Classic Beef Stew
ID: ed8bdc41...
A comforting, hearty classic beef stew featuring tender, melt-in-your-mouth beef simmered with carrots, celery, and potatoes in a rich, savory red wine and beef broth.
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🍳 Cooking Flow
Prep the vegetables and season the beef cubes. → Sear the beef in batches until browned, then transfer to a plate. → Sauté the onions and garlic, deglaze with vinegar, then stir in tomato paste and flour. → Add the wine, beef broth, and herbs, and simmer on low for 1 hour. → Add the potatoes, carrots, and celery, and simmer for another 20-30 minutes until tender.
Cooking Steps
Brief Cooking Order
Prep the vegetables and season the beef cubes. → Sear the beef in batches until browned, then transfer to a plate. → Sauté the onions and garlic, deglaze with vinegar, then stir in tomato paste and flour. → Add the wine, beef broth, and herbs, and simmer on low for 1 hour. → Add the potatoes, carrots, and celery, and simmer for another 20-30 minutes until tender.
Introduction
A comforting, hearty classic beef stew featuring tender, melt-in-your-mouth beef simmered with carrots, celery, and potatoes in a rich, savory red wine and beef broth.
Step 1
Prep the vegetables: Peel and diagonally slice the carrots, slice the celery, and halve or quarter the baby white potatoes. Add them all to a bowl. Chop the yellow onion into large chunks and place in a separate bowl. Smash, peel, and mince the garlic cloves.
Step 2
Prep the meat: Pat the beef stew meat dry with paper towels, transfer to a plate, and season all sides with salt and freshly ground black pepper.
Step 3
Sear the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef chunks on all sides until golden brown (about 2-3 minutes per side). Transfer the seared beef to a bowl.
Step 4
Sauté and deglaze: Add the chopped onion, minced garlic, and red wine vinegar to the pot. Sauté for 3-4 minutes while scraping up the browned bits (fond) from the bottom of the pot. Stir in the tomato paste and cook for 1 minute.
Step 5
Thicken: Return the seared beef and any accumulated juices back to the pot. Sprinkle the flour over the meat and stir until fully dissolved.
Ingredients List
Important Notes
Always sear the meat in batches. Crowding the pot will cause the meat to steam instead of getting a nice brown crust.
Red wine adds a rich depth of flavor, but you can substitute it with more beef broth if you prefer to make it alcohol-free.
The starches released from the potatoes will naturally thicken the gravy as it simmers.
Make sure to fish out and discard the bay leaves before serving the stew.
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