Easy Beef Stew Recipe
About this recipe
This Easy Beef Stew is a comforting dish perfect for chilly days, packed with rich flavors from tender beef, hearty vegetables, and a splash of brandy and red wine. The addition of lemon zest and juice at the end brightens the stew, making it a standout recipe you'll want to make again and again.
The creator, John from Preppy Kitchen, emphasizes the importance of browning the meat and deglazing the pot with brandy to build depth of flavor, ensuring every bite is delicious.
Ingredient notes
- The recipe calls for 2.5 pounds (1134g) of chuck roast, which should be cut into 1-inch cubes.
- Use thick cut black forest bacon for added flavor; the recipe specifies 3 slices.
- For the brandy, use about half a cup (120ml) as inferred from the video.
Tips from Preppy Kitchen’s video
- Browning the beef in batches in the bacon fat is crucial for flavor; don't skip this step!
- Deglazing the pot with brandy after cooking the onions helps incorporate all the flavorful bits stuck to the bottom.
- Adding lemon zest and juice at the end is key to cutting through the richness of the stew.
Good to know
- How long does this beef stew take to cook?
- The total cooking time is 2 hours and 30 minutes, with 2 hours in the oven.
- What can I serve with this beef stew?
- The creator suggests serving it with crusty French bread to soak up the broth.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the chuck roast into 1-inch cubes and season with salt and pepper. Set aside.
- 2
Peel and cut the carrots into 1-inch cubes. Set aside.
- 3
Smash and mince the garlic cloves. Set aside.
- 4
Roughly chop the yellow onion. Set aside.
- 5
Cut the baby potatoes in half if desired. Set aside.
- 6
Heat olive oil in a pot over high heat until shimmering. Add the bacon and cook until crispy. Remove and set aside.
- 7
In batches, brown the beef cubes in the bacon fat. Remove and set aside.
- 8
Add the chopped onion to the pot and deglaze with brandy, scraping up the brown bits from the bottom.
- 9
Add the chopped carrots, minced garlic, and baby potatoes to the pot. Stir and cook for 5 minutes.
- 10
Add red wine and stir to combine.
- 11
Add crushed tomatoes, beef broth, bay leaves, and thyme. Stir well and return the beef to the pot.
- 12
Bring the stew to a simmer, cover, and transfer to an oven preheated to 275°F (135°C) for 2 hours.
- 13
After cooking, zest and juice the lemon into the stew and stir to combine before serving.
Heads up — we had to guess a little:
- The quantity of brandy was inferred from the phrase 'half a cup' which is approximately 120 ml.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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