Classic Homestyle Beef Stew Recipe
This classic homestyle beef stew recipe is a keeper. While many versions exist, not all achieve the perfect balance. Some use too many spices, which can overpower the meaty flavor. Others, however, cook the vegetables too long, making them mushy. Ultimately, a great beef stew requires patience, balance, and careful attention to ingredients.
The Key to a Perfect Beef Stew
A well-made beef stew should highlight the natural flavors of beef, potatoes, and vegetables. In contrast to over-seasoned recipes, this one keeps the seasoning simple yet effective. As a result, the dish remains hearty and flavorful without losing its rustic charm.
To achieve the best results, start by browning the beef. This step is essential because it locks in flavor and creates a rich base. Then, use a combination of beef broth, herbs, and aromatics to build depth. As the stew simmers, the flavors gradually meld together, creating a comforting dish that feels like home. Additionally, adding ingredients at the right time prevents overcooking and ensures a perfect texture.
A Brief History of Beef Stew
Beef stew has been a staple dish for centuries, enjoyed in many cultures around the world. Since ancient times, civilizations have relied on slow-cooked meats and vegetables to tenderize tough cuts. For instance, the French perfected boeuf bourguignon, while Hungarians created goulash, and the Irish mastered a hearty stew featuring lamb and potatoes.
In the United States, beef stew gained popularity in the 19th and 20th centuries. Because it was budget-friendly, it could feed large families with minimal ingredients. Over time, it evolved into a beloved comfort food. Today, whether served with crusty bread, rice, or biscuits, beef stew remains a dish that brings warmth and nostalgia to the table.
Tips for the Best Beef Stew
- Choose the right cut of beef. Chuck roast is ideal because it becomes tender with slow cooking.
- Sear the meat first. This step is crucial as it adds depth and a rich, savory flavor.
- Layer the flavors. Instead of adding everything at once, use onions, garlic, and tomato paste first to build a well-rounded base.
- Add vegetables at the right time. Potatoes and carrots should go in midway so they remain firm rather than turning mushy.
- Let it rest. After cooking, allow the stew to sit for a few minutes. This helps the flavors settle and enhances the overall taste.
Conclusion
In the end, a classic beef stew is more than just a meal—it’s a tradition. By following these steps and using high-quality ingredients, you can create a rich, flavorful dish that feels like home. Whether enjoyed on a cold evening or as a hearty weekend meal, this stew will always satisfy.
Classic Homestyle Beef Stew Recipe
Ingredients
- lbs beef chuck roast) cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 large carrots peeled and cut into chunks
- 3 medium potatoes diced into chunks
- ½ tsp celery seed instead of celery stalks
- 4 cups beef broth low sodium
- ½ cup water if needed to adjust liquid level
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce optional, adds umami without making it taste ‘saucy’
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 bay leaf
- ½ tsp paprika optional, just enough to warm up the broth
- 2 tbsp flour or cornstarch slurry for thickening
- ½ cup frozen peas optional, stirred in at the end for color
Instructions
Brown the Beef:
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Pat beef dry with paper towels and season with a little salt and pepper.
Brown in batches for about 3 minutes per side until golden.
Remove beef and set aside.
Build the Base Flavor:
- In the same pot, add onion and garlic; sauté for about 3 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Pour in a little broth (or water) to deglaze, scraping up browned bits from the bottom of the pot to incorporate their rich flavor into the broth.
Slow Simmer for Tender Meat:
- Return browned beef to the pot.
- Add beef broth, Worcestershire sauce, bay leaf, paprika, and celery seed.
- Bring to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours until the beef starts to get tender.
Add Vegetables at the Right Time:
- Stir in carrots, potatoes.
- Simmer for another 30-40 minutes, or until vegetables are fork-tender.
Thicken the Stew:
- If the broth is too thin, mix 2 tbsp flour with a little water to make a slurry.
- Stir it into the stew and let it simmer for 5 more minutes until thickened.
Finish & Serve:
- Stir in peas (if using) and remove bay leaf.
- Taste and adjust seasoning (add more salt or pepper if needed).
- Let the stew rest for 10 minutes before serving.
Here are some other great articles you may be interested in for comfort food:
Instant Ramen Noodles with Egg
Healthy Roasted Sweet Potatoes a Simple-and-Nutritious Recipe
Other Good Reads and Sources:
Best Cuts of Meat for Beef Stew
price of stew meat – Google Search
French Beef Stew Recipe – Once Upon a Chef