Texas Beef Stew Recipe
Texas Beef Stew Recipe
There's nothing quite like a hearty beef stew to warm you up in a cold winter. This easy beef stew recipe is packed with flavor and comfort. The beef is cooked until it's melt-in-your-mouth tender, and the vegetables add a lovely sweetness to the dish. Serve this stew with some crusty bread for dipping, and you've got a meal that's sure to satisfy.
- Beef chuck roast: Beef chuck roast is the perfect cut of meat for old-fashioned beef stew. It's tender and juicy when cooked slowly in liquid. The beef chuck roast gives the stew its rich flavor and hearty texture.
- Red potatoes: They have a slightly sweet flavor that complements the beef nicely. They absorb flavors well, so your stew will be even tastier.
- Celery ribs: They help to add flavor and texture to the dish. The celery also helps to thicken the stew and make it more filling.
- Carrots: Carrots provide a natural sweetness that helps balance out beef's savory flavors and other ingredients. They also add color to the dish.
- Cornstarch: Cornstarch helps to thicken the stew, which results in a heartier dish. Without cornstarch, the stew would be thinner and not as flavorful.
- Olive oil: The fat in olive oil helps to coat the beef and vegetables, keeping them moist and flavorful.
- Unsalted butter: It adds flavor and richness to the dish.
- Garlic: Garlic adds a deep, savory flavor to dishes and is particularly well-suited for beef stews.
- Tomato paste: Tomato paste is a key ingredient in many old-fashioned beef stews. It adds both flavor and color to the dish.
- Beef broth: The broth adds flavor to the stew and helps to tenderize the beef. Beef broth is also great for adjusting the consistency of the gravy.
- Dry red wine: In addition to enhancing the dish's flavor, red wine also plays an important role in developing the color and texture of the meat.
- Worcestershire sauce: It provides a savory, slightly tangy flavor that enhances the taste of the beef.
- Sugar: It balances out the flavors of the stew.
- Italian seasoning: This blend of herbs has a robust flavor that can stand up to the hearty ingredients in beef stew.
- Bay Leaf: Bay leaves help to release the flavors of the other ingredients and give the stew a more complex flavor.
- Red pepper flakes: They give the stew its distinctive heat.
- Allspice: Allspice has a warm, robust flavor that goes well with beef.
- Black pepper: It adds a peppery flavor to the dish.
- Salt: This ingredient is essential in bringing out the flavor of the beef and other ingredients.
Tips to Remember
When making beef stew, there are a few things to remember.
- Make sure you dice beef evenly; it is crucial for even cooking.
- You can also use bone-in meat for this recipe.
- You can also add spinach and pearl onions for more flavor and texture.
- You can also cook this stew in an instant pot. Instant Pot Beef Stew tastes like the one cooked in a crackpot but cooks faster.
- You can add more spices to adjust the flavors according to your liking.
- Serve this hearty stew with cooked rice or mashed potatoes.
How to store Beef Stew?
Make sure the stew is completely cooled before storing it. If you put hot food in the fridge, it can cause food to spoil. Transfer the stew to an airtight container. Label the container with the date and contents and refrigerate for up to 5 days. You can also freeze this stew for up to a month.
Beef Stew - The Recipe
Preparation time: 10 minutes
Cooking time: 2 hours 45 minutes
Total time: 2 hours 55 minutes
- 2 lb. beef chuck roast, diced into 1-inch pieces
- 3 medium red potatoes, diced
- 2 celery ribs, diced
- 3 medium carrots peeled and sliced
- 4 tbsp. cornstarch, divided
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 3 garlic cloves minced
- 2 tbsp. tomato paste
- 3 cups beef broth
- ½ cup dry red wine
- 3 tbsp. Worcestershire sauce
- 1 tsp sugar
- 1 ½ tsp Italian seasoning
- 1 bay leaf
- ½ teaspoon red pepper flakes
- ¼ teaspoon allspice
- 1 tbsp. cornstarch + 2 tsp water
- Black pepper, to taste
- Salt, to taste
For the Stew Meat
- Lightly season meat with pepper and salt. Then sprinkle with flour and toss gently to make an even coating.
- Pour 1 tbsp. of oil in a large pot over medium-high heat. Once the oil is hot, add beef and fry each side for 3 minutes until brown. Once done, remove from pot and set aside. Repeat the process with the remaining beef.
- Add butter to the same pot. Once butter melts, add onion and sauté for 3 to 5 minutes until tender and translucent, then add garlic and cook until fragrance.
- Add all the seasonings, sugar, Worcestershire sauce and wine, and bring the mixture to a simmer until the wine evaporates completely. Use a wooden spatula to scrape the wooden bits present at the bottom of the large pot.
- At this stage, add broth, meat and tomato paste, bring the mixture to a boil, then reduce heat to medium-low, cover with a lid and continue cooking for 60 to 90 minutes according to the size of the beef.
- Open the lid, and remove any grease present on the top. Increase temperature to medium-high, add carrots, potatoes and celery, bring the mixture to a boil again, then reduce heat to medium-low, cover partially with a lid and allow the mixture to simmer for another 60 minutes.
- Once vegetables are soft and tender, add the cornstarch slurry to make the gravy thick. You can gradually add slurry according to the thickness of gravy you desire.
- Once ready, remove from heat, transfer to the serving bowls and serve with biscuits or crusty bread.