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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.

bowl of hearty beef stew vertical

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

vegetable ingredients for beef stew

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

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

browned stewing beef

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.

adding the beef back to the pot

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.

pouring red wine into the pot

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.

braising liquid

Toss to coat and pour in the red wine and water; simmer for 30 minutes with the lid on.

adding the potatoes to the broth

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.

pot of completed stew with fresh 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. Turn off the heat and mix in the chopped parsley.

Cozy soup recipes you may enjoy

bowl of hearty beef stew

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Maryland Cream of Crab Soup
Bacon Shrimp Corn Chowder

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bowl of hearty beef stew
5 from 1 vote

Classic Hearty Beef stew

Print Recipe
The ultimate meat and potato dish, this Hearty Beef Stew recipe is full of tender beef, fluffy potatoes, in a rich flavorful gravy.
Prep Time:15 mins
Cook Time:55 mins
Total Time:1 hr 10 mins

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.

Nutrition

Calories: 404kcal | Carbohydrates: 32g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1538mg | Potassium: 1109mg | Fiber: 5g | Sugar: 8g | Iron: 5mg
Course: Main Course, Soup, stew
Cuisine: American
Keyword: beef, soup, stew
Servings: 6
Calories: 404kcal
Author: Ty

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