I absolutely love making homemade soups and stews. Even as the weather warms up, I still make those hearty stick to your ribs soups and stews. Especially since Spring can be tricky, especially here in the Midwest. We got snow today in the middle of April. So, we are not quite done with hearty stews just yet.
I also love making Spring vegetables into fantastic soups and stews. Spring has some of the most amazing vegetables and these veggies make amazing soups and stews.
I wanted to start with the classic stew that most of us think of when you say the word stew. That is a nice, hearty beef stew. I feel like most of us have grown up with some version of a good, hearty beef stew. This recipe I am going to share with you can be made on the stove top, in the oven or in a slow cooker. That is what I love the most about it; Is that anyone can make it and in whichever way is easiest for you.
What is classic beef stew?
Classic Beef stew contains slow cooked beef, potatoes, carrots and onions. Then from there you can get creative, have fun and make it your own. I love adding in tomato product in mine. I also really love adding in fresh peas, especially in the Spring when they are at the peak of freshness.
Best Cut of beef to use for Stew
Chuck
Chuck is the best cut of beef to use for stew meat. The reason that I love using chuck for beef stew is that it is cut that needs some love, needs some time and gets better with slow cooking methods. This is a inexpensive cut of meat from the front shoulder of the cow. This cut is great because it has less connective tissue.
Round
You can also use eye of round for your stew. This is a rear muscle of the cow and is also inexpensive and gets better with slow cooking. The only difference is that this will have slightly more connective tissue, so it can tend to be slightly more stringy.
Best vegetables to use in Beef Stew
Carrots
Carrots are a must in beef stew. You want to dice them large so that they do not get mushy as they cook for a long time. They will lend sweetness and unctuousness that makes stew so amazing.
Potatoes
I like a nice hearty potato in stews, so I usually opt for the Idaho potato in here. You can also use Yukon golds. You want a very starchy potato here so that as the potato slow cooks in the sauce, it soaks up all of the great flavors from the sauce.
Onions
You can certainly use a whole onion here and cut it into large dice as you do the carrots and potatoes. Yet, I really love pearl onions or Spring onions in beef stew. I love the little whole onions that you get from either of those. Sometimes even if you cut the onions large, the pieces can tend to melt into the stew when it is cooking for a while. When you use the pearl onions or the Spring onions, you can a more prominent onion in the finished product.
Additional veggies
Here is where you can add in what is seasonal or what you love. Sometimes in the Fall I will add in some butternut squash into my beef stew or even sweet potato. In the Winter I may add in some turnips or even some cauliflower. For the Spring I absolutely love adding in Spring onions, peas, green beans or even leeks. In the Summer, yes, I still make stews in the Summer. I will add in some corn, fresh tomatoes or even make a beautiful vegetable salad to accompany the stew and lighten up the meal.
What will you need to make beef stew?
There is not any special equipment needed here. You just need a good dutch oven or slow cooker. I prefer making beef stew in a good Dutch oven, but if you are having a hectic day, the slow cooker can do it for you. You will also need a good wooden spoon. That is really it. This is my favorite dutch oven for making stews and slow braises.
Chef’s Tips
The biggest thing I always tell people when it comes to making stew is this… even though it is a very inexpensive, even “old fashioned” meal, it can be absolutely incredible if made correctly and made with love. Choose a good cut of meat, choose fresh, seasonal vegetables, add in some acid,(I like to do this with tomato product; either paste or crushed). Lastly, add some fresh herbs at the end to brighten up the rich, deep, stewed flavors.
Hearty Beef Stew
Ingredients
- 1 tbsp. vegetable oil
- 2 lb. beef chuck meat cubed into 1" pieces
- 1/4 cup all purpose flour
- 1 tbsp. extra-virgin olive oil
- 1 small bag pearl onions
- 2 carrots peeled and cut into large dice
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cloves garlic minced
- 1/4 cups tomato paste
- 6 cups low-sodium beef broth
- 1 cup good red wine
- 1 tbsp. Worcestershire sauce
- 1 tsp. fresh thyme leaves
- 2 bay leaves
- 1 lb. Idaho or baby Yukon gold potatoes large diced or halved
- 1 cup frozen or fresh Spring peas can swap out your seasonal vegetable here
- 1/4 cup freshly chopped parsley basil and thyme for garnish
Instructions
- In a large dutch oven or heavy-bottomed pot over medium heat, heat the oil. Toss the beef in the flour and shake off any excess. Add the beef to the hot oil and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
- In that same pot, cook the carrots and pearl onions until just soft, about 5 minutes. Season with salt and pepper. Add in the garlic and cook for an additional minute. Add tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add the beef back into the dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
- Bring everything to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
- Add in the potatoes and simmer, covered, until potatoes are tender, 15-20 minutes.
- Remove bay leaves. Stir in peas,(or whatever seasonal vegetable you are using) and cook until warmed through, 2-3 minutes. Check and season the stew to taste with salt and pepper if needed, then ladle into serving bowls and garish with fresh herbs. Enjoy!
Notes
