Beef stew is a simple, hearty recipe, and it’s super comforting. The beauty of this recipe is that it definitely really offers the kick that you can get from this, and one that really delivers everything you want out of this cold weather dish that’s perfectly simple, and comforting as well.
INGREDIENTS
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish
Directions :
Get a pot that’s heavy-bottomed and have medium heat on it, or a Dutch oven. Heat up the oil, putting the beef in there and then cook it until each side is seared, about 10 minutes, working in different batches as you need to. Put the beef on the plate.
Add the veggies for about five minutes until everything’s softened up, and then add pepper and salt to season this. Add the tomato paste and garlic, cooking this until it smells and the paste looks darker.
Put the beef in the Dutch oven again and add the broth, sauces, and the herbs together to this, and then, mix it all neatly together.
Boil this, and then let it simmer, adding salt and pepper to let this cook for up to 45 minutes or so.
Add the potatoes until they’re nice and tender, usually about 15 minutes.
Take out the bay leaves, string in the peas until they are warmed up, usually about 2 minutes. Season this as needed, serve it in bowls, and then add a parsley to garnish this lovely mixture.
Tips
Do I have to use beef chuck?
Beef chuck is something some people like to use in stews, but some may look for other cuts. The thing with beef chuck is that it’s super easy to cook, it’s cheap, and it’s more tender the longer you cook it. Sirloin and other cuts do get a bit tough, and you can let this simmer for a bit to make it even tougher.
Do I need flour for this?
While a lot of recipes typically call for flour, this one does not need this to thicken up the sauce. This is something that isn’t always needed, and in beef stews, this is usually skipped. That’s because the potatoes in the soup offer more starch than flour would, and it creates a broth that’s more velvety than too thick.
Can I add Wine to this?
Some people like to add wine to this, and it can really make a rich flavor more pungent in your stew. It’s great for complex flavors, but it’s not necessary if you don’t have it available to you. If you don’t have cooking wine, just substitute that for some beef stock. Cooking wine doesn’t have to be the choice either. Regular wine is a great one too, and you can keep that in the fridge for months.
How long ahead can I make this?
You can actually put this in the fridge for about a week, and even freeze it. Just make sure that you let it sit for a bit before you put it in a sealable container.