Beef Stew is the ultimate comforting soup recipe. Between the mouth watering beef and the tender perfect vegetables you will fall in love.
There aren’t a lot of things I love more than soup. In fact, I literally have had to stop myself this winter from only posting soup recipes. Because I know not everyone has quite the love for it I do.
But let me just step onto my soap box for one second and tell you why it’s so amazing: Soup almost always contains everything you need for a healthy dinner – a protein, some vegetables, and a carbohydrate. One. Pot. Meals for the win!
This Beef Stew is no exception. It is full of everything you need for a great dinner, plus it’s like your grandma is rubbing your back and telling you how awesome you are while you are eating it – pure comfort.
HOW TO MAKE BEEF STEW
Beef Stew is one of those recipes that makes your whole house smell wonderful as you make it. A steam up the windows, make the house filed with love recipe.
- Start by searing the beef in a heavy bottomed large dutch oven with a little oil. Searing the meat caramelizes it and adds a deep rich flavor to the stew. Don’t skip it!
- We remove the meat from the pan so we can sauté the onion and garlic.
- Then whisk in the flour, wine, and tomato paste.
- After that we stir in the broth, seasonings, carrots, potatoes, and put the beef back in.
- Allow the stew to simmer for 30 minutes.
- Finally taste it and add more salt and pepper if necessary. Then stir in your frozen peas.
BEEF STEW INGREDIENTS
Let’s talk about what you need for this Beef Stew recipe.
WELL MARBLED STEW MEAT
We are starting with marbled beef. The fact that it is marbled is absolutely key to this recipe. We’ve made it with less marbled meat and there was a noticeable difference in tenderness.
If what you are seeing at the store doesn’t have a lot of white fat marbled in there, ask the butcher what they have in the back. You will be glad you took the extra time.
While some recipes call for you to skip the flour, we are adding it here as a way to add a little thickness to the stew. Since we aren’t putting our stew in the oven to cook and thicken, the flour helps to create a stronger backbone to this hearty soup.
In this recipe we are going to skip flouring the beef before we sear it. I think it interferes with getting a good sear on the beef; something that deepens the flavor of it. Also, there is a simpler way to add the flour than tossing the beef beforehand.
My beef stew recipe calls for you to whisk in the flour after you are done cooking the beef. Then you slowly whisk in the wine while scraping up all the brown bits at the bottom of the pan containing so much flavor.
Like any good traditional beef stew, ours has onion, carrots, potatoes, and peas. We throw in the peas at the very end, frozen, so they don’t over cook.
For this recipe we are going to use a combination of red wine and beef stock. The red wine really deepens the flavors and is great for deglazing the pan and picking up all the brown bits after cooking the meat.
A little tomato paste thrown in after the wine helps give another layer of flavor to the stew.
COOKING ON THE STOVE VS. THE OVEN
A lot of beef stew recipes call for you to move your stew into the oven to cook after adding all the ingredients. Most of those recipes have you cook it in the oven for a few hours.
This traditional way of making beef stew is wonderful. I wanted to go for a quicker stove top method, and found that simmering on my stove top got us dinner a little faster.
The left overs of this recipe are almost better than the soup fresh off the stove. This is perfect to bring with you to work the next day.
Store any left overs in an airtight container for up to 4 days. As with all leftovers only pull out and reheat what you are planning to eat at that moment. Don’t reheat more than once.
This is a great soup to freeze. Freeze in individual containers and thaw in the refrigerator overnight, or heat over low heat stirring often.
OTHER GREAT SOUP DINNERS
As I said, this is a one pot wonder. A little crusty bread and you are good to go. If you are looking for other stews that will serve you well check out some of these:
If you make this beef stew or any of my other recipes please leave me a comment letting me know what you think!
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 pounds beef stew meat (well marbled)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1/4 cup all purpose flour
- 1 cups red wine
- 2 tablespoons tomato paste
- 8 cups beef broth
- 4 medium carrots peeled and cut into one inch pieces
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound russet potatoes unpeeled and cut into one inch chunks
- 1 cup frozen peas (keep in freezer until just before stirring in)
- Season the beef with salt and pepper.
- Heat oil in the base of a large dutch oven. Brown the meat in batches, cooking for a few minutes on each side. Remove the meat and set aside.
- Add in the onion and garlic and saute until the onion is translucent, about 5 minutes.
- Whisk in the flour. Then slowly whisk in the red wine, scraping up the browned bits.
- Whisk in the tomato paste. Return the beef to the dutch oven. Then add in the beef broth, bay leaves, thyme, carrots, and potatoes and bring to a boil. Reduce to a simmer, and cook uncovered for 30 minutes.
- Taste, and add more salt and pepper as needed.
- Stir in the frozen peas and allow them to cook through, about one minute.
- Serve with fresh parsley and enjoy.