Ingredients in Great Value Beef Stew Seasoning Mix

This bootleg Beef Stew is the ultimate hearty comfort food! Information technology makes the coziest meal and is perfect served with rustic breadstuff alongside it. This version is generous with the beefiness and the vegetables, and it's paired with a rich nicely thickened broth.

Dutch Oven Beef Stew

An incredibly delicious traditional beef stew that'southward probable even better than you remember your family making growing up!

Information technology's made with tender bite size pieces of beefiness, flossy potatoes, nutritious carrots, and a rich and savory red wine infused goop.

This piece of cake beef stew follows a straightforward prep and finishes with that classic onetime fashioned flavor.

Beef and onions are browned on the stovetop (tip: nicely browned beef is key to the circuitous depth of flavor here). So the liquids and herbs are added and the stew and it's cooked in the oven. Partway through the remaining vegetables are added then they don't end upwardly mushy, and and then it's baked once more until everything is tender.

You'll appreciate this mostly hands off version that doesn't need abiding disposed to on the stovetop, and how the fifty-fifty encircling oestrus surrounding the pot from the oven ensures a more consistent end result.

Truly it'due south a recipe to savour year round but one that's peculiarly fitting for absurd crisp autumn days and blustery breezy wintertime days. It's a homestyle, soul warming dish that is certain to be a highlight of a long day!

Beef Stew Recipe Ingredients

• 2 ane/iv lbs. chuck roast, trimmed of backlog fat, cut into 1 1/iv-inch cubes
• Salt and freshly footing blackness pepper
• 3 1/2 Tbsp olive oil, divided
• 2 cups chopped yellowish onion (1 large)
• ane 1/2 Tbsp minced garlic (about four cloves)
• i/4 loving cup all-purpose flour
• 1.5 Tbsp tomato paste
• one loving cup dry out red wine, such as Pinot Noir or Cotes du Rhone
• 3 i/2 cups beef stock
• 2 tsp Worcestershire sauce
• 1 Tbsp fresh thyme leaves
• two tsp minced fresh rosemary
• 2 bay leaves
• twenty oz. red potatoes, scrubbed and rinsed clean
• fourteen oz. large carrots (about 4)
• 1 Tbsp balsamic vinegar
• 2 Tbsp minced fresh parsley

How to Make Beef Stew

1. Heat oven, and pot on stove: Motion oven rack to lower 3rd of the oven. Preheat oven to 300 degrees.
2. Heat i Tbsp olive oil in a large oven safe pot over medium-high heat.
3. Prepare and cook the stew meat in batches, set bated: Dab half of the roast dry with newspaper towels, flavour lightly with salt and pepper and so add to the pot with infinite betwixt pieces.
4. Sear until browned on bottom, about three – four minutes. Turn and dark-brown on contrary side, about ii minutes longer. Transfer to a plate.
5. Add another 1/2 Tbsp oil to pot and echo process with remaining half of beef. Transfer 2nd batch of beef to the plate besides.
6. Saute onions, then garlic: Reduce oestrus to medium, add 1 Tbsp olive oil so add onions. Saute 5 minutes or until slightly golden brown.
7. Add garlic and saute 30 seconds longer.
8. Add together thickeners, so liquids: Stir in flour and tomatoes paste, and cook stirring constantly, nearly 45 to 60 seconds (reduce burner temp if needed).While stirring slowly pour in ruby-red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
9. Return meat, add herbs and simmer: Return beef to pot along with thyme, rosemary and bay leaves. Bring to a simmer stirring oftentimes.
   Remove from heat.
10. Bake in oven: Cover pot with the lid and transfer to the oven. Allow cook 1 1/2 hours.
11. Add vegetables to stew, continue to bake: Once time is well-nigh up cut the potatoes into 1-inch cubes, and so pare and cut the carrots into 1-inch slices. Stir potatoes and carrots into stew then cover and return to the oven.
12. Bake until vegetables are tender, about 60 to 70 minutes longer.
13. Finish with balsamic and parsley: Remove bay leaves, stir in balsamic vinegar and flavor stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.

What's the Best Beef for Beef Stew?

I recommend using chuck roast (which comes from the shoulder of the moo-cow) for beef stew. Information technology is well marbled with fat and has a overnice beefy season. Plus information technology can be less expensive than other options.

How to Thicken Beefiness Stew

This beefiness stew is thickened with enough of flour so there shouldn't exist bug with this recipe thickening. Merely if you take another type of stew that didn't turn out quite thick enough one time completed you can always mix a tablespoon of cornstarch with equal parts water or beef goop, and then stir into the stew and allow it simmer for a few minutes until thickened.

Helpful Tips for the Best Beef Stew

• Look for a chuck roast with good marbling throughout. Simply I exercise recommend cut larger chunks of fat from the roast (even those lined within). The thick portions won't melt into the soup very well and just terminate up pretty chewy.
• Dry beef before offset (with paper towels), preheat the oil in the pan, then sear the beef without moving on each side until nicely browned. Information technology adds so much flavor to the stew to achieve a nice sear on the beef (including all those tasty browned $.25 forth the pot that come with it).
• Use a practiced quality beefiness broth. Many brands of beef broth can be pretty gross, it makes a difference to use one that tastes expert, or just get with chicken goop.
• Look to add the vegetables. If yous add them in the begging they can end upwardly fall-autonomously mushy.
• Go like shooting fish in a barrel on the salt. Yous shouldn't demand to add a whole lot here unless using an unsalted broth.
• Melt low and tiresome. The key to tender cheap cuts of beef is to cook at a lower oestrus and let fourth dimension for the fat and connective tissue to soften and become more tender.

