Grandmas Best Beef Stew and Yours Will Be Too

Recipe Introduction

Quick Hook

Fancy a proper Homemade Beef Stew ? This recipe tastes like a big hug. Honestly, it's the Best Beef Stew Recipe I've ever had.

Brief Overview

Traditional Beef Stew comes from the need for hearty nourishment. It is a simple, satisfying dish. This Classic Beef Stew Recipe is medium difficulty and takes about 3 hours.

This recipe yields about 6-8 servings.

Main Benefits

This Hearty Beef Stew is packed with protein and nutrients. It's perfect for a chilly evening. What makes it special is the rich, comforting flavour.

Why This Beef Stew Recipe Is a Winner

Are you looking for a Beef Stew Recipe that feels like home? My grandma used to make the best stew.

This recipe reminds me of those cozy Sunday dinners. This dish brings back memories.

This Homemade Beef Stew Recipe Easy starts with good quality beef. We need to cut it into 1 inch cubes. Browning the beef gives a deeper flavour.

It's a proper Comfort Food Recipes Beef .

Let's Talk Ingredients

This Beef Stew with Red Wine recipe uses simple ingredients. You'll need beef chuck, carrots, and potatoes. Don't forget the onions, celery, and garlic! A splash of red wine adds depth.

I prefer Merlot. If you do not want to add alcohol it can easily be omitted without losing any of the key flavors.

For the flavour, you'll need beef broth and some herbs. Thyme and rosemary are essential. A bay leaf adds a subtle aroma.

These ingredients make a truly special Slow Cooker Beef Stew . You could even use your Crockpot Recipes Beef Stew .

Right then, let's dive into what you need to make the best homemade beef stew . This isn't just about throwing ingredients in a pot.

It's about building layers of flavour that'll make you say "Oh my gosh!" It all comes down to having the right bits and bobs.

Ingredients & Equipment

Main Ingredients: The Foundation of Flavour

So, for this classic beef stew recipe , you need the good stuff.

• Beef chuck roast: 2 lbs (900g) , cut into 1 inch cubes. Trust me, chuck is the way to go. It's got great marbling, which means flavour! You want well marbled beef.
• Olive oil: 2 tablespoons (30ml) – for searing.
• Salt: 1 teaspoon (5g) , plus more to taste.
• Black pepper: 1/2 teaspoon (2.5g) , plus more to taste.
• All-purpose flour: 2 tablespoons (15g) . This helps thicken the stew later.
• Yellow onion: 1 large , chopped.
• Carrots: 2 , peeled and chopped. Honestly, I sometimes use baby carrots if I am feeling lazy.
• Celery stalks: 2 , chopped.
• Garlic: 4 cloves , minced.
• Tomato paste: 1 tablespoon (15ml) . This adds a lovely richness.
• Beef broth: 4 cups (950ml) , low sodium preferred.
• Dry red wine: 1 cup (240ml) (Merlot or Cabernet Sauvignon). Optional, but adds depth. Beef Stew with Red Wine is banging!
• Bay leaves: 2 .
• Dried thyme: 1 teaspoon .
• Dried rosemary: 1 teaspoon .
• Yukon Gold potatoes: 1 lb (450g) , peeled and cubed.
• Frozen peas: 1 lb (450g) . Added at the end for a burst of freshness.

Seasoning Notes: The Secret Sauce

For a really hearty beef stew , you've got to nail the seasoning. The combination of thyme and rosemary is essential. It just screams "comfort food!"

A pinch of Worcestershire sauce can also do wonders. Don't be shy with the salt and pepper. Taste as you go and adjust.

If you don't have thyme and rosemary use Italian herbs mix will do the job. I've done it myself!

Equipment Needed: Keep It Simple

You really don't need much.

• A large Dutch oven or heavy bottomed pot is essential. This is where the magic happens.
• A cutting board and sharp knife are obvious.
• Measuring cups and spoons, naturally.
• A wooden spoon or heat resistant spatula for stirring.

Right then. Now you have the basics for the best homemade beef stew recipe easy .

Right, so let's talk stew, particularly the best Homemade Beef Stew you'll ever make. Honestly, there's something so comforting about a Hearty Beef Stew , isn't there? It's pure Comfort Food Recipes Beef territory.

My Nan always said a good stew could cure anything, and she wasn't far wrong.

Cooking Method: Low and Slow

This isn't a quick fix meal, this is Slow Cooker Beef Stew level dedication. You need to embrace the low and slow cooking method for the most tender beef and the richest flavour.

Trust me, the patience pays off.

Prep Steps: Mise en Place is Your Mate

• Get everything chopped and measured before you even turn on the hob. Essential mise en place, like they say in fancy cooking shows. This means cubing your beef, chopping your veggies, and having your herbs and spices ready to go.
• Time saving organization? Chop your veggies while the oven is preheating to 200° C , it means you can be prepping elsewhere when it reaches the desired temperature.
• Safety? Don't be a muppet, watch those fingers when chopping. Blunt knives are more dangerous than sharp ones, so keep your knives in good nick.

step-by-step Process: Stewing It Right

1. First, sear the beef in batches until nicely browned. This locks in flavour and creates that lovely crust.
2. Next, sauté your aromatics – onion, carrots, celery until they're soft and sweet. This usually takes around 5- 7 minutes.
3. Deglaze the pot with your red wine (if using). Scrape up all those yummy browned bits from the bottom. Trust me, those are flavour gold.
4. Combine everything in your Dutch oven, adding the beef broth, herbs, and seared beef.
5. Simmer gently , covered, for 2-2. 5 hours , or until the beef is melt-in-your mouth tender. Check every so often and add more broth if it's getting too thick.
6. Add potatoes and peas towards the end, cooking until they're tender. About 30 minutes for the potatoes, and just 5 minutes for the peas.
7. Season to taste . Don't be shy with the salt and pepper. A good Beef Stew Recipe needs proper seasoning.

