classic beef stew

Stay warm all winter with this classic Beef Stew made with red wine and beef stock from Delish.com.

Best-Ever Beef Stew

vegetable oil

beef

olive oil

onion, chopped

carrots,

celery,

Kosher salt

black pepper

garlic,

tomato paste

beef broth

c. red wine

Worcestershire sauce

bay leaves

lb. baby potatoes, halved

c. frozen peas

c. parsley,

I made the recipe just as is. It is the best stew I have ever had. Normally I hate beef stew. It's the flour that everyone insists upon adding to thicken it up that reminds me of Dog Food. Seriously. Open a can of beef stew dog food. You'll see what I mean. I guess it all boils down to personal preference.  Pun intended.

I ended up adding finely chopped mushrooms and thick cut potabellas to my recipe.. everything ether was per recipe.  I did not use flour to thicken. I just turned the heat up for 5 min towards the end of the step 4 to boil off some extra.   By the end it was very thick and definitely a stew.  Everything was delicious.

RedSez
I haven't made this yet. But I will. I think i'll make it a day ahead and wish it a Happy Honeymoon in the fridge until tomorrow. Seems like the <strong>"Soup Sayers"</strong> and <strong>"Stew Nazis" </strong>have a different idea as to what all recipes are. Something you can make your own by creative thinking and innovation and personal taste. Being honest doesn't mean being mean. I thought WE were a community of cooks, wannabes and yes even chefs looking for inspiration, a twist, our take. I always hated stew leftovers. Heating up the rancid looking school paste coating all the goodies. I will try the honeymoon in the fridge to see if that thickens it up. Even though it may liquefy upon heating. I love this recipe for what it is. The path to an unknown is exciting. My advice...USE THE SWEET POTATOES! If you're not smiling, you're doing it wrong.

It was very good I held up on the celery I put everything else in but the celery it was delicious thank you

This is an easy and tasty recipe to follow. I added a few strips of bacon, a five cloves of garlic, 2 whole onions chopped, apple cider vinegar instead of wine

Just finished this recipe and it's amazing! 
I added quartered baby bella mushrooms and used sweet potatoes instead of white. The mushrooms are a big plus but I'd probably go with the white potatoes if you're on the fence. I also decided it needed some more flavor so added a little basil and oregano. I went with the corn and peas and think it definitely helps the taste, but I bet that's because of my love for old brunswick stews that have both. And yes, if you want it thicker you'll need to do the slurry option many on here have already discussed. 
Also I went with a 2.5 lb chuck roast and cubed it myself. If I had to do it over again I'd go with the pre-cubed stuff from the butcher - it's already cut and probably trimmed and is worth the extra dollar or so per pound to save the time and fatty/sinewy pieces. 
Enjoy!

The broth requirement was too much.  I prefer a thicker broth, but I didn't have flour, because the recipe didn't require it.  Not happy with that; it's not like my mom's beef stew from scratch.

Just made this stew.  Easy to prepare, very tasty, very good. Two things I noticed. First, the meat needs longer cooking time than what is given in the directions. I gave it about twice as long as indicated, and the meat (lean chuck) became very tender. Second, the finished broth needs to be a little thicker so I added some cornstarch at the very end (in a small bowl, I mixed a heaping tablespoon of cornstarch with some of the broth and then reintroduced it). This will be my "go to" recipe for beef stew.

https://streaming.hearstdigitalstudios.com/5ef553d2-3080-4bfb-9cad-d43005cf2fed/video_rover_16x9_1080p_hd_1541199827_976.mp4

You'll Want To Eat This Beef Stew All Winter Long

Nothing beats a warm and comforting bowl of beef stew during cold days. This hearty Dutch oven beef stew is flavor-packed and melt-in-your-mouth tender. The beef gravy is smooth and perfectly thick, and the potatoes and carrots are tender and filling.

