Chunky Beef Stew
Explore our Chunky Beef Stew recipe, which will become a family favorite. It's perfect for dinner parties and using up leftover ingredients.
Equipment
- 1 Dutch oven
- 1-2 sauté pans
Ingredients
- 4 pounds beef stew meat chuck or brisket are ideal cuts for their marbling and tenderness
- 4 minced garlic cloves
- 1.5 pounds sliced mushrooms
- 1 teaspoon paprika
- 2 chopped carrots
- 2 chopped parsnips
- 1 large chopped onion
- 1.5 pounds potatoes
- 2 sliced tomatoes
- 1 bunch of chopped Italian parsley leaves
- 1 cup green peas optional
- 2 cups red wine a dry red like Cabernet Sauvignon or Merlot works best
- 4 cups beef stock or bone broth
- 2 tablespoons flour mixed with ½ cup water
Instructions
- Gather all the ingredients: Make sure to gather the required ingredients.
- Prepare the Ingredients: Start by chopping all your vegetables. Make sure your beef stew meat is cut into bite-sized chunks and seasoned with salt. Having everything prepped beforehand makes the cooking process smoother and more enjoyable.
- Brown the Beef: In a large sauté pan, heat a bit of oil over medium-high heat. Add the beef chunks and brown them on all sides. This step is crucial for developing the deep, savory flavors that make this stew so delicious. Once browned, remove the beef from the pot and set it aside.
- Sauté the Mushrooms: Using the same pan or another clean sauté pan, add a tablespoon of oil and heat it over medium-high heat. Once the oil is hot, add the sliced mushrooms in an even layer. Avoid overcrowding the pan to ensure even cooking. Cook the mushrooms without stirring for the first few minutes to allow them to brown on one side. Then, stir occasionally until the mushrooms are browned and tender, about 5-7 minutes. Season with a pinch of salt and pepper to enhance the flavor. Once done, remove the mushrooms from the pan and set them aside.
- Preheat the Oven: Before proceeding to the next step, preheat the oven to 350°F (175°C). This ensures that the oven is at the right temperature when you're ready to use it, which helps with even cooking and the best results for your dish.
- Sauté the Vegetables: In a Dutch oven, add a bit more oil if needed and sauté the chopped onions, carrots, and parsnips until they are tender and fragrant. This should take about 5-7 minutes. Add salt and pepper to taste.
- Continue Sauté the Vegetables: Add the minced garlic to the pan and stir for 1-2 minutes, until fragrant. Then, add the beef back to the Dutch oven and cook for an additional 1-2 minutes to combine the flavors. Sprinkle in the paprika and add the sliced tomatoes. Continue to cook for another 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Add red wine: Add the red wine and cook uncovered to reduce the wine for 10 minutes.
- Add Liquids: Pour in the beef stock (or bone broth). Stir to combine, then bring the mixture to a boil. Once boiling, skim away any soup scum.
- Thicken the Stew: If you prefer a thicker stew, mix 2 tablespoons of flour with ½ cup of water to create a slurry. Gradually stir this into the stew and let it cook for an additional 10-15 minutes, until the stew has thickened to your liking.
- Cook in the oven: Cover the Dutch oven and cook in the oven at 350°F for 1 hour and 20 minutes.
- Combine ingredients: When the stew is done cooking in the oven, return it to the stovetop. Add the potato cubes and green peas (optional), cover, and simmer for another 20 minutes.
- Combine the Rest of the Ingredients: Add the sautéed mushrooms and chopped Italian parsley, then simmer with the lid on for another 2 minutes.
- Serve and Enjoy: Ladle the chunky beef stew into bowls and serve hot. This stew pairs wonderfully with crusty bread or over a bed of mashed potatoes.
Video
Notes
- Leftovers: This stew tastes even better the next day, as the flavors continue to develop. It's perfect for meal prep!
- Vegetables: Feel free to add or substitute any vegetables you have on hand, such as celery, bell peppers, or turnips.
- Herbs: Fresh herbs like thyme or rosemary can add a delightful aroma and flavor to the stew.
Nutrition
Calories: 830kcal