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Five Classic Beef Stew Recipes For Winter

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

classic-beef-stew-recipes-for-winter

Simple Classic Beef Stew Recipe

Ingredients :

Meat

2 lbs Beef chuck

Produce

1 Bay leaves

1 Carrot, Large

4 Garlic cloves

2 tsp Thyme, Fresh Leaves

1/2 Yellow onion, Large

2 Yukon gold potatoes

Canned Goods

2 cups Beef broth

1/4 cup Tomato paste

Condiments

1 tbsp Worcestershire sauce

Baking & Spices

1/2 tsp Black pepper, Coarsely Ground

2 tbsp Gluten-free all-purpose flour

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1 tsp Kosher salt

Oils & Vinegars

2 tbsp Olive oil

Instructions :

  • Preheat oven to 325° F.
  • Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides
  • Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
  • Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned.
  • Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
  • Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven
  • Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.


classic-beef-stew-recipes-for-winter

Beef Stew Recipe (Pot Style)

Ingredients :

Meat

2 lbs Beef tips

Produce

3 Bay leaves

2 Carrots, large

3 cloves Garlic

1 Onion, large

1 cup Peas, frozen

4 Russet potatoes, large

Canned Goods

4 cups Beef broth

1 tbsp Tomato paste

Baking & Spices

1/4 tsp Black pepper

2 tbsp Cornstarch

1/2 tsp Salt

Oils & Vinegars

2 tbsp Olive oil

Instructions :

  • First, we need to prepare the meat. If your beef tips are too big, cut them in 1×1-inch cubes. Season with salt and pepper and mix well. Press the “Sauté” button and add 1-2 tablespoons olive oil.
  • When the oil is hot, add half of the beef tips and brown on all sides for a few minutes. It’s important to keep some space in between of the meat and not to overcrowd. When the beef tips are browned, transfer them to a plate and set aside.
  • Add the chopped onions and cook them for 5-8 minutes, until they are soft and translucent. Add minced garlic and stir for about 30 seconds.Then add tomato paste and stir for another minutes.
  • Turn the “Saute” function off and add the rest of the ingredients (seared beef tips with the juices, chopped potatoes, carrots, beef broth, and bay leaves.
  • Close the lid and make sure that the venting knob is set to“Seal”. Cook on manual high pressure for 35 minutes. When done, naturally release the pressure for 10 minutes, then do a quick pressure release.
  • Press the “Sauté” button again and bring it to boil. Add frozen peas and cook for a few minutes. Gradually add cornstarch slurry (mixed water and cornstarch) until you get the desired thickness of the broth.



Beef Stew Recipe (Pressure Cooker Style)

Ingredients :

Meat

2 lbs Beef chuck roast or beef stew meat

Produce

1 Bay leaf

5 Carrots

2 stalks Celery

6 cloves Garlic

1 Parsley, Fresh

1 lb Potatoes

1 (14 ounce) can Tomatoes

1 Yellow onion, large

Canned Goods

3 cups Beef broth or beef stock, low sodium

Condiments

1 tbsp Worcestershire sauce

Baking & Spices

2 tbsp All-purpose flour

1 tsp Black pepper, freshly ground

1 tbsp Cornstarch

1 tbsp Italian seasoning

1 tsp Salt

2 Star anise, whole

Oils & Vinegars

1 tbsp Olive oil

Liquids

2 tbsp Water

Instructions :

  • Turn your Instant Pot on and set it to saute function, high. Add the olive oil. Once the oil starts to sizzle and pop, add the beef in a single layer. Season with salt, pepper, and Italian seasoning. Sear the beef chunks for 2-3 minutes, or until brown on all sides. Remove the seared beef chunks to a clean plate and repeat with any additional meat, if necessary.
  • Add the seared beef back to your pressure cooker and sprinkle 2 tablespoons flour. Stir the beef to prevent burning. Saute for 1-2 minutes. Add the garlic and saute for one minute more.
  • Add the beef broth, Worcestershire sauce, diced tomatoes, onion, potatoes, carrots, celery, and star anise. Mix well to combine and scrape up any browned bits that may be stuck to the bottom of the pot.
  • Add the bay leaf.Turn off saute mode. Close the Instant Pot lid and turn the steam release valve to the sealing position. Select the Manual / Pressure Cook setting; adjust to high pressure, and set the timer for 35 minutes.


classic-beef-stew-recipes-for-winter
classic-beef-stew-recipes-for-winter
classic-beef-stew-recipes-for-winter

Classic Beef Stew Recipe

Some Useful Tips About How To Thicken Beef Stew :

  • Beef stew is not supposed to be too thick.Tossing the beef in flour and the natural starch from the potatoes will make the sauce slightly thicker than a typical soup base.
  • For a thicker and creamier stew with a more gravy-like consistency, melt 2 Tbsp butter and stir in 2 Tbsp flour to make a paste. Once the stew is out of the oven, place it on the stove, add the paste a little at a time (to reach desired consistency) then bring it back to a boil for a few minutes to thicken and cook the flour.

What Side Dishes to Serve with Beef Stew

Since stew is a meal in itself, loaded with beef and vegetables in a rich broth so we love to serve it with simple sides:

  • Warm and Soft Bread Rolls : to soak up the tasty broth
  • Creamy buttery Mashed Potatoes : the stew is almost a light gravy with potatoes.
  • White Rice or flavored Rice : steamy, buttery and a perfect complement.

Ingredients

  • 6 oz bacon, chopped into 1/4" strips
  • 2 Tbsp olive oil, to sautee
  • 2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
  • 2 1/2 tsp sea salt, or to taste, divided
  • 1 1/2 tsp black pepper, freshly ground, divided
  • 1/4 cup all-purpose flour
  • 2 cups good dry red wine
  • 1 lb mushrooms, thickly sliced
  • 4 carrots, peeled and cut into 1/2″ thick pieces
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 Tbsp tomato paste
  • 4 cups low sodium beef broth , or beef stock
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 lb small potatoes, new potatoes, or fingerling, halved or quartered

Instructions :

  • In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
  • While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
  • Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
  • Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
  • Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 minutes.
classic-beef-stew-recipes-for-winter

A Tasty Beef Stew Recipe

This recipe is tasty and is best served with white rice or any flavored rice.

Ingredients :

Meat

6 slices Bacon

3 lbs Stewing beef

Produce

1 Bay leaf

1 Carrot, large

2 cloves Garlic

1 Herb bouquet

1 lb Mushrooms, fresh white

18 Pearl onions, small

1/2 tsp Thyme

1 White onion, large

Canned Goods

2 1/2 cups Beef stock

1 tbsp Tomato paste

Baking & Spices

2 tbsp all-purpose flour

1 pinch Salt and freshly ground pepper, coarse

Oils & Vinegars

3 1/2 tbsp Olive oil, extra-virgin

Dairy

3 1/2 tbsp Butter

Beer, Wine & Liquor

3 cups Red wine

Instructions :

  • Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
  • Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside. Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  • Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain it now.
  • Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
  • To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced. In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan.
  • Add the pearl onions and toss around in the fat until they've browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
  • Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
  • Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
  • Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top.
  • Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.

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