Oh, the feeling! That cozy warmth that spreads through you on a freezing winter day – that’s what a bowl of Classic Beef Stew That Warms You All Winter is all about. Seriously, nothing beats it! And guess what? I’ve got the most amazing, easy-to-follow recipe. This isn’t some fancy, complicated dish; it’s a timeless classic, perfect for those chilly evenings when you need a hug in a bowl.
I remember my grandma always used to make beef stew on snowy Sundays. The aroma would fill the whole house, and it meant family time, good food, and feeling completely content. Over the years, I’ve tweaked and perfected her recipe, and I’m so excited to share it with you!
Why You’ll Love This Classic Beef Stew That Warms You All Winter
Honestly? Because it’s the ultimate winter comfort food, and it’s EASY! This Classic Beef Stew is all about:
- Super simple prep – seriously, even on a busy weeknight.
- The incredible flavor combination of tender beef, veggies, and savory herbs.
- Fresh, wholesome ingredients that make you feel good inside and out.
- That warm, happy feeling you get from a hearty bowl of stew on a cold day. Trust me, you’ll be making this all winter long!
Ingredients for the Best Classic Beef Stew That Warms You All Winter
Alright, let’s get down to the good stuff! To make this amazing Classic Beef Stew, you’ll need the following:
- 1.5 lbs of beef stew meat – get the good stuff!
- 2 tablespoons of olive oil – for browning that beef just right.
- 1 large onion, chopped – the base of all good things!
- 2 carrots, chopped – adds sweetness and color.
- 2 celery stalks, chopped – don’t skip these!
- 4 cloves garlic, minced – flavor bomb!
- 6 cups beef broth – essential for that rich, savory taste.
- 1 lb potatoes, peeled and cubed – perfect for soaking up all the flavors.
- 1 teaspoon dried thyme – earthy and warm.
- 1 teaspoon dried rosemary – adds depth.
- Salt and pepper to taste – season generously!
- 2 tablespoons cornstarch (optional) – for thickening.
- 1/4 cup cold water (optional) – to make a slurry
Equipment You’ll Need to Make This Classic Beef Stew
You don’t need a ton of fancy gadgets to whip up this Classic Beef Stew, thankfully! Here’s what you’ll want to have on hand:
- A big, sturdy pot or a Dutch oven – this is where the magic happens!
- A sharp knife and cutting board – for chopping all those yummy veggies.
- Measuring cups and spoons – accuracy is key… well, mostly!
- A spoon for stirring (or a wooden spoon, my personal fave).
Step-by-Step Instructions: How to Prepare Classic Beef Stew That Warms You All Winter
Okay, friends, let’s get cooking! This Classic Beef Stew is easier than you think. Here’s how to do it step-by-step, no sweat!
- Get the beef ready: First things first, grab your beef stew meat and sprinkle it generously with salt and pepper. Don’t be shy! This is your chance to season it properly before we get started.
- Brown the beef (and set it aside): Heat up the olive oil in your pot or Dutch oven over medium-high heat. Carefully add the beef in batches – don’t overcrowd the pot! This is super important for browning the meat nicely. Brown each batch on all sides, then remove the beef and set it aside.
- Sauté those veggies: Now for the good stuff! Add the chopped onion, carrots, and celery to the pot. Cook them until they’re softened, about 5 minutes. You’ll want them to be tender but not mushy.
- Garlic time!: Add the minced garlic and cook for just a minute. Careful, it can burn fast! Stir it around to release all that garlicky goodness.
- Back to the beef & broth: Return the browned beef to the pot. Pour in all that lovely beef broth. Now toss in the thyme and rosemary. Yum!
- Simmer Time: Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours. This is where the magic happens – the beef gets super tender and the flavors meld together.
- Potatoes in!: After the 1.5 hours, add those gorgeous, cubed potatoes. Cook for another 30 minutes, or until the potatoes are tender.
- Thicken (optional): If you like a thicker stew (and who doesn’t?), grab your cornstarch and cold water. Mix them together to make a slurry. Stir the slurry into the stew and cook for a few more minutes until thickened.
- Taste & Season: Finally, give the stew a taste and add more salt and pepper to your liking. Seasoning is key!
And that’s it! Easy peasy, right?
Ingredient Notes and Potential Substitutions
Okay, let’s talk about the stars of this Classic Beef Stew, and what you can do if you’re missing something! I’m all about making things work, so don’t stress if you don’t have *exactly* what the recipe calls for. We can totally roll with it!
- Beef Broth: If you’re out of beef broth, don’t worry! You can sub in chicken broth or even veggie broth in a pinch. The flavor will change a tiny bit, but it will still be delicious.
- Veggies: Feel free to swap out the carrots, celery, and potatoes for other veggies you love! Parsnips, sweet potatoes, or even mushrooms would be fantastic additions.
- Thickening: Don’t have cornstarch? No problem! You can use a bit of all-purpose flour instead. Just whisk it with cold water to make a slurry before adding it to the stew.
Honestly, the best part about this recipe is you can really make it your own!
Tips for Success: Achieving the Perfect Classic Beef Stew
Want to make sure your Classic Beef Stew is absolutely perfect? Here are a few secrets I’ve learned over the years!
First, don’t rush the browning! Really get a good sear on that beef before you add the other ingredients – it’s crucial for flavor. And remember to let the stew simmer – that slow cooking is what makes the beef melt-in-your-mouth tender. Also, taste as you go! Add more salt and pepper until it sings to your tastebuds. You really can’t go wrong.
Serving Suggestions to Complement Your Beef Stew
So, you’ve got your steaming bowl of Beef Stew—amazing! But what to serve with it? Here are a few of my favorite sides to make it a complete and satisfying meal:
- Crusty bread for dipping and soaking up all that delicious broth.
- A fresh side salad – something light and bright to balance the richness.
- Some roasted or steamed green beans or broccoli – simple and delish!
Honestly, you really can’t go wrong! Enjoy!
Storage and Reheating Instructions for Beef Stew
Okay, so you made a big batch of this Beef Stew (smart move!) and now you have leftovers? Awesome! Here’s how to keep it tasting just as amazing later on:
- Storing: Let the stew cool down completely, and then pop it into an airtight container. It’ll be happy in your fridge for about 3-4 days.
- Reheating: You have options! You can gently reheat the Beef Stew on the stovetop over medium heat, stirring occasionally. Or, if you’re in a hurry (who isn’t?), the microwave works great too! Just heat it in short bursts, stirring in between, until it’s warmed through.
Seriously, it’s just as good the next day, maybe even better!
Nutritional Information for Classic Beef Stew (Estimated)
Heads up, everyone! The nutritional info below is just an estimate, and can vary a bunch depending on the ingredients and brands you use.
For one cup, we’re looking at around:
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Classic Beef Stew
- Total Time: 2 hours 20 min
- Yield: 6 servings
- Diet: Halal
Description
A hearty beef stew, perfect for cold weather.
Ingredients
- 1.5 lbs beef stew meat
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 lb potatoes, peeled and cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (optional)
- 1/4 cup cold water (optional)
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven. Brown beef in batches. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute.
- Return beef to the pot. Pour in beef broth. Add thyme and rosemary.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add potatoes and cook until tender, about 30 minutes.
- If desired, mix cornstarch with cold water. Stir into stew and cook until thickened.
- Season with salt and pepper to taste.
Notes
- Serve hot with crusty bread.
- You can add other vegetables like parsnips or mushrooms.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
