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Beef Stew Recipe

Hearty Beef Stew Recipe for Cozy Nights In

This Beef Stew Recipe is the ultimate comfort food with tender beef, hearty potatoes, and vibrant vegetables simmered in a rich broth.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Resting Time 30 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 4 slices Bacon Adds smoky flavor; substitute with pancetta or omit.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil or butter.
  • 2 pounds Beef Stew Meat Use boneless beef chuck as an alternative.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground adds warmth.
  • 1/4 cup All-Purpose Flour Cornstarch can be used as a gluten-free alternative.
  • 1 cup Dry Red Wine Avoid cooking wine due to additives.
For Vegetable Medley
  • 8 ounces Mushrooms Any variety like cremini or portobello.
  • 3 medium Carrots Parsnips can be added for variation.
  • 1 large Yellow Onion Other mild onions can work as substitutes.
  • 4 cloves Garlic Cloves Shallots can be used as an alternative.
  • 2 tablespoons Tomato Paste You can use crushed tomatoes for a different texture.
For the Final Touch
  • 4 cups Low Sodium Beef Broth Homemade broth enhances flavor.
  • 2 leaves Bay Leaves Infuse flavor during cooking.
  • 1 teaspoon Dried Thyme Fresh thyme is a viable substitute.
  • 1 pound Small Potatoes Use Yukon Gold or fingerling potatoes.

Equipment

  • Large oven-proof pot
  • skillet
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. In a large oven-proof pot, heat over medium heat and add chopped bacon. Cook until crispy, around 5-7 minutes, stirring occasionally. Remove bacon and leave fat in the pot.
  2. Season the beef stew meat with sea salt, black pepper, and flour. Brown the beef in batches for about 3-4 minutes per side. Transfer to a plate.
  3. Deglaze the pot with dry red wine, scraping up brown bits. Simmer for about 3-5 minutes until slightly thickened.
  4. In a separate skillet, sauté garlic, onions, and carrots in olive oil until softened, about 4-5 minutes. Transfer to the pot with wine.
  5. Return the beef and bacon to the pot, add beef broth, bay leaves, and thyme. Stir to combine and simmer for a few minutes.
  6. Add halved small potatoes to the stew and cover. Bake in an oven preheated to 325°F (160°C) for about 1 hour and 45 minutes until tender.
  7. Let the stew cool slightly before skimming excess fat. Serve hot, ideally with crusty bread or over creamy mashed potatoes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 250IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Let the stew sit for at least 30 minutes after cooking to help flavors meld. Beef stew freezes well, so portion for easy reheating later.

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