Beef Stew Recipe – Sugar Spun Run
My beef stew recipe makes use of fastidiously chosen substances and strategies for the BEST taste, ever! This stew will be made within the oven or sluggish cooker and consists of directions for each. Recipe features a how-to video!
Beef Stew With Carrots and Potatoes
I’m taking a break from cupcakes and cookies right this moment to share what I hope will grow to be considered one of your go-to dinners this winter: beef stew! Not solely is that this beef stew recipe tremendous cozy and hearty, it’s additionally the right make-ahead meal. As soon as prepped, this stew cooks within the oven for a number of hours till extremely tender and flavorful–it’s the final word chilly climate consolation meals (tuck it away for a snow day!).
Each step of this stew is all about maximizing taste. As with my beef ragu (coming quickly!), searing the meat earlier than nestling it in for an extended slow-cooking session is important.
Coating the meat in flour and searing provides unbelievable shade and taste to the meat, which is then infused all through the stew. It additionally creates browned bits on the underside of the pan, and once we deglaze these with crimson wine, it takes the flavour to new heights. Are you able to inform I’m enthusiastic about this one?
Why you’ll love my beef stew recipe:
- No fancy substances–crimson wine is as sophisticated because it will get.
- Cooks till the meat simply falls aside (with out the veggies turning into mushy!).
- Pairs completely with crusty bread, like my soda bread or my biscuits.
- Rigorously designed to be as flavorful as completely doable!
What You Want
A great beef stew recipe doesn’t want a ton of fancy substances to be tasty. As a substitute, you simply have to give attention to the fundamentals, together with:
- Beef. Use a chuck roast and ensure to chop it into 1.5 inch items. Do NOT use pre-cut beef, generally offered as “stew meat” (don’t let the title idiot you, it’s simply not preferrred). I discuss extra about the most effective beef for beef stew within the FAQ part beneath.
- Veggies. Together with carrots, celery, and gold potatoes. Lower all of them into 1″ items for essentially the most even cooking. And sure, you possibly can go away the pores and skin in your potatoes!
- Aromatics. Like rosemary, thyme, and bay leaves. The bottom of the stew additionally makes use of onion and garlic for the most effective depth of taste. I desire to make use of recent herbs once I can (although I haven’t been capable of finding a recent bay leaf in years), however embody notes within the recipe to substitute dried herbs.
- Wine. Use a dry crimson wine, I all the time go for a reasonable Merlot. And cheap is value emphasizing, whereas with some recipes you wish to be sure to’re utilizing a wine you wouldn’t thoughts ingesting, that’s under no circumstances important right here. Backside-shelf is completely advantageous. As with my French onion soup, most (if not all) of the alcohol cooks off, so that you don’t have to fret about serving this dish to kids. Lastly, I completely suggest utilizing wine for the most effective taste, however when you’re out or simply don’t hold wine in the home, I might simply substitute with one other cup of broth.
- Salt. Lack of salt is the primary option to kill the flavour of absolutely anything, however particularly beef stew. If you style your stew earlier than serving, if it tastes bland or underwhelming at all, merely add extra salt till it has a wealthy, deep taste. I attempted my greatest to listing the precise quantity of salt you want, however due to variations in substances (corresponding to beef broth), there’ll all the time be some variation. All the time add salt to style as wanted!
SAM’S TIP: Whereas some beef stew recipes thicken the broth solely by including hefty spoonfuls of flour, this didn’t give me the sleek, velvety mouthfeel that I used to be searching for. Tossing the meat in flour (after which including only a bit extra flour afterward) is how I developed a thick base for this stew. The ensuing broth isn’t fairly as thick as a gravy, but it surely’s undoubtedly thicker than a standard broth.
Keep in mind, that is simply an summary of the substances I used and why. For the total recipe please scroll all the way down to the underside of the submit!
How you can Make Beef Stew
- Coat the meat – Mix the flour and seasoning in a ziploc bag, add the cubed meat, and toss/shake till the meat is coated.
- Sear – Add olive oil to a big pot and warmth over medium-high. As soon as scorching, sear the meat in batches, cooking till brown earlier than flipping and repeating on the opposite facet (you don’t must sear all sides!). Take away to a plate.
- Cook dinner the onion and garlic – Add the butter. As soon as melted, toss within the onion and prepare dinner till softened, then add the garlic and prepare dinner for about 30 seconds.
- Stir in tomato paste – Add the tomato paste and stir till browned.
SAM’S TIP: Don’t over-crowd the meat when searing, or it can find yourself steaming as an alternative as a consequence of lack of area. If this occurs, your beef will flip grey as an alternative of a deep brown, and it additionally gained’t be as flavorful. Because of this I prepare dinner the meat in batches!
- Add the flour – Sprinkle within the flour and stir till absorbed, then prepare dinner for one minute.
- Deglaze the pot – Slowly drizzle within the wine, scraping any brown bits off the underside of the pot as you do. Cook dinner for a couple of minutes till the wine is decreased and thickened, it ought to have a shiny, velvety look.
- Return the meat – Add the Worcestershire sauce and beef broth, then add the meat and any juices from the plate. Don’t discard the juices, additionally they add taste!
- Add the veggies – Stir within the remaining seasoning, greens, and herbs.
