Easy Melt-In-Your-Mouth Beef Stew Recipe

Published Dec 19, 2023 By Elle Ann

Image credit: Inspired Taste via YouTube

If you don’t know what dish to serve for dinner, then check out this recipe by Inspired Taste on YouTube, and give it a try tonight! This wonderful one-pot dish is filled with tender beef with meat that falls off the bone, flavorful vegetables, and a savory sauce.

Surely, your dinnertime will be satisfying and one to remember, your family might even ask you to make this more often. Learn how to make this mouthwatering beef stew now and expect clean plates when you serve this to the table.

Ingredients for Classic Beef Stew:

3 pounds of beef short ribs
1½ pounds of beef chuck, well-marbled
2 tbsp of avocado or vegetable oil
4 medium carrots, chopped
1 large parsnip, chopped
1 medium yellow onion, chopped
3 cloves of garlic, minced
4 ounces of shiitake mushrooms, sliced, stems removed and discarded
3 tbsp of butter
3 tbsp of tomato paste
1 (750ml) bottle of dry red wine
5 tbsp of all-purpose flour
6 cups of beef stock or rich vegetable stock
4 medium Yukon gold potatoes, chopped
2 bay leaves
1 bunch of fresh thyme
Salt, to taste
Freshly ground black pepper, to taste

How to Make Classic Beef Stew:

Step 1

Preheat your oven to 350°F and arrange the oven rack so that a Dutch oven can fit in the middle. Season the beef with salt, then place a Dutch oven on a stove over medium heat, and heat the oil. Put in the seasoned beef, then sear them until all sides are nicely browned, and remove the excess rendered fat. Remove the beef to a plate and set them aside, in the same pot, add the onions, carrots, parsnips, and 2/3 of the minced garlic, and season them with salt. Give them a good toss and cook for about 5 to 6 minutes until softened, then transfer them to another bowl, and set them aside.

Easy One-Pot Dinner Recipe Idea — Image credit: Inspired Taste via YouTube

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Step 2

Add the butter to the Dutch oven and allow it to melt, then add the mushrooms along with the remaining garlic, and saute them for 1 minute. Add the tomato paste and flour, then stir them continuously to break them up, gradually pour in 1/3 of the wine, and continue to stir scraping the bottom of the pan at the same time. Pour in the wine, then bring it to a simmer until reduced by half, and pour in the beef stock. Put the browned beef back into the pot, then add the bay leaves, and bring it to a simmer.

Step 3

Cover the Dutch oven with the lid, then put it inside the preheated oven, and allow it to cook for about 2 hours making sure to stir it after the first hour. In the last 10 minutes of cooking, peel and cut the potatoes into 1-inch chunks, then add them into the Dutch oven along with the cooked vegetables, and gently stir them together. Place a bunch of thyme on top, then put the lid back on, and continue to cook for another 30 minutes until the beef is falling off the bones and the vegetables are tender. Once done cooking, discard the thyme, then remove the excess fat on the surface, and serve. Enjoy!