stew, dissolve cornstarch in cold water and stir it in towards the end of cooking for a smooth consistency. {{image_2}} You can make this stew vegetarian or vegan by swapping the beef and broth. Use mushrooms for texture and flavor. For broth, vegetable broth works well. Add beans or lentils for protein. This adds heartiness without meat. You can also throw in grains like quinoa or barley. They will make the stew more filling and add great taste. Feel free to mix different vegetables. Consider adding bell peppers, peas, or squash. These veggies add color and nutrition. You can even toss in some spinach at the end for a fresh touch. Every culture has its take on stew. In France, they use red wine for depth. This gives a rich flavor that warms the soul. In Irish beef stew, you may find stout beer. This adds a unique taste that pairs well with the beef. In Latin America, spices like cumin and chili powder can kick it up a notch. Adding these gives a whole new flair to the dish. You can also try local ingredients. If you have access to seasonal veggies or spices, use them. This personalizes your stew while making it special. To keep your beef stew fresh, follow these steps: - Cool Down: Let the stew cool before storing it. This helps prevent condensation. - Use Airtight Containers: Transfer the stew to airtight containers. This keeps it from drying out. - Refrigerate: Place the containers in the fridge. Your stew will stay good for about three to four days. - Freeze for Later: If you want to save it longer, freeze the stew. Use freezer-safe bags or containers. When it’s time to reheat: - Thaw First: If frozen, thaw the stew in the fridge overnight. - Reheat on the Stove: Pour it into a pot and heat over medium heat. Stir often to warm it evenly. - Microwave Option: You can also reheat in the microwave. Use a microwave-safe bowl and cover it loosely. The shelf life of beef stew varies by storage method: - Refrigerator: In the fridge, beef stew lasts about three to four days. - Freezer: In the freezer, it can last up to three months. Watch for these signs of spoilage: - Off Smell: If the stew smells sour or strange, don’t eat it. - Color Change: A change in color can indicate spoilage. - Mold Growth: If you see mold, toss it out right away. Storing your beef stew correctly helps you enjoy it again later! It takes about 2.5 hours total to cook Old-Fashioned Beef Stew. The prep time is around 20 minutes. Cooking the stew on the stove takes about 1.5 to 2 hours. During this time, the beef gets tender, and the flavors blend well. Yes, you can use a slow cooker for this recipe. First, brown the beef in a pan to boost the flavor. After that, transfer the beef and other ingredients to your slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. This method makes the beef very tender. Beef stew pairs well with many side dishes. Here are a few great options: - Crusty bread for dipping - Fresh green salad for a light touch - Mashed potatoes for extra comfort - Steamed vegetables for a healthy choice These sides balance the hearty stew and create a satisfying meal. In this article, we explored how to make a delicious beef stew from start to finish. We covered the key ingredients, preparation steps, and cooking methods for perfect flavor. Remember to season your dish well and aim for tasty garnishes like fresh parsley. You can try different variations to suit your taste or dietary needs. Finally, store your leftovers properly to enjoy later. With this guide, you can create a hearty meal that warms the soul, and impresses everyone at your table.$

A hearty and comforting beef stew perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 cups beef broth
3 medium carrots, sliced
3 medium potatoes, diced
2 stalks celery, chopped
2 teaspoons dried thyme
2 leaves bay leaves
to taste salt and pepper
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch (optional for thickening)
for garnish fresh parsley

Instructions

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. You may need to do this in batches to avoid overcrowding the pot.
Once browned, remove the beef and set it aside. In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
Return the beef to the pot. Add the beef broth, carrots, potatoes, celery, thyme, bay leaves, Worcestershire sauce, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours or until the beef is tender, stirring occasionally.
If you prefer a thicker stew, mix cornstarch with a little cold water until smooth, then stir it into the stew in the last 10 minutes of cooking.
Once done, taste and adjust seasoning if necessary. Remove the bay leaves before serving.
Serve hot, garnished with freshly chopped parsley.

Notes

Feel free to add other vegetables like peas or mushrooms.

Keyword beef stew, comfort food, hearty