Classic Beef Stew
A big, hearty, classic beef stew that’s absolutely stuffed with vegetables and flavor is one of my favorite fall and winter meals. With a few basic ingredients (beef, beef stock, carrots, celery, onions, tomato, potatoes) and some seasonings, you can make a real crowd pleaser. It reheats as beautifully as the first time you make it, and you can throw in any root vegetables you like on hand with the potatoes. Pair with thick, crusty bread.
How to Make Classic Beef Stew
Ingredients
2 lbs stew beef (pre-cut beef) or chuck roast
2 Tbs neutral oil such as vegetable or canola
2 Tbs butter
2 c carrots
2 c yellow onion
2 c celery
1 Tbs minced garlic
6 oz tomato paste
32 oz (4 c) beef stock
2 large russet potatoes (about 1 1/2 pounds after peeling and chopping)
1 bay leaf
Fresh thyme
Salt
Pepper
Optional - 1 c of red wine or a traditional stout such as Guinness
Tools
Paring Knife
Cutting Board
Large Stock Pot
Tongs
Plate
Stirring Spoon
Bread Knife
Instructions
After seasoning your beef generously with salt and pepper, turn your stove on medium-high heat and add the oil. Once the oil has warmed up (it will be more liquid in texture) add your beef.
Sear the meat well on both sides, making sure there’s room for each piece to lay flat. 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 your beer or wine (if desired) and your beef stock. Use your stirring spoon to scrape up all the delicious little bits from the bottom of the pan.
Add your cooked beef, potatoes, bay leaf, thyme sprigs, and some more salt and pepper. Bring the mixture to a boil. Boil for 5 minutes. Reduce the heat to low and simmer for at least 1 1/2 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.
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