Traditional Beef Stew Recipe For Beginners

Clara Thiel, Helen Brown
Dec 10, 2023 1:22 PM

Along with other winter comfort foods, beef stew is the ideal dish to prepare to warm up. The beef becomes meltingly soft and covered in a rich wine sauce after a few hours in the oven. Even though it requires a few hours to prepare, the dish is quite easy to make.

Today, we will show you the traditional beef stew recipe at home. Let’s find out in the following article!

Traditional Beef Stew Recipe

(Source: Link)

TOOLS REQUIRED

Oven/Instant pot/Pressure cooker
Knife

MATERIALS REQUIRED

Beef
Wine
Beef broth
Flour
Onions
Garlic
Potato
Carrots
Salt
Pepper

TRADITIONAL BEEF STEW RECIPE:

Step 1. Preheat the oven.

While prepping everything else, you should preheat the oven to 325° F.

Step 2. Prepare your ingredients.

Chunk your beef, carrot, onions, potato into smaller pieces. Then, season the meat on all sides generously with salt and pepper. Sprinkle the flour over the seasoned beef to coat it.

Step 3. Cooking

Brown the meat by adding the butter and oil to a large dutch oven on medium heat and brown the beef on all sides in batches.

Remove the meat then add the onions, garlic to the pan. Cook for 2-3 minutes until slightly caramelized before adding the tomato paste. Stir to combine.

Add the wine, broth, water and beef back into the pot, cover and cook in the oven for 2 hours. After 2 hours, add the carrots and potatoes. Continue cooking for one more hour.

Step 4. Serving.

Garnish with fresh parsley, if desired. Enjoy the meal!

FAQs

What is the best meat for beef stew recipe?

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. It is one of the most tender and juicy meat even after long cooking.

What is the nutritional value of beef stew?

Beef stew that is homemade with potatoes and carrots contains 16.7g total carbs, 13.9g net carbs, 16.3g fat, 12.9g protein, and 265 calories.

What is the secret to good stew?

Let the stew cook slowly and don't try to rush the process.