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I've been perfecting this round beef stew for years, and it's become my go-to comfort food. Rich, hearty, and packed with flavor, this stew never fails to warm me up on chilly evenings. What sets it apart? A splash of red wine adds depth, while fresh herbs bring brightness to balance rich beef. Root vegetables soak up savory goodness, creating a complete meal in one pot. Best part? Leftovers taste even better next day. Ready to dive into this soul-satisfying dish?
Ingredients for Delicious Beef Stew
- Beef round: Tender and flavorful, the beef round adds richness and depth to the stew, making it a hearty and satisfying dish.
- Beef broth: Provides a savory base for the stew, enhancing the beefy flavor and adding moisture to the dish as it cooks.
- Red wine: Adds complexity and depth to the stew, infusing it with a rich flavor and tenderizing the beef as it simmers.
- Carrots: Bring a touch of sweetness and vibrant color to the stew, while also adding a subtle earthy flavor and texture.
- Potatoes: Add heartiness and substance to the stew, soaking up the flavors of the broth and beef while providing a comforting element.
- Onion: Imparts a sweet and savory flavor base to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding depth and complexity to the dish.
- Tomato paste: Thickens the stew and adds a rich umami flavor, enhancing the overall depth and complexity of the dish.
- Thyme: Offers a warm and earthy flavor to the stew, complementing the beef and adding a subtle herbaceous note.
- Rosemary: Provides a fragrant and pine-like flavor to the stew, adding a fresh and aromatic element to the dish.
- Olive oil: Used for browning the beef and sautéing the vegetables, adding richness and depth of flavor to the stew.
Read more: Beef Round Steak Stew Recipe
Essential Tools for Making This Hearty Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all ingredients are cooked evenly.
- Chef's knife: Needed to cut the beef and vegetables into the right size for the stew.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
Round Beef Stew Recipe
A hearty and comforting beef stew perfect for chilly evenings.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef round, cut into chunks
- 2 cups Beef broth
- 1 cup Red wine
- 4 Carrots, sliced
- 4 Potatoes, diced
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 tsp Thyme
- 1 tsp Rosemary
- to taste Salt and pepper
- 2 tbsp Olive oil
Read more: Eye Of Round Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the beef chunks and brown them on all sides.
- 3. Remove the beef and set aside.
- 4. In the same pot, add the onions and garlic. Cook until softened.
- 5. Stir in the tomato paste, thyme, and rosemary.
- 6. Pour in the red wine and beef broth. Bring to a boil.
- 7. Return the beef to the pot. Reduce heat and simmer for 1 hour.
- 8. Add the carrots and potatoes. Cook for another hour until tender.
- 9. Season with salt and pepper to taste. Serve hot.
Notes:
For a thicker stew, you can mix 2 tablespoons of flour with a bit of water and stir it in during the last 30 minutes of cooking.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 3mg
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Read more: Round Steak Stew Recipe
Tips for Making Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the potatoes.
- Let the stew cool completely, then store it in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, add the potatoes, and simmer until they are tender.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the fridge, then reheat on the stovetop until warmed through.
Adding a splash of balsamic vinegar to this stew just before serving can enhance the flavors and add a subtle tangy kick to the dish.
Common Questions About Preparing This Classic Dish
FAQ:
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like chuck or brisket for this recipe, but round beef works well for its tenderness.
Can I skip the red wine in this recipe?
If you prefer not to use red wine, you can substitute with more beef broth for a similar depth of flavor.
How can I make this stew thicker?
To thicken the stew, you can mix 2 tablespoons of flour with some water and stir it into the stew until it reaches your desired consistency.
Can I make this stew in a slow cooker?
Yes, you can transfer the browned beef and sautéed vegetables to a slow cooker after step 5 and cook on low for 6-8 hours or on high for 3-4 hours.
How should I store leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
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