Beef Stew Recipe, How To Make The Best Beef Stew
December 12, 2024 Chef Joe
This Beef Stew is your go-to comfort meal cooked to perfection with simple root vegetables and tougher cuts of meat. With its “low and slow” simmering process, the collagen in the meat breaks down into gelatin, allowing you to enjoy the thick, savory gravy with your potatoes and carrots.
A Quick History: The Ancient Craft of the Stew
Stews are one of the oldest forms of cooking, dating back to the time when humans started making pottery. Evidence shows the existence of fish and meat stews among the Amazonians and the Japanese dating back to 8,000 BC. This Beef Stew recipe, with its luxurious red wine, paprika, and root vegetables, is derived from the classic French dish Boeuf Bourguignon and the popular Hungarian dish Goulash, simplified to suit the busy lifestyle of the average home cook.
Health Perks of Slow-Cooked Beef Stew
– High-Quality, Easy-to-Absorb Protein: It is packed with over 30g of protein, which provides the essential amino acids your body needs to maintain your muscles and repair your cells.
– Rich in Collagen: Beef stews are rich in collagen, which is essential to maintain healthy joints, skin, and the lining of the intestines.
– Great Vitamin A Source: It is also packed with Beta Carotene, derived from the carrots, which is essential to maintain sharp vision and a healthy immune system.
– Iron & B12 for Energy: Beef is one of the richest sources of heme iron and Vitamin B12, which is important to maintain your energy levels and prevent anemia.
– Electrolytes & Minerals: Potatoes and beef stock also contribute to the dish’s high levels of Potassium and Sodium.
INGREDIENTS
| Vegetable Oil | 1-2 Teaspoons | |
| Beef (Cut into chunks) | 11/2 (700 Grams) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Onions (Roughly Chopped) | 2 Small | |
| Red Bell Pepper (Diced) | 1 | |
| Tomatoes (Chopped) | 3 | |
| Garlic Cloves (Minced) | 3 | |
| Sweet Paprika | 1 Tablespoon | |
| Cumin | 1 Teaspoon | |
| Dried Thyme | 1 Teaspoon | |
| Tomatoe Paste | 1 Tablespoon | |
| Red wine (Optional) | 1 Cup (240 ml) | |
| Beef Stock/Chicken Stock/Water | 4-5 Cups | |
| Bay Leaves | 2 | |
| Celery Stalk (Chopped) | 1 | |
| Carrots (Cut Into Chunks) | 3 | |
| Potatoes (Cut into chunks) | 2 |
Instructions:-
- Heat oil in a large pot
- Put in your beef chunks and season with salt and pepper until it is brown for about 6-7 minutes, then remove the beef from the pot leaving the oil in the pot
- Pour in chopped onions into the oil and gently stir
- Add bell pepper and cook for 3-4 minutes
- Pour in your chopped tomatoes, minced garlic and cook for 3-4 minutes
- You can now return your beef back into the pot and stir gently
- Add tomato paste, season with the spices and mix properly
- Pour in your red wine and de glaze (cook until reduced in half) (This is optional)
- Add beef stock and bay leaves and stir gently
- Cover the pot and reduce the heat to low and cook for 90 minutes
- After 90 minutes you can now add your celery, carrots and potatoes and cook for another 20-30 minutes
- Now you can remove from heat and serve
Nutrition Facts
Serving Size: 6
Calories Per Serving: 371
% Daily Value
Total Carbohydrate
38.74g
14%
Cholesterol
92mg
31%
Total Fat
11.43g
15%
Saturated Fat
3.337g
17%
Unsaturated Fat
5.704g
Trans Fat
0.403g
Dietary Fiber
6g
21%
Protein
30.72g
61%
Sodium
1249mg
54%
Sugars
6.08g
12%
Prep
10 minCook
7 min💡 Mistakes & Expert Advice
❄️ Storage & Reheating
How to Store
Fridge: Stew is famously better the next day! It stays fresh for 3 to 4 days.
Freezer: Freezes perfectly for up to 3 months. Pro-Tip: If freezing, leave a little space at the top of the container as the liquid will expand.
Best Way to Reheat
The Stovetop (Best): Place in a pot over medium-low heat. Add a splash of water or beef stock to loosen the gravy, as it will have thickened significantly in the fridge.
The Microwave: Heat in 2-minute intervals, stirring in between to ensure the large beef chunks are warmed through to the center.
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