Delish Beef Stew

Beef stew is the ultimate comfort food, perfect for cozy gatherings and chilly nights. This hearty dish features tender chuck roast simmered to perfection with a medley of vibrant vegetables, including carrots and potatoes, all enveloped in a rich and flavorful broth.

The addition of red wine and aromatic herbs elevates the stew, creating a warm, savory experience in every bite. Whether enjoyed on its own or with a crusty loaf of bread, this beef stew is sure to become a beloved staple in your kitchen, bringing warmth and satisfaction to any meal!

Beef Stew

Ingredients

3-5lbs. Chuck Roast

1 large onion – quartered.

3lbs of carrots – cut into one in pieces.

3lbs. of potatoes – cut into 2-inch pieces.

1 15oz can of tomato sauce

1-2 cups of red wine (I use whatever I have on hand)

1 Tablespoon Worcestershire sauce

3-4 cups of water

2 dried bay leaves

Fresh thyme bundle

½ cup dried porcini mushrooms (optional) – reconstituted in 1 cup of very hot water – drain and reserve liquid, chop mushrooms

2 cloves of garlic smashed.

1-2 teaspoons Onion powder

1-2 teaspoons Garlic powder

1 teaspoon Pepper, fresh cracked

2 teaspoons Tuscan herb seasoning blend (I use Wildtree herbs)

1 teaspoon Salt

3 Tablespoons Olive oil

4 Tablespoons. of flour, missed with about a ½ cup of water (slurry)

½ teaspoon of gravy master (kitchen bouquet)

½ flour for dredging

1 can of sweet peas (optional)

Fresh chopped parsley for garnish

Instructions:

Season the Meat: Rub the chuck roast all over with salt, pepper, onion powder, and garlic powder. Coat the roast completely with the ½ cup of flour.

Sear the Roast: In a large Dutch oven or pot (at least 5.5 quarts), heat olive oil over high heat. Once the oil is hot, sear the chuck roast on all sides for about 2-3 minutes per side until browned.

Deglaze: Lower the heat to medium-high after searing. Pour the red wine around the roast to deglaze the pot, letting it cook for a couple of minutes to reduce the alcohol.

Add Vegetables and Liquids: Add the quartered onions, tomato sauce, and 3-4 cups of water. If using porcini mushrooms, include the reserved liquid and chopped mushrooms. Ensure the liquid just covers the roast.

Season the Stew: Add the bay leaves, fresh thyme, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 1.5 to 2 hours.

Prepare Carrots and Potatoes: While the stew simmers, chop your potatoes and carrots into the desired sizes.

Shred the Meat: Carefully remove the meat from the pot to a cutting board. Cut the roast into 2-3 inch chunks. Skim any fat from the surface of the liquid before adding the meat back to the pot. Increase heat to medium-high and add the carrots. Bring back to a boil, then cover and cook for 20 minutes.

Add Potatoes: After 20 minutes, add the diced potatoes to the pot. Cover and cook for an additional 20-30 minutes. If using, add the drained peas at this time. Remove the thyme bundle and bay leaves.

Thicken the Stew: Mix the 4 tablespoons of flour with about ½ cup of cold water to create a slurry. Gradually add this to the pot, stirring to reach your desired thickness. Add the kitchen bouquet if using.

Final Adjustments: Taste for seasoning and adjust with more salt and pepper if needed. Garnish with fresh chopped parsley before serving. Enjoy with a crusty loaf of bread!

Notes:

Meat Selection: Chuck roast is ideal for this stew due to its marbling, which becomes tender and flavorful when slow-cooked. You can also use other cuts like brisket or round, but cooking times may vary.

Searing the Meat: Searing the roast before simmering enhances the flavor through caramelization. Make sure the oil is hot enough to create a good sear without steaming the meat.

Deglazing: When you pour the red wine into the pot, use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds depth of flavor to the stew.

Vegetable Variations: Feel free to add other vegetables such as celery, parsnips, or green beans for extra flavor and nutrition. Just be mindful of cooking times, as some may cook faster than others.

Mushrooms: If using dried porcini mushrooms, rehydrating them adds an earthy flavor to the stew. The reserved liquid can also enhance the broth; just be sure to strain it to remove any grit.

Thickening the Stew: Adjust the amount of flour in the slurry based on your preferred stew thickness. You can also mash some of the potatoes in the pot to naturally thicken the broth.

Storage: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—just be sure to cool it completely before freezing.

Serving Suggestions: This stew pairs beautifully with crusty bread, over rice, or alongside a simple salad. For an added touch, consider serving it with a dollop of sour cream or a sprinkle of grated cheese.

Adjusting Seasoning: Always taste the stew before serving and adjust the seasoning as necessary. Adding fresh herbs at the end can brighten the flavors even more.

Cooking Method: While this recipe is designed for stovetop cooking, you can also make it in a slow cooker. Just follow the same steps but adjust the cooking time to about 6-8 hours on low.

Nutrition Information:

Frequently Asked Questions:

Can I use a different cut of beef instead of chuck roast?

Yes, you can use other cuts like brisket or round.

However, chuck roast is ideal for stews due to its tenderness and flavor when slow-cooked.

Can I make this stew in a slow cooker?

Absolutely! You can follow the same steps for preparation, but transfer everything to a slow cooker and cook on low for 6-8 hours, or until the meat is tender.

What if I don’t have red wine?

If you don’t have red wine, you can use beef broth, grape juice, or a mixture of vinegar and water as a substitute.

The wine adds depth, but the stew will still be flavorful without it.

Can I add other vegetables?

Yes! Feel free to add vegetables like celery, parsnips, or green beans.

Just be mindful of their cooking times; add them according to how long they need to cook.

How do I store leftover beef stew?

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days.

It can also be frozen for up to 3 months.

Make sure to cool it completely before freezing for best results.

How do I know when the beef is tender enough?

The beef is tender when it easily breaks apart with a fork.

Cooking times can vary, but generally, it should simmer for 1.5 to 2 hours until fork-tender.

Can I skip the flour dredging step?

While dredging the meat in flour helps thicken the stew and creates a nice crust during searing, you can skip it if you’re looking for a gluten-free option or prefer a lighter stew.

What if I want a thicker broth?

If you prefer a thicker broth, you can mash some of the potatoes against the side of the pot as they cook or add more of the flour slurry until you reach your desired consistency.

Is it necessary to skim the fat off the stew?

Skimming the fat is optional but recommended for a lighter stew.

It helps reduce greasiness and makes for a cleaner taste, though some people enjoy the richness that fat provides.

How can I enhance the flavor of the stew?

You can enhance the flavor by adding fresh herbs, such as parsley or rosemary, toward the end of cooking.

Additionally, a splash of balsamic vinegar or a bit of tomato paste can deepen the flavor profile.