This Beef Stew recipe is a classic! Full of tender beef, seasonal vegetables and delicious gravy! Enjoy with mashed potatoes or homemade popovers!
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I really love classic meals, the back-to-basics kinds like this Beef Stew. Sometimes we forget to make and enjoy old tried and true recipes that have withstood the test of time. But when we do create them, we are instantly taken back to the days of our youth, with the delicious smells of dinner simmering on the stove. I love that.
You may have your own family recipe for a classic like Beef Stew, but it’s always nice to have options right? I thought I would share this delicious stew recipe that our family enjoys. It is rich and very delicious.
I don’t like to overcomplicate my stew, so I keep the ingredients very basic…chunks of beef, garden fresh carrots, onions and potatoes. Some celery and simple herbs. But the key to a good stew is in the browning of the beef. The browning and all the bits left in the pan after browning are what creates the rich, deep flavour for the gravy. Make sure you scrape all those bits up when you’re sauteing your vegetables!
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This is a really flavourful and meaty dish that’s perfect for cold nights. The gravy is nice and rich, and wonderful on mashed potatoes or popovers! Enjoy!
Heat up about 2 tbsp of vegetable oil in the pot you are going to simmer your stew in.
Season the meat with pepper, basil and oregano.
Add the flour to a shallow dish, then dredge the seasoned meat in the flour. Shake off excess flour.
Brown the beef, in small batches to avoid overcrowding.
Repeat until all of the meat is browned. You just want to brown it, not cook it. Also you will find that you will likely need to add more oil with each batch.
When the meat is browned, transfer it over to a bowl or plate to rest, and set aside.
Step 2: Sauteed Vegetables
In the same pan that was used to brown the meat, if needed, add 1 tbsp oil, and cook the chopped onions, carrots, celery and garlic. Stir up all the brown bits on the bottom of the pan (this is where all the good flavour comes from!)
Step 3: Adding Stock
Once the veggies are cooked, turn the heat under the pot to med-high, and add the consomme, water, Worcestershire sauce, bay leaves and browned beef. Bring to a light boil, then turn down to low-med heat, cover with a lid, and cook for about 1 hour.
Stir as necessary so the mixture doesn't burn to the bottom of the pot.
Step 4: Adding Vegetables
After the 1 hour cooking time, add the big chunks of carrots, celery and potatoes.
Simmer for 30-45 minutes more, or until the meat is tender and the veggies are cooked. Stir occasionally to avoid burning.
As I mentioned before, make sure to scrape up all the bits left over from browning the beef, as they are what makes the gravy so flavourful!
As you brown your beef, make sure you are using enough oil, you don’t want the beef to stick and burn to the bottom of the pan. Add more as necessary.
If you like, you can add parsnips to your stew. If you do, you may just need to add a little extra water.
If the stew gravy ends up being too thin, add 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. This is a trick I learned from the Joy of Cooking. Don’t add too much or your gravy will taste floury.
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Then pour yourself a glass of red wine and enjoy! Have a delicious day!