A cozy, classic beef stew with tender beef chunks, carrots, potatoes and herbs in a delicious gravy broth. It’s the perfect homemade dish for chilly winter days.
It finally feels like fall, with a drop in temperature, a touch of frost in the brisk morning, dried leaves crunching underfoot and a big soft piece of clothing. There is a lot I want to do in the fall season and ladling up a bowl of soup is one of the best ways to enjoy the flavors of the season.
PERFECT AUTUMNAL DISH
Beef stew is such a perfect dish for the fall season. Wonderfully aromatic and filled with many good things in a bowl: tender chunks of steaks, sliced and carved carrots and potatoes, and a touch of aroma and flavor from herbs. All the goodies, slowly cooking in a perfectly hearty, rich gravy for an ultimate comfort food.
Besides the ingredients, the gentle long cooking time was to ensure that the chunks of steaks and vegetables become fork tender. The herbs were cooked together with the meat, and then simmered in the gravy broth. The flavorful red wine will slowly infuse into a creamy, thicken sauce that will fully coat every piece of ingredients. You can serve this meal with bread, rice, or pasta for a satisfying feast.
WHAT KIND OF MEAT TO USE
I recommend using chuck meat for beef stew. If you find pre-packaged meat labeled “stew meat” at the store, it’s good to use in this recipe too.
- If you make this dish for the kids, feel free to leave out the wine and add additional beef broth to replace it.
- You can add mushrooms, green beans, peas, or chunks of pumpkin for more veggies.
- Chicken broth works fine if you don’t have beef broth on hand.
If you make this Beef Stew, let me know by tagging me on Instagram or tell me all about it in the comments section down below. Happy fall cooking xx
Fall Soup Recipes:
Classic Beef Stew
- 2 pounds (900g) beef stew meat, cut into 1 1/2-inch cubes
- 2 tablespoons (30ml) olive oil for sautéing beef
- 1 tablespoon (15ml) olive oil for sautéing onions and garlic
- 1 cup (about 1 medium) chopped onions
- 3 cloves garlic, minced
- 2 tablespoons (30ml) tomato paste
- 3 cups (720ml) beef broth
- 1/2 cup (120ml) red wine
- 2 large carrots, peeled and cut/sliced into 1-inch pieces
- 2 medium potatoes, peeled and cut/sliced into 1-inch pieces
- 3 tablespoons cornstarch
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons (15ml) soy sauce
- Seasonings: salt, pepper, sugar, adjust to taste
- Dry the surface of the beef with paper towels. Trim off any excess fat if desired. Cut into 1 1/2-inch thick cubes, then season with salt and pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the beef in a single layer and work in two batches. Sear the meat until browned and caramelized. Remove from the pan and set aside
- In the same large stockpot or Dutch oven, heat 1 tablespoons olive oil with onions and garlic until light brown and fragrant, then add carrots. Cook, stirring occasionally, until tender, about 4-5 minutes. Then add bay leaves, thyme and saute for 30 seconds.
- Whisk in tomato paste and cornstarch, stir and cook for 1 minutes. Slowly stir in the beef stock, scraping down the bottom of the pan if needed. Add the wine and soy sauce and stir to combine. Add the browned steak, bring to a boil; then reduce heat and simmer until beef is very tender, about 30 minutes.
- Stir in potato and simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme and bay leaves. Stir in dried parsley; season with salt, pepper and a pinch of sugar to taste.
- Serve in bowls sprinkled with chopped green onions or parsley and a side of crusty bread.