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I've been perfecting this beef stew for years, and let me tell you, it's become a family favorite. Rich, hearty, and packed with flavor, this Southgate stew warms you up from the inside out. Tender chunks of beef mingle with carrots and potatoes in a savory broth that's been simmered to perfection. Trust me, once you've tried this recipe, you'll be making it all winter long. Grab your Dutch oven and let's get cooking!
Ingredients for Delicious Southgate Beef Stew
- Beef chuck: Tenderizes during long cooking, adds rich flavor to stew, becomes melt-in-your-mouth delicious when cooked slowly.
- Beef broth: Provides a savory base for the stew, enhances meaty flavors, adds depth and richness to the overall dish.
- Red wine: Adds complexity and depth to the stew, tenderizes meat, imparts a rich flavor, and elevates the overall taste.
- Carrots: Adds sweetness and color, provides texture, complements the beef, and adds a hint of natural sweetness to the stew.
- Potatoes: Adds heartiness and thickness to the stew, absorbs flavors, provides a comforting element, and makes the dish filling.
- Onion: Enhances the savory flavor, adds depth to the stew, complements the beef, and provides a sweet and aromatic base.
- Garlic: Adds a robust flavor, enhances the overall taste, complements the beef, and provides a delicious aroma to the stew.
- Tomato paste: Adds richness and depth, enhances the color, provides a tangy flavor, and thickens the stew for a hearty consistency.
- Olive oil: Adds richness and depth, enhances the overall flavor, prevents sticking, and helps brown the beef for added flavor.
- Dried thyme: Adds earthy flavor, complements the beef, provides warmth, and enhances the overall herbaceous profile of the stew.
- Dried rosemary: Adds a pine-like aroma, complements the beef, provides a subtle earthiness, and enhances the overall herbaceous notes.
Read more: Beef Carbonnade Stew
Essential Tools and Equipment for Making Beef Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping vegetables and preparing the beef for the stew.
- Chef's knife: Essential for cutting the beef and vegetables into the required sizes for the stew.
- Wooden spoon: Used for stirring the stew while it simmers to ensure even cooking.
- Measuring cup: Necessary for accurately measuring liquids like beef broth and red wine for the stew.
Southgate Beef Stew Recipe
A hearty and comforting beef stew perfect for cold days.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 1 cup red wine optional
- 4 carrots, sliced
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp flour
- to taste salt and pepper
Read more: Beef Heart Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
- 2. In the same pot, add onions and garlic. Cook until softened.
- 3. Stir in flour and tomato paste. Cook for another minute.
- 4. Add beef broth, red wine, thyme, and rosemary. Bring to a boil.
- 5. Return beef to the pot. Reduce heat, cover, and simmer for 1.5 hours.
- 6. Add carrots and potatoes. Cook for another 30 minutes or until vegetables are tender.
- 7. Season with salt and pepper to taste. Serve hot.
Notes:
This stew tastes even better the next day!
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Texas Beef Stew
Tips for Making Southgate Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the potatoes.
- Let it cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew, add the potatoes, and simmer until the potatoes are cooked through.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a splash of coffee to this stew can enhance the richness of the beef flavor without making it taste like coffee.
Common Questions About Preparing Beef Stew
FAQ:
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like stewing beef or brisket, but adjust cooking time as needed.
Can I omit the red wine from the recipe?
Certainly, you can omit the red wine and replace it with more beef broth for a non-alcoholic version.
How can I make this stew thicker?
To thicken the stew, mix 2 tablespoons of cornstarch with water and stir it into the stew during the last 15 minutes of cooking.
Can I make this stew in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic before transferring everything to a slow cooker to cook on low for 6-8 hours.
Can I freeze this stew?
Absolutely, this stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags for storage.
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