Hearty Pubstyle Beef Stew a Classic Done Right
Recipe Introduction
Fancy a proper feed, then? I've got just the thing: Hearty Pub-Style Beef Stew: A Classic Done Right . I mean, who doesn't love a good Beef Stew ? It's like a hug in a bowl, innit?
The Ultimate Comfort Food
This isn’t just any Classic Beef Stew Recipe . Think of it as a Pub Style Beef Stew , with tender beef, hearty veg, and a rich gravy, slowly simmered to perfection.
This recipe is inspired by proper British grub.
Classic Beef Stew has been around for ages, probably since someone figured out how to cook meat in a pot.
It's proper comfort food across the UK. This Homemade Beef Stew recipe is rated medium difficulty. It takes about 3-3.
5 hours to make and serves 6-8 people.
Why You'll Love This Beef Stew
This Best Beef Stew Recipe is packed with protein. It's perfect for a cold evening or a Sunday lunch. What makes it special is the deep flavor from the slow cooking and the touch of red wine.
Speaking of, a Beef Stew with Red Wine is just chef's kiss .
Time to gather the bits and bobs. Let's talk ingredients.
Ingredients & Equipment for the Ultimate Beef Stew
Alright, let's talk about what you'll need to make this Hearty Beef Stew . Honestly, it's all pretty straightforward stuff. But using the right stuff makes all the difference.
It takes a little patience. But it's gonna be worth it. I promise!
Main Ingredients for Classic Beef Stew Recipe
- Beef Chuck: 1.5 kg (that's about 3.3 lbs for my American friends), cut into 2.5 cm (or 1 inch ) cubes. Make sure to pat it dry! You want a good sear, and moisture is the enemy here. Trust me on this one, okay?
- Olive Oil: 2 tablespoons . Any decent olive oil will do. Don't go using the fancy stuff!
- All-Purpose Flour: 2 tablespoons . Plus extra for dusting the beef.
- Salt & Pepper: 1 teaspoon salt and 1/2 teaspoon pepper. Season generously, yeah?
- Yellow Onion: 1 large , chopped. Don't be shy, get it chopped.
- Carrots: 2 , peeled and chopped. Baby carrots work.
- Celery Stalks: 2 , chopped. Adds a nice flavour base.
- Garlic: 3 cloves , minced. Because garlic makes everything better.
- Yukon Gold Potatoes: 500 g (or 1.1 lbs ), peeled and cubed. They hold their shape well in the stew.
- Cremini Mushrooms: 225g (that's 8 oz ), quartered. Adds a lovely earthy flavour.
- Frozen Peas: 1 cup . Added right at the end for a pop of freshness.
For the beef, look for good marbling. It means flavour. You want a nice, rich flavour for your Pub Style Beef Stew , you know?.
Seasoning Notes: The Secret Sauce to Best Beef Stew Recipe
Forget bland! We're going for flavour bombs.
- Essential Spice Combo: Thyme ( 1 teaspoon dried ) and a bay leaf. That's the classic base.
- Flavour Enhancers: Worcestershire sauce ( 1 tablespoon ). Don't skip this, it adds umami. Also Tomato paste ( 2 tablespoons ). This gives it a rich taste.
- Aromatics: Don't forget the garlic!
- Quick Sub: No thyme? Use a little rosemary.
- Spice it up: Red pepper flakes adds a kick.
Equipment Needed for Easy Beef Stew Recipe
Let's keep it simple, yeah?
- Dutch Oven: A big one. Seriously, get a good one. I use mine all the time.
- Cutting Board & Knife: To chop all those veggies.
- Measuring Cups & Spoons: For accuracy.
- Wooden Spoon/Spatula: For stirring.
No Dutch oven? A heavy bottomed pot will work.
With these ingredients and equipment, you are ready to start the Classic Beef Stew experience!
Hearty Pub-Style Beef Stew: A Classic Done Right
Honestly, who doesn’t love a good Beef Stew ? It's the ultimate comfort food. This Classic Beef Stew Recipe is like a warm hug from the inside out.
Perfect for a chilly evening. It tastes even better the next day. It’s practically a British institution.
Prep Like a Pro: Your Mise en Place
First things first: let's get organised. Chop 1 large yellow onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic.
Cube 500 g of Yukon Gold potatoes. Quarter 225g of cremini mushrooms. Measure out your liquids and spices. This mise en place saves time and stress.
Safety first! Make sure your knife is sharp. A dull knife is more dangerous than a sharp one. Remember that.
step-by-step to Best Beef Stew Recipe
Cut 1.5 kg of beef chuck into 2.5 cm cubes. Pat it dry. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Optionally, dredge it in flour.
Heat 2 tablespoons of olive oil in your Dutch oven over medium high heat. Sear the beef in batches. Get a good brown crust on all sides! Remove and set aside.
Don’t overcrowd the pan.
Add the onion, carrots, and celery to the pot. Sauté for 5- 7 minutes . Add garlic and cook for 1 minute more. The aroma is amazing, right?
