As soon as the first sign of fall hits every year, instantly all I can think of is stew. Specifically this Classic Beef Stew. It is packed with warm flavours and is just a hearty meal that warms you right to the bones. We eat it right through the fall and winter months… while maybe even sneaking in a bowl or two during a rainy summer day.
Let’s be real for a minute, stew is basically gravy, filled with all the goodness of soup. So what’s not to love? It is super easy to make and it is seriously divine.
This stew makes a big pot, which is perfect for meal prep, too!
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Without further ado, let’s make some Stew!
In a large dutch oven or soup pot, add the vegetable oil and stewing beef. Cook over medium heat until the meat is just browned, but not necessarily cooked through. It is ok if some of the meat is still pink.
Now, scoop the browned beef out of the pot into a bowl. Make sure to leave the drippings from browning the beef IN the dutch oven or soup pot. Set browned beef aside.
Add the butter and melt completely.
Into the melted butter add the minced garlic and saute for just 30 seconds.
Stir in the red wine and cook the mixture for 4-5 minutes until reduced.
Testing if the mixture is reduced
To test if the mixture is reduced, drag a spoon through the center. There should be a drag mark or “valley” that forms in the middle of the mixture, as it slowly melts back together. This is when you know it is perfectly reduced. If you do the drag test and the mixture instantly comes back together, cook it a little longer.
Into the reduced mixture add the carrots, celery, potatoes, parsley, garlic powder, thyme, cumin, salt and pepper. Stir to fully coat the vegetables, cover and cook for 10 minutes or until the vegetables are tender.
After the vegetables are tender, remove the lid and sprinkle the flour over top of the vegetables. Stir to fully incorporate the flour and cook for 1 minute.
While stirring, add the water, better than bouillon beef concentrate*, and the vegetable stock cube. Stirring regularly, bring to a boil. Boil for 5 minutes until the stew thickens.
*Alternatively you may use prepared beef stock + one vegetable stock cube instead of the concentrate.
Add the beef back into the stew, cover and lower the heat to a simmer. Let the stew simmer for 1-2 hours, stirring regularly to make sure no bits are burning to the bottom.
Serve immediately or cool and portion into reusable containers.
How long does stew last?
This beef stew will last for up to 3 days stored in airtight containers in the refrigerator.
You can also freeze this stew after it has been fully cooked for up to 3 months. Store in freezer safe containers or in a large zip top bag.
Other popular Recipes
- Classic Hamburger Soup
- Leek & Corn Chowder
- Guinness Beef Stew
- Roasted Acorn Squash and Cauliflower Soup
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Classic Beef Stew
This Classic Beef Stew is seriously crave worthy and as soon as you try it, I know you’ll crave it too!
Ingredients
- 1 lb Stewing Beef, cubed
- 1 Tablespoon Vegetable Oil
- ⅓ cup Butter
- ½ cup Red Wine
- 1 Tablespoon Garlic, minced (4-5 cloves)
- 2 cups Carrots, chopped
- 2 cups Celery, chopped
- 2 cups Potatoes, cubed
- 2 teaspoons Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme
- ½ teaspoon Cumin
- Salt & Pepper, to taste
- ⅓ cup All Purpose Flour
- 5 cups Water
- 2 Tablespoons Better than Bouillon Beef Concentrate
- 1 Vegetable Stock cube
Instructions
- In a large dutch oven or soup pot, add the vegetable oil and stewing beef. Cook over medium heat until the meat is just browned, but not necessarily cooked through.
- Scoop the browned beef out of the pot into a bowl and set aside.
- In the dutch oven, with the drippings from the beef, add the butter. Melt the butter completely.
- Add the minced garlic and saute for just 30 seconds. Stir in the red wine and cook the mixture for 4-5 minutes until reduced. To test if the mixture is reduced, drag a spoon through the center. There should be a drag mark or “valley” that forms in the middle of the mixture, as it slowly melts back together. This is when you know it is perfectly reduced.
- Into the reduced mixture add the carrots, celery, potatoes, parsley, garlic powder, thyme, cumin, salt and pepper. Stir to fully coat the vegetables, cover and cook for 10 minutes or until the vegetables are tender.
- After the vegetables are tender, remove the lid and sprinkle the flour over top of the vegetables. Stir to fully incorporate the flour and cook for 1 minute.
- While stirring, add the water, better than bouillon beef concentrate, and the vegetable stock cube. Stirring regularly, bring to a boil. Boil for 5 minutes until the stew thickens.
- Add the beef back into the stew, cover and lower the heat to a simmer. Let the stew simmer for 1-2 hours, stirring regularly to make sure no bits are burning to the bottom.
- Serve immediately or cool and portion into reusable containers.
Notes
- Alternatively, you may use prepared beef stock with a vegetable stock cube.
- Stew will last up to 3 days stored in an airtight container in the refrigerator.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 827mgCarbohydrates: 25gFiber: 4gSugar: 4gProtein: 11g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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mtrinhtrieuan says
yummy