Classic Hearty Beef Stew
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The ultimate meat and potato dish, this Hearty Beef Stew recipe is full of tender beef, fluffy potatoes, in a rich flavorful gravy.
Beef Stew is the perfect comfort food for chilly fall and winter nights. It is a deliciously filling blend of seasoned beef and tender root vegetables in a deeply flavorful gravy. Beef stew is recognized for its flavorful gravy and tender beef. The longer you cook the beef, the more tender it becomes. This stew is cooks within an hour resulting in tender falling apart beef. Serve it with a loaf of Homemade French Bread slathered in a mound of salted butter or better yet in a lovely Bread Bowl still with mounds of butter!
Beef stew ingredients
Stewing beef
Russet potatoes
Carrots
Onion
Celery
White mushrooms
Garlic cloves
Fresh parsley
Olive oil
All-purpose seasoning
Beef base or beef bouillon cubes
Water
Red cooking wine
Unsalted butter
Tomato paste
Dijon mustard
Bay leaves
Sugar
Italian seasoning
Kosher salt
Cornstarch
Large dutch oven pot
What is stewing beef?
Stewing beef is small cuts of chuck roast that is packaged to sell for the purpose of making beef stew. It’s a good choice for braising recipes as the meat of tough but is softened by cooking it in liquid for a while. Other than beef stew, the beef can be used to make tasty Braised Beef Tacos.
Easy beef stew
Start by seasoning the beef with all-purpose seasoning. Heat olive oil in a large pot over medium heat. Sear the meat on all sides then remove it to a dish.
Next, melt the butter and add the celery, carrots, and garlic to the pot to sauté for 2-3 minutes. Follow with the onion and mushrooms. Sauté for another 4 minutes then lower the heat.
Push the veggies to the side and stir together tomato paste, dijon, beef base, Italian seasoning, salt, and sugar, then return the meat and juices.
Toss to coat and pour in the red wine and water; simmer for 30 minutes with the lid on.
After 30 minutes, add the potatoes and submerge them into and sauce. Cover the pot and allow it to cook another 25-30 minutes or until the potatoes are cooked through and tender.
To thicken the broth further whisk the cornstarch with 1/4 cup of the stew broth and pour it back into the stew; simmer another 5 minutes. Turn off the heat and mix in the chopped parsley.
Cozy soup recipes you may enjoy
Broccoli Cheddar Soup
Maryland Cream of Crab Soup
Bacon Shrimp Corn Chowder
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Classic Hearty Beef stew
Ingredients
- 1 1/4 lb chuck roast stew meat cut into chunks
- 1 1/4 lb russet potatoes
- 1 1/2 c white onion diced
- 2 carrots sliced
- 2 celery ribs finely diced
- 8 oz white mushrooms chopped
- 6 garlic cloves finely chopped
- 1/4 c fresh parsley chopped
- 2 tbsp olive oil
- 2 tbsp all-purpose seasoning
- 4 tsp beef base or beef bouillon cubes
- 3 c water
- 3/4 c red cooking wine
- 4 tbsp unsalted butter
- 2 tbsp tomato paste
- 2 tbsp dijon mustard
- 2 bay leaves
- 2 tsp sugar
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 2 tsp cornstarch optional
Instructions
- Season the beef with all-purpose seasoning. Heat olive oil in a large pot over medium heat. Sear the meat on all sides then remove it to a dish.
- Next, melt the butter and add the celery, carrots, and garlic to the pot to sauté for 2-3 minutes. Follow with the onion and mushrooms. Sauté for another 4 minutes then lower the heat.
- Push the veggies to the side and stir together tomato paste, dijon, beef base, Italian seasoning, salt, and sugar, then return the meat and juices. Toss to coat and pour in the red wine and water; simmer for 30 minutes with the lid on.
- After 30 minutes, add the potatoes and submerge them into and sauce. Cover the pot and allow it to cook another 25-30 minutes or until the potatoes are cooked through and tender. Turn off the heat and mix in the chopped parsley.
- To thicken the broth further whisk the cornstarch with 1/4 cup of the stew broth and pour it back into the stew; simmer another 5 minutes.
Finally a hearty stew I enjoy!