Beef Stew 🥩🥣
Omgggg the way this beef stew aroma filled my house up with the best smells 🥰🥰 smelled like fall heaven!! 🍁🍂🍃
Ingredients:
- 2 lbs beef stew meat (cut into 1-inch cubes)
- 6-8 oz of bacon (sliced)
- 0.5 lb of mushrooms sliced (optional)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 4 cups beef broth
- 2 cup red wine (optional)
- 4 carrots (cut into chunks)
- 4 potatoes (peeled and cut into cubes, I used Gold Yukon)
- 2-3 celery stalks (sliced)
- 1 cup peas (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening, optional)
Instructions:
1. **Brown the beef**: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the bacon and cook until well done. Remove from pot and add the beef cubes in batches, searing on all sides until browned. Remove and set aside.
2. **Cook the aromatics**: In the another pot, add chopped onion, carrots and minced garlic and cook until soft, about 5 minutes.
3. **Deglaze the pot**: Add the red wine (if using) and stir, scraping up any browned bits from the bottom of the Dutch pot. Let the wine simmer for a couple of minutes until it reduces slightly. Add the mushrooms and continue to simmer for 10 minutes.
4. **Simmer the stew**: Return the browned beef and bacon to the pot. Add the beef broth, Worcestershire sauce, and bay leaves. Stir well and bring to a boil. Add the potatoes, and vegetables, then place in oven at 325 F for 2 hours.
6. **Thicken the stew** (optional): If you prefer a thicker stew, whisk the flour with a little water to make a slurry. Stir it into the stew and let it simmer for a few more minutes until it thickens.
7. **Add peas** (optional): In the last 5–10 minutes of cooking, stir in the peas.
8. **Season and serve**: Remove the bay leaves and skim off any excess fat or oil. Taste the stew, and adjust seasoning with salt and pepper. Serve hot with crusty bread.
Enjoy!
So you've made this amazing BEEF STEW, right? It smells incredible, and I bet it tastes even better! But let me share a few extra tips with you that I've picked up over the years to make your stew even more epic, or just easier to manage for future meals. The Secret to Fall-Apart Tender Beef: Getting super tender beef is key to a truly fantastic stew. While searing is great for flavor, the real magic happens during the long, slow cook. For the best results, I always recommend using a cut like chuck roast or even short ribs, cut into 1-inch cubes. These cuts have connective tissue that breaks down beautifully over time, giving you that melt-in-your-mouth texture. My recipe uses the oven method, which is perfect for even, gentle cooking, but you can also adapt this for a slow cooker by simmering on low for 6-8 hours after browning and deglazing. Sometimes, I even marinate my beef cubes in a little red wine and herbs for a few hours before cooking to boost the tenderness and flavor even more! Make it Your Own! Customizing Your Stew: One of the best things about BEEF STEW is how versatile it is! Don't be afraid to experiment with vegetables. While carrots, potatoes, and celery are classics, consider adding sweet potatoes or parsnips for a touch of sweetness, or even some green beans or corn towards the end of cooking for extra color and crunch. Instead of red wine, you could try a dark beer like Guinness for a richer, malty flavor. Fresh herbs like rosemary and thyme added with the bay leaves can really elevate the aroma. And if you like a little kick, a pinch of smoked paprika or chili flakes can add a wonderful warmth. Serving Suggestions Beyond Crusty Bread: Of course, crusty bread is a must for soaking up all that delicious broth! But if you're looking to make it a more complete meal, there are plenty of other options. If your stew doesn't have many potatoes, a side of creamy mashed potatoes is always a winner. It's also fantastic served over egg noodles or fluffy white rice. To balance the richness of the stew, a simple, fresh green salad with a light vinaigrette is always a good idea. Leftovers? Yes, Please! (Storage & Freezing): Honestly, I think BEEF STEW tastes even better the next day once all those flavors have had more time to meld together! Store any leftovers in an airtight container in the refrigerator for 3-4 days. This stew also freezes beautifully. Divide it into individual portions in freezer-safe containers or bags and freeze for up to 3 months. When you're ready to enjoy, simply thaw in the fridge overnight and reheat gently on the stovetop or in the microwave. You might need to add a splash of beef broth or water to thin it out a bit during reheating. It’s perfect for those busy weeknights when you want a homemade, comforting meal without the fuss. Hope these extra tidbits help you enjoy your homemade BEEF STEW even more! It's truly a dish that keeps on giving. Happy cooking!
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