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Serving: Serve hot with crusty bread, mashed potatoes, or over steamed rice for a complete meal. Garnish with chopped parsley for a fresh touch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Freezing: Beef stew freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variants:
Vegetable Boost: Add parsnips, turnips, or mushrooms for extra depth.
Spicy Touch: Stir in a pinch of red pepper flakes or a splash of hot sauce for some heat.
Herbaceous Flavor: Add fresh rosemary or parsley during the last few minutes of cooking for an aromatic lift.
Gluten-Free: Replace flour with cornstarch or a gluten-free alternative to coat the beef.
FAQ:
1. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the aromatics in a skillet, then transfer to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.
2. Can I use a different cut of beef?
Yes, beef stew meat, short ribs, or brisket work well. Just ensure the meat has enough fat and connective tissue for tenderness.
3. How can I thicken the stew?
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 10 minutes of cooking.
4. Can I make this without wine?
Absolutely! Substitute the wine with extra beef stock or a splash of balsamic vinegar for added depth.
This beef stew is the ultimate comfort food, with tender beef, flavorful vegetables, and a rich broth that’s perfect for savoring. It’s a classic recipe that feels like a warm hug in a bowl—ideal for any occasion!
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