Old Fashioned Beef Stew
This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.
Yield
12 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
boneless, cut into 2-inch pieces |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | teaspoon |
salt
|
|
| 1 | tablespoons |
black pepper
freshly ground |
|
| 2 |
onions
cut into 1-inch chunks |
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
red wine
|
*
|
| 3 | cups |
beef stock
|
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| 1 |
bay leaves
|
*
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 4 |
carrots
peeled, cut into 1-inch slices |
|
|
| 2 | stalks |
celery
cut into 1-inch slices |
*
|
| 3 | large |
russet potatoes
peeled and cut in eighths |
*
|
|
parsley leaves
fresh snipped to garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
boneless, cut into 2-inch pieces |
|
| 45 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
black pepper
freshly ground |
|
| 2 | each |
onions
cut into 1-inch chunks |
|
| 59 | ml |
all-purpose flour
|
|
| 3 | cloves |
garlic
minced |
|
| 237 | ml |
red wine
|
*
|
| 7.1E+2 | ml |
beef stock
|
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 4 | each |
carrots
peeled, cut into 1-inch slices |
|
| 2 | stalks |
celery
cut into 1-inch slices |
*
|
| 3 | large |
russet potatoes
peeled and cut in eighths |
*
|
| 1 | x |
parsley leaves
fresh snipped to garnish, optional |
*
|
Directions
On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
Once browned, remove the beef with a slotted spoon set aside. Add the onions and sauté for about 5 minutes, until softened.
Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
This is best made the day before if possible, for even better flavor.
