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Classic Beef Stew
Classic Beef Stew
As the chill of autumn sets in, there's nothing quite like a warm, hearty bowl of Classic Beef Stew to provide comfort and nourishment. This remarkable dish brings together tender pieces of beef, a medley of garden-fresh vegetables, and aromatic herbs, creating a flavorful symphony that delights the palate. Perfect for family gatherings or a cozy dinner, it is a recipe that is both satisfying and easy to prepare.This Classic Beef Stew stands out not only for its rich flavors but also for its health benefits, thanks to the incorporation of organic ingredients like carrots, potatoes, and fresh herbs. These vegetables not only contribute to the stew's depth of flavor but also offer essential vitamins and minerals that nourish the body. It's a delightful way to celebrate the produce from your garden or the local farmers' market while keeping the meal wholesome.The preparation time of approximately 20-25 minutes, followed by a leisurely cooking period of 1½ to 2½ hours, allows you to unwind while the aromatic stew bubbles gently on the stovetop. It serves up to eight, making it perfect for feeding a crowd or ensuring ample leftovers for lunch.For an elevated dining experience, consider pairing this stew with crusty bread or a light salad. You may even want to explore variations by substituting root vegetables or trying a different cut of meat.Have you tried this Classic Beef Stew recipe? Share your experiences in the comments below!
Ingredients
- 2 tablespoons extra virgin olive oil
- 3-4 cloves fresh garlic minced
- 8 oz. white mushrooms sliced
- 2 lbs. beef stew cut into 1” cubes
- Sea salt and black pepper to taste
- 3-4 cups organic beef stock divided*
- 1 cup dry red wine
- 1 whole bay leaf
- 3 large carrots chopped
- 2 stalks stalks celery large finely diced
- 1 medium yellow onion diced
- 2 lbs. Russet potatoes chopped
- 2 teaspoons fresh thyme leaves rinsed
- 2 teaspoons fresh oregano leaves rinsed
- 1 tablespoon fresh rosemary leaves chopped
- *Use more or less beef stock to achieve the desired consistency
Instructions
- Wash and peel all vegetables and pat dry before prepping. (Potato skins can either be left on or removed based on personal preference).
- Heat olive oil, garlic, and mushrooms in a large (5 or 6-quart), high-sided skillet over medium-high heat. Sauté for 5-7 minutes or until mushrooms start to release their liquid, stirring occasionally.
- Working in batches if necessary, add beef to skillet and cook until browned on all sides. Season with salt and black pepper, to taste. Transfer browned beef and mushroom mixture to a large bowl, and return empty skillet to the cooktop.
- Deglaze skillet with 1 cup beef stock and the red wine over medium-high heat, using a spatula or wooden spoon to scrape up any brown bits. Boil liquid until reduced by one half before returning the beef-mushroom mixture to the skillet.
- Reduce heat to medium-low and add 2 cups of beef broth and the bay leaf to the skillet. Cover and simmer for 1-1½ hours, or until the beef is tender. Stir beef mixture occasionally while simmering.
- Remove lid and add carrots, celery, onion, potatoes, and fresh herbs. Stir to combine and add additional beef stock, if necessary, to reach desired consistency.
- Continue simmering, uncovered, for another 20-25 minutes or until potatoes and carrots are tender, but not mushy. Remove from heat and discard bay leaf. Season with additional salt and pepper, to taste. Spoon hot stew into individual serving bowls and serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 332kcal (17%)Carbohydrates: 26g (9%)Protein: 31g (62%)Fat: 10g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mg (23%)Sodium: 283mg (12%)Potassium: 1282mg (37%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 4560IU (91%)Vitamin C: 14mg (17%)Calcium: 66mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
