Classic Beef Stew with Red Wine
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
1 cup red wine
4 cups beef broth
2 onions, chopped
4 carrots, chopped
4 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 tbsp olive oil
Salt and pepper to taste
Steps:
Preheat oven to 350°F.
In a large Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5 minutes.
Remove beef from pan and set aside. Add onions, carrots, celery, and garlic to the pan and cook until softened, about 5 minutes.
Add wine to the pan and scrape up any browned bits. Cook until reduced by half, about 5 minutes.
Add beef broth, bay leaves, thyme, and beef back to the pan. Bring to a simmer.
Cover and transfer to the oven. Cook for 2-3 hours, until beef is tender.
Remove bay leaves and thyme. Season with salt and pepper to taste. Serve hot.
Beef and Guinness Stew
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 cups Guinness beer
4 cups beef broth
2 onions, chopped
4 carrots, chopped
4 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 tbsp olive oil
Salt and pepper to taste
Steps:
Preheat oven to 350°F.
In a large Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5 minutes.
Remove beef from pan and set aside. Add onions, carrots, celery, and garlic to the pan and cook until softened, about 5 minutes.
Add Guinness to the pan and scrape up any browned bits. Cook until reduced by half, about 5 minutes.
Add beef broth, bay leaves, thyme, and beef back to the pan. Bring to a simmer.
Cover and transfer to the oven. Cook for 2-3 hours, until beef is tender.
Remove bay leaves and thyme. Season with salt and pepper to taste. Serve hot.
Beef Stew with Butternut Squash
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
4 cups beef broth
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 onions, chopped
4 carrots, chopped
4 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 tbsp olive oil
Salt and pepper to taste
Steps:
Preheat oven to 350°F.
In a large Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides, about 5 minutes.
Remove beef from pan and set aside. Add onions, carrots, celery, and garlic to the pan and cook until softened, about 5 minutes.
Add beef broth, bay leaves, thyme, and beef back to the pan. Bring to a simmer.
Cover and transfer to the oven. Cook for 2-3 hours, until beef is tender.
Add butternut squash to the pan and cook for an additional 20 minutes, until squash is tender.
Remove bay leaves and thyme. Season with salt and pepper to taste. Serve hot.
Conclusion
Beef stew is a classic dish that can be customized in a variety of ways. From using different types of meat to adding unique vegetables and seasonings, the possibilities are endless. These recipes are sure to impress any foodie and will become a staple in any home cook’s recipe collection. So grab a Dutch oven, some beef, and get cooking!
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