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This hearty beef stew is loaded with juicy chunks of beef, tender vegetables, savory spices, and fragrant herbs for the perfect cold weather meal. Best of all, it cooks up in. All good things here, stewing in that perfectly hearty, rich gravy
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I poured the rest of the red wine i used for this recipe into a very large wine glass, warmed up some dinner rolls, and forgot just how cold it is outside. My version of this classic comfort food —filled with baby potatoes, veggies, and tender beef —gets an extra zhuzh of flavor from tomato paste and worcestershire sauce It has hearty protein, in the form of beef chuck, tip or round roast
And it’s full of nourishing vegetables, including carrots, potato, green bell pepper, celery and onion
The fragrant stock that comes together during the dish’s long simmer is a perfect complement to crusty bread, noodles or rice. Beef shin, oxtail, short ribs, etc Can all be used with this recipe I used baby onions and kept them whole but they can easily be substituted with shallots or chopped onion
I used bay leaves and fresh thyme but rosemary, parsley, oregano and sage are all delicious in beef stew Our expert recipe developers have cooked and tested. But our recipe for beef stew’s real secret ingredient is a splash of balsamic vinegar—swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish Make sure you’re using the right beef stew meat.
Classic beef stew with tender meat, vegetables, and rich homemade gravy
Dust the beef cubes with 2 tablespoons cornstarch, salt, and pepper Preparation tips choose chuck roast or stew meat with some marbling—this fat breaks down during cooking, keeping the beef tender and flavorful Brown the beef in batches to avoid steaming, which helps develop that rich, deep flavor Don’t rush the cooking time
Stew benefits from slow simmering to allow all the ingredients to meld beautifully.
