Old Fashioned Beef Stew Recipe
Imagine you're in your kitchen, the aroma of a simmering old-fashioned beef stew filling the air. You've browned the beef cubes to perfection, and the onions and garlic are just starting to release their inviting scent. The tomato paste and beef broth blend into a rich base, and now the magic begins with the slow simmer. But what secret ingredient will elevate your stew from simply delicious to unforgettable? As you ponder the possibilities, the answer might surprise you. Stay with us to uncover this mystery that just might change your stew game forever.
Recipe
Old Fashioned Beef Stew is a timeless dish that evokes warmth and comfort, perfect for those chilly days when a hearty meal is needed. This recipe combines tender beef chunks with a medley of vegetables, all simmered together in a rich, flavorful broth. The dish isn't only simple to prepare but also deeply satisfying, making it a beloved staple in many homes.
The slow-cooking process allows the flavors to meld together beautifully, resulting in a stew that's both nourishing and delicious. To begin making this classic stew, you'll start by preparing your ingredients and taking the time to brown the beef, which adds depth to the overall flavor. The dish's success lies in its simplicity, using basic ingredients like beef, carrots, potatoes, and aromatic herbs to create something truly special.
Patience is key, as the longer you let the stew simmer, the more tender the beef becomes and the more the flavors develop. This makes it an ideal dish to prepare on a leisurely weekend afternoon, filling your home with its inviting aroma.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 2 cups water
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 large onion, chopped
- 4 carrots, sliced
- 4 potatoes, peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
To cook the Old Fashioned Beef Stew, start by tossing the beef cubes in flour until they're well coated. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the beef on all sides. Remove the beef and set it aside.
In the same pot, add the chopped onion and minced garlic, sautéing until soft and fragrant. Stir in the tomato paste, then return the beef to the pot. Add the beef broth, water, bay leaves, and thyme, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about an hour.
Add the sliced carrots and cubed potatoes, seasoning with salt and pepper. Continue to simmer for another 45 minutes, or until the beef and vegetables are tender and the flavors have melded together.
For the best results, use high-quality beef chuck with good marbling, as this contributes to a richer flavor and tender texture. If you can, prepare the stew a day in advance to allow the flavors to deepen overnight in the refrigerator.
When reheating, do so gently over low heat to preserve the stew's texture. Serve with crusty bread to soak up the delicious broth, adding an extra layer of comfort to this satisfying meal.
Cooking Steps
Let's get cooking! First, you'll want to coat those beef cubes in flour, like giving them a cozy jacket, then brown them in hot oil until they're looking all toasty.
Next, toss in the onion and garlic for a little fragrance party, add the tomato paste and beef broth, and let it all hang out with some bay leaves for a simmering session that'll make your kitchen smell amazing.
Step 1. Coat Beef Cubes in Flour
Coating the beef cubes in flour is an essential step to achieving a beautifully browned exterior and a thicker stew. When you toss those beef chunks in flour, you're not just making them look like little snowballs; you're setting the stage for a hearty stew.
First, grab a shallow bowl or a large plate. Sprinkle in the flour, and if you're feeling fancy, add a pinch of salt and pepper. Toss the beef cubes in, making sure each piece gets a nice, even coat.
It's like giving them a cozy flour blanket! This not only helps with browning but also thickens the stew as it cooks. Trust me, this bit of prep work makes all the difference in the world.
Step 2. Brown Beef in Hot Oil
To achieve that mouth-watering sear on your beef cubes, heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it's shimmering.
Once it's hot enough, toss in the beef cubes in a single layer. You'll hear a satisfying sizzle—like applause for your cooking skills!
Don't crowd the beef; it needs space to brown properly. Let each side develop a rich, golden crust, resisting the urge to stir too soon. This step locks in flavor and seals the juices inside. It's almost like the beef is getting a tasty tan!
Work in batches if necessary and remove each batch once browned, setting them aside. This little extra effort will make your stew irresistibly delicious.
Step 3. Sauté Onion and Garlic
In the same pot with the flavorful remnants from browning the beef, add the chopped onion and minced garlic. Hear that sizzle? It's the sound of magic happening.
Stir them around, letting them dance in the leftover beef juices. Cook until the onions turn translucent and the garlic releases its heavenly aroma—about 3 to 5 minutes should do the trick.
Keep an eye on it; you don't want the garlic to burn and turn bitter. This step is essential for building depth in your stew's flavor.
Step 4. Add Tomato Paste, Beef Broth
A burst of umami awaits as you stir in the tomato paste. Don't be shy—give it a good mix so it coats the onions and garlic beautifully. This little addition packs a big punch, enhancing the stew's depth.
Now, it's time to pour in the beef broth. As you do, imagine you're a potion master conjuring a savory elixir. The broth will mingle with the tomato paste, creating a rich, flavorful base for your stew.
Make sure to scrape the bottom of the pot with a spatula to lift any browned bits—those are flavor gold! If you're feeling fancy, add a splash of water to adjust the consistency. Trust me, your taste buds will thank you later!
Step 5. Simmer With Bay Leaves
Bay leaves are the secret to infusing your stew with a subtle, aromatic depth. Once you've added them, reduce the heat to low, letting the stew gently simmer.
You might be tempted to crank up the heat to speed things along, but remember, good things come to those who wait—especially tender beef stew! Give it about an hour for those bay leaves to work their magic. They'll release a delightful aroma that fills your kitchen, making everyone wonder what's cooking.
As the stew simmers, the bay leaves mingle with thyme, boosting the flavor without overpowering it. Just be sure to fish out the leaves before serving—no one wants a surprise crunch!
Final Thoughts
Old Fashioned Beef Stew embodies the essence of comfort and tradition, making it a timeless addition to any meal plan.
You've journeyed through its preparation, and now it's time to savor the rewards.
There's something magical about the aroma wafting through your home, inviting everyone to gather around.
It's more than just a meal; it's an experience that brings warmth and joy.
Frequently Asked Questions
Can I Use a Different Type of Beef Instead of Chuck?
You can definitely use a different type of beef, like brisket or round. Just remember, the cut affects tenderness and flavor. Adjust cooking time accordingly to guarantee the beef becomes tender and the stew remains flavorful.
How Can I Make the Stew Gluten-Free?
To make the stew gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Verify the beef broth is labeled gluten-free. These changes will keep the stew's rich flavor intact without gluten.
What Are Some Good Vegetable Substitutions?
You can substitute vegetables like parsnips for potatoes or add turnips for a unique flavor. Try using sweet potatoes instead of regular ones. Incorporate mushrooms for depth and peas for a pop of color and sweetness.
Can I Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Just brown the beef first, then transfer all ingredients to the slow cooker. Cook on low for 7-8 hours or until the beef is tender. Enjoy!
How Long Can I Store Leftovers in the Refrigerator?
You can store leftovers in the refrigerator for up to four days. Make certain you use an airtight container to keep the stew fresh. Reheat gently on the stove or microwave until it's thoroughly warmed before serving.
