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I've been perfecting this shredded beef stew for years, and it's become my go-to comfort food. Rich, hearty, and bursting with flavor, this slow-cooked masterpiece transforms tough chuck roast into melt-in-your-mouth tender meat. The red wine adds depth, while root vegetables soak up all the savory goodness. Trust me, your kitchen will smell amazing as this stew simmers away. It's perfect for chilly evenings or when you need a satisfying meal that'll impress family and friends. Let's dive into this crowd-pleaser!
Ingredients for Shredded Beef Stew
- Beef chuck roast: Tenderizes during long cooking, adds rich flavor, shreds easily for a hearty texture in the stew.
- Beef broth: Provides a savory base, enhances meaty flavor, adds depth and richness to the stew.
- Red wine: Adds complexity and depth, tenderizes the meat, infuses a rich flavor into the stew.
- Carrots: Adds sweetness, color, and nutrients, complements the beef, and provides a nice texture to the stew.
- Potatoes: Adds heartiness, thickens the stew, balances flavors, and provides a comforting element to the dish.
- Onion: Adds flavor depth, sweetness, and aroma, enhances the overall taste profile of the stew.
- Garlic: Adds a robust flavor, complements the beef, and enhances the overall savory profile of the stew.
- Tomato paste: Adds umami richness, depth of flavor, and a touch of acidity to balance the stew's richness.
- Dried thyme: Adds earthy, herbaceous notes, complements the beef, and enhances the overall savory flavor of the stew.
- Dried rosemary: Adds a piney, aromatic flavor, complements the beef, and adds a subtle herbal note to the stew.
Read more: Shredded Beef Enchilada Stew Recipe
Essential Tools for Making This Stew
- Dutch oven: Essential for slow cooking the beef stew and ensuring even heat distribution.
- Chef's knife: Needed to chop the vegetables and trim the beef chuck roast into smaller, manageable pieces.
- Cutting board: Provides a stable surface for chopping ingredients and prevents cross-contamination.
- Wooden spoon: Ideal for stirring and scraping the bottom of the pot to prevent sticking and ensure even cooking.
Shredded Beef Stew Recipe
A hearty and comforting shredded beef stew perfect for cold days.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck Roast cut into chunks
- 2 cups Beef Broth
- 1 cup Red Wine
- 4 Carrots peeled and chopped
- 4 Potatoes peeled and chopped
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- 1 tsp Salt to taste
- 0.5 tsp Black Pepper to taste
Read more: Instant Pot Shredded Beef Tacos Recipe
Instructions:
- 1. Heat a large pot over medium-high heat. Add a bit of oil.
- 2. Brown the beef chunks on all sides. Remove and set aside.
- 3. In the same pot, add the onion and garlic. Cook until softened.
- 4. Stir in the tomato paste, thyme, and rosemary. Cook for another minute.
- 5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 6. Add the beef broth, browned beef, carrots, and potatoes. Bring to a boil.
- 7. Reduce heat to low, cover, and simmer for about 3 hours or until the beef is tender and easily shredded.
- 8. Season with salt and pepper to taste. Serve hot.
Notes:
This stew is even better the next day. Store leftovers in the fridge and reheat gently.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 5mg
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Read more: Instant Pot Shredded Mexican Beef Recipe
Can You Make Shredded Beef Stew Ahead of Time?
Make Ahead Instructions
- Cook the shredded beef stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of coffee to this stew can enhance the richness of the flavors and add a subtle depth to the dish.
Common Questions About This Shredded Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this shredded beef stew recipe?
Yes, you can use other cuts like brisket or bottom round, but keep in mind that the cooking time may vary.
Can I substitute the red wine in this recipe?
If you prefer not to use red wine, you can substitute with additional beef broth or a combination of beef broth and a splash of vinegar for acidity.
How can I make this shredded beef stew recipe in a slow cooker?
To make this recipe in a slow cooker, follow the same steps to brown the beef and sauté the vegetables. Then transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or until the beef is tender.
Can I freeze the leftover shredded beef stew?
Yes, you can freeze the stew in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
What can I serve with this shredded beef stew?
This stew pairs well with crusty bread, rice, mashed potatoes, or a side salad for a complete meal.
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