Beef stew is a classic dish that is often served during the colder months. This hearty meal is simple, delicious, and cheap to prepare. There may be hundreds of ways to make beef stew, but this one is as tasty and comforting as they come.
If you want to maximize the flavor, prepare this dish the day before you plan to serve it, then reheat it for a simple, delicious dinner. Accompany a meal with some crusty bread or rolls. This beef stew recipe can easily be doubled if you have a large enough pot.
Pure coziness, just what you need as the temperature drops and the evenings get chillier. Even though this traditional beef stew is delicious any time of year, it really shines in the cooler months of fall and winter.
When my family smells the beef stew simmering on the stove, they don’t inquire what’s for dinner; they ask when it will be done. This dish’s elegance lies in its ease of preparation; its few ingredients impart a surprisingly complex flavor. Having leftovers is one of my favorite things ever since food just keeps getting better the more days you let it sit.
Although a simple salad and some rolls or bread would be nice, this beef stew stands on its own. Dunking crusty baguette in a hearty stew is a favorite past time for us, and it’s a must-try!
Ingredients
Two pounds of beef stew meat, cubed
Vegetable oil, 3 tablespoons (choose an oil with a high smoke point)
Beef bouillon base, 4 teaspoons (I use Better than Bouillon – if using another type, use amount appropriate to 4 cups of water)
The equivalent of 4 cups of water
1 teaspoon of dried rosemary
Parsley, dry, one teaspoon
Black pepper, ground to a half teaspoon
Cube 3 big potatoes (also peeled if you prefer) When it comes to nuts, Yukon Golds are my absolute favorite.
Cube four carrots to a size of an inch.
Pieces of celery (four stalks) about one inch long
Chopped Onion from 1 Large Onion
Cornstarch, 2 teaspoons
2 drops of ice water
Oil a Dutch oven or other big, heavy-bottomed pot. For me, nothing beats the quality of cast iron.
Brown the beef in batches over medium to medium-high heat once the oil is hot. If the meat is browning too rapidly because the heat is too high, reduce the heat to medium.
Take care to brown the beef in only a single, even layer at a time by working in batches. The kettle shouldn’t be crowded.
Ensure that the steak is browned on both sides. Put it on a platter while you finish the remainder of the meal.
Dissolve the beef bouillon base in the hot water and then add it to the pot once the beef has been browned.
Return the steak to the saucepan, along with any accumulated juices on the dish.
Put in the herbs (rosemary, parsley, and pepper) now.
Raise the temperature until the liquid is boiling, then lower it to a simmer and cover the pot.
After an hour of simmering, check on the beef occasionally to prevent sticking.
Wash and chop the vegetables while the beef simmers. Don’t worry about reducing them to mush by cutting them too small; they’ll still retain their shape in the oven.
Combine the cornstarch and 2 tablespoons of water in a small bowl to form a slurry. The ingredients should be whisked together until smooth.
The meat should be cooked for an hour before the veggies and slurry are added and the mixture is stirred thoroughly to incorporate.
Continue simmering, covered, for a further hour, stirring periodically.