Hearty Beef Stew
Nothing warms you up on a cold day like a hearty bowl of beef stew. This slow-cooked classic is loaded with tender chunks of beef, carrots, and potatoes, all simmered in a rich broth enhanced with red wine, fragrant herbs, and a splash of balsamic vinegar for a touch of tangy sweetness. The result? A cozy, satisfying dish with deep, comforting flavours that only get better as leftovers. Top it with fresh parsley and Parmesan cheese for the perfect finishing touch.
Equipment
- Slow cooker or heavy pot
Ingredients
- 3 lbs boneless beef chuck well-marbled, cut into 1½-inch pieces
- 4-6 slices bacon sliced, optional
- 3 tbsp olive oil optional, for searing
- 2 medium yellow onions cut into 1-inch chunks
- 7 cloves garlic peeled and smashed
- 2 tbsp balsamic vinegar
- 1½ tbsp tomato paste
- ¼ cup cornstarch
- 2 cups dry red wine or substitute with more beef broth for less alcohol
- 2-3 cups beef broth
- 1 bay leaf
- ½ tsp dried thyme
- 1½ tsp sugar
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 4 large carrots peeled and cut into 1-inch chunks on a diagonal
- 1 lbs small potatoes, baby Yukons cut in quarters
- Fresh chopped parsley for garnish (optional)
- Freshly grated Parmesan for serving (optional)
Instructions
- Pat the beef dry, then season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pan or slow cooker over medium-high heat. Sear the beef in batches until browned, about 5 minutes per batch. Remove and set aside.
- In the same pan or slow cooker, add the bacon, onions, garlic, and balsamic vinegar. Cook for about 5 minutes, scraping up any browned bits from the bottom.
- Stir in the tomato paste and cook for 1 minute more.
- Return the beef to the slow cooker and sprinkle the cornstarch over the beef, stirring to coat.
- Add the red wine, beef broth, bay leaf, thyme, sugar, salt, and pepper. Stir to combine.
- Cover and cook on low for 8 hours, or on high for 4-5 hours.
- One hour before the cooking time ends, add the carrots and potatoes. Cover and cook on high for the last hour, or until the vegetables are tender and the beef is falling apart.
- Remove the bay leaf, taste, and adjust the seasoning as needed.
- Garnish with fresh parsley or Parmesan and serve warm.
Notes
- You can optionally substitute regular potatoes with sweet potatoes for a natural sweetness and vibrant color. Simply cut the sweet potatoes into 1-inch chunks and add them in the last hour of cooking, just as you would with regular potatoes.
- For a bolder flavour: Substitute the red wine with 2 cups of imperial beer. The maltiness of imperial beer will add a rich, slightly bitter profile, enhancing the stew’s depth.
- Non-alcoholic version: Use an equal amount of beef broth to replace the wine.
- This stew tastes even better when made ahead. Refrigerating it overnight allows the flavours to deepen and develop further.
- Refrigerator: Allow the stew to cool completely before transferring it to an airtight container. Store in the fridge for up to 3-4 days. Reheat using one of the methods above.
- Freezing: Pour the cooled stew into airtight containers or freezer-safe bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Stovetop (Best Method): Place the stew in a saucepan or pot and reheat over medium-low heat, stirring occasionally, until warmed through. Add a splash of beef broth or water if the stew has thickened too much.
- Microwave (Quick Option): Transfer a portion of the stew to a microwave-safe bowl, cover loosely, and heat on medium power in 1-2 minute intervals, stirring in between, until heated through.
Tried this recipe?
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