Easy to make Hearty Beef Stew Recipe - cook this classic beef stew for breakfast, lunch, and dinner
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iNGREDIENTS:
* 2 pounds stew beef
* 1/2 tsp seasoned salt
* 1/2 tsp crushed black pepper
* 1 tbsp all-purpose flour
* 1 tbsp ghee. Sub with same amount oil/fat of choice
* 1/2 cup each chopped onion, celery, carrots
* 1/4 cup tomato sauce
* 1 chopped jalapeno
* 3 cloves garlic minced
* 1/4 tsp smoked paprika
* 2 cups chopped/sliced white mushrooms
* 1/4 tsp salt and crushed black pepper (adjust to taste)
* 1 sprig of thyme/ 1/2 tsp dry thyme
* 2 cups beef broth
* 1 small bay leaf
* 1 tsp Worcestershire sauce
* Vegetable - halved miniature gold potatoes, 1-2 carrot cut into bite sizes
* garnish with a sprinkle of freshly chopped flat-leaf parsley.
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COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022)
Athletic Greens Offer: Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
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-- RECIPE --
STEW RECIPE
▪5lb/2.5kg beef chuck
▪Olive oil
▪Salt
▪200g or about 2c pearl onions, peeled
▪400g or 3.4-4c carrots, cut into big chonky pieces
▪300g or 4.5-5c mushrooms, cut into large pieces
▪115g/1stick unsalted butter
▪125g or 3/4C + 3Tbsp AP flour (gluten free works too)
▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below)
▪450g/1pint dark stout beer
▪500g/4c small golden potatoes, partially peeled and cut into very large chunks
▪2-3 bay leaves
▪2-3 sprigs of thyme
▪150g or 1 heaping cup frozen peas
▪fresh cracked black pepper
4 packets powdered gelatin
Preheat oven to 500F/260C.
Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned.
Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside.
Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through.
Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour.
At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
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BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
▪1800g or 2 boxes store bought beef stock
▪30g better than bouillon
▪30g tomato paste
▪30g worcestershire
▪28g/4 packets of powdered gelatin
Stir ingredients to combine and dissolve gelatin.
--
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CHAPTERS:
0:00 Intro
0:14 Cutting down the beef
1:26 Veggie prep
2:36 Cooking the veg and making the roux
4:13 Flavorful cooking liquid (homemade stock dupe)
5:30 Adding the beef
6:11 Prepping the potatoes and returning to oven
7:36 AG1 ad
8:36 Finishing the stew
10:35 Let’s eat this thing
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Beef Ragout - Ragu bò | Helen's Recipes
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This Hearty Beef Ragu Makes the Best Winter Dinner
‼️NOTE‼️ I accidentally say in the video to preheat your oven to 350°F.  this is incorrect and you should preheat your oven to 325° and bake your beef Ragu on that temperature.

My beef ragu recipe cooks for hours until it is incredibly tender and flavorful. Serve it with pappardelle pasta for a hearty and impressive dinner!
Recipe:
Ingredients
3 lb chuck roast, patted dry and cut into fist-sized pieces (1.4kg)
1 teaspoon table salt
1 teaspoon ground black pepper
2 Tablespoons extra virgin olive oil
1 Tablespoon butter (salted or unsalted)
2 carrots, chopped (about 1 heaping cup/154g)
2 celery stalks, chopped (about 1 cup/112g)
1 medium yellow onion, diced (about 1 ½ cup/185g)
1 ½ Tablespoons minced garlic (about 5-6 cloves)
3 Tablespoons tomato paste
⅓ cup red wine vinegar (may substitute a dry red wine) (78ml)
2 cups beef broth (may substitute chicken broth or chicken stock)
¼ cup water (60ml)
28 oz crushed tomatoes (794g)
¼ teaspoon crushed red pepper, optional
2-3 fresh thyme springs (or 1 teaspoon dried thyme)
2 dried bay leaves
For Serving
12oz-1 lb Pappardelle or preferred pasta, for serving (375-500g)
Parmesan cheese, for serving
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Large enameled Dutch Oven with lid (I do not recommend using cast iron that is not enameled) (Affiliate Link):
Instructions
00:00 Introduction
00:16 Arrange rack to center of oven and preheat oven to 325F (165C).
