A classic beef vegetable stew is such a source of comfort. Can you think of anything better to eat on a cold drizzly day?
The key to creating depth of flavor lies in all the browning, sauteing, deglazing, and slow cooking processes. This beef stew recipe relies on this browning process for its flavor profile, along with beef base, Lawry’s seasoned salt, and red wine for good measure.
As a home cook, there is absolutely no shame in using pre-made spice mixes. My go-to’s are Lawry’s seasoned salt and garlic salt. These two make everything taste more delicious.
This is a great make-ahead dish for a potluck or for your weekly meal prep.
Do I need special equipment?
To speed up cooking, you could always use a pressure cooker. But if time is on your side, then go ahead with the low and slow cooking method. Works every time.
What Cut of Beef Should I use?
Any type of beef with connective tissue would be good. Chuck, short rib, beef “stew meat” sold at stores are all good options. Depending on which cut of meat you use and how large your beef chunks are, you will have to adjust your cooking time.
How to Serve Classic Beef Vegetable Stew
With a delicious crusty piece of bread slathered in butter.
What Red Wine Do I Cook with?
Choose a red wine that you enjoy drinking rather than relying on recommendations on “cooking wines.” Just find a relatively cheap bottle of Pinot Noir or Cabernet in the $10 range. Avoid 2 buck chuck types of wines because you want decent quality of wine in your food.
Classic Beef Vegetable Stew
Ingredients
- 2 lbs beef chuck cut into 2 inch pieces
- 1 tbsp Lawry's seasoned salt
- 1 tsp black pepper
- 1 tbsp oil
- 4 cloves garlic minced
- 2 tbsp beef base
- 1 tbsp tomato paste
- 1/2 cup red wine
- 1 cup crushed tomatoes
- 1 quart beef stock
- 4 quarts water
- 6 carrots cut into 2 inch pieces
- 4 stalks celery cut into 2 inch pieces
- 1 sweet onion diced
- 1 tbsp sugar
- 1 tbsp dried thyme
Instructions
- Season beef with Lawry's seasoned salt and pepper.
- Heat a large stockpot on medium high heat. Add oil. When oil is shimmery, add in beef and brown, about 5 minutes each side.
- Add in beef base, garlic, tomato paste and saute for another 2 minutes. Add in red wine.
- Then add in crushed tomatoes, beef stock, and water.
- Add in carrot, celery, and onion.
- Season with sugar, bay leaves, and dried thyme
- Allow to come to a boil, and then allow to simmer on medium low heat for 3-4 hours, depending on your cut of beef.
- After 3 hours of cooking, check meat for tenderness. Simmer longer if needed. When meat is tender, turn off heat. Taste for seasonings and add Lawry's seasoned salt, sugar, and pepper to taste.
If you are looking for a more elevated version of beef stew, check out my recipe for French Beef Burgundy Stew.
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