We aren’t inventing anything new here. Hearty Beef Stew is a timeless recipe with origins in the beef bourguignon and classic cousselet dishes of France. There are variations and different takes but the standard ingredients and method is pretty classic and has been perfected by chefs the world over for many years. Get the technique down and you can use for other meats and types of stews.
How is Hearty Beef Stew different than Beef Soup
Simply put, beef stew is a thicker and more rich version of beef soup. This is due to adding building blocks of flavor and texture with red wine, tomato paste, and a pan roux from flour. It is usually a one pot meal great for colder nights and is great for sharing. It is also great for cheaper cuts of meat and is very versatile with parts that are too tough to be turned into steak or quick meals. The slow cooking process yields a very complex, rich broth with tender meat and vegetables. The potatoes, carrots, and other accompaniments should melt in the mouth.
What ingredients do we need to make a Hearty Beef Stew?
Other than the beef, there are a few classic mains that are well agreed upon by chefs.
- Cuts of beef. Some recipes for a more cassoulet version require several cuts of meat, such as salt pork, offal or sausages. These are all great and give even more depth. To keep it simple here, we are just using one cut of beef. We like chuck roll since it cooks evenly and more quickly than some others. Brisket is also a great choice. You can even use larger cuts such as tongue, shank, neck, and oxtails. Try to stay away from very lean cuts such as eye of round as they tend to dry into a sawdust texture.
- Beef stock. This provides depth and balance. You can also use vegetable or chicken stock. Worst case water works, but will clearly be less fulfilling.
- Aromatics. Herbs and bay leaves. Thyme, rosemary, and sage are some classics. Black pepper and spices add to richness.
- Red wine and tomato paste. These are two of the most important ingredients to make a deep rich base. You don’t need much. Go easy on the red wine as too much can become bitter and acidic. You can also use fresh tomatoes, but in that case chop or puree them small.
- Flour. This binds the dish and creates a roux with the fats from the meat. It also helps to capture the maillard reaction from searing the meats. This is a classic method. You can even use this method on larger pieces of meat such as lamb shanks. Just be careful and cook slowly to prevent burning. If the pan sticks to the bottom and creates a crust, don’t worry! That is part of the process and they will release slowly to make a nice rich broth! Just make sure to use a heavy-bottomed pan.
- Mirepoix and vegetables. The classic requirements are celery, carrot, and onion. You can opt for pearl onions, fennel in place of celery, and shallots. Mushrooms are pretty much mandatory also. As are peas. Other options include parsnips, kohlrabi, and celery root.
Beef Stew
Equipment
Ingredients
- 1 pound Chuck roll
- 6 ounces Carrots peeled and diced
- 6 ounces Onion peeled and diced
- 3 ounces Celery diced
- 2 each Garlic
- 10 ounces Potato peeled and diced into large pieces
- 4 ounces Mushrooms chopped or sliced
- .5 cups Peas fresh or frozen
- 1 each Bay leaf
- 2 each Thyme or dried .5 tsp
- 1 each Rosemary optional sprig, or dried .5 tsp
- .5 cups Flour
- 1 quart Beef stock may need more, or supplement with water
- 2 tbsp Tomato paste
- 2 tbsp Red wine
- 1 tbsp Sea salt
- 1 tbsp Black pepper
- 2 tbsp Canola oil
Instructions
- Prep the ingredients. Dice the carrot, onion, and celery into cubes, about 1/4 inch. Dice the potatoes into cubes, about 1/2 inch. Cut the meat into cubes, about 1 inch.
- Season the meat with salt and pepper, then roll in flour until well coated.
- In a large sauce pan, sear the meat with canola oil over medium heat slowly. Brown on all sides. If there was left over flour in the bowl, reserve.
- When the meat is fully browned, add the celery, carrot, garlic, and onion. Saute over medium heat. The moisture should begin to release any pan stickings.
- Add the mushooms and saute more until soft.
- Add the thyme, rosemary, bay leaf, and any flour leftover in bowl. Lower the heat and toast slowly for several minutes.
- Add the red wine and allow to steam, then add the potatoes, peas and stock. Simmer over very low heat covered for about 3-4 hours or until meat is tender. If you are making a very large batch, you can also cook in the over on low heat, around 250 degrees. Make sure to stir from time to time. Bon appetit!
