Classic Beef Stew 🥕
Beef Stew is the perfect cold weather crowd pleasing meal that can feed an army! For some reason whenever I make beef stew I always feel like I’m going to the rodeo… which is a good thing actually and this recipe is also a party in the pot. This beef stew is a classic recipe with flavors of herbs such as thyme, rosemary, oregano, garlic, simmered in a red wine sauce and creamy and dreamy. I threw a few little tricks in there that I learned from my grandmother that I think you are going to love!
Part of the sauce is made with red wine however if you don’t like cooking with red wine you can simply replace the red wine with the same amount of beef stock, and honestly you can even play with the ratios as long if you use 4-5 cups of liquid no matter if it’s red wine or the beef stock you are good to go. Are you ready to get this rodeo…I mean party started? Let’s go!
This Amazon Basics Heavy-Duty Cast Iron Dutch Oven Pot is a staple to have in your kitchen. This heavy-duty cast iron retains heat well and distributes it evenly. It is also ideal for roasting, baking, sautéing, cooking, and is oven safe up to 500 degrees F.
🗒 More Delicious Soup Recipes
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
To replace the wine just do 4 cups of beef stock instead of 2 cups.
I served my beef stew over Texas toast, but you can also serve it over mashed potatoes or rice.
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Classic Beef Stew
Ingredients
- 2 – 3 lbs beef stew meat room temperature & patted dry
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp oregano
- Salt & cracked black pepper to taste
- 3 tbsp Worcestershire sauce divided
- 1 cup flour
- 2 tbsp vegetable oil
- 6 tbsp butter divided
- 1 large sweet onion chopped
- 4 celery stalks chopped
- 1 tbsp olive oil
- 10 garlic cloves chopped
- 2 tbsp tomato paste
- 2 cups red wine I used Francis Coppola Cabernet Sauvignon
- 3 cups beef stock divided
- 2 bay leaves
- 5 carrots peeled & roughly chopped
- 5 russet potatoes peeled & roughly chopped
Instructions
- In a bowl, add beef stew meat and season the meat with garlic powder, onion powder, thyme, dried rosemary, oregano, salt, and cracked black pepper. Shake in 1 tbsp of worcestershire sauce and toss everything together. Let that marinade for 15 – 20 minutes.
- In a shallow bowl, add flour and season the flour with salt and cracked black pepper. Place the seasoned beef stew meat in the flour and make sure you coat each piece. Once each piece is coated in the flour, transfer it back into the bowl it was marinating in (make sure you let the excess flour shake off before transferring it back to the original bowl). Save the remaining flour for later.
- In a dutch oven or pot, heat up vegetable oil and 3 tbsp butter on medium-high heat. Then add in the coated beef stew meat and let them brown for 5 minutes on each side or until golden. Once the beef stew meat is golden and browned, remove it from the pan and set it aside in a bowl.
- In the same dutch oven or pot, add in the celery, onion, and olive oil (I used about a tbsp but if the veggies are looking dry add more if needed). Saute that on medium heat for a few minutes until translucent. Add in the garlic and saute it for a few minutes until fragrant. Next, make a well in the middle of the pot and add in the tomato paste. Brown the tomato paste up for a few minutes and then shake in 2 tbsp of worcestershire sauce. Let that saute together for just a few minutes. Then, pour in the red wine and bring the pot to a boil. Let that boil for about 3-5 minutes to let some of the alcohol burn out. Then, add in the beef stock, bay leaves, and the set aside browned meat with all of the meat’s accumulated juices. Give that a stir and bring the pot back to a boil. Once it comes to a boil, lower it to a simmer, pop the lid on, and let that simmer for about 1 & ½ hours or until the meat starts getting tender.
- After 1 & ½ hours or until the meat starts to get tender, add in the carrots and the potatoes. Also, add more salt & cracked black pepper if needed. Then, combine 3 tbsp of butter and 2 tbsp of that saved seasoned flour from earlier, until it makes a paste. Add the paste to the pot and stir everything together. Then pour in one more cup of beef stock. Bring the pot back to a boil, once it comes to a boil lower it to a simmer, pop the lid back on, and let that simmer for about 30 minutes covered. After 30 minutes uncover the pot and let it simmer uncovered for another 30 minutes, until the potatoes and carrots are soft.
- Serve with Texas toast or mashed potatoes. Enjoy!
Video
Nutrition
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