The Fall is the season for those hearty recipes, like this classic beef stew from Jessica Gavin on YouTube. I’ve tasted a lot of stew recipes throughout the years, but this one is still the best for me. It’s filling, flavorful, and cooked to perfection. What can I say – you have to try this to find out how perfect it is. Watch the video below to learn the step by step instructions.
Ingredients:
- 2 1/2 lb boneless beef chuck, cut into 1 1/2″ chunks
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
- 2 cups of carrots, cut into 3/4″ pieces
- 1 cup of celery, cut into 1/2″ pieces
- 1 cup of red onion, cut into 1″ thick pieces
- 1 tsp thyme
- 1 bay leaf
- 1 tbsp minced garlic
- 1/4 cup balsamic vinegar
- 1 tbsp tomato paste
- 1/4 cup of all-purpose flour
- 3 cups beef stock
- 1 cup of red wine
- 2 tbsp soy sauce
- 1 lb Yukon gold potatoes, halved
- 1 tbsp parsley
Directions:
Step 1
To start, prep and chop your veggies and meat accordingly and set them aside. Next, season the meat on both sides with 1 tsp kosher salt and 1/2 tsp ground black pepper. After this, preheat the oven to 350 degrees F, heat a large pot over medium-high heat, and add 3 tbsp olive oil. Once the oil is hot, add the meat in a single layer, and sear each side until browned. After this, transfer them to a plate. Turn the heat down to medium and in the same pot, add the chopped carrots, celery, and onions. Saute them until the onions are browned, then add 1 tsp thyme and one bay leaf. Saute for 30 seconds, then add the minced garlic. Continue to saute for another 30 seconds.
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Step 2
Now, add 1/4 cup balsamic vinegar and deglaze the pan. Cook until most of the liquid has evaporated. Next, stir in 1 tbsp tomato paste and cook for 30 seconds. Sprinkle 1/4 cup of all-purpose flour and cook for one minute, then slowly stir in 3 cups of beef stock while scraping down the bottom of the pan. To finish, add 1 cup of red wine and 2 tsp of soy sauce. Mix well. Now, add the beef, potatoes, and carrots. Bring the liquid to a rapid simmer over medium-high heat for five minutes. Let it sit for a while, then transfer the pan to the oven covered. Bake it for 75 to 90 minutes.
Classic Beef Stew Recipe
