Make this Classic Beef Stew for a cosy dinner in and you won’t be disappointed. Tender pieces of beef with potatoes, carrots, onions and celery all wrapped up in a delicious slow cooked broth. Serve it with the No Yeast Whole Wheat Bread and you’re all set for dinner.
This Beef Stew has comfort all wrapped up in a bowl. It’s honest to goodness dive in delicious! It is melt in you mouth tender and so full of flavour. It will make you wish it was winter all year long. I just served it with some Rustic Bread as I though that was sufficient enough. He recommends serving it over Mashed Potatoes. I chose not to do this because I ended up adding potato to my recipe. Which, by the way, made it even better.
Update friends, you need to check out my Slow Cooker Beef & Vegetable Stew!
Ingredients
- 24 Ounces beef stewing, cut into 1 inch pieces
- 2 Tablespoons flour
- 2 Cups beef broth
- 2/3 Cup red wine
- 4 Tablespoons olive oil
- 4 Carrots peeled and cut into 2 cm pieces
- 2 Celery ribs ends trimmed and cut into 2 cm pieces
- 1 large potato peeled and diced
- 4 Tomatoes diced
- 1 Onion peeled and quartered
- Dried thyme sprigs
- 3 Bay leaves
- 2 cloves Garlic peeled and thinly sliced
- Salt
- Pepper
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 325 degrees F. Set aside a casserole dish.
- Coat beef – Dredge the beef in the flour and coat completely.
- Sear beef – Add two tablespoons of the olive oil to a large skillet over medium to high heat. Add the beef and sear all over for about 3-5 minutes. Remove from heat and set aside.
- Sautee vegetables – In the reserved skillet add the remaining olive oil, carrots, celery, potato, onion and garlic. Stir well and leave to cook stirring occasionally for about 10 minutes.
- Add seasonings and wine – Add the thyme sprigs and the wine. Stir well and leave to simmer until the wine evaporates, about 10 more minutes.
- Add remaining ingredients – Add the beef, tomatoes, stock and bay leaves. Stir well. Season with salt and pepper.
- Slow cook in the oven – Transfer the stew to the casserole. Cook uncovered for 3 – 4 hours or until the beef is fork tender.
Cooking Tips For the Beef Stew
- Allow beef to come to room temperature before cooking – by allowing the beef to rest and come to room temperature before cooking, you will get a more tender beef stew at the end of cooking.
- Use ripe vine tomatoes – I had very ripe vine tomatoes. They worked great and were completely stewed when the dish was finished. So, try to avoid big salad tomatoes. They won’t give the same end result.
What’s Great To Serve With this Classic Beef Stew
I’d say serve this with some great bread like Fluffy White Dinner Rolls or even the Whole Wheat Dinner Rolls. Both great side options. Of course, any bread is a great option when it comes to serving stew!
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Beef Stew
Ingredients
- 24 Ounces beef stewing, cut into 1 inch pieces
- 2 Tablespoons flour
- 2 Cups beef broth
- 2/3 Cup red wine
- 4 Tablespoons olive oil
- 4 Carrots peeled and cut into 2 cm pieces
- 2 Celery ribs ends trimmed and cut into 2 cm pieces
- 1 large potato peeled and diced
- 4 Tomatoes diced
- 1 Onion peeled and quartered
- Dried thyme sprigs
- 3 Bay leaves
- 2 cloves Garlic peeled and thinly sliced
- Salt
- Pepper
Instructions
- Preheat oven to 325 degrees F. Set aside a casserole dish.
- Dredge the beef in the flour and coat completely.
- Add two tablespoons of the olive oil to a large skillet over medium to high heat. Add the beef and sear all over for about 3-5 minutes. Remove from heat and set aside.
- In the reserved skillet add the remaining olive oil, carrots, celery, potato, onion and garlic. Stir well and leave to cook stirring occasionally for about 10 minutes.
- Add the thyme sprigs and the wine. Stir well and leave to simmer until the wine evaporates, about 10 more minutes.
- Add the beef, tomatoes, stock and bay leaves. Stir well. Season with salt and pepper.
- Transfer the stew to the casserole. Cook uncovered for 3 – 4 hours or until the beef is fork tender.
Notes
thanks for stopping by and hope to see you soon!
With all recipes can you convert imperial to metric.
Thank you
Yes Simon you can. Inside the recipe card you will see a little toggle button that says US customary, just click it and there is an option to convert to metric. Hope this helps!