Most of the time I like to get creative with my meals but there are other times that I just want good old, soul warming, classic food, like this classic beef stew. I'm pretty sure this recipe is pretty close to the beef stew I grew up eating. Nothing fancy, just good food.
A little tip I wanted to share with you about coating the beef in flour. I have found that the least messiest way to do this is by placing the beef, flour and seasonings all together in a re-sealable plastic bag and toss it all around. You can toss it in a large bowl if you want but trust me the bag is easier.
A few people have told me adding corn to beef stew is weird. I just grew up with it this way, so I thought it was normal. As I've gotten older, I realize most people don't add corn to their beef stew. I can't seem to give it up though. If corn isn't your thing, leave it out but if you've never tried it in stew before, go ahead and give it a try.
Speaking of stew when I was a kid. Back then I always had buttered saltines to dip in my stew. These days I've graduated to a nice crusty loaf of french bread. Give that a try too!
Classic Beef Stew is one of my favorite cold weather comfort meals, what are some of yours?
Classic Beef Stew
Ingredients
- 2 T oil vegetable or canola
- 1.5 lb stew meat cubed
- ⅓ C flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ C red wine
- 1 bay leaf
- 1 C diced onion
- 2 garlic cloves diced
- ½ teaspoon dry thyme
- 2 teaspoon Worcestershire sauce
- 5 C beef broth
- 2 large potatoes diced
- 3 carrots chopped
- 1 15 oz can corn drained
Instructions
- Season flour with salt and pepper. Toss cubed stew meat around in the flour to coat. This is easiest done by shaking around in a large re-sealable plastic bag or a large bowl.
- Heat oil in a large pot over medium-high heat. Add meat to hot oil, in batches, being careful not to overcrowd. Brown beef on all sides and remove to plate.
- Add onions to pot. Cook 2-3 minutes and then add the garlic. Cook 1 more minute, stirring. Pour wine into pot and stir well to scrape up any bits from the bottom of pot. Allow wine to reduce by about half.
- Once wine is reduced, add bay leaf, worcestershire sauce, thyme and broth. Place beef back into pot. Bring just to a boil and then reduce to simmer. Continue to simmer for 1 hour.
- Add potatoes and carrots to pot and simmer another 30 minutes. Add corn to pot.
- Taste for seasoning and adjust salt and pepper as needed.
- Simmer 10 more minutes.
- Enjoy.
BettyCupcakes says
I love any kind of stew or chili in the winter time- with freshly baked cornbread on the side, please and thank you!
foody schmoody says
Ooooh, cornbread, yum!
Jenn Kurkiewicz says
OMG, this looks so good and I would love a bowl right now!! Stopping by from the DBB, thanks for sharing! 🙂 Pinned!
Cara Kueck says
This looks delicious! Came over from DBB and going to pin this right now!
Terri Henkels says
Oh yum, I love beef stew and haven't fixed if for a really long time. I am definitely trying out your recipe it sounds really good! Thanks for sharing on the Four Seasons Blog Hop!
linda spiker says
If I made this my husband would be thrilled! Classic beef stew is his favorite!
Emily @ Recipes to Nourish says
I love a good beef stew, especially this time of year when the season changes. Yum!
Cindy Gordon says
There is just something about comfort food! Ah, it warms the soul and brings back happy memories! This recipe will do that! Looks delicious, can't wait to share with my mom!