Best Classic Beef Stew Recipes

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

CLASSIC BEEF STEW IN A CROCK POT

Steps:

• Put the flour in a large Ziploc bag.
• Add the beef and seal.
• Toss to lightly coat the beef.
• Heat a few tablespoons of the oil in a large skillet over medium-high heat.
• Brown the meat in small batches, adding more oil as necessary.
• Transfer to the slow cooker.
• Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
• Stir in the tomato paste and coat the onions then transfer to the slow cooker.
• Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
• Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
• Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
• Add the peas and heat through before serving.

CLASSIC BEEF STEW RECIPE BY TASTY

Steps:

• Cut the beef into cubes, then season generously with salt and pepper.
• Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
• Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
• Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
• Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
• Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
• Enjoy!

CLASSIC BEEF BURGUNDY STEW

Steps:

• Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
• Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
• Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
• To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

CLASSIC CROCK POT BEEF STEW

Steps:

• Mix flour, salt and pepper in slow cooker. Add beef; stir to coat. Add onion, carrots, celery, potatoes, beef broth and Worcestershire sauce. Stir to blend.
• Cover; cook on low for 5 1/2 to 7 1/2 hours.
• Mix cornstarch with water and stir into stew. Cover; cook 30 minutes or until carrots are cooked and meat is tender.
• Top with optional chopped parsley.

CLASSIC BEEF STEW FROM BIRDS EYE®

Steps:

• Heat oil in large deep nonstick skillet over medium high heat and brown beef.
• Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.

CLASSIC BEEF STEW

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

CLASSIC BEEF STEW WITH PEAS AND CREAMY HORSERADISH YOGURT SAUCE

Steps:

• In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high. In a medium bowl, toss beef with flour; season with salt and pepper. Working in two batches, sear beef, turning a few times, until deep golden brown all over, about 8 minutes per batch. Add an extra tablespoon of oil with second batch. Using slotted spoon, transfer beef to a plate.
• Pour off residual fat from pot, if necessary, and discard. Return pot to medium and add remaining tablespoon of oil along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add tomato paste and cook, stirring, 1 minute. Pour wine and worcestershire into pot and bring to a boil, scraping up brown bits from bottom of pan. Pour stock into pot and return beef to pot along with any juices and add bay leaf. Bring to a boil. Partially cover and reduce to a gentle simmer. Simmer for 1 hour 30 minutes.
• Uncover pot and add potatoes, carrots, and parsnip, partially re-cover, and return to a gentle simmer. Cook until beef and vegetables are tender, about 1 hour. Stir in the peas and season with salt and pepper.
• In a small bowl, combine yogurt, horseradish, and a pinch of cayenne. Sprinkle with more cayenne. In another small bowl, combine the parsley with lemon zest and garlic. Remove bay leaf from stew and serve warm with yogurt sauce and gremolata.

CLASSIC BEEF STEW

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp.
• Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
• Sprinkle the cubes with salt and pepper.
• After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
• Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
• Remove the browned meat to a plate, and continue browning all the remaining cubes.
• Meanwhile, peel the onion and cut into 1/4-inch (or so) slices.
• After browning and removing all of the beef, add the sliced onions.
• Stir to bring up any of the yummy brown bits off the bottom of the pan.
• Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
• Heat oven to 300ºF.
• Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
• Add the beef broth and bring to a boil.
• Turn off the heat and cover.
• Place meat in the oven and cook for 2 hours.
• Peel and quarter the potatoes, adding them to the pot as you do.
• Cover the pot and cook for 30 minute.
• Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
• Cover the pot and cook for 20 min more.
• Serve in bowls.

CLASSIC SLOW COOKER BEEF STEW

Steps:

• 1. Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan. 2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours. 3. Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

SLOW-COOKER CLASSIC BEEF STEW

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Toss beef pieces with flour. Add to drippings in skillet; cook 6 min. or until evenly browned, stirring occasionally. Spoon into slow cooker sprayed with cooking spray.
• Add wine to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 2 min.; pour over beef. Add vegetables and garlic.
• Whisk broth, barbecue sauce and dressing until blended; pour over ingredients in slow cooker. Cover with lid; cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Stir in parsley and bacon before serving.

CLASSIC BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Sauté the onions and add 1 to 2 tablespoons of tomato paste. Continue to cook until the color starts to go from bright red to rust, then deglaze with the wine and vinegar. Ensure that any remains from cooking the beef and onions are loosened up from the bottom of the pan. Return the beef to the pot and add the beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender (about 1.5 hours). Add the carrots, salt, pepper, and cajun seasonings, then bring to a simmer, covered, for 10 minutes. Add the potatoes and simmer until all vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Serve and enjoy!

CLASSIC BEEF STEW RECIPE - (4.3/5)

Steps:

• These directions are for using a Dutch Oven. I will give pressure cooker instructions at the end of this. In a bowl, mix the flour, salt and pepper. Pat your stew cut beef dry and dredge in seasoned flour, salt & pepper. Heat a thin layer of oil in the Dutch Oven on very high. When the oil shimmers, sear the meat for about 3 minutes (don't touch it) until is has a golden crust. Turn the meat, and sear. Don't crowd the meat! Sear in batches, if necessary. You want lots of brown "fond" on the pan-- that's where the flavor is. Remove the meat and set aside in a bowl. Add a little more oil (1 Tbsp) and add the onion, celery, carrots and mushrooms and saute for about 3 minutes. Add the garlic (careful not to burn). Push the veggies aside to show all the brown fond (that crusty stuff on the bottom of the Dutch oven) in the pan, and pour 1/2 cup red wine with the heat on high-- this is to deglaze the flavor in the brown color. Add the tomato paste and work into the wine. Add the beef stock, thyme, Worcestershire, and taste for salt & pepper seasoning. Add the potatoes, and return the seared meat to the pot. Lower heat to simmer and cover with a lid. Simmer for at least an hour... I find that Russet potatoes give enough starch to thicken this stew. If the gravy is too thin, you can thicken by adding about a scant tablespoon of cornstarch, in a bowl, and add a little bit of the stew liquid. Whisk into the stew to thicken. Don't forget fresh French bread to soak up the gravy! Or, add to a slow cooker and cook for 4-6 hours. TO ADAPT THIS TO A PRESSURE COOKER (I use an electric pressure cooker that has a browning cycle). Brown the meat and vegetables, and deglae in the pressure cooker, and follow the rest of the recipe just as it is. Pressure cook on high for 20-25 minutes. Release the pressure, and then stir in the peas and serve.

CLASSIC BEEF STEW RECIPE BY TASTY

Steps:

• Cut the beef into cubes, then season generously with salt and pepper.
• Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
• Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
• Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
• Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
• Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
• Enjoy!