When it comes to beef stew, you've got a world of flavors and techniques waiting to be examined. Whether you're after the classic recipe that warms the soul or a quick pressure cooker version for those hectic evenings, each option brings something special to the table. You might even find a twist that surprises you. Curious about which recipes stand out among the rest? Let's break down the five best beef stew recipes that can enhance your cooking game and satisfy your cravings.
Classic Beef Stew
Classic beef stew is a hearty and comforting dish that brings warmth to any table. Perfect for chilly evenings, this stew features tender chunks of beef simmered with a medley of vegetables and aromatic herbs, resulting in a savory and satisfying meal.
With the right ingredients and a bit of time, you can create a classic beef stew that will have everyone coming back for seconds.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes in batches, browning them on all sides, and then transfer them to a plate.
In the same pot, add the chopped onion and garlic, cooking until softened.
Stir in the tomato paste and cook for another minute.
Return the beef to the pot, then add the beef broth, carrots, potatoes, celery, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce the heat to low and cover.
Simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors meld together, stirring occasionally.
Extra Tips:
For the best flavor, allow your beef stew to rest for a few hours or even overnight in the refrigerator before serving; this helps the flavors to deepen.
You can also customize the vegetables based on your preferences or what you have on hand.
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last few minutes of cooking.
Enjoy your classic beef stew with crusty bread for a complete meal!
Slow Cooker Beef Stew
Slow cooker beef stew is a comforting and hearty dish that's perfect for a cozy evening or a family gathering. The beauty of this recipe lies in its simplicity; by allowing the slow cooker to do the work, you can infuse the meat and vegetables with rich flavors while you go about your day.
With tender chunks of beef, flavorful broth, and a mix of vegetables, this stew is sure to warm your heart and satisfy your hunger.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 medium potatoes, chopped
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
Instructions:
In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, ensuring they're seared on all sides.
Once browned, transfer the beef to the slow cooker. Add the chopped potatoes, carrots, celery, onion, and garlic on top of the beef.
In a bowl, combine the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf, then pour the mixture over the ingredients in the slow cooker. Stir gently to combine, cover, and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Extra Tips:
For an even richer flavor, consider adding a splash of red wine to the broth mixture before cooking.
Also, feel free to customize your stew by adding other vegetables such as peas or green beans, or even some mushrooms for a nice earthiness.
If you prefer a thicker stew, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir it in during the final 30 minutes of cooking.
Finally, don't forget to remove the bay leaf before serving!
Irish Beef Stew
Irish Beef Stew is a hearty and comforting dish that embodies the rich flavors of traditional Irish cuisine. The combination of tender beef, root vegetables, and aromatic herbs creates a satisfying meal that's perfect for chilly evenings.
This stew isn't only simple to prepare but also allows the ingredients to meld beautifully over time, resulting in a deliciously thick and flavorful broth that's sure to warm you from the inside out.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 medium onions, chopped
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef pieces, seasoning them with salt and pepper, and brown them on all sides.
Once browned, remove the beef and set it aside. In the same pot, add the chopped onions and garlic, sautéing until they're translucent.
Stir in the tomato paste, followed by the beef broth, and scrape the bottom of the pot to release any browned bits. Return the beef to the pot, along with the carrots, potatoes, thyme, rosemary, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 to 2.5 hours, or until the beef is tender and the stew has thickened.
Adjust seasoning as needed, and garnish with fresh parsley before serving.
Extra Tips:
For an even richer flavor, consider marinating the beef in red wine for a few hours before cooking.
You can also add other vegetables such as parsnips or turnips for extra depth. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a bit of water and stir it into the stew during the last 30 minutes of cooking.
Serve the stew with crusty bread or over a bed of creamy mashed potatoes for a truly comforting meal.
Pressure Cooker Beef Stew
Pressure Cooker Beef Stew is a hearty and comforting dish that can be made in a fraction of the time it takes traditionally. Using a pressure cooker allows the flavors to meld beautifully while tenderizing the beef, resulting in a rich and flavorful stew that warms the soul. This recipe is perfect for busy weeknights or a cozy weekend meal, combining tender meat, fresh vegetables, and savory broth into a delicious one-pot wonder.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley for garnish (optional)
Cooking Instructions:
Begin by setting your pressure cooker to the sauté mode and adding the olive oil. Once hot, sear the beef cubes in batches until browned on all sides, then remove and set aside.
In the same pot, add the chopped onion and garlic, sautéing until fragrant and translucent. Return the beef to the pot and stir in the carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, and pepper.
Close the lid of the pressure cooker, set it to high pressure, and cook for 35 minutes. After the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
If you prefer a thicker stew, mix cornstarch with a bit of cold water to create a slurry and stir it into the stew while it simmers on the sauté setting until thickened.
Extra Tips:
To enhance the flavors even further, consider marinating the beef in the red wine for a few hours prior to cooking.
You can also add other vegetables such as celery or peas for added texture and nutrition. If you're in a hurry, you can skip the browning step, but it may result in a less complex flavor.
Leftovers store well in the refrigerator for up to three days and can be frozen for longer storage. When reheating, add a splash of water or broth to maintain moisture.
Beef and Barley Stew
Beef and Barley Stew is a hearty and comforting dish perfect for chilly nights. This stew combines tender chunks of beef, nutty barley, and a medley of vegetables, creating a filling meal that warms you from the inside out. The slow cooking process allows the flavors to meld beautifully, resulting in a rich and savory broth. Ideal for meal prep, this stew can also be frozen for future enjoyment.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 cup barley
- 4 cups beef broth
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- Fresh parsley for garnish (optional)
Cooking Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes, seasoning them with salt and pepper, and brown them on all sides.
Once browned, remove the beef from the pot and set aside. In the same pot, add the onions, carrots, and celery, cooking until softened. Stir in the garlic, then add the tomato paste, thyme, and rosemary, cooking for an additional minute.
Return the beef to the pot, then pour in the beef broth and add the barley and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
Extra Tips:
For a richer flavor, consider browning the beef in batches to prevent overcrowding the pot.
Don't hesitate to add more vegetables like potatoes or mushrooms, depending on your preference. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.
Finally, this stew tastes even better the next day, making it a great option for leftovers!