Classic Beef Stew
A big, hearty, classic beef stew that’s absolutely stuffed with vegetables and flavor is one of the best fall and winter meals.
Servings: 8
Calories: 495kcal
Equipment
- Paring Knife
- Cutting board
- Large Stock Pot
- Tongs
- Plate
- Wooden spoon
Ingredients
- 2 lbs stew beef (pre-cut beef) or chuck roast
- 2 tbsp neutral oil such as vegetable or canola
- 2 Tbs butter
- 2 c carrots, diced
- 2 c yellow onion, diced
- 2 c celery, diced
- 1 Tbs minced garlic
- 6 oz tomato paste
- 32 oz beef stock
- 2 large russet potatoes, peeled and diced
- 1 bay leaf
- 1 tsp Fresh thyme
- 1 tbsp Salt
- 1 tsp Pepper
- 1 c red wine or a traditional stout such as Guinness (optional)
Instructions
- Season the beef generously with salt and pepper.
- Turn your stove on medium-high heat and add the oil to a pot. Once the oil has warmed up (it will be more viscous in texture) add the beef.
- Sear the meat well on both sides, making sure there’s room for each piece to lay flat. Do not crowd; cook beef in multiple batches if needed. Once beef is seared well, set aside on a plate for later.
- Keep the scraps from searing the beef in the pan, and add the butter. Once the butter has melted, add the carrots, celery, and onions. Cook for about 5 minutes, stirring well.
- Make a pocket in the center of the vegetables. Add the tomato paste and garlic, slowly stirring in an outward motion to combine with the vegetables. Cook another 5 minutes.
- Add beer or wine (if desired) and the beef stock. Use a wooden spoon to scrape up all the delicious little bits from the bottom of the pan.
- Add the cooked beef, potatoes, bay leaf, thyme sprigs, and some more salt and pepper. Bring the mixture to a boil. Boil for 10 minutes. Reduce the heat to low and simmer for at least 1 ½ hours (more if you like a denser stew).
- When the stew is ready to serve, remove the bay leaf and thyme sprigs. Serve with thick, warm bread.
Nutrition
Calories: 495kcal
