How to Make Beef Stew Recipe : Easy Step-by-Step Recipe
Summary:
This beef stew is a hearty blend of tender beef pieces, root vegetables, and savoury broth. You’ll learn each step, from browning the meat to a slow simmer that locks in deep flavour. Clear, straightforward steps make this dish a hit at any table.
Equipment:
– Large, heavy pot or Dutch oven
– Wooden spoon or spatula
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Ladle
– Bowls for serving
Ingredients:
– 2 lb (900 g) beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 garlic cloves, minced
– 3 carrots, sliced into thick rounds
– 3 celery stalks, sliced
– 2 pounds (900 grams) of potatoes, peeled and cut into cubes.
– 3 tbsp tomato paste
– 4 cups (960 ml) beef broth
– 1 cup (240 ml) red wine or extra broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 2 bay leaves
– Salt and pepper, to taste
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. **Gather & Prep (10 min)**
Lay out all tools and ingredients. Cut beef into even cubes. Chop vegetables and measure spices and liquids.
2. **Sear the Beef (10 min)**
Heat oil over medium-high. Add beef in batches, browning all sides. Transfer browned beef to a plate.
3. **Sauté Veggies (5 min)**
Lower heat to medium. Add onion and garlic to the pot. Cook until soft, stirring often.
4. **Add Paste & Deglaze (5 min)**
Stir in tomato paste. Cook for 1 minute. Pour wine or broth and scrape the pot’s bottom.
5. **Combine & Simmer (1 hr 30 min)**
Return beef to pot. Add carrots, celery, potatoes, thyme, rosemary, bay leaves, and broth. Bring to a boil. Reduce heat to low, cover, and simmer until beef is tender.
6. **Finish & Adjust (5 min)**
Remove bay leaves. Taste and add salt and pepper. Cook uncovered for a few minutes if you want thicker broth.
7. **Rest & Serve (5 min)**
Spoon stew into bowls. Sprinkle parsley on top. Let it rest briefly to firm up flavours.
– Cut beef the same size to cook evenly.
– Browning in batches makes a richer flavour.
– Use wine for depth or broth for simplicity.
– For a thicker stew, stir a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
History of Beef Stew
Stews date back to ancient times when cooks combined meat and vegetables in one pot. Over centuries, regional spices and techniques have shaped today’s favourite recipes. Beef stew remains a classic comfort dish.
Why You’ll Love This Beef Stew Recipe
You’ll savour the deep, melded flavours from a long simmer. It’s a one-pot meal that warms you in colder months. Leftovers taste even better as flavours develop overnight.
Tips for Perfect Beef Stew
– Keep heat low to make meat tender.
– Skim fat off the surface for a cleaner taste.
– Stir gently to avoid breaking the meat.
– Add peas or green beans in the last 10 minutes for colour.
Flavor Variations
– Use lamb or venison instead of beef.
– Stir in mushrooms for earthiness.
– Add smoked paprika or chilli flakes for spice.
– Top with a dollop of sour cream for creaminess.
Serving Suggestions
Serve with crusty bread, over rice, or on mashed potatoes. Pair with a side salad for freshness. A glass of red wine or ale makes a cosy match.
My Final Thoughts
I wrote this recipe after testing many batches on cold evenings. Each trial taught me how long to simmer and when to add veggies. I used short, precise steps to guide you easily.
Behind the Scenes: A Personal Story
My first beef stew was a family heirloom passed down in a clay pot. The aroma drew neighbours in. Since then, I’ve made it my own with simple tweaks and straightforward steps.