Beef Stew Recipe (Hearty and Delicious)
If you're looking for a classic, comforting beef stew recipe, this one is sure to satisfy. With tender chunks of beef, hearty vegetables, and a rich, flavorful broth, this beef stew is perfect for any occasion. Plus, it's easy to make and packed with nutrients. Here's a step-by-step guide to making a mouthwatering beef stew from scratch
Print Share on Twitter Share on FacebookServings: 6 people
Calories: 315kcal
Ingredients
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 6 cups beef broth
- ½ cup red wine optional for extra flavor
- 1 pound potatoes peeled and cubed
- 4 carrots cut into 1-inch pieces
- 4 ribs celery cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch for thickening
- 2 tablespoons water for thickening
- ¾ cup peas
Instructions
- Prepare the Beef:
- In a large bowl, combine flour, garlic powder, salt, and black pepper.
- Add the cubed stewing beef to the bowl and toss it until well-coated with the flour mixture.
- Brown the Beef:
- Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef in batches, making sure to brown it on all sides (about 5-7 minutes per batch). Once browned, remove the beef and set it aside.
- Sauté the Onion:
- In the same pot, add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- Stir in the tomato paste and cook for another minute, allowing the flavors to meld.
- Deglaze the Pot with Red Wine (Optional):
- Pour in ½ cup red wine (if using) to deglaze the pot, scraping up any brown bits from the bottom of the pot. Let the wine cook for 3-5 minutes to reduce by half.
- Simmer the Stew:
- Return the browned beef to the pot and add 6 cups beef broth, cubed potatoes, carrots, celery, and rosemary.
- Bring the stew to a boil, then reduce the heat to low. Cover and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked.
- Thicken the Stew (Optional):
- To thicken the stew, mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry.
- Stir the slurry into the stew and cook for an additional 5-10 minutes, or until the stew reaches your desired thickness.
- Add Peas:
- Stir in the ¾ cup peas and cook for another 5 minutes, just until heated through.
- Taste and Adjust Seasoning:
- Taste the stew and adjust the seasoning with extra salt and pepper if needed.
- Serve and Enjoy:
Video
Notes
- Nutritional Information (Per 1 Cup Serving) Tips for the Best Beef Stew:
- Use high-quality beef: For the best flavor and tenderness, use stew meat with a good amount of marbling.
- Let it simmer: Don’t rush the cooking process. Let the stew cook slowly for tender meat and a rich broth.
- Adjust seasoning: Depending on your taste, feel free to add extra herbs or spices, such as thyme or bay leaves, to customize the flavor.
Nutrition
Serving: 1CUP | Calories: 315kcal | Carbohydrates: 26g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 679mg | Fiber: 4g | Sugar: 4g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.