Homemade Beef Stew
Look no further for any other Beef Stew recipe! This stew recipe is the ultimate comfort food and makes the coziest meal along side mashed potatoes or dinner rolls on any cold night.
servings
Equipment
- Dutch Oven or Oven Proof Cast Iron Pot
Ingredients
Beef Ingredients
- 3½ lbs. beef chuck boneless, cut into 1.5 inch cubes
- ¼ cup all purpose flour
- 1 tbsp. black pepper fresh cracked
- 1 tsp. salt
- 3 tbsps. olive oil
Stew Ingredients
- 4 cups beef broth or stock low sodium if you possible
- 12 oz. baby carrots or 3 large carrots
- 3 sticks celery cup into 1.5 inch sticks
- 8 oz. cremini mushrooms cleaned and stem trimmed
- 3 large Yukon gold potatoes cubed
- 1 cup green peas frozen
- 1 large onion cube into 1 inch chunks
- ¼ cup Worcestershire sauce
- 2 tbsps. red wine vinegar
- 1 tsp. salt
- 1 tbsp. Italian seasoning
- 6 cloves garlic finely chopped
- 1 tsp. black pepper
- 3 1 inch pieces of fresh ginger
- 2 tbsps. tomato paste
- 1 tbsp. olive oil
- 1 piece bay leaf optional
- 1 whole Jalapeño
- 1 tbsps. fresh parsley chopped
Instructions
- Preheat the oven to 325 F.
- Braising The Beef: Trim the beef chuck and cut into 1.5 inch large cubes. Season with salt and pepper and then coat very well with the all purpose flour.
- Bring a Dutch oven pot or skillet to high heat and add the olive oil. Brown the pieces of beef on all sides until they get a golden brown color and crisp coat on the outside. Do this in batches so you don't over crowd the pot. Set the beef chunks aside in a bowl.
- Making The Stew: In the same skillet or pot, add 1 tbsp. of olive oil and heat on medium heat. Pan sear the onions for about 1 minute. Add the garlic and sauté for 30 seconds. Next add in the tomato paste, salt, Italian seasoning and black pepper. Sauté for about 1 minute.
- Add in the beef cubes and sauté for another 2 minutes. Add in the beef stock, ginger, Worchester sauce, red wine vinegar and bay leaf if you are using any. Cover to seal very well and transfer to braise in the preheated oven for 1.5 hour on the middle rack.
- Add in the potatoes, carrots, green peas, celery, and jalapeno pepper. Submerge all the ingredients in the liquid. Cover and bake for another hour. Taste for salt.
- Finally add in the mushrooms and mix into the stew. Bake for another 30 minutes. If you are adding a slurry, do so in this step.
- Remove from the oven and let the stew rest for 10 minutes with lid on.
- Before serving, garnish with some fresh parsley and serve.
Video
Notes
- Choose the Right Cut of Beef: Choose beef cuts with good marbling and connective tissue, like chuck or stew meat.
- Sear the Meat: Don't skip on searing the beef. This step adds a rich, caramelized flavor to the stew.
- Low and Slow Cooking: Patience is key. Allow the stew to cook on low heat for an extended period. This slow cooking method ensures that the beef becomes fork-tender and absorbs all the flavors. Use a preheated oven.
- Cut Vegetables Uniformly: Chop your vegetables into uniform sizes to ensure even cooking.
- Thicken if Needed: If you prefer a thicker stew, mix a bit of flour or cornstarch with water to create a slurry and stir it into the simmering stew towards the end.
- Let It Rest: Allow the stew to rest for a bit before serving for at least 10 minutes. This helps the flavors meld and intensifies the overall deliciousness.
Nutrition
Serving: 8servings | Calories: 554kcal | Carbohydrates: 28g | Protein: 44g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 1027mg | Potassium: 1672mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6312IU | Vitamin C: 22mg | Calcium: 133mg | Iron: 7mg
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