That’s it, my friends. I hope you enjoy this classic beef stew recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! She served with mashed potatoes, and I loved the way the thick stew gravy dripped down and gave everything so much flavor. I make my own Beef Stew today more the classic way, by coating the beef in flour and seasonings, then searing it before cooking it low and slow in a mix of red wine and beef broth. The answer is “no”, this isn’t a spicy recipe, but one with huge flavor for sure. Plus, I hope you’ll consider all of my other beef stew recipes from around with world to see which one is your favorite. Those links are listed below. Learn how to make beef stew. Coating with flour is an important step in making beef stew, as it will help to brown the meat and thicken your braising liquid into a velvety gravy-like sauce. Sear the Beef in Batches. Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch. Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften. Add the Liquids. Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot. Add the Browned Beef and Seasonings. Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves. The Second Simmer. Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or utnil the vegetables are cooked through and the meat is fork tender. You may need more time for the meat to soften up to your liking. The flavor gets even better the next day. Simply reheat and serve. Boom! Done! Your beef stew is ready to serve. Looks wonderful, doesn’t it? So rich and delicious, the sauce like a thick and comforting gravy. Stir it into your beef stew pot and simmer until thickened. Repeat if necessary. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
