Best 5 Wholesome Beef Stew Recipes

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Indulge in the hearty goodness of Wholesome Beef Stew, a classic dish that offers a symphony of flavors in every spoonful. This comforting and versatile stew features tender beef chunks simmered in a rich and savory broth, accompanied by a medley of aromatic vegetables. With its delightful combination of textures and flavors, it's a perfect dish to warm your soul on a chilly day. Discover the variations of this timeless recipe, including the traditional Dutch Oven Beef Stew, the aromatic Mediterranean Beef Stew with red wine and sun-dried tomatoes, the spicy Szechuan Beef Stew, and the tangy Filipino Beef Stew. Each variation promises a unique culinary journey, catering to different taste preferences and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEW



Beef Stew image

The simplest and most delicious melt in your mouth braised beef stew ever!

Provided by Dina

Categories     Main Course

Time 2h45m

Number Of Ingredients 17

3 tbsp olive oil
2 lbs chuck beef
1 medium onion
2 garlic cloves
8 oz mushrooms
1/2 tsp thyme
1/2 tsp oregano
2 tsp paprika
2 tsp salt
1/2 tsp black pepper
3 ribs celery
1 lb baby carrots
2 cups baby red potatoes
1 cup red wine
2 cups chicken stock
2 tbsp butter (softened)
2 tbsp flour

Steps:

  • Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.
  • Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.
  • Add the mushrooms and stir until they become tender.
  • Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.
  • Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.
  • Pour in the red wine and chicken stock.
  • Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour
  • Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour.
  • After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.

Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

WHOLESOME BEEF STEW



Wholesome Beef Stew image

This is such a good recipe, especially when the weather is chilly...It warms your tummy and makes you feel sooo good. Hope you like it.

Provided by Linda Griffith

Categories     Beef

Time 1h40m

Number Of Ingredients 15

1 lb beef stew meat, cut into 1" cubes
1 large eggs, well beaten
1/2 c flour, for dredging
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
3 Tbsp oil
water to cover
1 medium onion, chopped
3 large carrots, cut into chunks
3 celery stalks, cut into pieces
1 c chopped cabbage
3 medium potatoes, peeled and cut into cubes
1 can(s) baby corn spears
3 pkg mccormicks brown gravy mix

Steps:

  • 1. season cubes of meat with salt, pepper and onion powder. Dip in egg and dredge in flour. brown meat in a dutch oven with the 3 Tbs. of oil. Cover with water. Bring to a boil, lower heat and simmer for one hour until meat is fork tender..Add vegetables and cover with water. Cook on medium heat for about half an hour until vegetables are done. Add the gravy mix to one cup of water and pour into the stew. Adjust water if too thick or too thin. If too thin add flour to some of the stock to thicken or if too thick, add more water. Season to taste. Serve with rice and cornbread.

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

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.

Tips:

  • Choose the Right Beef: Opt for stew meat or chuck roast, as they contain more connective tissue that breaks down during cooking, resulting in tender meat.
  • Brown the Beef: Before stewing, brown the beef in a large pot over medium-high heat. This caramelizes the meat and adds depth of flavor to the stew.
  • Use Quality Vegetables: Fresh, seasonal vegetables add vibrant color and nutrients to the stew. Choose a variety of vegetables that hold their shape well during cooking, such as carrots, potatoes, and celery.
  • Enhance Flavor with Aromatics: Add aromatic vegetables like onions, garlic, and celery to the pot along with the beef. These ingredients provide a flavorful base for the stew.
  • Use a Good Broth: The broth is the backbone of the stew, so use a high-quality beef broth or make your own. Avoid using water, as it will dilute the flavor of the stew.
  • Simmer, Don't Boil: Bring the stew to a boil, then reduce the heat to low and let it simmer for at least 1 hour or until the beef is tender. Simmering allows the flavors to meld and develop.
  • Season to Taste: Season the stew with salt, pepper, and herbs like thyme, rosemary, or bay leaves. Taste the stew as it cooks and adjust the seasonings as needed.
  • Thicken the Stew (Optional): If you prefer a thicker stew, you can add a cornstarch or flour slurry towards the end of cooking. Be sure to whisk the slurry into the stew until it reaches your desired consistency.
  • Serve with Sides: Beef stew pairs well with a variety of sides, such as mashed potatoes, egg noodles, or crusty bread. Serve the stew hot and garnish with fresh parsley or chives for an extra touch of flavor.

Conclusion:

Indulge in the comforting flavors of this delectable beef stew, a classic dish that showcases the essence of home cooking. With tender beef, a rich and flavorful broth, and a medley of colorful vegetables, this stew is a hearty and satisfying meal that will warm your soul on chilly days. Experiment with different cuts of beef, vegetables, and seasonings to create your own unique version of this timeless recipe. Whether you serve it over mashed potatoes, egg noodles, or crusty bread, this beef stew is sure to become a family favorite, reminding you of the simple pleasures of a wholesome and delicious meal.

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