This hearty beef stew is full of tender meat and fresh vegetables. It warms you up on a chilly day and is packed with rich flavors that make each bite enjoyable!
You can’t go wrong with a big bowl of this stew. I often make a batch on Sundays, and it’s great for lunch all week. Plus, it’s a perfect excuse to cozy up with some good bread! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing as it becomes tender over long cooking. If you’re looking for alternatives, try brisket or stew meat. These options also hold up well during cooking.
Onions: I recommend using yellow onions for their sweetness and depth of flavor. If you’re out, white onions or shallots can do the trick, but use less, since they are sharper.
Red Wine: While optional, a good red wine adds depth. If you don’t have any, feel free to use additional beef broth or even a splash of apple cider vinegar for acidity.
Potatoes: I love using Yukon Gold potatoes for their creaminess. You can substitute with russet potatoes if that’s all you have. Just cut them into similar-sized pieces for even cooking.
How Do You Ensure the Beef Is Perfectly Tender?
The key to tender beef is slow simmering. After browning the meat, adding it back to the pot with liquid allows it to braise, breaking down tough fibers. It’s essential to keep the heat low once you cover the pot.
- Sear the beef well; this adds great flavor.
- Simmer gently with the lid on—high heat can toughen the meat.
- Don’t rush! Cooking for 1.5 to 2 hours ensures tenderness.
What About the Vegetables, When Should You Add Them?
Adding vegetables like carrots and potatoes later in the cooking process prevents them from becoming mushy. They should cook just enough to be tender while still maintaining some bite.
- Add them after the beef has been cooking for a while—30-40 minutes before serving works great.
- Check for doneness by piercing them with a fork; they should be tender but not falling apart!
Feel free to customize this stew with your favorite herbs or vegetables. Enjoy making it your own!
Anthony Bourdain’s Beef Stew
Ingredients You’ll Need:
For the Stew:
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This beef stew takes about 20-30 minutes to prepare and 2 to 2.5 hours to cook. It’s perfect to make on a relaxed weekend when you have some time to enjoy the cooking process.
Step-by-Step Instructions:
1. Preparing the Beef:
First, season the beef cubes generously with salt and pepper. This step is important for building flavor! Next, heat the oil in a large heavy pot or Dutch oven over medium-high heat.
2. Browning the Beef:
In the hot oil, brown the beef cubes in batches, ensuring they’re nicely seared on all sides. This process locks in the juices and enhances the flavor. Once done, remove the beef from the pot and set it aside.
3. Cooking the Onions and Garlic:
In the same pot, add the chopped onions and cook them for about 5-7 minutes until they’re softened and starting to brown. Add in the minced garlic and cook for another 30 seconds until it becomes fragrant—you’ll love the smell!
4. Adding the Tomato Paste:
Stir in the tomato paste and cook it for 1-2 minutes. This step adds a nice richness to your stew.
5. Deglazing the Pot:
Now it’s time to deglaze! Pour in the red wine (if using) and gently scrape the bottom of the pot to loosen any browned bits. Let it reduce slightly for about 3-5 minutes.
6. Bringing It All Together:
Return the browned beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Stir everything together and bring it to a simmer.
7. Letting It Simmer:
Cover the pot with a lid, reduce the heat to low, and let it simmer slowly for about 1.5 to 2 hours or until the beef is tender and delicious.
8. Adding the Vegetables:
Add the chopped carrots and potatoes to the pot. Continue simmering for another 30-40 minutes until the vegetables are nicely cooked through.
9. Finishing Touches:
Once everything is tender, remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed.
10. Serving Your Stew:
Serve the stew hot, garnished with fresh chopped parsley for a pop of color and flavor. It’s fantastic with a loaf of crusty bread to soak up all that wonderful sauce!
This rich and flavorful beef stew is not just a meal; it’s a warm hug in a bowl. Enjoy every bite!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal, you can use brisket or round if you prefer. Just ensure the meat is well-marbled for the best texture and flavor when cooked.
Is There a Substitute for Red Wine?
If you don’t have red wine on hand, you can substitute with more beef broth or a splash of vinegar mixed with water. This will help maintain the acidity and depth of flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. It might actually taste even better the next day!
Can I Freeze This Stew?
Yes, you can freeze the beef stew! Let it cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Just thaw in the fridge overnight before reheating.