Beef stew is a classic comfort food that warms the soul and fills the belly. It’s a dish that has been cherished for generations, and for good reason. The tender chunks of beef, hearty vegetables, and rich, savory broth come together to create a meal that is both satisfying and nourishing. This recipe for the Best Beef Stew is a tried-and-true version that combines simple ingredients with a few clever techniques to elevate the flavors to new heights. Whether you’re cooking for a cozy family dinner or preparing a meal to impress guests, this beef stew is sure to become a favorite in your kitchen.
Recipe:
This Best Beef Stew recipe is a hearty and flavorful dish that combines tender beef chuck, aromatic garlic, umami-rich anchovies, and a touch of tomato paste for depth of flavor. The stew is slow-cooked to perfection, allowing the meat to become melt-in-your-mouth tender and the broth to develop a rich, savory taste. It’s a one-pot wonder that requires minimal effort but delivers maximum flavor. Perfect for chilly evenings or any time you crave a comforting, home-cooked meal.
Ingredients:
To make this Best Beef Stew, you’ll need the following ingredients:
– 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
– 4 anchovy fillets, finely minced (about 2 teaspoons)
– 1 tablespoon tomato paste
– 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat and cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 4 medium carrots, peeled and cut into 1-inch pieces
– 3 medium celery stalks, cut into 1-inch pieces
– 1/4 cup all-purpose flour
– 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
– 4 cups beef broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 pound small potatoes, halved or quartered (such as Yukon Gold or red potatoes)
– 1 cup frozen peas (optional, for added color and sweetness)
– Fresh parsley, chopped (for garnish)
Directions/Instructions:
Follow these step-by-step instructions to create the Best Beef Stew:
1. **Prepare the Beef:** Pat the beef pieces dry with paper towels. This helps them brown better. Season the beef with salt and pepper.
2. **Brown the Beef:** In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add half of the beef pieces in a single layer, making sure not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes. Transfer the browned beef to a plate and repeat with the remaining beef, adding the second tablespoon of oil if needed.
3. **Sauté the Aromatics:** Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the minced garlic, anchovies, and tomato paste. Stir well to combine and cook for another 2 minutes, allowing the flavors to meld.
4. **Deglaze the Pot:** Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Pour in the red wine, scraping the bottom of the pot to release any browned bits. This step adds depth of flavor to the stew.
5. **Simmer the Stew:** Return the browned beef to the pot, along with any accumulated juices. Add the beef broth, bay leaves, dried thyme, and potatoes. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook gently for 1.5 to 2 hours, or until the beef is fork-tender.
6. **Add Final Touches:** If using frozen peas, stir them into the stew during the last 5 minutes of cooking. Taste and adjust the seasoning with additional salt and pepper if needed.
7. **Serve:** Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over mashed potatoes for a complete meal.
FAQ:
**1. Can I make this stew in a slow cooker?**
Yes, you can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, transfer everything to the slow cooker. Add the remaining ingredients (except the peas and parsley) and cook on low for 7-8 hours or on high for 4-5 hours. Add the peas during the last 30 minutes of cooking.
**2. Can I omit the anchovies?**
The anchovies add a subtle umami flavor to the stew, but if you prefer not to use them, you can omit them. The stew will still be delicious, though it may lack a bit of depth.
**3. What can I use instead of red wine?**
If you prefer not to use wine, you can substitute it with an equal amount of beef broth or a combination of broth and a splash of balsamic vinegar for acidity.
**4. How do I store and reheat leftovers?**
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency.
**5. Can I freeze this stew?**
Yes, this stew freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Conclusion:
This Best Beef Stew recipe is a timeless dish that brings warmth and comfort to any table. With its tender beef, hearty vegetables, and rich, savory broth, it’s a meal that will satisfy even the pickiest eaters. The addition of anchovies and tomato paste adds a layer of complexity that sets this stew apart from the rest. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. So gather your ingredients, roll up your sleeves, and get ready to enjoy the best beef stew you’ve ever tasted. Don’t forget to share it with loved ones—it’s a dish meant to be enjoyed together!