The Ultimate Beef Stew for Cold Weather
Recipe Overview
Overview
As the weather cools down, there’s nothing quite like a classic beef stew to warm you up. This recipe is a nostalgic favorite, combining tender beef with hearty vegetables like carrots and potatoes, all simmered in a rich broth. The process begins with searing the beef, which not only locks in flavor but also creates those delicious browned bits at the bottom of the pot, known as fond. This is where the magic happens, as deglazing with red wine lifts those flavors back into the stew.
The addition of fresh vegetables adds both nutrition and texture, making each bite satisfying. I love how the carrots and potatoes become tender yet maintain their shape, providing a perfect contrast to the melt-in-your-mouth beef. The use of herbs like thyme and bay leaves further elevates the dish, infusing it with warmth and depth.
What I appreciate most about this recipe is its versatility. You can easily adapt it to include your favorite vegetables or even adjust the thickness of the broth to your liking. Plus, it’s a fantastic meal prep option, as it stores well in the fridge or freezer, allowing you to enjoy it on busy weeknights. Overall, this beef stew is not just a meal; it’s a comforting experience that brings family together around the table.
Recipe Details
Steps & Tips
Peel and slice four carrots, adding them to a prep bowl.
Slice three ribs of celery and add them to the same prep bowl.
Slice one pound of baby white potatoes in half or quarter if larger, then add to the bowl.
Slice one large yellow onion into large pieces and add to the bowl.
Smash and peel four garlic cloves, then mince them into the pot.
Pat two pounds of beef stew meat dry with a paper towel and season with salt and pepper.
Tip: Pat the beef chunks dry to ensure a good sear.
Heat two tablespoons of olive oil in a large pot over medium-high heat.
Sear the beef in batches until golden, about two to three minutes per side.
Tip: Avoid crowding the pot when searing meat to achieve a nice golden crust.
Tip: The browned bits of meat stuck to the pan, known as fond, add incredible flavor.
Add chopped onion and minced garlic to the pot.
Add two tablespoons of red wine vinegar to deglaze the pan, scraping up the fond.
Stir in one tablespoon of tomato paste and cook for another minute.
Tip: Using less flour can prevent the stew from becoming too thick.
Tip: Red wine adds richness to the stew, but you can substitute with beef broth if alcohol-free.
Return the seared beef to the pot and sprinkle with two tablespoons of flour, stirring until dissolved.
Add one cup of red wine, four cups of beef broth, half a teaspoon of dried thyme, and two bay leaves.
Stir and bring the mixture to a boil.
Reduce heat to low and simmer partially covered for one hour.
Add the potatoes, carrots, and celery to the pot and stir.
Cook for an additional 20 to 30 minutes until vegetables are fork tender.
Tip: Cook the vegetables until fork tender for the best texture.
Pluck out the two bay leaves before serving.
Tip: Remember to remove the bay leaves before serving.
Add the beef stew to individual bowls for serving.
Tip: Simmering long enough will make the meat fall apart tender.
Tip: The stew should be thick but not overly viscous, striking a balance between soup and gravy.
Tip: Beef stew can be frozen for up to three months for easy future meals.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Searing the beef before simmering adds depth of flavor to the stew.
- •Using a mix of vegetables like carrots and celery enhances the stew's texture and taste.
- •Red wine not only enriches the flavor but also helps deglaze the pot.
- •Thickening the stew with flour or starch creates a hearty consistency.
