Introduction
Cooking a hearty beef stew is a timeless culinary tradition that brings warmth and comfort to the table. This recipe combines tender beef with a medley of vegetables and flavorful ingredients, resulting in a rich and satisfying dish that is perfect for gatherings or cozy family dinners. The combination of beef, mushrooms, and the deep notes of red wine creates a robust flavor profile that everyone will love.
Detailed Ingredients with measures
1½ teaspoons olive oil
1½ pounds beef stew meat, cut into 1-inch pieces
3½ cups halved mushrooms (about 8 ounces)
2 cups diagonally sliced carrots
1½ cups chopped onions
1½ cups sliced celery
2 garlic cloves, minced
1½ cups water
1 cup dry red wine, such as cabernet sauvignon
½ teaspoon dried thyme
1¼ teaspoons kosher salt
¼ teaspoon fresh coarse ground black pepper
2 (14½ ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2¼ ounce) can sliced ripe black olives, drained
2 tablespoons red wine vinegar
¼ cup chopped fresh flat-leaf parsley
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: Serves 6-8
This delicious beef stew recipe not only nourishes the body but also the soul, making it an excellent choice for any meal occasion. Enjoy the robust flavors and tender textures as you share this dish with family and friends.
Detailed Directions and Instructions
Step 1: Heat the oil
In a large Dutch oven, heat 1½ teaspoons of olive oil over medium-high heat until shimmering.
Step 2: Brown the beef
Add 1½ pounds of beef stew meat to the pan, cooking for about 5 minutes. Make sure to brown the meat on all sides for maximum flavor.
Step 3: Remove the meat
Once the beef is browned, carefully remove it from the pan and set it aside on a plate.
Step 4: Add the vegetables
In the same pan, add 3½ cups of halved mushrooms, 2 cups of diagonally sliced carrots, 1½ cups of chopped onions, 1½ cups of sliced celery, and 2 minced garlic cloves. Stir the mixture and cook for 5 minutes, letting the vegetables soften.
Step 5: Return the beef to the pan
After the vegetables are cooked, return the browned beef to the Dutch oven.
Step 6: Stir in remaining ingredients
Add 1½ cups of water, 1 cup of dry red wine, ½ teaspoon of dried thyme, 1¼ teaspoons of kosher salt, ¼ teaspoon of coarse ground black pepper, 2 cans of no-salt-added stewed tomatoes (14½ ounces each, undrained), and 2 bay leaves to the pan. Stir to combine.
Step 7: Bring to a boil
Increase the heat to high and bring the mixture to a boil.
Step 8: Simmer
Once boiling, cover the pan, reduce the heat to low, and let it simmer for 1 hour. This will allow the flavors to meld and the beef to become tender.
Step 9: Stir in olives
After 1 hour, add 1 can of drained sliced ripe black olives to the pot. Cook for an additional 30 minutes or until the beef is tender.
Step 10: Final touches
Once the beef is tender, discard the bay leaves from the pot. Stir in 2 tablespoons of red wine vinegar for added acidity and flavor.
Step 11: Garnish
Finally, sprinkle with ¼ cup of chopped fresh flat-leaf parsley before serving.
Notes
Serving Suggestions
This hearty beef stew can be served with crusty bread or over mashed potatoes for a complete meal.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Ingredient Alternatives
Feel free to substitute other vegetables like potatoes or peas according to your preference.
Cooking Tips
For a thicker stew, you can increase the simmering time or add a slurry of cornstarch and water to achieve your desired consistency.
Cook techniques
1. Searing the Beef
Searing beef helps to develop a rich flavor and creates a brown crust. Heat the olive oil in a Dutch oven over medium-high heat, then add the beef pieces, cooking until browned on all sides.
2. Sautéing the Vegetables
Sautéing vegetables like mushrooms, carrots, onions, and celery releases their natural flavors. Cook these in the same pot after removing the beef, stirring occasionally for about 5 minutes until softened.
3. Deglazing the Pan
Deglazing involves adding liquid to the pan to loosen the browned bits stuck to the bottom. After sautéing the vegetables, return the beef to the pot and add water and red wine, scraping up any flavorful bits.
4. Simmering
Simmering allows the flavors to meld and the beef to become tender. Cover the pot and reduce heat after boiling, letting it simmer for an hour.
5. Incorporating Olives and Vinegar
Adding olives and vinegar at the end of cooking provides a burst of flavor and acidity. Stir these in during the last 30 minutes of cooking for optimal taste.
6. Garnishing
Garnishing with fresh parsley adds color and freshness to the dish. Sprinkle chopped parsley just before serving to enhance the flavor and presentation.
FAQ
Can I use a different type of meat?
Yes, you can substitute the beef stew meat with other cuts like chuck roast or lamb. Just adjust the cooking time based on the type of meat used.
What can I serve with this stew?
This stew pairs well with crusty bread, rice, or mashed potatoes, which can help soak up the delicious sauce.
Can I make this dish ahead of time?
Absolutely! This stew can be made in advance and reheated. The flavors will develop even more as it sits.
Is it okay to freeze leftovers?
Yes, you can freeze the stew in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
What can I substitute for red wine?
If you prefer not to use red wine, you can use additional beef broth or a mixture of grape juice and vinegar for acidity.
Conclusion
In summary, this hearty beef stew is a perfect dish to warm up chilly nights. The combination of tender beef, savory vegetables, and rich red wine creates a delightful harmony of flavors. The addition of olives and fresh parsley adds a unique touch that elevates this classic recipe. This stew not only satisfies the appetite but also offers a comforting meal packed with nutrients.
More recipes suggestions and combination
Vegetable and Lentil Stew
A wholesome alternative packed with protein and fiber, made by incorporating lentils and a variety of vegetables such as spinach, potatoes, and zucchini.
Beef Stroganoff
Transform the beef stew into a creamy beef stroganoff by adding sour cream and serving it over egg noodles.
Stuffed Bell Peppers
Use leftover stew as a filling for bell peppers, mixed with rice, and bake until the peppers are tender.
Shepherd’s Pie
Create a comforting shepherd’s pie by layering the beef stew with mashed potatoes and baking until golden.
Mushroom Risotto
Pair the stew with creamy mushroom risotto for a rich and satisfying meal.
Beef and Mushroom Tacos
Use the stew as a filling for tacos, topped with fresh cilantro and avocado for a delicious Tex-Mex twist.
