Delicious Beef Stew Recipes
Beef stew is a comforting dish perfect for chilly days. Here are a few variations to keep your stew experience exciting and flavorful:
1. Classic Beef Stew
- Ingredients:
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening, optional)
- Instructions:
1. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, removing and setting aside.
2. In the same pot, add onion and garlic, cooking until softened.
3. Stir in carrots, celery, and potatoes. Cook for 5 minutes.
4. Return the beef to the pot. Stir in beef broth, red wine (if using), tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beef is tender.
6. If a thicker stew is desired, mix flour with a bit of water to create a slurry and stir into the stew. Cook for an additional 10 minutes.
2. Slow Cooker Beef Stew
- Ingredients:
- 2 lbs beef stew meat
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 potatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Instructions:
1. In a large bowl, toss beef with salt and pepper.
2. Place beef in the slow cooker. Add onion, garlic, carrots, celery, and potatoes.
3. Stir in beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf.
4. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
3. Spicy Beef Stew
- Ingredients:
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 bell peppers, chopped
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon cumin
- Salt and pepper to taste
- Instructions:
1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes in batches and set aside.
2. In the same pot, add onion and garlic, cooking until softened.
3. Stir in carrots, celery, and bell peppers. Cook for 5 minutes.
4. Return beef to the pot. Add beef broth, diced tomatoes, chili powder, paprika, cayenne pepper (if using), cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beef is tender.
4. Beef and Mushroom Stew
- Ingredients:
- 2 lbs beef stew meat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Instructions:
1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes and set aside.
2. In the same pot, add onion and garlic, cooking until softened.
3. Add mushrooms, carrots, and celery, cooking for 5 minutes.
4. Return beef to the pot. Add beef broth, red wine (if using), soy sauce, thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beef is tender.
Tips:
- For a richer flavor, use a mix of beef broth and red wine.
- If you prefer a thicker stew, use flour or cornstarch slurry to thicken.
- Leftover stew can be refrigerated for up to 3 days or frozen for up to 3 months.
Enjoy these hearty and satisfying beef stew recipes! 🍲
