Beef Stew Recipe

Beef stew is the ultimate comfort food: hearty, warming, and packed with flavor. A rich, savory broth filled with tender chunks of beef, vegetables, and seasonings—it’s the perfect meal to enjoy on a cold day or whenever you’re craving a cozy, home-cooked dish. This recipe is simple to follow and yields a dish that’s both nourishing and delicious.

Introduction

Beef stew has a long history as a staple in many kitchens around the world. Originating from the need to make use of tougher cuts of meat, beef stew became a hearty, economical dish that could be enjoyed by families for generations. The slow-cooking process tenderizes the beef and allows all the flavors to meld together, creating a rich and satisfying meal. With the addition of vegetables like potatoes, carrots, and onions, beef stew is not just delicious but also packed with nutrients.

Whether served on a cold winter evening or as a comforting meal after a long day, this classic beef stew recipe is sure to please.

Ingredients

For the stew:

• 2 pounds beef stew meat (chuck or round), cut into 1-2 inch cubes
• 1 tablespoon vegetable oil (or olive oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (preferably low-sodium)
• 1 cup red wine (optional, or substitute with extra beef broth)
• 4 medium potatoes, peeled and cut into chunks
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 1 cup frozen peas (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/4 cup flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef

1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef cubes with salt and pepper. Add the beef in batches (to avoid overcrowding) and brown on all sides. This should take about 5-7 minutes per batch. Once browned, remove the beef from the pot and set aside.

2. Sauté the Vegetables

1. In the same pot, add the diced onion and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. (Optional) If you want a thicker stew, sprinkle the flour over the onions and garlic and stir well to coat. Let it cook for 1-2 minutes to form a roux. This will help thicken the broth later.

3. Add Liquids and Simmer

1. Return the browned beef to the pot. Add the beef broth, red wine (if using), bay leaves, thyme, and rosemary. Stir well to combine, scraping up any browned bits from the bottom of the pot for extra flavor.
2. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

4. Add Vegetables

1. Add the potatoes, carrots, and celery to the stew. Stir to combine. Continue simmering, covered, for an additional 30-40 minutes, or until the vegetables are tender.

5. Final Touches

1. If using frozen peas, add them during the last 5 minutes of cooking to allow them to warm through.
2. Taste and adjust the seasoning with salt and pepper as needed.
3. Remove the bay leaves and discard.

6. Serve

Ladle the stew into bowls and garnish with fresh chopped parsley for a pop of color and flavor. Serve hot with crusty bread or over mashed potatoes, if desired.

History of Beef Stew

Beef stew has been a beloved dish in many cultures for centuries. In medieval Europe, stews were often made with a combination of leftover meats and root vegetables, simmered slowly to tenderize tough cuts of meat. In early America, stews became a popular meal for homesteaders, utilizing affordable cuts of beef and seasonal vegetables.

Throughout history, beef stew was seen as a way to stretch meat over several meals, providing both nutrition and flavor. Over time, various cultures have added their own spin to beef stew, incorporating regional spices and vegetables. Whether prepared on the stovetop, in a slow cooker, or in a pressure cooker, beef stew remains a comforting dish that brings people together.

Health Benefits

Beef stew is not only flavorful but also a nutritious meal, providing a good balance of protein, fiber, vitamins, and minerals. Some benefits include:

• Protein: Beef is an excellent source of high-quality protein, which is essential for muscle growth, repair, and overall body function.
• Iron: Beef is rich in iron, a mineral that helps in the production of red blood cells and prevents anemia.
• Vitamins and Minerals: The vegetables in the stew—like potatoes, carrots, and celery—provide important vitamins like Vitamin C, potassium, and fiber, which support digestion and heart health.
• Low in Carbs (if served as a standalone dish): Beef stew can be a satisfying low-carb meal, especially if served without bread or rice.

However, keep in mind that while beef stew is hearty and nutritious, it can be high in calories and fat, especially if made with fattier cuts of beef. To lighten the dish, opt for lean cuts of beef and use less oil for browning.

Conclusion

Beef stew is the epitome of comfort food—a hearty, nourishing meal that’s perfect for any occasion. Whether you’re cooking it for a family dinner, a special occasion, or simply as a way to warm up on a chilly evening, this classic recipe is sure to satisfy. The slow-cooking process ensures that the beef becomes incredibly tender and the flavors develop into a savory, rich broth.

You can easily customize this recipe to your liking by adding more vegetables or experimenting with different herbs and spices. Beef stew also makes excellent leftovers, as the flavors continue to improve the next day.

For the Beef Stew Lovers

If you’re a beef stew lover, this recipe is for you. Tender chunks of beef, perfectly cooked vegetables, and a rich broth make this dish a true classic. It’s easy to make, filling, and a guaranteed crowd-pleaser. Whether you’re enjoying it by yourself or sharing it with loved ones, there’s something incredibly satisfying about a bowl of homemade beef stew.

Nutritional Information (per serving)

• Calories: 350–450 (varies depending on specific ingredients used)
• Protein: 30–35g
• Fat: 15–20g (with lean beef)
• Carbs: 30–40g (depends on vegetables and flour used)
• Fiber: 5–6g
• Sodium: 600–800mg (adjustable based on broth)