The Best Beef Stew Recipe
About this recipe
This beef stew recipe is all about achieving tender meat and a rich, flavorful broth, making it the perfect comfort food for chilly days. The Cooking Foodie shares a straightforward method that highlights the importance of browning the beef and layering flavors with fresh vegetables and spices.
With a mix of hearty ingredients like carrots and potatoes, this stew is not just filling but also incredibly satisfying. Plus, the optional red wine adds depth to the flavor, making it a standout dish.
Ingredient notes
- Use 1½ kg of stewing beef, which is approximately 700g for this recipe.
- You can substitute the red wine with beef stock, chicken stock, or water if you prefer.
Tips from The Cooking Foodie’s video
- Browning the beef for 6-7 minutes is crucial for developing flavor, so don't rush this step.
- Deglazing the pot with red wine helps lift all the flavorful bits stuck to the bottom, enhancing the stew's taste.
- If you want a thinner stew, simply add more liquid; for a thicker stew, reduce the liquid amount.
Good to know
- How long do I cook the beef stew?
- Cook the stew for 90 minutes on low heat, then add the vegetables and cook for an additional 20-30 minutes.
- What can I use instead of red wine?
- You can use beef stock, chicken stock, or water as a substitute for red wine.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large pot, heat oil, add beef chunks, season with salt and pepper, and brown them for about 6-7 minutes. Remove the beef from the pot.
- 2
Add chopped onions to the pot and cook until golden. Then add the bell pepper and cook for 3-4 minutes.
- 3
Add chopped tomatoes and minced garlic, and cook for another 3-4 minutes.
- 4
Put the beef back into the pot, add tomato paste, season with the spices, and mix well.
- 5
Pour in red wine and deglaze the pot, cooking until reduced by half. Then add beef stock and bay leaves.
- 6
Cover the pot, reduce the heat to low, and cook for 90 minutes.
- 7
After 90 minutes, add celery, carrots, and potatoes, and cook for another 20-30 minutes.
- 8
Serve!
Heads up — we had to guess a little:
- The quantity of oil is inferred as 1-2 tablespoons based on typical cooking practices.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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