Beef Stew Red Onion Mushrooms Potatoes

When information technology comes to flavor, this classic beef stew isn't messing around! This is seriously the best beef stew recipe ever! It's made with chunks of deadening-braised beef, infant potatoes, mushrooms, carrots and peas. This hearty and warming chunky stew is then aromatic and flavorful, you'll be coming dorsum to this dinner recipe once more and once more!

Picket My Stew Video Tutorial!

Scout my YouTube video for footstep-by-step instructions on how to brand beef stew! Plus, tips and tricks to make the all-time soup ever! Want to receive new recipe emails in your inbox? Brand sure to subscribe to my YouTube channel and plow on notifications!

Ingredients for Making Stew

Here are some of the ingredients you'll need for this recipe!

• Beef Tri-Tip: this cut of beef will go super tender when cooked for a few hours. Yous can also use beef roast.
• Red wine: the red wine will add lots of great flavor to this recipe. You can brand this recipe without the red wine, just substitute with more than beef broth. I recommend using a dry red wine, such as cabernet or zinfandel.
• Potatoes: I love to utilize baby potatoes but regular potatoes will work groovy, also!
• Mushrooms: these are optional but I love to take them in my beef stew.
• Beef Broth: I recommend using a bone beefiness broth, which is so hearty!
• Worcestershire Sauce: this sauce is savory and adds lots of great flavor.
• Love apple sauce
• Garlic, onions, celery, carrots

How to Make the Best Beef Stew

The hush-hush to making the best stew is time! The longer the stew gets to simmer away, the meliorate it'southward going to gustation! Considering information technology requires a few hours of cooking time, this dinner recipe is perfect for making on the weekend.

1. First past choosing the right meat: I recommend using large, ane ane/ii-inch chunks of beef tri-tip, beefiness roast or fifty-fifty beef brusque ribs. Preheat a big pan and sear the meat all over, giving it prissy color. This pace is going to add lots of season so don't rush the process!
2. I love a skillful, chunky soup and this one is made with halved infant potatoes, carrots, sliced mushrooms and even peas! The baby potatoes are sweet and tender, making them perfect for this recipe. For the sweetness peas, either fresh or frozen volition work well.
3. And for the mushrooms, I recommend going with baby bella mushrooms – they're firm in texture and delicious! After browning the mushrooms, I add a few tablespoons of flour, which volition help thicken the stew as it cooks.
4. The beef and vegetables so combined with ruddy vino, beef broth, tomato sauce and Worcestershire sauce. If you don't apply wine for cooking, yous can replace information technology with more than beef broth but I highly recommend adding it. The wine volition add lots of flavor that you lot simply can't get otherwise.
5. I likewise flavour the beef stew with smoked paprika and Italian herbs. Once the stew comes up to a boil, reduce the heat and it cook abroad for at least 1 to i one/ii hours – the longer it simmers, the softer and more tender the beef volition be.

Italian Herbs Seasoning

I like to add my own Italian herb alloy to this soup recipe and it'south super easy to brand: I combine 1/ii teaspoon EACH of the post-obit dried herbs: basil, oregano, marjoram, thyme and rosemary. If you lot relish fennel seed, add together about 4 to 5 seeds. This is a smashing herb alloy for the stew and can also be used for other recipes!

Serving Beef Stew

There are so many great ways to enjoy this hearty and chunky stew! I love to enjoy it with a side of toasted baguette. Y'all can also relish information technology with biscuits, or fifty-fifty over a bed of rice!

Mutual Recipe Questions

Tin I make this stew without the red wine?

Yes, you lot can make this beefiness stew without the wine. Go along in listen, the alcohol volition melt out very speedily, so this stew is safe for kids, too! Yous can replace the wine with more beef goop.

How tin I make this stew thicker?

For a thicker stew, you can practise either one of two things. You can double the amount of flour, or yous tin reduce the amount of beefiness broth.

Can I omit the mushrooms?

Yep, this stew will be delicious without the mushrooms, as well!

More Recipes!

If you lot enjoyed this hearty and warming recipe, check out some of my other favorite dinner recipes!

• Braised Beef Curt Ribs  – the best recipe for autumn-off-the-bone, extra tender brusk ribs in a crimson wine tomato sauce!
• Smoky Chipotle Beefiness Chili  – warming and hearty chili with loads of beef and smoky chipotle peppers!
•  Stewed Beef & Potatoes – a favorite Slavic recipe that's packed with season!
• Archetype Italian Lasagna – the best e'er cheese and meat lasagna made with slow-cooked bolognese sauce!
• Ukrainian Braised Pork – hearty pork shoulder braised in a creamy mushroom sauce with mashed potatoes!

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The Best Ever Beef Stew Recipe (video)

Piece of cake and hearty beef stew with potatoes, carrots and red wine.

• 2 lbs beef tri-tip, roast or curt ribs

• 2 tbsp cooking oil

• Table salt and black pepper

• 3 medium carrots, diced

• 1 large sweetness onion, diced

• 3 medium celery sticks, diced

• iv garlic cloves, minced

• x small mushrooms, sliced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• ane cup cerise wine

• one cup tomato sauce

• two tbsp Worcestershire sauce

• 4 cups beef broth

• 2 i/2 tsp Italian herbs blend

• 1 tsp smoked paprika

• 1/2 tbsp carbohydrate

• Footing black pepper

• 3 to 4 cups halved baby potatoes

• one cup fresh or frozen sweet peas

• 2 tbsp fresh chopped parsley

• Cut the beefiness into one 1/two-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. In one case the pan is hot, add the cubed beefiness, season generously with common salt and fry for 7 to 10 minutes, until well browned all over. Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add together the liquids to the soup pot.

• Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. Saute the mixture over medium heat until the onions are translucent, about four to 5 minutes. In one case the onion is tender, add the garlic and cook for 1 more minute. Transfer the mirepoix mixture into the soup pot. Into the frying pan, add together the butter and allow it to melt before adding the mushrooms. Saute the mushrooms for 4 to five minutes, until well browned all over. Season the mushrooms with salt and so add the flour. Toss the mushrooms in the flour so they're evenly coated and melt for i minute; transfer the mushrooms into the pot.

• To the soup pot, add together the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. Flavour generously with blackness pepper and abou 1 ane/2 tsp salt. Cover the pot with a lid and bring to a boil over loftier heat. One time boiling, reduce the heat to low and continue simmering the soup for one to 1 1/2 hours, or until the beef is tender.

• Add together the potatoes and frozen peas; if using fresh peas, add them 10 minutes later on. Melt the potatoes for xx minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.

• Optional: for a richer stew, add together the potatoes and continue cooking for an additional hr, bringing the total cooking to 2 or 2 1/2 hours.

Calories: 373 kcal | Carbohydrates: 29 g | Protein: xxx g | Fat: thirteen chiliad | Saturated Fat: 6 g | Polyunsaturated Fatty: ane g | Monounsaturated Fat: five g | Cholesterol: 74 mg | Sodium: 1043 mg | Potassium: 1235 mg | Fiber: v grand | Sugar: 8 g | Vitamin A: 4390 IU | Vitamin C: 31 mg | Calcium: 101 mg | Atomic number 26: 4 mg

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Source: https://tatyanaseverydayfood.com/beef-stew/

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