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The aroma of this classic beef stew simmering away on a cold day brings back such warm memories. I've spent years perfecting this recipe with its tender chunks of beef hearty vegetables and rich savory sauce. It's pure comfort in a bowl and fills the whole house with the most amazing smell.
What Makes This Stew Special
The magic happens when red wine and beef broth combine to create deep rich flavors that just can't be rushed. Everything cooks in one pot which means less cleanup for you. I love serving it over creamy mashed potatoes but it's just as delicious with rice or crusty bread for soaking up that amazing sauce.
Your Shopping List
Look for nicely marbled beef chuck it's perfect for slow cooking. Grab some carrots celery and gold potatoes for that classic stew base. A good dry red wine like cabernet really enhances the flavor. You'll need onions garlic fresh thyme and a bay leaf. My secret ingredients are a splash of soy sauce tomato paste and balsamic vinegar they add incredible depth.
Let's Make Stew
Start by patting your beef dry and seasoning it well. Get a good sear on the meat in batches this builds amazing flavor. Then cook your onions carrots and celery with those fragrant herbs. A splash of balsamic vinegar helps scrape up all those tasty bits from the pan. Add your wine stock and potatoes then let it bubble away in the oven until the meat is fork tender about an hour and a half.
My Best Tips
Always choose chuck roast for stew it has the perfect amount of marbling for tender meat. Don't rush the searing step those browned bits are pure gold for flavor. If your sauce needs thickening just let it simmer uncovered on the stove for a few minutes at the end.
Perfect Pairings
Nothing beats this stew ladled over a big scoop of buttery mashed potatoes. A chunk of crusty bread is perfect for soaking up every last drop of sauce. Add a simple green salad on the side to balance out the richness.
Keeping It Fresh
Your beef stew will taste even better the next day. Keep it in the fridge for up to 5 days or freeze it for a quick dinner later. When reheating add a splash of beef stock if needed to thin the sauce. I often make a big batch on Sunday for easy weeknight meals.
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Frequently Asked Questions
- → Can I make this stew gluten-free?
- Yes, use tamari or coconut aminos instead of soy sauce and replace flour with cornstarch. Mix 2 tablespoons cornstarch with 1/4 cup water and add at the end to thicken.
- → How long can I store leftover stew?
- Store in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months in a resealable plastic bag.
- → What's the best way to reheat beef stew?
- Reheat covered in the microwave in 30-second intervals, stirring between, or warm on stovetop over medium heat. Add extra beef stock if needed for desired consistency.
- → Why do I need to dry the beef before cooking?
- Thoroughly drying the beef helps achieve better browning when searing. Better browning means more flavor in the final stew.
- → Can I make this in a slow cooker?
- While this recipe is designed for a dutch oven, you can adapt it for a slow cooker. Brown the meat and vegetables first, then transfer everything to your slow cooker and cook on low for 6-8 hours.