Classic Beef Stew
It’s really hard to top a nice big bowl of Classic Beef Stew. Slow braised pieces of beef and root vegetables, cooked in a rich beef broth until tender. Served in big bowls with crusty bread.
I’m not sure there’s much more to say about that. I’ll let the pictures speak to you. Take your time, I’m in no hurry. When you’re ready, our recipe method is below.
Classic Beef Stew {B is for Braising}
Ingredients
- 2 lb. beef roast cut into bite-size pieces
- 3 Tbl. flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbl. canola oil
- 8 ounces mushrooms sliced
- 2 onions large diced
- 3 carrots peeled and sliced
- 2 stalks celery sliced
- 2 garlic cloves minced
- 2 sprigs fresh thyme leaves only
- 2 potatoes cubed
- 1-2 Tbl. flour
- 1/2 cup red wine
- 4 cups beef broth
- fresh parsley to garnish
Instructions
- Toss beef pieces in flour, salt & pepper. Heat canola oil in a Dutch oven over medium-high heat. Add beef pieces in batches and brown on all sides. Remove beef from the pan and reserve. Add mushrooms and cook until browned, reserve with beef.
- Add onion, carrots, and celery, saute until just tender, then add garlic and fresh thyme and cook for 1 minute. Reduce heat to medium-low, dust with flour, stir mixture cooking for 1-2 minutes.
- Add red wine to deglaze, scrapping any brown bits from the bottom of the pan. Simmer for 5 minutes, then gradually add in beef broth one cup at a time, allowing to come to a boil in between each addition. Add bay leaf and return beef to pot, reduce heat to low, cover and simmer 1 hour until meat is tender. Add mushrooms and heat through.
- Serve in big bowls, sprinkle with fresh parsley.
6 Comments
Alyssa
What cut of meat would you recommend for stews? In the past, I have purchased “stewing meat,” with unsatisfying results (some pieces fell apart with a fork (which was great!), others were very chewy, and others were fatty). All of the pieces were the same size, so I think the store threw a whole bunch of different cuts together and called it stewing meat. I would like all of the pieces to fall apart with a fork, and I prefer leaner cuts. I love stew on a cold winter day, but it’s so disappointing when the meat doesn’t turn out. Any suggestions would be very much appreciated!!! Your stew looks amazing!
libby
Hi Alyssa. We love chuck roast for tender results, but have also used leftover steak or roast beef. I’m with you on fork tender. I’ve not had great luck with eye roast or bottom round.
Alyssa
Thank you!!
Dan from Platter Talk
Classic and beautifully done!
libby
Thanks so much Dan. It’s hard to beat a great stew.