Ah, Classic Beef Stew! This is one of those recipes that always brings back fond memories for me. I remember cozying up with my family on chilly evenings, craving something warm and filling. My mom would whip up a big pot of beef stew as the aroma filled our home, creating an atmosphere that was just as heartwarming as the meal itself. There’s something magical about those tender beef chunks mingling with earthy vegetables in a rich broth that makes it feel like a big hug in a bowl!
Now, I know that there are a hundred different ways to make stew, but this recipe has a special place in my heart because of its simplicity and the love that goes into it. It’s like a classic song that never gets old. Whether you’re cooking for friends, family, or just treating yourself, this beef stew is sure to impress and satisfy, making it a go-to comfort food.
What’s in Classic Beef Stew?
– Beef Chuck: The star of the show! Beef chuck is perfect for stew because it’s marbled with fat, which means it becomes beautifully tender during cooking. I always look for cuts with a nice balance of meat and fat for the best flavor.
– Vegetable Oil: Essential for searing the beef. I tend to grab canola or grapeseed oil since they have a high smoke point. Good fats make a difference!
– Onion: A flavor base that adds sweetness and depth. Large and chopped, they caramelize beautifully when sautéed.
– Garlic: Because everything’s better with garlic! It’s minced and added just before the broth to ensure its flavor shines through.
– Beef Broth: The liquid gold that transforms this dish into a hearty stew. I prefer low-sodium broth to control the salt levels myself.
– Carrots: Sweet and colorful! Slicing them gives the stew a lovely pop of color and adds natural sweetness.
– Potatoes: I use russet or Yukon Gold for their creaminess. They soak up the broth flavors and add substance.
– Tomato Paste: A small but mighty ingredient that adds depth and richness to the stew, balancing out the flavors.
– Dried Thyme & Dried Rosemary: Essential herbs that bring warmth and aroma to your pot of stew. Fresh herbs can be used if you have them on hand, just adjust the amounts to taste.
– Bay Leaves: They add a subtle depth of flavor. Remember to remove them before serving, as they are not edible.
– Salt and Pepper: Always essential! Season to your liking for the best flavor.
– Fresh Parsley: A pop of freshness and color for garnishing. It’s like the cherry on top of all that cozy goodness!
Is Classic Beef Stew Good for You?
Absolutely! This stew is not just delicious; it’s a nourishing dish that can be quite beneficial.
– Beef Chuck: Packed with protein and iron, which are essential for maintaining energy levels and overall health. However, since it can be higher in fat, it’s great to enjoy in moderation.
– Vegetables: The carrots and potatoes provide vital nutrients like Vitamin A and potassium. Plus, they add fiber to your diet!
– Herbs: Thyme and rosemary not only enhance flavor but are also packed with antioxidants, which are great for your health.
As with all hearty meals, the key is balance. Pair this stew with a light salad on the side, and you’ve got a perfect hearty yet healthy meal!
Ingredients
– 2 pounds beef chuck, cut into 1-2 inch cubes
– 3 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 cups carrots, sliced
– 2 cups potatoes, peeled and diced
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**Serving Size:** This recipe serves about 6 hearty portions, perfect for a small gathering or for meal prepping throughout the week!
How to Make Classic Beef Stew?
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Return the browned beef to the pot and add the tomato paste, stirring to combine. Let it cook for another 2 minutes.
4. Pour in the beef broth and bring the mixture to a boil. Add the thyme, rosemary, bay leaves, salt, and pepper.
5. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Add in the sliced carrots and diced potatoes. Cover and continue simmering for another 30-40 minutes until the vegetables are tender.
7. Remove the bay leaves, taste, and adjust seasoning if necessary.
8. Serve hot, garnished with chopped fresh parsley. Enjoy your hearty beef stew!
Flavorful Tips and Serving Suggestions
– **Make it Ahead:** Stews taste even better the next day! Make a big batch and store leftovers in the fridge.
– **Add Other Vegetables:** Feel free to sneak in some peas, green beans, or even mushrooms for added flavor and color.
– **Thickening it Up:** If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last few minutes of cooking.
– **Perfect Pairings:** This stew is absolutely fantastic served with crusty bread or over a bed of fluffy mashed potatoes.
I can’t wait for you to try this Classic Beef Stew! Whether it’s a chilly night or a family gathering, this dish will surely warm your heart and fill your belly. Give it a go and let me know how it turns out; I’d love to hear your adventures in the kitchen!