- Bake for 2-3 hours – Place the lid on the pot barely offset and bake in a 325F oven for two hours. If the meat doesn’t crumble after 2 hours, prepare dinner for as much as 1 extra hour, till tender.
- Season and serve! Take away the herbs from the pot and alter the seasonings to style.
SAM’S TIP: In case your stew isn’t as thick as you’d like after baking, you possibly can simmer it on the range (uncovered) till it reaches your required consistency.
Incessantly Requested Questions
Utilizing the precise kind of beef, searing the meat earlier than cooking, deglazing the pan, cooking for a number of hours, and utilizing loads of salt all make an enormous distinction within the taste of your beef stew. I fastidiously designed this beef stew recipe to be as flavorful as doable, and when you observe all of my suggestions, your stew will style unbelievable!
Sure! You’ll want to do the entire searing/cooking steps earlier than transferring to the sluggish cooker. It’ll prepare dinner for 8 hours on low; I present detailed directions for this within the recipe notes beneath.
Chuck roast is the primary beef I like to recommend for my beef stew recipe. Skip the pre-cut “stew meat”; whereas it could prevent a number of seconds of slicing, the standard will be unpredictable and it may find yourself diminishing your finish outcomes . I like to recommend utilizing a chuck roast that has some good marbling for the most effective taste. Severe Eats has a useful useful resource on selecting other good beef cuts.
My beef stew recipe tastes nice served as is, however some folks wish to serve it over mashed potatoes (and what isn’t higher with mashed potatoes?). 😋
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Should you do that recipe, you’ll want to tag me on Instagram, and you may also discover me on YouTube and Facebook
Beef Stew Recipe
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Servings: 6 servings (roughly 1 ½ cups every)
Energy: 641kcal
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Directions
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Organize rack to heart of your oven and preheat oven to 325F (160C).
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In a big paper or Ziploc bag, toss collectively flour, 1 teaspoon salt, and ½ teaspoon pepper. Add cubed meat and toss till the entire cubes have been coated with flour.
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Warmth 1 Tablespoon olive oil in a big Dutch oven over medium-high warmth till shimmering. Working in batches, take away the meat from the bag and calmly shake off any extra flour (don’t discard flour). Sear meat in batches, permitting area between every bit (in any other case it gained’t brown correctly, I often do 3 batches). Cook dinner for about 3 minutes or till deep golden brown on one facet, flip and sear the other facet till deep golden brown, then take away to a plate when you prepare dinner the following batch. Add extra oil between batches as wanted.
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Scale back warmth to medium, toss a Tablespoon of butter into the pot and as soon as it’s melted add onion. Cook dinner, stirring sometimes, till onion is softened (about 3 minutes).
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Add garlic and prepare dinner, stirring, till aromatic/30 seconds.
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Add tomato paste and prepare dinner, stirring, for a couple of minute or till browned in shade.
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Measure out 1 Tablespoon of flour out of your earlier flour combination (when you tossed this simply measure your self a recent Tablespoon of flour) and sprinkle over the pot. Cook dinner, stirring, till flour is totally absorbed then prepare dinner one other minute.
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Very slowly, drizzle in wine, scraping the underside of the pot to deglaze it and work any browned bits into the stew. Cook dinner till wine is barely decreased, barely thickened, and shiny in look (a number of minutes).
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Add worcestershire sauce and slowly drizzle in beef broth and stir properly.
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Return beef to the pot (together with any juices that collected on the plate), and add remaining substances (remaining ½ teaspoon salt, ¼ teaspoon black pepper, potatoes, carrots, celery, bay leaves, thyme, and rosemary).
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Stir and be certain that the meat and veggies are largely coated by the broth (and the herbs are utterly submerged, or they’ll burn). Barely offset the lid from the pot, switch to heart rack of 325F (160C) oven and bake for 2-3 hours. Verify stew at 2 hours and add extra time as wanted, cooking till beef is tender sufficient that it falls aside with a fork.
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As soon as meat is tender, discard bay leaves and thyme/rosemary stems. Verify the consistency and style of the soup. Should you’d prefer it a bit thicker, simmer uncovered on the stovetop till thickened. Style-test and add salt and pepper as wanted (if the soup tastes something lower than supremely flavorful, it doubtless wants a bit extra salt to deliver out the flavors of the soup).
Notes
Chuck roast
Select a chuck roast that’s well-marbled for greatest taste. Keep away from pre-cut “stew meat”.
Storing
Retailer in an hermetic container within the fridge for as much as 5 days. The flavour of the stew develops because it sits and a few folks even say it’s higher the following day. This stew may be frozen.
Gradual Cooker
To make use of a sluggish cooker, observe steps 1-10 then switch substances to basin of a sluggish cooker. Cook dinner on low for 8 hours. Word that the broth doesn’t grow to be fairly as thick when ready in a sluggish cooker, to assist thicken the stew, take away the lid after 8 hours and prepare dinner on excessive, stirring sometimes (or return to a big pot on the stovetop and simmer, uncovered, till thickened).
Vitamin
Serving: 1serving | Energy: 641kcal | Carbohydrates: 45g | Protein: 45g | Fats: 29g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 15g | Trans Fats: 1g | Ldl cholesterol: 135mg | Sodium: 1506mg | Potassium: 1523mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4065IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 7mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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