Old Fashioned Beef Stew

Warm, hearty, and brimming with wholesome flavors, old-fashioned beef stew is a timeless classic that brings comfort with every spoonful. This recipe harks back to traditional cooking methods, where simple ingredients come together to create a satisfying meal that’s perfect for chilly evenings or family gatherings. Let’s dive into how to create this delicious dish step by step.

Ingredients:

2 tablespoons olive oil

2 pounds cubed beef stew meat

4 cups water

2 tablespoons all-purpose flour

2 cups beef broth

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 cups cubed potatoes

1 teaspoon dried rosemary

1 cup fresh corn kernels

2 cups chopped carrots

1 cup fresh green beans, cut into 1-inch pieces

1 cup chopped turnip (optional)

2 cups chopped fresh tomatoes (optional)

Instructions:

Brown the Beef:

Pat the beef cubes dry with paper towels and toss them with flour, salt, and pepper.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, ensuring each piece gets a good sear. Remove the beef and set it aside.

Sauté Aromatics:

In the same pot, add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for another minute, stirring frequently to prevent burning.

Deglaze the Pot:

Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly for about 2 minutes.

Add Broth and Seasonings:

Stir in the tomato paste, beef broth, bay leaves, and thyme. Return the browned beef to the pot. Bring the mixture to a gentle simmer, cover, and cook on low heat for 1 1/2 hours, stirring occasionally.

Add Vegetables:

Add the carrots, potatoes, and celery to the pot. Cover and continue cooking for an additional 45 minutes, or until the vegetables are tender. Taste and adjust seasoning with salt and pepper as needed.

Serve:

Discard the bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley. Pair with crusty bread for a complete meal.

Servings and Timing

Prep Time: 20 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 35 minutes

Servings: 6

Calories: 350 kcal per serving

Variations

Gluten-Free: Swap the all-purpose flour for gluten-free flour or cornstarch to coat the beef.

Vegetable Additions: Add parsnips, turnips, or green beans for extra texture and flavor.

Spices: Enhance the flavor with smoked paprika or a pinch of ground cumin.

Alcohol-Free: Skip the wine and use an additional cup of beef broth instead.

Instant Pot: Use an Instant Pot to speed up cooking by pressure-cooking the stew for 35 minutes after browning the beef and deglazing.

Serving Tips:

Presentation Matters: Serve the beef stew in deep, wide bowls to showcase its hearty ingredients. A garnish of fresh herbs, such as parsley or thyme, adds a pop of color and a fresh aroma that complements the rich flavors of the stew.

Accompaniments: Pair your beef stew with crusty bread, rolls, or a side salad. The bread is perfect for soaking up the flavorful broth, while a light salad can balance the heartiness of the stew with a refreshing crunch.

Wine Pairing: A robust red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the savory beef and root vegetables in the stew. The wine’s tannins complement the richness of the stew, enhancing the dining experience.

Customize Each Serving: If you have optional ingredients like turnips and tomatoes, or even a dollop of sour cream or grated cheese, allow guests to add these to their bowls according to their taste preferences for a personalized touch.

Storage Tips:

Cooling Down: Allow the stew to cool to room temperature before storing. This prevents condensation from forming inside the container, which can dilute the flavors and affect the texture of the stew.

Refrigeration: Store the stew in airtight containers in the refrigerator for up to 3-4 days. Use shallow containers to help the stew cool more quickly and evenly.

Freezing: Beef stew freezes exceptionally well. Portion the stew into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 3 months. Label each container with the date to keep track of freshness.

Reheating: When ready to eat, thaw the stew in the refrigerator if frozen. Reheat on the stove over medium heat, stirring occasionally, until heated through. If the stew has thickened too much upon storage, you can thin it with a little water or broth until you reach your desired consistency.

Microwave Thawing and Reheating: For a quick option, you can thaw and reheat portions in the microwave. Use a microwave-safe dish, cover it to avoid splattering, and stir periodically to ensure even heating. Adjust the power level to avoid overheating the edges while the center remains cold.

Related Recipes:

• Cowboy Stew
• Crockpot Cowboy Soup
• Beef Stew

FAQs 

Can I use a different cut of beef for the stew?

While cubed beef stew meat is traditional for this recipe, you can certainly use other cuts of beef suitable for slow cooking, such as chuck roast or bottom round. These cuts become tender and flavorful when cooked low and slow, perfect for hearty stews.

How can I adjust the seasoning to suit my taste preferences?

Seasoning preferences can vary widely among individuals. Feel free to adjust the salt, pepper, and herbs to suit your taste. You can also add additional seasonings such as garlic powder, onion powder, paprika, or Worcestershire sauce for extra flavor depth.

Can I make this recipe in a slow cooker or Instant Pot?

Yes, this beef stew recipe can be adapted for both slow cookers and Instant Pots. For a slow cooker, follow the same steps but transfer everything to the slow cooker after browning the beef and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, follow the same steps but use the sauté function to brown the beef, then pressure cook on high for about 30 minutes with a natural release.

Are there any vegetarian or vegan alternatives for this stew?

Absolutely! You can create a delicious vegetarian or vegan version of this stew by substituting the beef with hearty vegetables such as mushrooms, lentils, or chickpeas. Use vegetable broth instead of beef broth and adjust the cooking time accordingly. Additionally, you can enhance the flavor with umami-rich ingredients like soy sauce or miso paste.

Conclusion:

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