Tag Archives: beef stew

Simple Beef Stew Recipe

Beef Beer Stew TasteFood

Here is something for your winter dinner rotation: Chunky root vegetables and slow cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must have for a dreary winter night. Make a double batch over the weekend, and stretch it out over a few meals. It isn’t fancy, but it’s satisfying and delicious. Consider it a down-to-earth respite between holiday indulgences.

Simple Beef Stew

The stew tastes even better after a night in the refrigerator. Serves 4 to 6.


3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil
, divided
3 cloves garlic, chopped
1 1/2 cups dark beer, such as porter, divided
3 tablespoons tomato paste
2 cups beef stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 medium carrots, sliced 1/4-inch thick
2 medium yellow onions, each cut into 8 wedges
2 medium Yukon gold potatoes, cut into 1-inch pieces

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the garlic and saute over medium heat until fragrant, about 30 seconds. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the stock, 1 cup beer, the bay leaf, sugar, thyme, 1 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. 
Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, about 2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Saute until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes.
6. Add the carrots, onion, and the potatoes  to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, about 45 minutes, stirring occasionally.
7. Serve warm ladled into bowls. 

Irish Beef Stew Encore

I posted this recipe for Irish Beef Stew last March, as a nod to St. Patrick’s day and all things Irish. In one year, the post with photo has made the rounds on the web, seemingly acquiring a life of its own, attracting a following, favorited, pinged, tweeted and pinned. It’s more popular than me. According to my year-end stats, Irish Beef Stew was the top ranked TasteFood blog post of 2012. Pretty impressive for a no-nonsense beef stew in a cast-iron green pot. Perhaps it’s due to  the bottle of Guinness dumped in the stock. No matter the case, now that it’s March once again, I share this deeply flavorful stew, fortified with stout and sturdy root vegetables. Who says rock stars need to be flashy and frivolous?

Irish Beef Stew

As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6.

3 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces
Salt
Freshly ground black pepper
4 cloves garlic, chopped
1/3 cup tomato paste
2 cups beef stock
1 1/2 cups stout beer
2 teaspoons dried thyme
2 bay leaves
3 large carrots, sliced 1/4-inch thick
1 large yellow onion, cut in 1-inch pieces
1 large rutabaga, cut in 3/4-inch pieces
1 large parsnip, cut in 3/4-inch pieces

Preheat oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Saute 1 minute. Add tomato paste and cook stirring, 1 minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil, then reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, about 2 hours.
While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Saute the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.
Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning. Serve hot with mashed potatoes.

Round out your St. Patrick’s Day menu with these recipes from TasteFood:

avocado bruschetta tastefood

Avocado Bruschetta with Balsamic Syrup

Celery Root potatoes tf

Smashed Potatoes with Celery Root and Horseradish

stout cake tf
Chocolate Stout Pound Cake with Whiskey Cream

Beef Stew with Cognac and Red Wine

Beef Stew TasteFood 1

~ Spirited Beef Stew with Cognac and Red Wine ~

For many days I’ve been saying that it’s Beef Bourguignon weather, so I finally stopped the talk and got cooking. I made this stew over the weekend, and the weather did not relent, gifting us with a deluge of rain worthy of an ark – and a cognac and wine infused beef stew. If you have to experience a torrent of rain, I dare say this kind of food makes it enjoyable – especially when accompanied by a creamy potato gratin, a robust bottle of Zinfandel wine, and a crackling fire.

Beef Stew with Cognac and Red Wine

Ideally start the stew a day ahead of serving. Not only does the flavor improve with time, it allows the fat to rise to the top as it cools. The next day, lift off the solidified fat from the surface before you reheat the stew. Serves 6.

Extra-virgin olive oil
3 pounds beef chuck, cut in 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
2 large carrots, chopped
1 large onion, chopped
4 garlic cloves, chopped
1 (750-ml) bottle full-bodied red wine
1 cup beef or chicken stock
4 thyme sprigs
2 bay leaves
1 (6-ounce) can tomato paste
1 tablespoon brown sugar

10 ounces pearl onions
1/2 pound cremini mushrooms, ends trimmed, halved if large
2 to 3 large carrots, peeled, cut on the diagonal 1/2-inch thick
Fresh thyme sprigs

Pre-heat oven to 300 F. Heat 2 tablespoons oil in a large dutch oven or oven-proof pot with a lid over medium-high heat. Season the beef with salt and pepper. Working in batches, add the beef to the pan in one layer without overcrowding. Brown on all sides. Transfer to a plate and repeat until all of the beef is browned. Add cognac to the pot and deglaze, stirring up any brown bits. Reduce by half, then pour the cognac over the reserved beef. Add 1 tablespoon oil, carrots, onion, and garlic to the pot. Saute over medium heat until vegetables begin to soften without browning, 3 to 4 minutes. Return beef and cognac to the pot. Add wine, stock, thyme, bay leaves and tomato paste. Bring to a boil, then reduce heat to medium-low and cook 2 minutes. Cover and transfer to oven. Bake in oven until meat is very tender, stirring occasionally, about 3 hours.

Strain the liquid from the stew into a saucepan. Separate the chunks of meat from the vegetables. Return the beef to the dutch oven and discard the vegetables. Boil the liquid until the sauce is reduced by about 1/3 and somewhat thickened. As the sauce boils, skim the fat from the surface (if you are making the stew one day in advance, you may skip this step since the fat will be removed after refrigeration). Stir in the sugar. Add salt and pepper to taste. Pour the sauce over the beef. (At this point the stew may be made one day in advance. Cool, then cover and refrigerate overnight. One hour before serving, remove from refrigerator and proceed with recipe).

One hour before serving the stew, prepare the vegetables. Blanch the onions in a pot of boiling water for 1 minute; drain. When cool enough to handle, remove skins; set aside. Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and saute until light golden, about 3 minutes. Lightly season with salt and pepper and transfer to a bowl. Steam or saute the carrots until bright in color and al dente. Transfer to the bowl with the mushrooms.

Skim any collected fat from the stew. Heat over medium-low heat on the cooktop. Add the onions, mushrooms and carrots to the stew. Continue to cook over medium-low heat until stew and vegetables are hot. To serve, ladle the stew into warm bowls and garnish with fresh thyme.

If you like this, you might enjoy these storm-friendly recipes:
Pork Stew with Prunes and Armagnac from TasteFood
Spanish Red Pepper Stew from Honest Food
Lentil Soup from TasteFood
Farro and Bean Stew from 101 Cookbooks
French Onion Soup from TasteFood