Storage and Reheating

• Beef stew should be stored in the fridge in an airtight container.
• It will keep at that place for up to 3 days.
• Reheat on the stovetop in a pot (covered) over depression heat, stirring occasionally until heated through (sparse with a piffling broth if desired).
• It can also exist frozen for up to 3 months but continue in mind the texture of the potatoes will change and they go a bit mushy.

Possible Variations

• Add more vegetables: Nifty choices are mushrooms, peas, kale, spinach, corn, or parsnips.

• Boost flavour: If you are looking for more variation of deep flavor yous can also include some minced anchovies, a trivial soy sauce, or add an extra 1/2 cup crimson wine in place of 1/2 cup beefiness broth.
• Stovetop cooking: If you don't have an oven the stew can be cooked solely on the stovetop. Just simmer over low heat for i ane/2 hours, and then add the potatoes and carrots and simmer until tender about thirty to forty minutes longer. Add more broth to thin equally needed.

Crockpot Beef Stew

If y'all are looking for a irksome cooker option too endeavor my Slow Cooker Beef Stew.

More Delicious Beefiness Soups to Attempt

• Beef Barley Soup
• Chili
• Goulash Soup
• Hamburger Soup
• Vegetable Beef Soup

Beef Stew

This homemade Beef Stew is the ultimate hearty condolement nutrient! It makes the coziest meal and is perfect served with rustic staff of life alongside it. This version is generous with the beef and the vegetables, and information technology's paired with a rich nicely thickened broth.

Recipe makes about 10.five cups.

Servings: 5

Prep 25 minutes

Cook 2 hours 45 minutes

Fix in: three hours 10 minutes

• 2 1/4 lbs. chuck roast, trimmed of excess fat, cut into 1 i/4-inch cubes
• Common salt and freshly ground black pepper
• iii 1/ii Tbsp olive oil, divided
• 2 cups chopped yellow onion (i large)
• ane 1/ii Tbsp minced garlic (most 4 cloves)
• i/4 loving cup all-purpose flour
• 1.5 Tbsp tomato paste
• 1 cup dry red wine, such as Pinot Noir or Cotes du Rhone
• 3 1/2 cups beef stock
• ii tsp Worcestershire sauce
• ane Tbsp fresh thyme leaves
• 2 tsp minced fresh rosemary
• 2 bay leaves
• twenty oz. ruddy potatoes, scrubbed and rinsed clean
• 14 oz. large carrots (well-nigh four)
• 1 Tbsp balsamic vinegar
• 2 Tbsp minced fresh parsley

• Movement oven rack to lower tertiary of the oven. Preheat oven to 300 degrees.

• Estrus 1 Tbsp olive oil in a large oven rubber pot (such every bit an enameled dutch oven) over medium-high rut.

• Dab one-half of the roast dry with paper towels, flavor lightly with common salt and pepper then add to the pot leaving space between pieces.

• Sear until browned on bottom, most 3 - 4 minutes. Plow and chocolate-brown on opposite side, about 2 minutes longer. Transfer to a plate.

• Add another 1/2 Tbsp oil to pot and repeat process (of drying, seasoning and searing) with remaining half of beef. Transfer 2nd batch of beef to the plate every bit well.

• Reduce heat to medium, add 2 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown.

• Add together garlic and saute 30 seconds longer.

• Stir in flour and tomatoes paste, and melt stirring constantly, nearly 45 to 60 seconds (reduce burner temp if needed and then it doesn't burn down).

• While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef goop and Worcestershire sauce.

• Return beef to pot along with thyme, rosemary and bay leaves, stir. Bring to a simmer stirring frequently.

• Remove from rut. Encompass pot with the hat and transfer to the oven. Permit melt 1 i/two hours.

• One time time is almost up cut the potatoes into i-inch cubes, so peel and cut the carrots into ane-inch chunks (larger portions tin can be halved). Stir potatoes and carrots into stew then cover and return to the oven.

• Broil until vegetables are tender, about sixty to seventy minutes longer.

• Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off oestrus for about 5 minutes before serving. Garnish servings with parsley.

Nutrition Facts

Beefiness Stew

Amount Per Serving

Calories 660 Calories from Fat 270

% Daily Value*

Fat 30g 46%

Saturated Fat 11g 69%

Trans Fatty 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 17g

Cholesterol 125mg 42%

Sodium 626mg 27%

Potassium 1978mg 57%

Carbohydrates 48g 16%

Fiber 7g 29%

Sugar 12g 13%

Poly peptide 44g 88%

Vitamin A 13999IU 280%

Vitamin C 36mg 44%

Calcium 157mg sixteen%

Iron 7mg 39%

* Percentage Daily Values are based on a 2000 calorie diet.

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Source: https://www.cookingclassy.com/beef-stew/

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