Hearty Dutch Oven Beef Stew

Olive oil

yellow onion, diced

thyme,

red wine ((or beef broth))

all-purpose flour,

beef broth,

Yukon gold potatoes,

parsley

Salt and pepper

Frozen green peas ((optional))

Preheat oven to 325 degrees F.

Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning.

Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean.

Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.

Add red wine, scraping the browned bits, and cook until reduced, about 3 minutes. If you don’t want to use wine, you can use beef broth. Quick tip: use a wooden spoon to avoid scratching the Dutch oven or pot.

Add flour and stir to coat. Add 4 cups of beef broth, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add more broth as needed. Bring to a boil and then reduce to a simmer for 5-7 minutes. Adjust seasoning with salt and pepper at this point if needed.

Cover with an oven-safe lid. Finish cooking in the oven at 325 degrees F for about 1 hour and 45 minutes until the meat is tender. If desired, stir in peas 10 minutes before the cooking time is up.

Remove bay leaves before serving. Serve with some chopped parsley. Enjoy!

Classic beef bourguignon with a bacon-infused red wine sauce. A Julia Child recipe with a few modern substitutions to make cooking easier.

Beef Bourguignon

¼ teaspoon kosher salt (divided)

bacon

carrots (peeled,

onion

onions

thyme

bay leaf (dried

garlic

all-purpose flour

beef stock

red wine

unsalted butter

white mushrooms (washed, dried and quartered)

Preheat Oven

Set the oven rack to the lower third position. Preheat to 350ºF (177ºC).

Prepare Ingredients

Thoroughly dry the surface of the beef with paper towels. Cut into 2-inch thick cubes, then season with salt and pepper, set aside. If needed, dry again before adding to the pan.

Saute Bacon

Heat a large dutch oven over medium heat. Add bacon and saute until crisp, about 6 to 7 minutes. Use a spoon to transfer the bacon to a paper towel-lined plate, reserving the fat in the pan.

Cook Beef

Heat bacon grease over medium-high heat. Once the fat is hot, add beef to the pan in a single layer, work in two batches. Sear the beef on each side until browned, about 1 to 2 minutes per side, 6 to 8 minutes total. Transfer to the plate with the bacon. Repeat with remaining beef.

Cook Vegetables

Turn heat down to medium and add the carrots, sliced onions, and pearl onions to the pan. Saute until the onions are lightly browned and tender, 10 minutes.

Make Sauce

Add the thyme and bay leaf, saute for 30 seconds. Add the garlic, saute for 30 seconds. Add the tomato paste and saute for 30 seconds. Sprinkle in the flour, stir and cook for 1 minute. Slowly stir in the beef stock. Add in the wine, this will help the flour thicken the sauce.

Cook Stew

Add in the browned beef and bacon, bring the liquid to a simmer for 5 minutes. Cover and carefully transfer the pot to the oven. Cook until the meat is very tender, about 1 ½ to 1 ¾ hours.

Saute Mushrooms

Meanwhile, prepare the mushrooms. Heat a large skillet over medium heat. Add olive oil and butter, once hot and bubbling add the mushrooms. Saute until tender and lightly browned, 5 minutes. Sprinkle with ¼ teaspoon salt, cook for 2 minutes.

Reduce Sauce

When the beef is done cooking, transfer the meat and vegetables to a medium bowl. Bring the sauce to a rapid simmer over medium heat. As the fat rises to the surface, use a spoon to skim off the excess fat. Reduce the sauce until it can lightly coat the back of a spoon, about 2 to 2 ½ cups, the sauce will thicken more as it cools. Taste and season with more salt and pepper as desired.

