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How to Make Beef Stew

At first, you might think, “beef stew, everyone knows that.” You’d be surprised at how many folks have never made it themselves, especially newer cooks. Their mother or grandmother, a friend or neighbor, prepared the fare.
Tried and true, beef stew is something you can eat year-round. It certainly warms you on a cold day, but it also fills people up whenever you put it together. Don’t be afraid to make it ahead of time. A day in the refrigerator brings out richer flavor.
When you are shopping for stew meat, look for a chuck roast with great marbling. While it might prove tempting, don’t reach for the pre-cut packaging. You want to cut your meat just before you cook it.

Ingredients

  • 1 ½ pounds beef chuck
  • 1 tsp kosher salt
  • ½ tsp cracked pepper
  • ⅔ tsp garlic powder
  • ½ tsp onion powder
  • 1 ½ tbsp olive oil
  • 1 medium onion (rough-chopped)
  • 1 + tbsp minced garlic (fresh, if you have it)
  • 1 tbsp vinegar
  • ¾ tbsp tomato paste
  • Flour
  • 2 cups blush wine
  • 1 cup beef stock
  • 1 cup water
  • 1 tsp sugar
  • ½ tsp basil
  • 2 carrots chopped into bite-sized morsels
  • 2 stalks of celery chopped likewise.
  • ½ pound potatoes cut into ½” chunks (larger if you wish)

Instructions 

  • Preheat your oven to 325 F.
  • Pat the beef dry, then cut it into 1 ½ inch squares
  • Season the chunks with salt, pepper, garlic powder, and onion powder.
  • Pour the oil into a stew pot.
  • When it's hot, brown the meat on all sides.
  • Set the meat aside.
  • Lightly brown the onions and garlic with the vinegar.
  • Add the tomato paste and stir well
  • Return the beef to the pot
  • Sprinkle a little flour over the meat.
  • When you see the flower dissolved, add the wine, water, broth, sugar, and basil.
  • Cover the pot and cook for two hours on the middle shelf in your oven
  • Take the pot out. Now add your carrots, celery, and potatoes.
  • Cover the pot and place it back in the oven for 1 hour. Vegetables should be fork-tender.