More About This Recipe
Classic beef stew is the ultimate winter comfort food, ready to warm you right up!
A bowl of piping hot beef stew on a cold winter’s evening... throw in a fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug, but definitely the fireplace.
Beef stew has defined the term “comfort food” for generations. It’s one of those dishes that has stood the test of time and though many variations of beef stew exist, the classic beef stew always shares the same commonalities: Beef seared for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine. Those are the basic elements that combine to make a simple yet phenomenally delicious stew.
Making a great beef stew is a simple process, but there are a few key steps that are absolutely crucial to make the masterpiece our grandmothers and great-grandmothers were famous for. This recipe has tips that will transform an otherwise simple dish into a culinary masterpiece.
I use a use a few “classic” beef stew ingredients, but feel free to make some alterations to your liking. Don’t like mushrooms? Leave them out. Like turnips and bell peppers? Toss a few in. In the end, it’s largely the method of making a beef stew that is the most important factor in achieving that rich, wonderful flavor.
Note: This stew also tastes fabulous the next day after the flavors have had time to meld.