"This classic beef stew recipe is the best comfort food. It is a one pot, old fashioned beef stew, that is a perfect dinner idea for those cold weather nights in Fall and Winter."
The Best Classic Beef Stew
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Prep time: 30mins
Cook time: 3hrs 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 1/2 pound beef stew meat
- 48 ounces beef stock
- 3 whole peeled and chopped into 1/2 inch rounds carrots
- 3 whole diced large celery stalks
- 1 whole Diced medium yellow onion
- 1 clove minced garlic
- 1 pound whole petite yukon gold potatoes
- 1/2 cup cabernet sauvignon
- 2 dried bay leaf
- 3 sprigs of thyme
- 1 teaspoon salt
- 1 black pepper
- 3 tablespoons olive oil
- 8 tablesp salted butter
- 3/4 cups all purpose flour
- 2 tablespoon minced parsley
Method
Step 1
First chop up the carrot, onion, celery, garlic and parsley. Next, add the beef to a large bowl and toss in ½ teaspoon salt, ½ teaspoon pepper, and ¼ cup of all purpose flour. Coat each beef piece in the mixture. On the stovetop, heat the dutch oven over medium heat. Add the olive oil. Once heated, begin to add the coated beef, in about one pound batches. Do NOT dump in the extra flour at the bottom of the bowl. Allow each batch to sear, flipping each piece of meat once about 2 minutes in. Each batch should cook for about 5 minutes. Once a nice browning has developed, transfer the batch into a bowl. Complete next batch.
Step 2
The dutch oven should be empty, except for brown bits at the bottom. Add the salted butter and remaining ½ cup of flour to create a roux. This will create the rich, thick texture for our beef stew. Do not let this burn. Continue to stir until the butter melts and it has a creamy texture.
Step 3
Now, add the carrots, celery, onion, garlic and remaining ½ teaspoon of salt. Stir well and cover for 3 to 5 minutes to soften the veggies. If you are worried about it burning, check it every few minutes and give it a stir, or drop your heat to medium low.
Step 4
Remove cover and add the wine. Stir it up well with a wooden spoon to de-glaze those brown bits from the bottom of the pan.
Step 5
Add in the beef stock. Then the bay leaf, thyme, and remaining pepper. Place the drained beef back into the dutch oven. *There will be some juices left in the bowl. I choose not to add them all to my stew, but it is up to you.
Step 6
Lastly, add in the potatoes. Give it a good stir and bring to a low boil. Drop the heat to a notch over low.
Step 7
Cover and cook for 3 hours, coming back to the stove to stir every 30 to 45 minutes. If you are getting a lot of boiling action when you open your lid and items sticking to the bottom, drop your heat. Top with parsley and serve with crusty french bread. YUMMMMMMMM!!! You will love this one.