#potatoes! (veggie) meat! carrots! bay leaves! sauteed onions! tomatoes! peppers!

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stew for dinner!!!!

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Beef Stew Recipe (VIDEO)

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.

This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon and lamb stew. Pair it with Crusty French Bread or with mashed potatoes. It is so satisfying!

What is Beef Stew Meat?

Beef stew meat is made up of the pieces that are cut off from random steaks that either didn’t fit in the package or ends that were trimmed for aesthetic. I’ve even spotted pieces of filet mignon in my packs and it is reasonably priced. Beef stew meat is so versatile. We also use it for Instant Pot Rice and Beef Soup Kharcho. If you aren’t able to find stew meat, another good option is boneless beef chuck.

The Best Red Wine for Cooking:

For Most cooking, a dry red wine is best. Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Some options include:

Pinot Noir

Burgundy

Soft Red by Ste Chapelle*

*Our favorite wine that I use for nearly all red wine cooking is a local Idaho brand: Ste Chapelle’s “Soft Red.” The wine adds amazing depth of flavor.

How to Make Beef Stew:

Here is a quick photo reference of how to make beef stew but be sure to watch the full video recipe below and you’ll see just how easy this is!

1. In a large, oven-proof pot, brown the bacon and remove to bowl.

2. While the bacon cooks, season 2 lbs of beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with 1/4 cup flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed.

3. Add 2 cups wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.

4. While mushrooms simmer, heat a large skillet over medium/high heat, add 2 Tbsp olive oil, sliced carrots, diced onions and chopped garlic and sauté 4 minutes, then stir in 1 Tbsp tomato paste and add veggies to the pot.

5. Return Beef and bacon to the pot, add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper and potatoes. Stir to combine and make sure potatoes are submerged. COVER and and bake at 325˚F for 1 hour and 45 min.

For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

Watch Natasha Make Beef Stew:

Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of hot beef stew in the colder months.

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.

Beef Stew Recipe

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over mashed potatoes. 

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: $28-$30

Keyword: Beef Stew, Beef Stew Recipe

Calories: 365 kcal

Servings: 8 bowls

6 oz bacon chopped into 1/4" wide strips

2 Tbsp olive oil to sautee

2 lbs beef stew meat (or beef chuck cut into 1" pieces)

2 1/2 tsp sea salt or to taste

1 1/2 tsp black pepper freshly gorund

1/4 cup all-purpose flour

2 cups good dry red wine

1 lb mushrooms thickly sliced

4 carrots peeled and cut into 1/2" thick pieces

1 medium yellow onion diced

4 garlic cloves minced

1 Tbsp tomato paste

4 cups low sodium beef broth or beef stock

2 bay leaves

1/2 tsp dried thyme

1 lb small potatoes new potatoes, or fingerling, halved or quartered

In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.

While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.

Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.

Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.

Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes.  Stir to combine and make sure potatoes are submerged in liquid. Bake at 325˚F oven for 1 hour and 45 min. 

For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

Nutrition Facts

Beef Stew Recipe

Amount Per Serving

Calories 365 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 1479mg 62%

Potassium 1194mg 34%

Total Carbohydrates 21g 7%

Dietary Fiber 3g 12%

Sugars 3g

Protein 35g 70%

Vitamin A 102.5%

Vitamin C 19.5%

Calcium 4.8%

Iron 19.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

PIN to Save this Recipe for Later: 

What is YOUR favorite cold-weather comfort food? For me it would probably be this and homemade beef chili. 

Source: https://natashaskitchen.com/beef-stew-recipe/

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Beef Stew Recipe (VIDEO)

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.

This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon and lamb stew. Pair it with Crusty French Bread or with mashed potatoes. It is so satisfying!

What is Beef Stew Meat?

Beef stew meat is made up of the pieces that are cut off from random steaks that either didn’t fit in the package or ends that were trimmed for aesthetic. I’ve even spotted pieces of filet mignon in my packs and it is reasonably priced. Beef stew meat is so versatile. We also use it for Instant Pot Rice and Beef Soup Kharcho. If you aren’t able to find stew meat, another good option is boneless beef chuck.

The Best Red Wine for Cooking:

For Most cooking, a dry red wine is best. Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Some options include:

Pinot Noir

Burgundy

Soft Red by Ste Chapelle*

*Our favorite wine that I use for nearly all red wine cooking is a local Idaho brand: Ste Chapelle’s “Soft Red.” The wine adds amazing depth of flavor.

How to Make Beef Stew:

Here is a quick photo reference of how to make beef stew but be sure to watch the full video recipe below and you’ll see just how easy this is!

1. In a large, oven-proof pot, brown the bacon and remove to bowl.

2. While the bacon cooks, season 2 lbs of beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with 1/4 cup flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed.

3. Add 2 cups wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.

4. While mushrooms simmer, heat a large skillet over medium/high heat, add 2 Tbsp olive oil, sliced carrots, diced onions and chopped garlic and sauté 4 minutes, then stir in 1 Tbsp tomato paste and add veggies to the pot.

5. Return Beef and bacon to the pot, add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper and potatoes. Stir to combine and make sure potatoes are submerged. COVER and and bake at 325˚F for 1 hour and 45 min.

For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

Watch Natasha Make Beef Stew:

Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of hot beef stew in the colder months.

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.

Beef Stew Recipe

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over mashed potatoes. 

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: $28-$30

Keyword: Beef Stew, Beef Stew Recipe

Calories: 365 kcal

Servings: 8 bowls

6 oz bacon chopped into 1/4" wide strips

2 Tbsp olive oil to sautee

2 lbs beef stew meat (or beef chuck cut into 1" pieces)

2 1/2 tsp sea salt or to taste

1 1/2 tsp black pepper freshly gorund

1/4 cup all-purpose flour

2 cups good dry red wine

1 lb mushrooms thickly sliced

4 carrots peeled and cut into 1/2" thick pieces

1 medium yellow onion diced

4 garlic cloves minced

1 Tbsp tomato paste

4 cups low sodium beef broth or beef stock

2 bay leaves

1/2 tsp dried thyme

1 lb small potatoes new potatoes, or fingerling, halved or quartered

In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.

While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.

Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.

Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.

Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes.  Stir to combine and make sure potatoes are submerged in liquid. Bake at 325˚F oven for 1 hour and 45 min. 

For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

Nutrition Facts

Beef Stew Recipe

Amount Per Serving

Calories 365 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 70mg 23%

Sodium 1479mg 62%

Potassium 1194mg 34%

Total Carbohydrates 21g 7%

Dietary Fiber 3g 12%

Sugars 3g

Protein 35g 70%

Vitamin A 102.5%

Vitamin C 19.5%

Calcium 4.8%

Iron 19.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

PIN to Save this Recipe for Later: 

What is YOUR favorite cold-weather comfort food? For me it would probably be this and homemade beef chili. 

Source: https://natashaskitchen.com/beef-stew-recipe/

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from for the dreams i want to catch http://bit.ly/2G5asD3 via See More

watts-of-dragons: yatahisofficiallyridiculous: geardrops: jmathieson-fic: amireal2u: taraljc: ca...

I have $24 to last me til Friday, what should I buy with it?