To Serve

Return the meat, vegetables, and mushrooms to the pan, stir to warm. Garnish with chopped parsley.

https://www.youtube.com/watch?v=nZ10f8Gju0k

Classic beef bourguignon with a bacon-infused red wine sauce. A Julia Child recipe with a few modern substitutions to make cooking easier.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/beef-bourguignon-recipe/

🕑 INSTRUCTIONS:
00:00 Intro
00:44 Prepare the Ingredients
01:49 Saute the Bacon
02:26 Cook the Beef
02:49 Cook the Vegetables
03:19 Make the Sauce
04:00 Cook the Stew
05:09 Saute the Mushrooms
06:13 Reduce the Sauce
07:14 To Serve

✅ INGREDIENTS:
• 3 pounds boneless beef chuck
• 1 ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 ounces thick-cut bacon
• 2 cups carrots
• 1 cup yellow onion
• 24 pearl onions
• ½ teaspoon chopped thyme
• 1 bay leaf
• 2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups red wine
• 2 cups beef stock
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 pound white mushrooms
• 1 tablespoon chopped parsley

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❤️ Thanks for watching!

Preheat the Oven

Prepare the Ingredients

Saute the Bacon

Cook the Beef

Cook the Vegetables

Make the Sauce

Cook the Stew

Saute the Mushrooms

Reduce the Sauce

How to Make Beef Bourguignon

Classic Beef Stew, a "comfort food" soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!

Classic Beef Stew

Tablespoons vegetable oil

((16 oz) diced tomatoes, with liquid)

((10-1/2 oz) beef broth, undiluted)

Tablespoons quick-cooking tapioca ((or whisk in 2 Tablespoons flour))

garlic (, minced)

parsley flakes

salt

pepper

bay leaf

carrots (,

potatoes

celery (,

green beans (,

Preheat oven to 350 degrees.

In a dutch oven or large pan, heat the oil until very hot. Add the beef cubes, and cook until all sides are browned. Drain the oil from pan.

Add the onion, tomatoes, beef broth, tapioca (or flour), garlic, parsley, salt, pepper and bay leaf. Bring this mixture to a boil, then remove pan from the heat.

Cover pan (or transfer to an ovenproof large baking dish). Bake mixture in covered dish at 350 degrees for 1-1/2 hours. Remove from oven.

Stir in carrots, potatoes, celery and green beans. Bake, covered, 1 hour longer, or until the meat and vegetables are tender. (mine took about 15 minutes longer). Remove bay leaf before serving. Enjoy!

Hearty Instant Pot Beef Stew Recipe made with chunky potatoes and carrots with a thick gravy served with crusty French bread

Beef Stew Recipe

butter

lbs beef stew meat

celery

carrots (sliced)

lbs Golden Baby Potatoes (cut in half or quarters)

thyme thyme

rosemary rosemary

water

cornstarch

Sauté

On the saute setting of the Instant Pot melt the butter and brown 1/3 of the stew meat at a time. Place the browned meat in a bowl as you continue to brown the remaining stew meat.

Once all the stew meat has been browned add the onion and celery to the empty Instant Pot and saute for 2 minutes.

Season

Next add the minced garlic, salt, and pepper. Saute for another minute or two.

Return the stew meat to the pressure cooker and add potatoes and carrots.

Add the fresh or dried thyme, the fresh or dried rosemary and the bay leaves to the Instant Pot.

Add the 6 cups of beef broth to the Instant Pot.

Seal

Secure the Instant Pot lid making sure the valve is set to the sealing position.

Pressure cook

Press the manual button and set the timer for 35 minutes to pressure cook.

Natural release

Once the timer has gone off allow the steam to naturally release for 10 minutes.

Open

After 10 minutes carefully remove the lid from the Instant Pot.

Test

With a fork check to see if the potatoes and carrots are fork tender. If the potatoes and carrots are not fork tender at this point you can replace the lid and continue to pressure cook the beef stew for 5 more minutes. (see notes).

Thicken

Mix the cool water with the cornstarch until lump free. Pour it into the Instant Pot and stir to combine. Turn the sauté setting on and bring the beef stew to a boil to thicken.

