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.
Tips for Making Classic Beef Stew
The secret to this stew recipe lies in one ingredient: tomato paste. I find that tomato paste has the best ratio of flavor to volume versus all other canned tomato types. However, if you like the texture of tomatoes, I recommend adding the whole peeled variety. Tomatoes bring out the juicy flavors of beef really well, and tomato paste ensures a smoother stew.
Other Vegetables
Most people reach for potatoes, but try to look to some other classic vegetables to add to this stew. For example, sweet potatoes pack an additional nutritional punch, while parsnips have a similar sweet flavor to carrots. Turnips and rutabagas have been cultivated by people for centuries. While both can fall a bit on the bitter side, you can easily rectify that with an extra pinch of salt. Salt has natural properties which act as an antecedent to bitterness.
Classic Beef Stew Recipe
Classic Beef Stew
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
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