Beef Stew
There's nothing quite like a big pot of homemade beef stew when you're looking for a hearty, comforting meal. Tender chunks of beef, potatoes, carrots, and onions simmer together in a rich, flavorful broth until you've got a supper that'll warm you right up.
I'm going to show you how to build flavor from the very beginning, and I've got two ingredients that make this cowboy beef stew something special: red wine and pearl onions.
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Choosing the Best Beef for Stew
When it comes to making a good beef stew, it all starts with the meat.
I prefer a chuck roast because it has plenty of marbling, which brings flavor and tenderness as it cooks. You can buy packaged stew meat at the grocery store, but I like knowing exactly what cut of beef I'm getting.
When it comes to making a good beef stew, it all starts with the meat.
I prefer a chuck roast because it has plenty of marbling, which brings flavor and tenderness as it cooks. You can buy packaged stew meat at the grocery store, but I like knowing exactly what cut of beef I'm getting. Buying larger packages of chuck roast can also be a good way to save money. If you find a good deal, portion the extra roasts and freeze them for another meal.
You can also use arm roast or round roast. These cuts are generally leaner and may cost less, but they don't have quite the same marbling as chuck. Venison, elk, and bison are other options if you've got wild game in the freezer.
Preparing the Beef
Before cutting the roast into chunks, pat it dry with paper towels. Removing excess moisture helps the beef develop a good brown crust when it hits the hot pot.
Cut the beef into bite-sized pieces and season it well with Kent's Original Seasoning or salt and black pepper.
Next, dredge the seasoned meat in all-purpose flour, shaking off the excess. The flour helps create a good crust during browning and contributes to thickening the stew as it cooks.
The Secret to Rich, Flavorful Beef Stew
Now we're going to start building that broth. Combine the beef broth, Worcestershire sauce, fresh thyme, stewed tomatoes, and red wine.
Tip: Use stewed tomatoes -- they hold together longer during cooking.
And don't leave out that red wine if you're looking for the flavor we're after. It brings a deep, earthy richness to the broth that goes especially well with beef. A Cabernet Sauvignon, Merlot, or Burgundy-style Pinot Noir will work well here.
Bring everything to a simmer, cover the pot, and let it cook on low for about an hour. This gives the beef time to begin tenderizing and allows those flavors to come together.
Why We Add the Vegetables Later
Now, don't quit me yet. We've still got plenty of goodness going into this pot. After the beef has simmered for about an hour, it's time to add the carrots, red potatoes, frozen pearl onions, and bay leaves.
Tip: Don't add the vegetables too soon. If they cook the entire time with the beef, they can become too soft and start falling apart before the meat is tender.
I like using small red potatoes and leaving the skins on. They hold their shape well and add a little color to the finished stew. And those pearl onions are the other secret ingredient. Unlike chopped onions, pearl onions hold their shape during cooking. They become tender and flavorful, and you get a whole little onion in your spoonful of stew.
Let everything simmer together for another 45 minutes to an hour, or until the beef is fork-tender and the vegetables are cooked through.
Finishing the Stew
Before serving, remove all three bay leaves and stir in the butter for a little extra richness. Taste the broth and adjust the seasoning if needed.
Sprinkle some freshly chopped parsley over the top, and you've got yourself a hearty bowl of cowboy beef stew.
This makes a generous pot, so there's a good chance you'll have leftovers. I think beef stew tastes even better after the flavors have had time to come together overnight.
Tip: If you've got leftovers, divide the stew into shallow containers and refrigerate within two hours so it cools quickly. Once chilled, spoon it into portion-sized freezer bags, squeeze out the excess air, seal tightly, and lay them flat in the freezer. They'll stack easily and make a quick supper down the road. For the best flavor and quality, use within 3 to 4 months. Thaw overnight in the refrigerator and reheat until piping hot.
And there you have it, folks. Tender beef, hearty vegetables, and a rich broth with plenty of flavor in every bite. That's what I call a good cowboy supper.
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