Beef Stew

A Beef Stew is a true classic of the home cook. Most families have their own variation and ingredients but it boils down the basics. A good piece of beef, good stock/bouillon and vegetables. Have them in the pot and cook low and slow gives them all the chance to absorb each others flavours. This is definitely a winter warmer and the aroma alone gets the children around the table. Served as a main dish with pasta or on a bed of rice increases the yield without reducing the flavour. It also makes it go further without a big hit on the budget.

One of the best things about this recipe and dish is how soft the beef becomes after being cooked long and slow. Using the cheaper cuts of beef that would be tough and chewy if fried and served work perfectly in this dish. I go for the braising steak or chuck steak for this recipe.

As with a lot of hearty dishes, especially French ones, you can always add a glass of wine to the recipe. The wine cooks off but leaves a beautiful aroma and a subtle background flavour. However always use a wine that you would enjoy drinking to cook with. The addition of red wine will cause consternation to many claiming it is now Beef Bourguignon although a Beef Stew ‘can be many things to many people’. A quote my Nan used to say.

Beef Stew

One of those recipes that works regardless of the time of year. Fills the home with a divine aroma.

4.79 from 51 votes

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Course: Main Dish

Cuisine: French

Keyword: Beef, Beef Stew, Casserole, Pasta, Stew, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 8 portions

Calories: 209kcal

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Ingredients

 

MetricImperial

• 1 1/2 cups pasta raw
• 2 tbsp vegetable oil
• 1 lb lean beef stew meat 1-inch chunks
• 3/4 cup onion chopped
• 9 cups hot water
• 3 tbsp Beef bouillon
• 1 large bay leaf
• 1 tsp basil
• 1/8 tsp Pepper
• 1 1/2 cups carrots sliced
• 1 1/2 cups celery sliced
• 15 oz stewed tomatoes canned

Instructions

• In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned.
  1 lb lean beef stew meat, 3/4 cup onion, 2 tbsp vegetable oil
• Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours.
  3 tbsp Beef bouillon, 1 large bay leaf, 1 tsp basil, 1/8 tsp Pepper, 9 cups hot water
• Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.
  1 1/2 cups carrots, 1 1/2 cups celery, 15 oz stewed tomatoes, 1 1/2 cups pasta

Nutrition

Calories: 209kcal | Carbohydrates: 10g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 393mg | Potassium: 439mg | Fiber: 2g | Sugar: 5g