00:21 Season beef on all sides with salt and pepper.
00:52 Heat oil in a large enameled Dutch oven over medium/high heat. Once oil is shimmering, add beef and sear on all sides until deep brown in color (once you place the beef in the pot, let it sit for about 2-3 minutes before touching/turning it so you get a nice sear). After searing, remove to a plate and set aside. There should be lots of browned bits on the bottom of the pot – leave those, they’re great for flavor.
02:33 Reduce heat to medium. Add butter to the pot and, once melted, add carrot, celery, and onion and cook, stirring occasionally, until softened (about 3-5 minutes).
03:12 Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
03:27 Add tomato paste and stir until well-incorporated with veggies.
03:35 Deglaze the pan by slowly pouring in red wine vinegar and scraping the bottom of the pan to loosen any brown bits. Cook until the vinegar is reduced by about 50% and the steam from the pot no longer has a pungent vinegar odor.
04:17 Add beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally.
05:13 Return beef to the pot and add bay leaves and thyme (make sure they are submerged), cover with lid, and transfer to the oven.
05:49 Cook for 3 hours or until beef is extremely tender and may be easily shredded with a fork (but don’t shred it yet).
06:23 Remove beef from the pot. Use a potato masher to break up the vegetables in the pot (for a smoother sauce, use an immersion blender, but I like mine a bit heartier). Shred the beef and return to the pot. Taste-test and add additional salt/pepper as needed.
Serving
08:00 Serve as desired, I like to serve mine over pappardelle. If you’d like to toss the noodles with the bolognese sauce, reserve a bit of the pasta water (about ½ cup) and add it into the sauce with the noodles and simmer over low heat for several minutes until thickened and clinging to the noodles before serving. Top with freshly grated parmesan cheese.
Notes
Slow Cooker
For best flavor in a slow cooker, I recommend first following steps 1-7 then transferring everything (beef, veggies/vinegar in pot and remaining ingredients) to the slow cooker and cooking for 7-8 hours on low or 5 hours on high. Don’t skip the steps or the sauce will be thin and vinegary tasting.
Storing
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for several months.
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Beef Stew on the Stovetop [ by Lounging with Lenny ]
Beef Stew on the stovetop. This beef stew is the ultimate cold weather dish. Slow cooked beef stew with vegetables and potatoes is delicious. Don’t know how to make beef stew? Just follow my step by step easy beef stew recipe.
Ingredients:
2 lb beef chuck
1 onion
3 celery sticks
1 carrot
5 garlic cloves
6 red potatoes
4 tbsp flour
2 cups dry red wine
1 tbsp tomato paste
1 tsp sugar
4 cups beef stock
2 bay leaves
thyme
rosemary
salt and pepper to taste
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Huge Mistakes Everyone Makes When Cooking Beef Stew
When the winds start getting chilly and the leaves begin to turn, it's best to warm the soul with a hearty beef stew. Besides warming your body up for the cold months, a well-made beef stew is also packed with healthy carbs, protein, and lots of veggies.
Even though it's called beef stew, a proper pot will actually have more vegetables than meat, and it’s one of those dishes that will trick you into consuming more vegetables. Even the most carnivorous of eaters will not complain about a hearty and rich beef stew in front of them.
So, to keep your beef stew hearty, here are huge mistakes that you will want to avoid the next time you make a pot.
#BeefStew #Cooking #Tips
Using the wrong meat | 0:00
Not searing the meat | 0:51
Not using aromatics | 1:53
Using the wrong liquid | 2:41
Overly thick stew | 3:46
Not skimming the fat | 4:45
Not adding acid | 5:33
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