Classic Beef Stew
Comforting, nourishing, and packed with loads of veggies, this classic beef stew recipe will leave you feeling all warm and fuzzy inside!
*This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you.
Every time I'd go to my Grandparents, I would ask my Grandma to make beef stew. This is my rendition of her recipe :) Filled with chunks of carrots, potatoes, mushrooms, and my favourite unsung hero; parsnips. Hearty and comforting, this easy, one-pot meal is the perfect cure-all for those cold winter nights.
A little meal prep never hurt anyone! I love making this beef stew recipe 1 day ahead of serving, because I think the flavours are better the next day!
Serve this Classic Beef Stew with a classic salad + your fave bread
:
Classic Beef Stew
Makes about 3 litres
What you'll need:
1 lbs stewing beef
Salt & pepper, to taste
2 tbsp avocado oil (or another high heat cooking oil, divided
1 large onion, diced
2 celery ribs, large dice
5 garlic cloves, minced
2 tbsp tomato paste
1 tsp paprika
1 bay leaf
1 tsp dried rosemary
1/2 tsp dried thyme
1 cup red wine
1 L beef stock
1 tbsp butter
227g cremini or white mushrooms, halved
2 medium carrots, large dice
2 medium parsnips, large dice
1/2 lb potatoes, large dice (I used baby potatoes
or quartered depending on size
1-2 tbsp cornstarch, depending how thick you like it
Fresh chopped parsley or chives for garnish
Steps:
Blot the stewing beef with a paper towel to remove excess moisture. Add 1 tbsp of avocado oil to a large pot over medium high heat. Sear the stewing beef on all sides, in batches, being careful not to overcrowd the pot. Once the beef is seared, transfer it to a large plate, and set aside. Turn the heat down to medium and add the onion and celery to the pot and cook until the onion is translucent. Add the garlic to the pot and cook, stirring frequently, for 1 minute. Add 2 tbsp of tomato pasta, 1 tsp of paprika, 1 tsp rosemary, 1/2 tsp thyme and 1 bay leaf, and cook for 2 minutes, stirring frequently. Deglaze the pot by adding 1 cup red wine. When 1/2 of the wine has evaporated, stir in 1L of beef stock and return the beef and any accumulated juices to the pot. Bring to a simmer. Once simmering, cover and reduce to a low simmer. Cook for 1 1/2 hrs.
Meanwhile set a medium frying pan over medium heat, add the remaining 1 tbsp of avocado oil and 1 tbsp of butter to the pan. Once the butter has melted add the mushrooms to the pan and cook until they start to caramelize (about 10-15 minutes). Season with salt & pepper, and set aside.
After 1 1/2 hrs remove the lid and add the diced carrots, parsnips and potatoes to the pot, and stir to combine. Taste the gravy and adjust seasoning. Bring back to a low simmer, cover and cook for another 30 minutes. After 30 minutes, stir in the cooked mushrooms and bring back to a simmer.
In a small bowl combine 1 tbsp of cornstarch and 2 tbsp of cold water. While the stew is simmering, stir in the cornstarch slurry to thicken. Cook for 2 minutes. If you would like it to be a thicker consistency, repeat this step again.
To serve: ladle into bowls, garnish with chopped parsley or chives and serve with fresh bread.
Stew's up, my friends!
