This hearty beef stew is full of rich flavors and tender meat that warms you right up. With chunks of beef, vegetables, and a delicious broth, it’s the ultimate comfort food!
You’ll love how this stew fills your kitchen with a delicious aroma. Perfect for cold days, it’s like a big warm hug in a bowl! Don’t forget the bread for dipping! 🥖😋
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for beef stew as it becomes tender and flavorful when slow-cooked. If you need a substitute, try brisket or round roast for a similar taste and texture.
Vegetable Oil/Olive Oil: Either of these works for browning the beef. If you’re looking for alternatives, avocado oil or canola oil can also do the trick.
Red Wine: This ingredient enhances the stew’s depth. If you prefer not to use wine, beef broth alone is a fine alternative. Alternatively, use grape juice or another non-alcoholic wine for added flavor.
Carrots and Potatoes: Both add sweetness and texture. You can switch the potatoes with parsnips or sweet potatoes for a different flavor, and green beans make a fresh addition instead of carrots.
How Do I Get the Beef to Brown Perfectly?
Browning the beef is a crucial step that adds rich flavor to the stew. Here’s how to do it right:
- Make sure the beef is dry before seasoning—this helps it brown better.
- Heat the oil until it’s hot but not smoking; this ensures that the beef sears and doesn’t steam.
- Don’t overcrowd the pan; work in batches if necessary. This helps maintain the right temperature and achieves that lovely crust on the meat.
- Let the beef brown without moving it around too much. Once it’s brown on one side, flip it over.
Following these tips will help ensure you have that delicious deep-browned beef, making your stew even tastier!
Anthony Bourdain’s Beef Stew
Ingredients You’ll Need:
- 3 lbs beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, but recommended)
- 2 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- Fresh parsley, chopped, for garnish
Time Needed:
This delicious beef stew takes about 20 minutes to prepare and 2 to 2.5 hours to cook. You’ll get a warm, hearty meal perfect for any day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper.
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Working in batches, add the beef cubes and brown them on all sides until they develop a lovely deep brown crust. Once done, remove the beef from the pot and set aside.
3. Sauté the Vegetables:
Reduce the heat to medium in the same pot. Add the chopped onions and cook until they become softened and golden, about 8 minutes. Then, add the minced garlic and tomato paste, cooking for another 2 minutes while stirring to combine.
4. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Allow it to cook for 2 minutes to eliminate the raw flour taste, stirring continuously.
5. Add the Liquid:
Gradually whisk in the beef broth and red wine, making sure to scrape up any browned bits stuck to the bottom of the pot. This adds flavor to your stew!
6. Simmer the Stew:
Return the browned beef to the pot. Add the bay leaves and thyme. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for about 1.5 to 2 hours until the beef is super tender.
7. Add the Veggies:
Once the beef is tender, add the carrots and potatoes to the pot. Continue cooking for another 30 to 40 minutes until the vegetables are also tender.
8. Final Touches:
Remove any bay leaves and thyme sprigs if you used fresh thyme. Taste the stew and adjust seasoning with more salt and pepper as needed.
9. Serve It Up:
Ladle the nourishing stew into bowls and garnish with fresh chopped parsley. Serve hot with some crusty bread for dipping.
Enjoy this rich, satisfying beef stew inspired by Anthony Bourdain’s style—robust, rustic, and deeply flavorful!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for its tenderness when cooked slowly, you can also use brisket, round steak, or even short ribs for a different taste and texture. Just be mindful that cooking times may vary depending on the cut.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the liquids and vegetables, then cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender. This method keeps things hands-off!
How Should I Store Leftovers?
Store any leftover beef stew in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat until heated through, adding a splash of beef broth if it thickens too much. You can also freeze it for up to 3 months—just let it cool completely before freezing!
What’s the Best Way to Thicken the Stew?
If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch or flour with a bit of water to create a slurry, then stir it into the stew during the last 15 minutes of cooking. Let it simmer until thickened to your liking!
