Hearty and Delicious Stews: Comfort Food at Its Best

Ingredients

  • 1.5 lbs of beef stew meat
  • 1 tablespoon of olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 4 carrots, peeled and sliced
  • 3 parsnips, peeled and sliced
  • 4 cups of beef broth
  • 1 cup of red wine
  • 1 tablespoon of tomato paste
  • 2 teaspoons of dried rosemary
  • 1 teaspoon of dried thyme
  • 2 bay leaves
  • 1 lb of baby potatoes, halved
  • 1/2 cup of frozen peas
  • Salt and pepper to taste

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
  2. In the same pot, add the diced onion and cook until it becomes translucent.
  3. Add the minced garlic to the pot and cook for another minute.
  4. Return the beef to the pot. Add the carrots and parsnips, and stir to combine.
  5. Add the beef broth, red wine, tomato paste, rosemary, thyme, and bay leaves. Stir until well mixed.
  6. Bring the mixture to a simmer. Cover the pot and let it cook for about 2 hours, stirring occasionally.
  7. Add the baby potatoes to the pot and cook for another 30 minutes, or until the potatoes are tender.
  8. Add the frozen peas to the pot, stir, and cook for another 5 minutes.
  9. Season with salt and pepper to taste.
  10. Remove the bay leaves before serving.

Tools for making

  • Large pot - Needed to cook the stew and hold all the ingredients.
  • Cooking spoon - Used for stirring the stew while it simmers.
  • Chef's knife - To chop and dice the onion, garlic, carrots, and parsnips.
  • Cutting board - Provides a sturdy surface for chopping vegetables.
  • Measuring cups - Used to measure the beef broth, red wine, and tomato paste.
  • Measuring spoons - For precise measurements of dried herbs and spices.
  • Tongs - Helpful for removing the browned beef from the pot.
  • Ladle - Used for serving the stew into bowls.
  • Potato peeler - Needed to peel the carrots and parsnips.
  • Potato knife - To halve the baby potatoes.

Recipe variations

  • Use chicken or lamb instead of beef for a different flavor.
  • Add mushrooms for an earthy taste.
  • Try different root vegetables such as turnips or sweet potatoes.
  • Replace the red wine with white wine or beer for a unique twist.
  • Add a tablespoon of Worcestershire sauce for an extra kick of flavor.
  • For a vegetarian option, substitute the meat with tofu or tempeh.
  • Include a handful of barley or lentils for added texture.
  • Add a splash of balsamic vinegar for a tangy note.
  • For a spicier stew, add a pinch of chili flakes or a diced jalapeno pepper.
  • Experiment with different herbs and spices like paprika, cumin, or coriander.

Recipe overview

If you're looking for a hearty and comforting meal, this recipe for a classic beef stew is just what you need. Perfect for a chilly evening or when you need a taste of home, this stew is packed full of tender beef, root vegetables, and a savory broth. While it does take some time to cook, the result is a rich and flavorful dish that's worth the wait. The addition of red wine adds depth to the broth, while the rosemary and thyme give it a rustic touch. Serve it with some crusty bread for a full meal that will leave you feeling satisfied and cozy.

Common questions

  1. Can I use a different type of meat instead of beef stew meat? Yes, you can substitute beef stew meat with other types of stewing meat, such as lamb or pork.
  2. Can I omit the red wine? Yes, if you prefer not to use red wine, you can substitute it with an equal amount of beef broth or non-alcoholic red wine.
  3. Can I use fresh herbs instead of dried herbs? Yes, you can use fresh rosemary and thyme instead of dried. Use three times the amount of fresh herbs as indicated in the recipe (6 teaspoons of fresh rosemary and 3 teaspoons of fresh thyme).
  4. Can I make this stew in a slow cooker? Yes, you can transfer the browned beef, onions, garlic, carrots, parsnips, beef broth, red wine, tomato paste, rosemary, thyme, and bay leaves to a slow cooker. Cook on low heat for 6-8 hours or high heat for 3-4 hours. Add the potatoes and frozen peas during the last 1-2 hours of cooking.
  5. Can I freeze the stew? Yes, this stew freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving dishes and utensils

Origin stories

Stew is a dish that's as old as cooking itself. Its history dates back to ancient times when our ancestors would have tossed a mishmash of meat and vegetables into a pot to cook over a fire. The beauty of stew lies in its simplicity and its ability to be adapted to whatever ingredients were on hand. This particular recipe is reminiscent of a traditional Irish stew, which originally was a simple dish made from mutton, potatoes, and onions. Over the years, the recipe has been modified and enriched with a variety of vegetables and seasonings, reflecting the multicultural influences Ireland has absorbed throughout its history. Stew is the ultimate comfort food, a symbol of home and hearth, and a testament to the resourcefulness of cooks throughout the ages who have managed to create something deeply satisfying from the simplest of ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.