Who doesn’t love deliciously tender stewed meat? With this recipe, you can make a pot of beef stew just like Grandma used to make. Serve it with potatoes, green beans or broccoli and you’ve got a warm plate of comfort food at its best!
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Why this Recipe Works
I love putting a pot of stewed meat on the stove in the winter, letting it simmer, and then enjoying that tender, flavorful meat. This beef stew is a simple, classic and heart warming dish that’s especially delicious when served with mashed potatoes or French fries.
Beef Stew Ingredients
This classic and comforting recipe calls for just a few ingredients, but is packed with flavor.
- Meat: for this recipe, I used a rib-eye steak. It becomes tender fairly quickly. It takes about two hours, but you can simmer it for longer if you like.
- Liquids: I only use both vegetable and beef stock, not alcohol, as the liquids. This makes the recipe suitable for everyone, yet the stew still turns out delicious.
- Binding agent: adding a slice of bread with mustard to the meat also helps create a hearty stew with tender meat. The mustard breaks down the connective tissue, resulting in tender meat. The bread also helps thicken the sauce.
- Veggies: I used carrots, celery and onion for a really classic beef stew base. Feel free to add more vegetables if you like, such as mushrooms or peppers for example.
- Aromatics: Finally, I add tomato paste, molasses or corn syrup, thyme, bay leaves and garlic along with some smoked paprika. This makes for a deliciously flavorful stew full of depth.
I think stews tastes even better the day after you’ve made it because it’s often more tender and flavorful. Other than that, it’s just a matter of sautéeing everything and letting it simmer. So it’s super easy!
Grandma’s Stews
The old-fashioned stew is a traditional recipe found in many countries, with all kinds of variations. Basically, though, they’re all the same: meat that’s simmered for a long time until it’s deliciously tender! Some examples of amazing and classic stews are:
- Dutch braised beef
- Hungarian goulash
- Indonesian Ayam Smoor
- Dutch sour meat (zuurvlees)
How to Make this Beef Stew Recipe
You start by browning the meat, then you add the onions and garlic and sautée for a bit. Add the tomato puree, vegetables and broth. Before stewing you add the spices and bay leaf, then let is simmer and stew for about 2 hours until the meat is tender and falls from the bone. Finally, add the bread and mustard and let simmer until the bread has dissolved and the stew is nice and thick.
Tips for Stews
This recipe is very easy, but I have a few tips to help you make the perfect beef stew. With these tips, you’re sure to make a delicious stew! Bon appétit!
- First, make sure all the ingredients, including the meat, are at room temperature for the fastest and most tender results.
- Don’t cut the meat into too small of pieces, as this will make it tougher.
- Don’t braise the meat too hard because this will dry it out quickly; however, it’s fine to simmer it.
- Use a large pan, preferably cast iron, as it conducts heat best.
Frequently Asked Questions
Can I prepare this stew beforehand?
Absolutely, it gets even more delicious!
How long can I store the stew?
I would say up to 2-3 days in the fridge and several months in the freezer if store in an airtight container.
What do I serve with this beef stew?
I like to serve it with either mashed or baked potatoes or French fries and some green vegetables or a salad on the side.
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Ingredients
- 750 gram rib-eye (diced)
- 2 onions (chopped)
- 3 cloves garlic (finely chopped)
- 70 gram tomato paste
- 3 carrots (sliced)
- 3 stalks celery (sliced)
- 500 ml beef stock
- 250 ml vegetable stock
- 50 gram molasses (or corn syrup)
- 2 bay leaves
- 2 sprigs thyme
- 1 tsp smoked paprika
- 2 slices whole wheat bread (crusts removed)
- 1 tbsp Dijon mustard
- Olive oil, salt and pepper (to taste)
Equipment
- Large cast iron pan
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large cast iron pan over medium heat and brown the beef cubes on all sides.
- Add the onions and cook until soft. Add the garlic and cook briefly.
- Stir in the tomato paste and fry for another minute.
- Then, add the chopped carrots and celery, along with the beef and vegetable stock, and the syrup.
- Then, add the bay leaves, thyme, and smoked paprika. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about two hours, until the meat is tender.
- Spread mustard on the rolls and add them to the stew, stirring well. Simmer until the bread has fallen apart and the sauce has thickened.
- Serve the stew warm with broccoli and French fries, if desired. Bon appétit!
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