1. Can I use a different cut of beef for beef stew?

Yes, you can! While beef chuck is ideal due to its marbling, other cuts like top round, bottom round, or even short ribs will work. Just ensure the meat has some fat for tenderness. If you're using pre-cut beef stew cubes, look for pieces with a bit of marbling.

2. Can I make beef stew in a slow cooker?

Absolutely! To make beef stew in a slow cooker, follow the same preparation steps for searing the beef and sautéing the vegetables. Once those steps are complete, transfer everything to your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. It’s a great alternative if you prefer a hands-off cooking method.

3. What can I substitute for red wine in beef stew?

If you prefer not to use red wine, you can substitute it with extra beef broth. Add a splash of balsamic vinegar or red wine vinegar to mimic the depth and acidity that the wine provides. This will maintain the stew's rich flavor profile without the alcohol.

4. How do I store leftover beef stew?

Beef stew can be stored in an airtight container in the refrigerator for up to 4 days. If you want to store it for a longer period, freeze it for up to 3 months. When reheating, be sure to gently warm it over low heat to maintain the stew’s rich flavors and texture.

Beef Stew Recipe: Easy Comfort Food (No Fuss)

Name: Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 pounds beef chuck or stewing meat; Flour for dredging; 2 tablespoons olive oil; 1 medium onion, chopped; 3 sticks celery, chopped; 6 cloves garlic, minced; 1 (6 ounce) can tomato paste; 1 cup dry red wine; 3 cups beef broth; 1 tablespoon Worcestershire sauce; 1/4 teaspoon Italian seasoning; 3 bay leaves; 1 pound Yukon Gold potatoes, peeled and diced; 4 medium carrots, peeled and sliced; 1 cup frozen peas (optional); Salt and pepper to taste

Description

This beef stew recipe is a hearty, comforting dish featuring tender chunks of beef, carrots, and potatoes simmered in a rich red wine and beef broth. The stew is cooked slowly, allowing the flavors to meld perfectly, making it the ideal meal for a cozy evening or a family gathering.

Ingredients

Scale

2 pounds beef chuck or stewing meat
Flour for dredging
2 tablespoons olive oil
1 medium onion, chopped
3 sticks celery, chopped
6 cloves garlic, minced
1 (6 ounce) can tomato paste
1 cup dry red wine
3 cups beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon Italian seasoning
3 bay leaves
1 pound Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and sliced
1 cup frozen peas (optional)
Salt and pepper to taste

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Instructions

Coat the beef chunks in flour and shake off the excess.
Heat olive oil in a large pot or Dutch oven over medium-high heat and brown the beef in batches. Transfer browned beef to a plate.
Add more olive oil if needed and sauté the onions and celery for 5 minutes until softened.
Stir in the garlic and tomato paste and cook for 1-2 minutes.
Pour in the red wine and beef broth, scraping the bottom of the pot to remove any browned bits. Add Worcestershire sauce, Italian seasoning, and bay leaves. Return beef to the pot.
Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
Add the potatoes and carrots, cover again, and simmer for another hour until the beef and vegetables are tender.
If desired, stir in frozen peas and cook until heated through. Season with salt and pepper to taste and serve hot.

Notes

If you prefer a thicker stew, you can add a slurry of flour and water towards the end of cooking.
Beef chuck is the best cut for stew as it becomes tender during slow cooking. Avoid lean cuts like sirloin as they can be tough.
If you prefer not to use red wine, substitute it with more beef broth and add a splash of vinegar for acidity.
This stew can be made in advance and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 25g
Cholesterol: 50mg