Pour in 250 ml of dry red wine, if using. Scrape up those browned bits from the bottom. Add 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 bay leaf.
Return the beef to the pot. Add 750 ml of beef broth. Bring to a simmer. Then, reduce heat to low, cover, and simmer for 2 hours .
Add potatoes and mushrooms. Simmer, covered, for another 30- 60 minutes , until everything is fork tender. It has to be tender.
Stir in 1 cup of frozen peas during the last 5 minutes of cooking. Remove the bay leaf. Taste and adjust seasoning.
Garnish with fresh parsley. Serve hot and enjoy your Homemade Beef Stew .
Pro Tips for a Truly Hearty Beef Stew
Don't skip the searing! It's crucial for a deep flavour. A Slow Cooker Beef Stew is great too. Just brown the beef first.
Common mistake? Not browning the beef enough. Avoid that! make-ahead option? Absolutely. This stew is even better the next day.
Recipe Notes: Your Beef Stew Masterclass
Right then, let's talk Beef Stew specifics. I wanted to add a few more tips about making my Classic Beef Stew .
Consider it a quick chat over a cuppa before you dive in, yeah? This Homemade Beef Stew is a crowd pleaser.
It is just great, Honestly! You know?
Serving the Best Beef Stew Recipe : Presentation is Key!
Listen, plating matters. It transforms Hearty Beef Stew into something special. Ladle your stew into bowls. Garnish with fresh parsley.
A dollop of creamy mashed potatoes on the side is always a winner. Or maybe a hunk of crusty bread for soaking up that delicious gravy? Don't forget a nice glass of red wine.
This Beef Stew with Red Wine is just perfect for that. A simple green salad cuts through the richness.
Storage Savvy: Keeping Your Pub Style Beef Stew Fresh
So, you've got leftovers? Ace! Once cooled, bung your Easy Beef Stew Recipe in an airtight container. It will be good in the fridge for 3-4 days .
Fancy freezing it? Go for it! Freeze in portions for up to 3 months . Thaw completely before reheating. Reheat gently on the hob.
Or in the microwave. Make sure it's piping hot all the way through before serving .
Variations: Making Your Beef Stew Recipe Your Own
Fancy a twist? Swap out the beef for lamb. This will give you a lovely rich flavour. You can also add a pinch of chilli flakes for a bit of heat.
You can also use different vegetables. Parsnips and swede work well in winter. For a vegetarian option, use lentils and lots of root veg.
Honestly, there are countless options for this Classic Beef Stew Recipe !
Nutrition: The Goodness Inside
Okay, let's keep this simple. My version of this Slow Cooker Beef Stew is packed with protein from the beef.
It also contains fiber from the vegetables. It's a good source of vitamins and minerals. Note that calorie counts vary.
This depends on portion size and ingredients used. One serving usually has 450-550 calories .
So there you have it, my friend. Now go on and cook up a storm. I am sure that you will create the Best Beef Stew Recipe of your life.
You got this. It’s easier than you think!
Frequently Asked Questions
What's the best cut of beef to use for Beef Stew?
Chuck roast is your best bet! It has plenty of marbling, which renders down during the long simmering process, resulting in a super tender and flavourful stew. Think of it as the Sir Ian McKellen of beef cuts - reliable, classic, and always delivers a great performance.
Other good alternatives are brisket or stewing beef.
Can I make this Beef Stew in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, sear the beef and sauté the vegetables as instructed, then transfer everything to your slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function to sear the beef and sauté the vegetables, then add the remaining ingredients and cook on high pressure for 40-45 minutes, followed by a natural pressure release for 15 minutes before releasing the remaining pressure manually.
How do I thicken my Beef Stew if it's too watery?
A classic way is to make a slurry! Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the stew during the last 15 minutes of cooking. Alternatively, you could mash some of the potatoes in the stew against the side of the pot to naturally thicken it.
Just remember, patience is a virtue; simmering uncovered for a while can also help reduce the liquid.
How long does Beef Stew last, and how should I store it?
Beef stew is often even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Make sure to cool it completely before refrigerating or freezing to prevent any unwanted bacteria from growing - it's like tucking it in for a long nap!
Can I add different vegetables to my Beef Stew?
Definitely! This recipe is very flexible. Parsnips, turnips, or even sweet potatoes would be delicious additions. Just adjust the cooking time accordingly, adding harder root vegetables earlier in the simmering process. It is like jazz, you can add your riffs.
Is Beef Stew healthy? What are the nutritional considerations?
Beef stew can be part of a healthy diet! It's packed with protein and vegetables. However, it can be high in sodium, depending on the broth you use, so opt for low-sodium options. Consider lean cuts of beef and watch the portion sizes, and you're good to go just like everything in moderation, even a good old Beef Stew.
Aim for the best beef to get the best nutrition values.
Hearty Pubstyle Beef Stew A Classic Done Right
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 20-30g |
| Fiber | 5-7g |
