Savory Classic Brown Beef Stew
Dive into a bowl of warmth with this Savory Classic Brown Beef Stew, a hearty dish perfect for family gatherings or cozy weeknight dinners. Tender chunks of steak are lovingly browned and simmered to perfection in rich, beefy broth, infused with red wine, fresh vegetables, and aromatic herbs. This dish evokes memories of home-cooked meals, promising comfort and satisfaction in every spoonful. Serve it with crusty bread for a complete meal you'll want to share with everyone at the table.
N/A
Servings
250
Calories
16
Ingredients
Ingredients
flour
1/3 cup (sifted)
pepper
1/4 teaspoon
celery salt
1/2 teaspoon
steak
1 3/4 lbs (cubed)
oil
1/4 cup (for frying)
minced onion
1/4 cup (finely chopped)
garlic clove
1 (minced)
boiling water
3 1/4 cups
beef bouillon cubes
4
salt
1/2 teaspoon
Worcestershire sauce
1 teaspoon
red wine
1 cup (dry)
carrots
3 (peeled and chopped)
medium potatoes
4 (peeled and chopped)
small white onions
12 (peeled)
frozen peas
1 cup
Instructions
1
In a mixing bowl, combine the flour, pepper, and celery salt to create a seasoned flour mixture.
2
Cut the steak into bite-sized pieces and add them to the bowl. Toss the meat in the flour mixture until it’s thoroughly coated, then set aside any remaining flour.
3
In a large, heavy-bottom pot, heat the oil over medium-high heat until shimmering.
4
Add the coated steak to the pot in batches, browning the meat on all sides for about 15-20 minutes. Remove each batch to a plate once browned and continue until all the meat is browned.
5
Lower the heat and add the minced onion and chopped garlic to the pot, sautéing until fragrant and tender, about 3-5 minutes.
6
Sprinkle the reserved flour into the pot and stir well to incorporate, cooking for another minute to eliminate any raw flour taste.
7
Dissolve the beef bouillon cubes in the boiling water, stirring until fully dissolved.
8
Gradually pour the beef broth into the pot while stirring continuously to avoid lumps, scraping any browned bits from the bottom of the pot.
9
Incorporate the salt, Worcestershire sauce, and red wine, followed by the browned steak. Stir well to combine.
10
Cover the pot and let it simmer on low heat for approximately 1.5 to 2 hours, or until the meat is wonderfully tender.
11
After the meat is tender, add the chopped white onions, carrots, and potatoes to the pot. Stir gently to mix.
12
Cover again and simmer for an additional 15 minutes or until the vegetables are just tender.
13
Finally, add the frozen peas, stir gently, and cover again. Simmer for another 5 minutes until the peas are heated through and all vegetables are tender.
Nutrition Information
10g
Fat
24g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Classic Brown Beef Stew?
It is a hearty dish consisting of tender chunks of steak simmered in a rich beef broth with red wine, fresh vegetables, and aromatic herbs.
What kind of meat is used in this recipe?
The recipe uses 1 3/4 lbs of steak, which is cubed for the stew.
How is the steak prepared before cooking?
The steak is cut into bite-sized pieces and tossed in a mixture of flour, pepper, and celery salt until thoroughly coated.
What are the ingredients for the seasoned flour mixture?
The mixture consists of 1/3 cup of sifted flour, 1/4 teaspoon of pepper, and 1/2 teaspoon of celery salt.
How long should I brown the beef?
You should brown the meat on all sides in batches for about 15-20 minutes.
What aromatics are used in this stew?
The recipe calls for 1/4 cup of finely chopped minced onion and 1 minced garlic clove.
How do I make the beef broth base?
Dissolve 4 beef bouillon cubes in 3 1/4 cups of boiling water, stirring until fully dissolved.
What type of wine is used in this beef stew?
The recipe uses 1 cup of dry red wine.
How do you prevent lumps when adding the broth?
Gradually pour the beef broth into the pot while stirring continuously and scraping any browned bits from the bottom.
What is the primary simmering time for the meat?
The meat should be covered and simmered on low heat for approximately 1.5 to 2 hours until tender.
When should I add the carrots and potatoes?
Add the chopped carrots, potatoes, and white onions after the meat has finished its initial 1.5 to 2-hour simmer.
How long do the vegetables need to cook?
The carrots, potatoes, and onions should simmer for an additional 15 minutes or until just tender.
When do I add the frozen peas?
Add the frozen peas at the very end and simmer for another 5 minutes.
How many calories are in one serving?
There are 250 calories per serving of this beef stew.
What is the protein content of this dish?
Each serving contains 19g of protein.
How much fat is in this beef stew?
The stew contains 10g of fat per serving.
How many carbohydrates are in a serving?
There are 24g of carbohydrates per serving.
What kind of onions are included in the vegetable mix?
The recipe uses 12 small white onions, peeled, in addition to the minced onion used for the base.
What seasoning liquid is added for extra flavor?
One teaspoon of Worcestershire sauce is used to enhance the savory flavor.
How many carrots and potatoes do I need?
You will need 3 peeled and chopped carrots and 4 medium peeled and chopped potatoes.
Is this recipe considered a one-pot meal?
Yes, it is tagged as a one-pot meal because it is primarily cooked in a single heavy-bottom pot.
What is the recommended serving suggestion?
It is recommended to serve the stew with crusty bread for a complete meal.
What category of food does this belong to?
It is categorized as comfort food, a hearty meal, and a winter recipe.
How much oil is needed for frying the meat?
The recipe calls for 1/4 cup of oil for frying.
What is the purpose of the reserved flour?
The reserved flour is stirred into the pot after sautéing aromatics to help thicken the stew and eliminate raw flour taste.
Can I use beef bouillon instead of pre-made broth?
Yes, this recipe specifically uses 4 beef bouillon cubes dissolved in boiling water to create the broth.
How many total ingredients are in this recipe?
There are 16 ingredients in total for this Savory Classic Brown Beef Stew.
What is the texture of the steak in the finished dish?
The steak becomes wonderfully tender after being simmered for up to 2 hours.
How do I prep the garlic for this recipe?
One garlic clove should be minced before being added to the pot.
Is salt added separately from the celery salt?
Yes, 1/2 teaspoon of salt is added to the pot along with the Worcestershire sauce and wine.