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Classic Beef Stew recipe

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Classic Beef Stew

Classic Beef Stew

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The best part about this beef stew is that once you put it together, it requires no attention, not even stirring. For a great meal, serve it with some buttered egg noodles.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: Serves 8 to 10

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 4 pounds well-trimmed boneless beef chuck, cut into 1 1/4-inch pieces
  • 1/4 cup olive or vegetable oil
  • 1 can (35 ounces) Italian plum tomatoes in juice,undrained
  • 1 2/3 cups beef broth
  • 1/2 cup dry white wine or additional beef broth
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon dried basil leaves, crumbled
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon dried oregano leaves, crumbled
  • 1 teaspoon dried thyme leaves, crumbled
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1 pound carrots, cut into 1/4-inch rounds
  • 12 ounces small cremini mushrooms, cleaned, trimmed, and halved
  • 12 ounces fresh green beans, trimmed and cut into 2-inch pieces
  • 4 large ribs celery, chopped
  • 1/2 cup finely chopped fresh parsley
  • Sprigs of fresh herbs, for garnish (optional)

Preparation:

1. Mix the flour and salt on a sheet of waxed paper. Coat the meat with the flour mixture, shaking off the excess.

2. In a 4- to 5-quart Dutch oven, heat the oil over medium-high heat. Add half the beef and brown on at least 2 sides. Remove with a slotted spoon to a plate. Repeat with the remaining beef.

3. Return all the meat and its juices to the pot. Stir in the tomatoes, broth, wine, garlic, herbs, pepper, and bay leaves. Bring to a boil. Reduce the heat to medium-low. Cover and simmer for 1 1/2 hours, stirring 3 or 4 times.

4. Add the carrots, mushrooms, green beans, celery, and parsley. Cover and simmer for 45 minutes longer, stirring once or twice, until the meat and vegetables are tender.

5. Ladle the stew into shallow serving bowls and garnish with fresh herbs.
 

Recipe Notes

• This stew will keep in the refrigerator tightly covered up to 4 days. Quickly cool the portion you plan to refrigerate or freeze by putting the pot in a sink full of cold water. Cooling and and getting it put away as fast as possible guarantees fresher flavor.
• One reheating is best for the stew. Take out only the portion you plan to eat and leave the rest in the refrigerator for another time. Reheat on the range top or in a microwave oven, adding a little water if too thick.
• Freeze the stew in single or family-size portions. Good freezer containers include, zipper-lock food storage bags (stack them flat) and plastic containers. Leave about 1/4 inch at the top of the container for expansion and put a piece of plastic wrap directly on the stew to keep air from getting at it. Label with contents, date, and number of servings. Thaw in the refrigerator or microwave before reheating.
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