Show Me a Video of How to Make Beef Stew

Beef stew is a cold weather essential. Read on to become all the hot deets on this ultra-comforting stew.

Why Beef Chuck?

2 reasons: one) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would go tough after simmering for 30 to 45 minutes. The opposite is true with beef chuck. If yous find your beef isn't tender after 45 minutes, continue simmering, calculation more goop or water equally needed.

A Note Most Flour

Some people have told us that this recipe is missing flour. We respectfully disagree. There'southward no dominion that beef stew needs a thickening agent. In fact, many recipes skip it, non just ours. 😉Every bit the soup simmers, the potatoes give off plenty of starch, creating some of the most velvety broth we've ever had.

Vino Isn'tCompletelyNecessary

Vino adds a layer of rich circuitous flavor to your stew. If you don't have any leftover cooking vino on manus, your stew volition be delicious without it—just sub in more beef stock! Give-and-take to the wise, though: open up wine keeps for MONTHS in the refrigerator. (For cooking. For drinking... eh, not so much.) So aye, that half glass of Pinot from September will piece of work simply fine.

Accept more leftover wine burning a pigsty in your fridge? Make our red wine poke cake!

Make-Alee Potential

This recipe makes amazing leftovers. And yep, you lot can brand it ahead! Cook all the way through step 6, and then absurd the stew to room temperature before refrigerating in a resealable container. Before serving, reheat in a large pot over medium-low heat. If information technology'southward particularly thick, loosen information technology upward with some broth or h2o.

Perfect Serving Suggestions

While beef stew is a perfect repast all on its own, we also honey beef stew served over some al dente egg noodles. Want something a footling heartier? Try ladling a flake of stew over some garlic mash.

Freezer Friendly

This stew as well freezes well! When transferring to airtight containers, be sure to leave about 1/2" to ane" air above the stew to let information technology to aggrandize while freezing. This beefiness stew tin can last up to 3 months in the freezer. Make sure it'due south completely cooled earlier sealing and freezing.

Made this? Permit u.s.a. know how it went in the comment section beneath!

Cal/Serv: 275

Yields: 8 servings

Prep Fourth dimension: 0 hours xv mins

Total Time: ane hr twoscore mins

1 tbsp.

vegetable oil

2 lb.

beef chuck stew meat, cubed into one" pieces

one tbsp.

extra-virgin olive oil

1

medium yellow onion, chopped

2

carrots, peeled and cut into rounds

2

stalks celery, chopped

Kosher table salt

Freshly ground black pepper

three

cloves garlic, minced

one/4 c.

lycopersicon esculentum paste

six c.

low-sodium beef broth

ane c.

ruby-red wine

1 tbsp.

Worcestershire sauce

1 tsp.

stale or fresh thyme leaves

2

bay leaves

1 lb.

infant potatoes, halved

1 c.

frozen peas

1/four c.

freshly chopped parsley, for garnish

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1. In a large dutch oven or heavy-bottomed pot over medium rut, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
2. In the same pot, melt onion, carrots, and celery until soft, five minutes. Season with salt and pepper. Add garlic and tomato plant paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3. Add beefiness dorsum to dutch oven and then add broth, vino, Worcestershire sauce, thyme, and bay leaves.
4. Bring to a boil then reduce heat to a simmer. Flavour with salt and pepper. Cover and permit simmer until beef is tender, thirty to 45 minutes.
5. Add potatoes and simmer, covered, until potatoes are tender, fifteen minutes.
6. Remove bay leaves. Stir in peas and cook until warmed through, ii minutes. Season stew to sense of taste with table salt and pepper, then ladle into serving bowls and garish with parsley.

Nutrition (per serving): 275 calories, 28 thou poly peptide, 21 thousand carbohydrates, 3 k fiber, iv 1000 carbohydrate, 9 g fatty, 3 one thousand saturated fat, 490 mg sodium

Kat Wirsing

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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Source: https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/

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