This hearty beef stew is a cozy bowl of goodness! It’s packed with tender beef, flavorful veggies, and rich broth that warms your soul with every bite. Perfect for chilly days!
When I make this stew, I can’t help but sneak in some crusty bread for dipping. Honestly, what’s better than scooping up warm stew? It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it’s tender and flavorful when cooked long and slow. If you can’t find chuck, try using beef brisket or round. Just make sure it has some fat for moisture!
Red Wine: I love using red wine for depth of flavor, but if you want to skip it, you can replace it with additional beef broth. Another option is grape juice mixed with a splash of vinegar for a similar taste.
Vegetables (Onions, Carrots, Potatoes): Onions are a must for flavor, but if you’re in a pinch, shallots work too. For carrots, you could use parsnips, and potatoes could be swapped for sweet potatoes or turnips for a different twist.
Herbs: Thyme is fantastic here, but you could substitute it with rosemary or Italian seasoning. Fresh herbs often add a brighter taste, so if you have them, use them!
How Do I Get the Beef Perfectly Tender?
Getting tender beef in stew relies on two key factors: the right cut and cooking time. Always choose a cut that has some fat for moisture and tenderness, like chuck or brisket. Cook the stew on low heat for a long time to break down the connective tissues in the meat.
- Sear the beef first to lock in juices and flavors.
- Cook on low heat! Aim for at least 1.5 hours for the beef to soften and absorb flavors.
- Don’t rush it; the longer it cooks, the more tender and flavorful it gets.
Remember, the finishing touch is to taste your stew before serving. Adjust with more salt, pepper, or even a splash of vinegar for brightness! Enjoy your cozy meal!
Anthony Bourdain’s Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef stock or broth
- 1 cup red wine (optional but recommended)
- 1 bay leaf
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 lb baby carrots or large carrots cut into chunks
- 1 lb baby potatoes or small potatoes, washed
- Fresh parsley, chopped (for garnish)
- Optional: 1 tbsp Worcestershire sauce or soy sauce (for depth of flavor)
How Much Time Will You Need?
This beef stew will take about 2 hours and 30 minutes in total, which includes 15-20 minutes for preparation and 2 hours for cooking. Take your time to enjoy the cooking process, and let those delicious flavors meld together!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning the beef chunks with salt and freshly ground black pepper. This will help enhance the flavor of the meat as it cooks.
2. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches (don’t overcrowd the pot) and brown each piece for about 5 minutes on all sides. Once browned, remove the beef and set it aside. This step adds depth of flavor to your stew!
3. Sauté the Onions and Garlic:
In the same pot, toss in the chopped onion. Sauté for about 5 minutes until the onion is softened and translucent. Then, add the minced garlic and cook for another minute until fragrant.
4. Stir in Tomato Paste:
Add the tomato paste to the pot, stirring it into the onions and garlic for about 2 minutes. Allow it to darken slightly, which will boost the rich flavor of the stew.
5. Deglaze with Red Wine:
Pour in the red wine, making sure to scrape up all the delicious browned bits from the bottom of the pot. Let the wine reduce for about 3-4 minutes, which helps to concentrate the flavors.
6. Combine Ingredients:
Return the browned beef to the pot. Stir in the beef stock, bay leaf, thyme, and if you’re using, Worcestershire or soy sauce. Bring everything to a gentle simmer.
7. Slow Cook the Stew:
Cover the pot with a lid and lower the heat. Let it simmer gently for about 1.5 hours. This slow cooking allows the beef to become tender and the flavors to develop beautifully.
8. Add Veggies:
After 1.5 hours, add the baby carrots and potatoes to the pot. Continue to simmer for another 30-45 minutes until both the vegetables and beef are tender.
9. Final Touches:
Now it’s time to taste! Adjust the seasoning as needed with more salt, pepper, or any other spices you like.
10. Serve and Enjoy:
Before serving, remember to remove the bay leaf and any thyme sprigs if using fresh thyme. Ladle the delicious stew into bowls, garnish with freshly chopped parsley, and serve hot with some crusty bread for dipping. Enjoy every warm and hearty bite!
This rich, hearty beef stew captures the essence of home cooking and is sure to be a family favorite. Cheers to great meals and wonderful memories!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can also use cuts like brisket, round, or even short ribs. Just ensure they have enough fat for a moist result!
Can I Make This Stew in a Slow Cooker?
Yes! To adapt this recipe for a slow cooker, follow the initial browning steps on the stovetop, then transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender and the flavors are lovely.
How Do I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave. You can add a splash of broth to restore some moisture as needed.
Can I Freeze This Beef Stew?
Yes, beef stew freezes well! Let it cool completely before transferring it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
