There are a zillion recipes for Classic Beef Stew. I’ve developed mine to always turn out hearty, full of flavor and downright worth second and third helpings. You can make this in a pressure cooker, slow cooker or a Dutch Oven. Trust me, it’s a winner.
I made an Austrian Goulash, my annual Oktoberfest party. This afternoon, I decided to use some extra stew-cut beef chuck eye roast to make my fool-proof beef stew. I know, I know– beef stew recipes are everywhere. Seriously, this is one of the best recipes I’ve ever eaten. It also comes together pretty fast. I’ve been known to make this in a pressure cooker, in less than 20 minutes. Today, though, I’m on vacation so I used my Dutch Oven and let it simmer on low for about 2 hours.
I have a dear friend who’s a great cook and baker. However, she says she can’t get the crust sear like I do in my recipes. Why? Do you have that challenge yourself?
- Make sure that your meat is really dry. Moisture creates steam and you cannot get a golden crust.
- If possible, bring the meat to room temperature for at least 30-60 minutes (not overnight!)
- Use a pan that has an even distribution of heat, if possible. You want the pan screaming hot!
- Vegetable oil has a higher smoke point, but I use olive oil as much as I can.
- You want to see the oil start to shimmer, and just a wisp of smoke starting to come up. See the sizzle of the meat?
- Dredging the meat in seasoned flour (salt & pepper) will help with the crust– and will help to thicken the stew.
The most important reason that I sear my meat, before braising is the make lots of brown crusting on the bottom of the pan. Color = flavor means that when you add liquid, you create a flavorful sauce. So, if you haven’t tried or perfected searing– stick with me. I finally got it down to a science. I’ll post a more lengthy tutorial when I post my recipe for Austrian Goulash.
Look at all that flavor! This took about 10 minutes to sear the meat… remove the meat and set it into a bowl.
Cook the veggies. I used baby carrots, chunky celery and two onions. If I had mushrooms, I would have added them. This took less than five minutes and it’s time to add the garlic…careful not to burn it!
TIP: I sometimes buy picnic size wine just for cooking. That way I don’t have to open an entire bottle of wine for just 1/2 cup. I never, EVER buy cooking wine. It’s nasty– salty and I’d never drink it. Rule of thumb, cook with what you would drink. Shove the veggies to the side and pour 1/2 cup of red wine, with the heat on high. Stir! This will loosen up all those brown bits (fond). Now, add a palm full of thyme (1 tablespoon?). I used dry thyme, because my plant is looking sparse right now. Add Tablespoons of tomatoes paste and stir it all up.
Add 2 teaspoons of Worcestershire sauce and about 12 ounces of beef stock. The, add potatoes and the meat– juice and all. I used Russet potatoes because it’s all I had and I like the starch in it for thickening the gravy. Put the lid on, turn the stew to low and let it cook for at least an hour or two.
NOTE: You can cook this in a pressure cooker for about 25 minutes or even in a slower cooker for 4-6 hours.
Add some frozen peas… whatever you like. I used about 1 cup…maybe a little more. Give it a stir to heat the peas. Warm up some French bread, because you will want to sop up every drop of gravy
I love chunky potatoes. Scratch that. I love potatoes any way you care to make them.
Can you hear the rain pouring outside, and the fire crackling? Honestly, this is the Ultimate Beef Stew!
The plates were wiped clean– all two helpings for each of us! We have no shame.
TO ADAPT THIS TO A PRESSURE COOKER (I use an Instant Pot that has a browning, or SEAR, cycle).
Brown the meat and remove to a bowl. Add the vegetables, and cook until soften. Add the garlic and stir. Push the veggies aside, and add the tomato paste and thyme and cook for a minute or two. Add the red wine and deglaze in the pressure cooker. Add the broth, Worcestershire and return the beef to the pot. Use the STEW button (35 minutes). One the timer beeps, release the pressure, and then stir in the peas and serve.
Classic Beef Stew
Ingredients
- vegetable or olive oil
- 1 1/2-2 pounds stew cut beef chuck NOTE: I ask my butcher for Chuck Eye Roast… so tender, and very affordable
- 1/4 cup flour
- 3 tsp kosher salt
- 2 tsp coarse black pepper
- 3 cloves garlic minced
- 1 Tbsp dried or fresh thyme
- 1-2 onions cut into chunks
- 6-8 small red potatoes
- 1/2 lb. mushrooms sliced thick (optional)
- 3 stalks celery cut 1/2″ thick
- 4 large carrots cut into 2″ chunks
- 1 clove garlic minced
- 3/4 cup frozen peas
- 2 tsp. Worcestershire sauce
- 2 tsp. tomato paste
- 1/2 cup red wine
- 1 can beef stock 12 oz.