Pro Tips: Secrets from the Stew Master

• Don't overcrowd the pot when browning the beef. That's the Traditional Beef Stew makers' cardinal rule. Brown it in batches, or you'll end up steaming it.
• My secret ingredient? A dash of Worcestershire sauce adds a real depth of flavour. Just a little though, or it can overpower everything.
• make-ahead option: This stew is even better the next day. The flavours have time to meld together. Plus, it means less cooking when you're knackered after work. Honestly, this might be the Best Beef Stew Recipe ever.

So there you have it! Grandma's best Beef Stew Recipe Easy , and soon to be yours too! Enjoy!

Recipe Notes for Your Brilliant Beef Stew Recipe

Alright, you've got the Beef Stew Recipe down, now let's chat about how to make it even better . These are my little secrets, you know? The things that really take a Classic Beef Stew Recipe from good to absolutely brilliant.

Serving Suggestions: Presentation is Key!

Honestly, Hearty Beef Stew is gorgeous on its own, but presentation elevates it. Picture this: a rustic bowl, a generous ladle of stew, topped with a sprig of fresh parsley.

Fancy, innit? Or, for a proper pub vibe, serve it in a bread bowl. Trust me, it's a winner. As for sides, crusty bread is a must for soaking up that delicious gravy.

A green salad cuts through the richness nicely. Mashed potatoes are pure comfort, too.

Storage Tips: Making It Last

So, you've got leftovers? Lucky you! Once cooled, stash your Homemade Beef Stew Recipe Easy in an airtight container in the fridge.

It will keep for up to 3 days. Fancy freezing it? Go ahead! Portion it out into freezer bags or containers.

It will happily sit there for up to 3 months. When reheating, defrost thoroughly and then gently simmer on the hob or microwave it until piping hot.

Remember, the key is to make sure it reaches 75° C ( 165° F) to kill off any nasty bugs.

Variations: Making it Your Own

Want to mix things up? The beauty of Beef Stew with Red Wine is how adaptable it is. To make it gluten-free, simply swap the all-purpose flour for a gluten-free blend.

Veggie option? Ditch the beef for extra veggies and lentils. Easy peasy. For a seasonal twist, add some butternut squash in the autumn or asparagus in the spring.

Oh my gosh, seasonal ingredients are the best!

Nutrition Basics: Goodness in a Bowl

Let's be real, this Best Beef Stew Recipe is proper comfort food, but it also packs a nutritional punch. It's loaded with protein from the beef, fibre from the veggies, and vitamins galore.

A serving clocks in around 400-450 calories, 30-35g protein, 15-20g fat, 30-35g carbs, and 5-7g fiber. Basically, it's a well rounded meal that will keep you feeling full and satisfied.

So there you have it, my friend! All the tips and tricks to make your Traditional Beef Stew a total triumph. Get stuck in and enjoy! Remember, cooking should be fun.

Frequently Asked Questions

How can I make sure my beef is nice and tender in my homemade beef stew?

The key to incredibly tender beef in your homemade beef stew is patience and a low, slow simmer. Make sure you brown the beef well first that searing locks in the flavour and helps the meat retain moisture.

Simmering it for a couple of hours allows the collagen in the beef to break down, resulting in that melt-in-your mouth texture. Don't rush the process, think more 'Sunday afternoon chill' and less 'Masterchef time crunch'!

Can I freeze leftover homemade beef stew?

Absolutely! Homemade beef stew freezes beautifully. Allow the stew to cool completely before transferring it to airtight containers or freezer bags. Remember to leave a little space at the top, as liquids expand when frozen. It can be stored in the freezer for up to 2-3 months.

When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat thoroughly on the stovetop.

What vegetables work best in beef stew, and can I add others?

The classic stew combination of carrots, celery, onions, and potatoes are the reliable all-rounders, giving you texture, flavour and substance in every mouthful! You can definitely branch out. Parsnips, turnips, and even butternut squash work beautifully, adding a touch of sweetness.

Just be mindful of cooking times add vegetables that take longer to cook earlier in the process. Feel free to chuck in some mushrooms for extra earthiness.

Is the red wine essential for a good homemade beef stew? What can I use instead?

While red wine adds depth and complexity to the flavour of homemade beef stew, it's not strictly essential. If you prefer not to use it, you can substitute with an equal amount of beef broth. For an extra hint of flavour, add a tablespoon of balsamic vinegar or Worcestershire sauce.

These additions will provide a similar savoury note to the wine, creating that rich taste you're after.

My beef stew tastes a bit bland. How can I make the flavour more interesting?

A bland beef stew is no fun! First, ensure you’ve seasoned adequately with salt and pepper throughout the cooking process taste as you go! Try adding a teaspoon of Worcestershire sauce, a bay leaf (remember to remove it before serving!), or a pinch of smoked paprika.

A squeeze of lemon juice or a splash of red wine vinegar right before serving can also brighten the flavour and add a touch of acidity to balance the richness. You can always add a small amount of gravy browning for a richer and more complex flavour.