Beef stew is a simple, comforting and utterly delicious dish you can enjoy! It is made using beef, vegetables and spices. This beef stew recipe is simple, easy to follow and gives you a hearty dish. Make this delicious stew for your loved ones and enjoy a comforting meal!
What is a beef stew?
In simple words, a beef stew is a stew made from beef, vegetables like carrots, potatoes, celery and spices. These ingredients are cooked in beef broth and red wine, giving it a rich and delicious flavor. There are so many variations to beef stew. It is a prominent dish in almost every cuisine around the world.
Beef stew is among the oldest dishes there are. According to food historians, the oldest record of a beef stew comes from Japan in around the 4th century. Furthermore, records also tell us that Greeks, Romans and French people also enjoyed beef stew in their times. Of course, the ingredients and cooking techniques also vary greatly, but one thing is clear, people have always loved a beef stew in every era. Traditionally a beef stew was made by cooking meat pieces in water. However, with time, different ingredients were added to make it even more tasteful.
Why should you make a beef stew?
Thinking why you should try this beef stew recipe? Well, we have a million reasons. Here are a few that will satisfy you greatly:
- First of all, this beef stew is utterly delicious. As you take the first bite, you will find the comforting and heartwarming meaty goodness. The flavor of the beef is on point, and the essence of vegetables make this stew even better.
- This stew is very healthy. It is made using simple ingredients, meat and vegetables. As a result, it is a healthy choice, especially when you are taking a break from your usual calorie-conscious food.
- You can customize this stew! You can add a few of your favorite spices and vegetables and enjoy your favorite flavors playing along really well.
- Lastly, this stew is very comforting. Imagine sitting by the fireplace on a chilly winter night. Have a glass of your favorite wine in one hand and a bowl of rich, comforting and heartwarming beef stew in the other hand. Trust me, and it is a perfect combination. This dish will keep you warm and cosy on a winter night.
What type of beef cut is perfect for this beef stew recipe?
Now, this is a million-dollar question. You would want the stew to have meaty richness beefy flavor, and yet the mean should be tender and not chewy. So, the best meat cut for a beef stew should be:
- Chuck beef: this cut is economical and loaded with fats and connective tissues. As a result, the meat is tasteful and doesn’t end up being dry or chewy.
- Top sirloin: now, this cut is a bit expensive, but it’s worth every penny. It has a deep beefy flavor, but you have to be careful with this as it can be a little chewy.
- Flat brisket: rich in fat, it is easy to cook, moist and very juicy, giving you the right flavors. Plus, it is easy to find as well.
What type of wine works best for this recipe? Can you substitute wine?
Red wine gets the points when it comes to beef stew. It has just the right flavor that compliments the richness of the beef stew. You can use any cooking red wine. Dry red wine or Pinot Noir is the best choice.
If you want to substitute red wine in a beef stew with something else, here are a few ingredients you can use:
- Grape juice: Since red wine is made from grapes, you can use red grape juice as its substitute. You will get the same color, but beware the stew will be slightly sweeter.
- Tomatoes: You can use canned tomatoes or tomato paste to get the dark color and rich flavor. Make sure you don’t add too much otherwise, it will overpower the flavor of the meat.
- Red Wine Vinegar: It will give you the same flavor, but since red wine vinegar is acidic, you will have o keep an eye on the quantity you are adding.
- Pomegranate Juice: It will give the same color; however, the flavor will vary. Its flavor is sweet and acidic so start by adding it in a small amount.
- Sherry: Adding sherry is also a good option when you don’t have red wine.
How can you freeze this stew?
Absolutely! Once the beef stew reaches room temperature, you can place it in an airtight container and refrigerate it. It will last for up to 3 days. If you want it to last longer, the best way to sore it is by freezing it. For that, place it in a freezer-safe, airtight plastic container leaving about an inch space. Freeze for up to 3 months. You can reheat it by thawing or reheating it on the stovetop.
What to serve with beef stew?
Here are a few amazing side dishes that you can pair with beef stew:
- Bread: from French baguette to garlic bread, dip it in the stew as it soaks the meaty flavor and enjoy! Get creative and serve this stew in a bread bowl. You will love it!
- Dinner rolls: who doesn’t love dinner rolls? They are moist, fluffy and simple enough to soak off the flavor of your stews. You can also add cheese and serve these dinner rolls with beef stew.
- Rice: beef stew goes so well with white or brown rice. This combination is as good as curry and rice. It is wholesome and very filling.
- Cheese biscuits: cheese biscuits are cheesy and have a very satisfying crunch. This crunch works wonders with beef stew’s smooth texture.
- Mashed potatoes: serve the beef stew alongside mashed potatoes. The fluffy mashed potatoes with rich and silky meaty beef stew are just divine.
- Roasted vegetables: roasted vegetables go well with everything! Even though this beef stew has vegetables, you can serve it with roasted potatoes, green beans, broccoli, asparagus, sweet potatoes and much more.
- Salads: the refreshing salad and rich beef stew make a good pair. The salad will clean your palate so you can have more stew!
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Best Easy Beef Stew
February 2, 2022: 4-6: 20 min: 2 hr: 2 hr 20 min: EasyIngredients
- 1 ½ lb. stewing beef, boneless and cut into an inch cube
- Cooking oil, as required
- 1 tsp butter
- 1 medium onion, chopped
- 2 medium carrots, diced
- 1 celery stalk, chopped
- 2 large potatoes, cut into ¾ inch cubes
- 1 cup mushrooms, sliced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 3 cups beef broth, low-sodium
- 1 cup water
- 1 cup red wine
- 1 tbsp adobo
- 1 tbsp flour
- 1 tbsp paprika powder
- 2 tsp herb de Provence
- 1 tbsp garlic powder
- 1 tbsp sugar
- 1 tbsp Worcestershire sauce
- Black pepper, to taste
- Salt, to taste
- Freshly chopped parsley for garnishing
Directions
- Step 1 Trim the meat to remove excess fat. Using a sharp knife, cut the meat into inch cubes. Place the meat cubes into a large bowl. Add paprika, adobo, garlic powder, 1 tsp herb de Provence, and mix well so that the spices coat the meat evenly. Set the bowl aside for 10 to 15 minutes.
- Step 2 Add three tablespoons of oil to a large pot on medium heat. Add meat pieces and let them cook for about 2 minutes on each side or until they get a golden-brown color. Once done, take them out of the pan onto a plate. Set the meat aside.
- Step 3 In another pan, heat about two tablespoons of oil on medium heat. Once the pan is hot, add sliced mushrooms and sauté. Season with salt and black pepper and continue to cook for a minute. Add butter and cook for a minute until the butter melts. Once done, take the pan off the heat and set it aside.
- Step 4 Place the pot in which the beef was cooked back on medium heat. Add chopped onions and sauté them for 2 minutes or until translucent. Add garlic and cook for a minute. Then add tomato paste and mix well. Add flour and continue to cook for a one minute while continuously stirring.
- Step 5 Now add the red wine, beef stock, water, sugar, Worcestershire sauce, remaining herb de Provence, salt and black pepper. Mix well.
- Step 6 Add the meat back to the pot, stir and cover with a lid. Let the stew simmer on low heat for 60-90 minutes. Meat should be tender.
- Step 7 Remove the lid and add diced potatoes, celery and carrots. On medium-low heat, cook for an additional 20-30 minutes or until the vegetables are cooked through. Toss in mushrooms during the last 5 minutes.
- Step 8 Garnish with freshly chopped parsley and serve hot. Enjoy!