Really Good Beef Stew | Kenji’s Cooking Show
For those chilly nights, a hearty bowl of beef stew can be the perfect comfort food. This recipe for Really Good Beef Stew from Kenji’s Cooking Show delivers a rich, flavorful stew that is sure to warm you inside and out.
– 2 pounds of beef chuck, cut into 1-inch cubes
– Salt and black pepper
– 2 tablespoons of vegetable oil
– 2 tablespoons of butter
– 2 cups of diced onions
– 2 cups of diced carrots
– 2 cups of diced celery
– 4 cloves of garlic, minced
– 2 tablespoons of tomato paste
– 1/4 cup of all-purpose flour
– 3 cups of beef broth
– 1 1/2 cups of red wine
– 2 bay leaves
– 1 tablespoon of dried thyme
– 1 pound of small potatoes, halved
– 1 cup of frozen peas
1. Season the beef cubes with salt and black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over high heat.
3. Brown the beef cubes in batches, making sure not to overcrowd the pot. Set aside the browned beef.
4. Melt the butter in the pot and add the onions, carrots, and celery. Cook until the vegetables are softened and lightly browned, approximately 10-12 minutes.
5. Add the minced garlic and tomato paste and cook for an additional minute.
6. Sprinkle the all-purpose flour over the vegetables and stir until combined.
7. Slowly pour in the beef broth and red wine, stirring constantly to prevent lumps from forming.
8. Add the bay leaves, dried thyme, and browned beef back into the pot.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours or until the beef is tender.
10. Add the halved potatoes to the stew and continue simmering until the potatoes are fork-tender.
11. Finally, stir in the frozen peas and cook until the peas are heated through.
12. Serve the beef stew hot with crusty bread or over mashed potatoes.
– Season beef cubes with salt and pepper
– Brown beef cubes in batches
– Cook onions, carrots, and celery until softened
– Add garlic and tomato paste and cook for an additional minute
– Add flour and stir until combined
– Slowly pour in beef broth and red wine
– Add bay leaves, dried thyme, and browned beef
– Simmer for 2-3 hours until beef is tender
– Add halved potatoes and continue simmering
– Stir in frozen peas and cook until heated through
– Serve hot with crusty bread or over mashed potatoes