Best Traditional Beef Stew
This is seriously the Best Traditional Beef Stew recipe you could ever find. Make this hearty, meaty dish for your family and friends any time the craving for rich beef, flavorful red wine, and spices hits and there is an immediate need for something filling and scrumptious. Serve large portions in a bowls with your favorite crusty bread for sopping. This recipe can be made ahead of time and stored, covered in the fridge for up to 3 days.
- 3-pounds stew beef
- 1 1/2 teaspoons table salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 medium onions, chopped coarse, about 2 cups
- 3 medium cloves garlic, minced
- 4 1/2 tablespoons unbleached all-purpose flour
- 1 tablespoon tomato paste
- 1 1/2 cups red wine, Cotes du Rhone, Merlot or Pinot Noir)
- 3 cups homemade beef broth or canned low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme leaves
- 9 small red potatoes, about 2 pounds, peeled and halved
- 5 large carrots, about 1 1/2-pounds, peeled and sliced 1/4-inch thick
- 1 1/2 cups frozen peas, thawed
- 1/4 cup minced fresh parsley leaves
Preparation time 20mins
Cooking time 110mins
Heat oven to 300°F. Pat the beef dry with paper towels and place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 1 tablespoon of the oil over medium-high heat in large nonreactive stock pot with lid; add 1/2 beef to pot. Let meat sear in pan without moving for 2 minutes and then brown meat on all sides, about 3 to 5 more minutes per batch, adding remaining tablespoon of oil as needed. Remove meat and set aside.
Add 1 tablespoon oil to now empty pot and add onions and 1/4 teaspoon salt; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic and tomato paste; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
Remove pot from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. At this point it can be cooled, covered, and refrigerated up to 3 days.
Add peas and allow to stand for 5 minutes. Stir in parsley, adjust seasonings to taste, and serve.
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