Classic Beef Stew
About this recipe
Classic Beef Stew is a hearty, comforting dish perfect for chilly autumn and winter months. This version, shared by Matthew Francis on Allrecipes, emphasizes using tougher cuts of beef that become tender when cooked low and slow, making it a classic favorite across various cuisines.
The secret to a rich flavor lies in the careful preparation of the beef and the addition of ingredients like paprika and red wine, which elevate the stew from ordinary to extraordinary.
Ingredient notes
- Beef can be bottom round, top round, eye round, or beef chuck, cut into 1-2 inch cubes.
- For the beef, it's important to trim off any excess fat before cutting into cubes.
Tips from Allrecipes’s video
- Searing the beef cubes is crucial; make sure not to overcrowd the pan to achieve a nice brown crust.
- Deglazing the pan with red wine after cooking the onions and garlic helps incorporate the flavorful browned bits into the stew, enhancing its depth.
- Braising the stew in the oven at 350°F (175°C) for 1 to 1.5 hours ensures the beef becomes tender and the flavors meld beautifully.
Good to know
- What type of beef should I use for this stew?
- Use tougher cuts like bottom round, top round, eye round, or beef chuck.
- How long should I braise the stew in the oven?
- Braise the stew in the oven at 350°F (175°C) for 1 to 1.5 hours.
- What vegetables can I add to the stew?
- You can add Yukon Gold potatoes and carrots, ensuring they are submerged in the liquid.
- What should I do after the initial braising?
- After braising, add the potatoes and carrots, cover, and return to the oven for an additional 30 minutes to 1 hour until tender.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the beef into 1-2 inch cubes, trimming off any excess fat.
- 2
Season the beef cubes with salt and pepper in a bowl.
- 3
Add flour and paprika to the seasoned beef and toss to coat evenly.
- 4
Heat oil in a heavy-bottomed Dutch oven over medium-high heat.
- 5
Sear the beef cubes in batches, ensuring they are not overcrowded, until browned on all sides.
- 6
Remove the beef from the pot and set aside, leaving the browned bits in the pan.
- 7
Add chopped onions to the pot and cook until caramelized, adding more salt and pepper as needed.
- 8
Add minced garlic and cook until fragrant and caramelized.
- 9
Stir in tomato paste and cook for a minute to combine.
- 10
Deglaze the pot with red wine, scraping up the browned bits from the bottom.
- 11
Add herbs de Provence, thyme, rosemary, and bay leaf to the pot.
- 12
Pour in the beef broth and stir to combine, bringing the mixture to a boil for a minute.
- 13
Return the beef to the pot, ensuring it is coated with the liquid.
- 14
Cover the pot and transfer it to a preheated oven at 350°F (175°C) for 1 to 1.5 hours to braise.
- 15
After braising, add Yukon Gold potatoes and carrots to the pot, ensuring they are submerged in the liquid.
- 16
Cover and return to the oven for an additional 30 minutes to 1 hour until the vegetables are tender.
- 17
Remove from the oven and stir in fresh peas, rosemary, and thyme before serving.
Heads up — we had to guess a little:
- Estimated quantities for salt, pepper, and oil based on typical usage in beef stew.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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