Instructions
- These directions are for using a Dutch Oven. I will give pressure cooker instructions at the end of this.
- In a bowl, mix the flour, salt and pepper.
- Pat your stew cut beef dry and dredge in seasoned flour, salt & pepper.
- Heat a thin layer of oil in the Dutch Oven on very high. When the oil shimmers, sear the meat for about 3 minutes (don’t touch it) until is has a golden crust. Turn the meat, and sear.
- Don’t crowd the meat! Sear in batches, if necessary. You want lots of brown “fond” on the pan– that’s where the flavor is. Remove the meat and set aside in a bowl.
- Add a little more oil (1 Tbsp) and add the onion, celery, carrots and mushrooms (if using) and saute for about 3 minutes. Add the garlic (careful not to burn).
- Push the veggies aside to show all the brown fond (that crusty stuff on the bottom of the Dutch oven) in the pan, and pour 1/2 cup red wine with the heat on high– this is to deglaze the flavor in the brown color.
- Add the tomato paste and work into the wine.
- Add the beef stock, thyme, Worcestershire, and taste for salt & pepper seasoning.
- Add the potatoes, and return the seared meat to the pot. Lower heat to simmer and cover with a lid. Simmer for at least an hour…
- I find that Russet potatoes give enough starch to thicken this stew. If the gravy is too thin, you can thicken by adding about a scant tablespoon of cornstarch, in a bowl, and add a little bit of the stew liquid. Whisk into the stew to thicken.
- Don’t forget fresh French bread to soak up the gravy!
- Or, add to a slow cooker and cook for 4-6 hours.
- Brown the meat and remove to a bowl. Add the vegetables, and cook until soften. Add the garlic and stir. Push the veggies aside, and add the tomato paste and thyme and cook for a minute or two. Add the red wine and deglaze in the pressure cooker. Add the broth, Worcestershire and return the beef to the pot. Use the STEW button (35 minutes). One the timer beeps, release the pressure, and then stir in the peas and serve.
Notes
Nutrition
This looks delicious….comfort food for a rainy day!
The two inches that we were promised changed to 1/10 inch…now I think the whole storm was a figment of the imagination! And I so love the rain.
It's almost beef stew weather here…..hard to believe we can go from a garden picked Carpese salad to beef stew in a matter of weeks!
It's stew weather here, too! Your version looks smashing!
Girl that looks delicious, it is on my things to make list. BTW I had no idea it actually rains in Cali!
This looks awesome. can I use top sirloin for a stew? I have a big chunk in the freezer I need to use and this recipe looks so yummy!
Who do I call to get a reservation?
I haven't had beef stew in ages. Like since my grandma made it when we were kids. I haven't tried to replicate it because I don't want to be disappointed. I'm almost happy with the memory of how it tasted. I don't know how long that will last though 🙂
I'm a Tyler fan myself although I have never had the privilege of meeting him. I doubt that he has read my blog either:) Oh well…I still enjoy his books and shows. I host a weekly blog event called Crock Pot Wednesday and would love for you to join me in that. It's been raining every day for the past two weeks…first sun today! Fortunately, we are not in a flooded area either. I'm ready for some cool, DRY, fall weather.
Debby my girl, you got it so right with this stew … Awe-Some. I have to keep reminding the hubbs abt the color = flavor rule .. he just freaks out & says "it's burnt!". Btw, did u happen to see TF in last week's Top Chef episode??
What a marvelous post!. Your photos are spectacular and the stew looks wonderful. I'm so glad I found you. I love your blog and have become a follower. Have a great day.
Comfort food at its best- looks delicious.
Mimi
YUM! Nothing beats a beef stew for those "rare" rainy california days. I want some more so I can make some stew!
Looks great….I probably am not seeing it, but when do you add the meat back in?
Emma, thanks for pointing that out. It was on the recipe, on the bottom of the page, but I added it to my step-by-step instructions.
Whoops!
Mmm, this looks like the perfect stew to enjoy on a cold night – yum!
I'm looking forward to the cooler days and dishes like this one. It looks hearty and delicious!
Nothing like a good, classic beef stew–one of my faves. 😉
Anybody else try to lick the screen? j/k That looks wonderful!
I used to sear the meat in a separate pan. But using the same pot to sear the meat AND cook the veggies adds to the flavor. Less to wash-up!
Debbie, another homerun! This is 2 for 2 I made your meatloaf last week and tonite it was this fabulous stew. It is getting colder here in Chicago so this was perfect. I was laughing earlier as I too sopped up the last of my stew with a bite of bread. This was a great recipe and your pictures really help. Infact I did not have beef broth on hand so I used canned aujus and it worked great! Thanks again and you are now saved in my favorites and a go to site for recipes.