Best 2 Butcher Box Beef Stew Recipes

Indulge in the hearty goodness of beef stew, a classic dish that embodies comfort and culinary satisfaction. This versatile stew showcases succulent chunks of beef simmered in a flavorful broth, harmoniously blended with an array of vegetables. As the stew gently simmers, the beef becomes fork-tender, while the vegetables infuse their natural sweetness and earthy aromas into the rich gravy. Whether you prefer a traditional preparation or a modern twist, our collection of beef stew recipes offers a delightful symphony of flavors to tantalize your taste buds. From the classic combination of beef, carrots, celery, and potatoes to innovations featuring exotic spices and unique ingredients, our recipes cater to every palate. Prepare to embark on a culinary journey that celebrates the timeless appeal of beef stew.

Let's cook with our recipes!

CLASSIC BEEF STEW

Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

THE BEST BEEF STEW

The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

Choose the right cut of beef: Chuck roast or stew meat are ideal for beef stew as they become tender when braised.
Brown the beef before stewing: This step adds flavor and color to the stew.
Use a variety of vegetables: Carrots, celery, and onions are classic stew vegetables, but you can also add potatoes, mushrooms, or any other vegetables you like.
Use a good quality broth: The broth is the base of the stew, so it's important to use a good quality broth or stock.
Simmer the stew low: Beef stew should be simmered low and slow for at least 1 hour, or until the beef is tender.
Season the stew to taste: Add salt, pepper, and other spices to taste.
Serve the stew with crusty bread or mashed potatoes: This will help to soak up the delicious broth.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning and preparation, you can make a delicious and hearty beef stew that your family and friends will love.