Makes

This is my new go to beef stew recipe! A big hit in my home. The only thing that I changed was flouring my meat before browning. This also helps thicken the stew.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1540355382/elhnwqvmzvkeuynwqlpm.mp4

Instant Pot Beef Stew recipe that is hearty with a delcious and easy to make gravy. Serve this stew recipe with a crusty French bread.

Instant Pot Beef Stew Recipe

Classic Beef Stew cooked in a Terra Cotta Cazuela casserole dish or Dutch Oven with tender fall apart beef stew meat, potatoes, carrots, garlic and herbs in a rich and savory gravy.

lbs. beef stew meat (browned)

red potatoes (peel, rinsed and quartered)

carrots

garlic (peeled and smashed)

corn starch

Brown

In a single layer, not crowded brown the stew meat on all sides.

Heat

Heat the olive oil in a large skillet over medium high heat.

Transfer

Transfer each piece of browned meat to a bowl. Repeat until all of the stew meat is browned.

Brown the stew meat

Layer

In a large 8-quart Dutch oven or 8-quart pottery or clay casserole dish (13 inch round and 4 inch deep) layer the meat, potatoes, carrots, onion, and garlic.

Sprinkle the dried thyme, salt, and pepper over the top. Add the bay leaf.

Pour

Pour the beef broth into the casserole dish over the stew ingredients. The ingredients should be almost covered with the beef broth.

Cover

Place the lid on the Dutch oven or casserole dish. If you do not have a lid cover the top tightly with aluminum foil crimping it tightly around the edged of the pan.

Cook

Cook the beef stew in a preheated 350 F. degrees oven for 2 1/2 hours. After 2 1/2 hours remove the casserole dish from the oven. Remove the lid or aluminum foil.

Mix the corn starch with the water until dissolved. Pour the thickener into the stew and mix with a large spoon.

Recover

Recover the casserole dish and return it to the oven. Cook for another 30 minutes until the gravy has thickened. Once thickened remove the stew from the oven.

Serve

Serve the stew immediately with rolls or French bread.

Make the beef stew

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611864145/ajkyu5hl362rirqeg0un.mp4

Classic Beef Stew cooked in a clay pottery casserole or Dutch oven with tender fall apart beef stew meat, potatoes, carrots, garlic and herbs in a rich and savory gravy.

Nothing is better on a cold day than a warm bowl of stew in your hands. This classic beef stew is a stand alone dish—one pot to cook tender chuck roast with all the veggies.

chuck

kosher salt,

black pepper,

AP flour, Gluten Free flour

onion,

celery ribs, diced

garlic cloves,

beef bouillon

green beans, trimmed,

¼ cup finely chopped flat leaf parsley,

Crusty bread,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Season the chuck roast all over with the salt and pepper. Add the flour or cornstarch to a large bowl, add the beef and toss to coat well.

Heat 3 tablespoons of the olive oil in a large Dutch oven or heavy bottom pot over medium-high heat. Once the oil just begins to smoke, working in batches, add the beef and cook until browned, 2 to 3 minutes per side. Transfer the meat to a plate.

Reduce the heat to medium, add the onions, celery, and diced carrots to the Dutch oven. If necessary, add the remaining 1 tablespoon of olive oil. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and continue cooking until fragrant, about 1 minute more. Stir in the tomato paste, bay leaves and thyme.

Return the beef to the Dutch oven along with the beef stock. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for about 1½ hours, or until beef is falling apart.

Top 7 classic beef stew recipes from across the web

The most viewed classic beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Beef Stew

Hearty Dutch Oven Beef Stew

Beef Bourguignon

Classic Beef Stew

Beef Stew Recipe

Classic Beef Stew

Classic Beef Stew

Top 7 classic beef stew recipes from across the web

The most viewed classic beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Beef Stew

Hearty Dutch Oven Beef Stew

Beef Bourguignon

Classic Beef Stew

Beef Stew Recipe

Classic Beef Stew

Classic Beef Stew

The most viewed classic beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine