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beef stew

Evoking fond childhood memories, our family beef stew was a comforting dish usually served over mashed potatoes or crusty rolls.

This fall, fill your kitchen with the cozy aroma of simmering stew, heralding a satisfying and delicious meal. Grab a spoon, settle in and enjoy.

Often considered peasant food, stew is rooted in the culinary tradition of using simple and accessible ingredients to create large nourishing meals – all with minimum effort and maximum economy.

One of the most famous beef stews, boeuf bourguignon, hails from France and was popular among farmers in Burgundy. Similar stews have been staples in Irish, British and Eastern European cuisines, adapting to regional ingredients.

beef stew
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Hearty Beef Stew

I enjoy a Sunday stew, sometimes with barley added in instead of potatoes. Crusty bread is my favourite though, to mop of the sauce.

Ingredients

  • salt and pepper
  • 2 lbs beef chuck roast, cut into 1-inch cubes or pre-cut stew beef
  • Unbleached all-purpose flour, for dusting
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp ginger
  • 1 tbsp soy sauce
  • 1 cup red wine (optional)
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 carrots, chopped into 1 inch pieces
  • 2 celery stalks, chopped into 1 inch pieces
  • 3 Yukon Gold potatoes, cut into 1 1/2 inch pieces

Instructions

  • Preheat oven to 350 F.
  • Season beef with salt and pepper. Dust with a light sprinkling of flour, shaking off any excess. Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add olive oil. Sear beef in small batches, turning until browned, approximately 5 minutes. Transfer to a plate. Continue until all meat is browned.
  • If needed, add another tablespoon of oil and add onions, cooking 5 minutes. Add garlic, ginger, soy sauce and wine. Cook until wine is mostly evaporated. Stir in beef and any juices, thyme and bay leaves. Cover pot, transfer to oven and cook 2 hours.
  • About an hour before serving, add carrots, celery and potatoes. Cover and continue cooking for an hour until beef and vegetables are tender. Season with salt and pepper if needed.
  • Ladle into bowls and serve with crusty bread for soaking up the gravy.