It’s been cold around here, I mean like REALLY cold. Yesterday when we woke up the wind chill was -35 and this morning the temperature is -10 with a wind chill of -23. BRRRR! So let me tell you, hearty food like this classic beef stew has been essential. It’s one of those foods that warms you up from the inside out and helps you stop shivering.
This is my take on a classic beef stew. It’s got all the ingredients that I think of when I think of good ol’ old fashioned stew. It’s not fancy food, but it tastes rich and delicious and is always comforting. If you’re looking for something a little fancier, you might want to try this Italian Beef Stew.
Of course, beef stew needs beef. In this case, I used round steak because that’s what I had on hand and it worked great. It’s a tougher cut of steak, so it stands up to the long cooing time. Traditionally you’d use stew meat or chuck roast, so you certainly could use either one of those.
The other ingredients that I feel are essential for a classic beef stew are carrots, celery, onions, potatoes and peas. I always put the peas in right end the end so they don’t get mushy, because I love that little pop in your mouth you get from them as well as the bright green color.
Beef stew is one of those foods that always seems to get better the longer it sits, so it makes awesome leftovers. Hello lunchtime! You could even make this a day or two ahead of time, let it sit in the fridge and then heat it up just before you want to serve it. It will be even more amazing!
- 1½ lbs round steak cut into chunks
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced
- 2 large stalks celery
- 3 cloves garlic, minced
- 1½ tsp salt, divided
- 1 tsp pepper, divided
- 1 tbsp herbs de provence
- 1 cup red wine
- 2½ cups beef stock, divided
- 1 (15oz) can diced tomatoes
- ¼ cup flour
- 2 medium russet potatoes peeled and diced
- 1 cup frozen peas, thawed
- Heat olive oil in a large pot over high heat.
- Add beef in batches, careful not to overcrowd the pan.
- Brown beef 2 minutes per side.
- Remove from pan and set aside.
- Reduce heat to medium and add a little more olive oil, if necessary.
- Saute onion, carrots, celery and garlic for about 5 minutes, until onions are translucent.
- Stir in ½ tsp salt, ½ tsp pepper and herbes de provence.
- Stir in wine, bring to a bubble and let reduce for a couple of minutes.
- Stir in 2 cups beef stock, tomatoes and beef, bring to a boil.
- Reduce heat to simmer, cover and simmer for 1½-2 hours, stirring occasionally.
- After stew has simmered, add potatoes, remaining 1 tsp salt and remaining ½ tsp pepper. Continue simmering for another 30 minutes.
- Whisk together remaining ½ cup beef stock and flour, stir into stew.
- Continue cooking until stew has thickened, this should only take a couple of minutes.
- Stir in peas and serve.