1. What is the best cut of beef for stew?

The best cut of beef for stew is beef chuck, as it becomes tender and flavorful after slow cooking. You can also use beef stewing cubes, top round, or short ribs. Look for marbled meat to ensure tenderness and richness.

2. Can I make beef stew in a slow cooker?

Yes, you can! For a slow cooker version, sear the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or until the beef and vegetables are tender. Be sure to adjust the liquid levels if necessary.

3. Can I freeze beef stew?

Yes, beef stew can be frozen! Allow it to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stove.

Beef Stew Recipe: The Ultimate Comfort Food for Cold Weather

Beef Stew Recipe

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This beef stew recipe is the perfect combination of rich, savory flavors and tender beef. Simmered with potatoes, carrots, and a hearty broth, it is the ultimate comfort food for cold weather. Easy to make, and deliciously filling, this dish will keep you warm and satisfied.

Author: Martina

Ingredients

Scale

2 pounds cubed beef chuck or beef stewing meat
Flour for dredging
2 tablespoons olive oil + more as needed
1 medium onion, chopped
3 sticks celery, chopped
6 cloves garlic, minced
1 (6 ounce) can tomato paste
1 cup dry red wine
3 cups beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon Italian seasoning
3 bay leaves
1 pound Yukon Gold potatoes, peeled and diced
4 medium carrots, peeled and sliced
1 cup frozen peas (optional)
Salt and pepper to taste

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Instructions

Coat the beef cubes in flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a pot over medium-high heat. Brown the beef in two batches, transferring the beef to a plate once browned.
Add more olive oil and sauté the chopped onions and celery for about 5 minutes.
Stir in the garlic and tomato paste and cook for an additional 1-2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Add the beef broth, Worcestershire sauce, Italian seasoning, and bay leaves. Bring the stew to a gentle boil.
Reduce the heat, cover the pot, and simmer for 1 hour.
Add the potatoes and carrots to the pot, cover again, and simmer for another hour or until the meat and vegetables are tender.
Discard the bay leaves and stir in frozen peas (if desired). Season with salt and pepper to taste before serving.

Notes

For a gluten-free version, use a gluten-free flour blend to dredge the beef.
If you prefer more flavor, try adding fresh thyme or rosemary along with the bay leaves.
If you’re in a hurry, you can cook this stew in a slow cooker on low for 6-8 hours instead of on the stove.
For a spicier kick, consider adding chopped jalapeños or red pepper flakes during cooking.

Find it online: https://whatocook.com/beef-stew-recipe/