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- 2 lbs beef chuck, cut into 1-inch cubes - 3 tablespoons olive oil - 1 large onion, chopped - 4 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 cup diced tomatoes (canned or fresh) - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 2 bay leaves - Salt and pepper to taste - Fresh parsley, chopped This beef stew recipe draws inspiration from Anthony Bourdain's love for hearty, comforting dishes. The ingredients are simple yet flavorful. The beef chuck gives a rich taste, while the olive oil helps in browning it perfectly. Onions and garlic add depth and aroma. Carrots and potatoes bring sweetness and heartiness. When it comes to liquids, beef broth is the star. It adds a savory base. Diced tomatoes give a slight acidity that balances the dish. Thyme and smoked paprika infuse a warm, earthy flavor. Bay leaves add a subtle herbal note. Finally, don’t forget salt and pepper to enhance all the flavors. For garnish, fresh parsley adds a pop of color and freshness. This stew uses basic ingredients, but the result is a dish packed with flavor and warmth, making it perfect for any occasion. {{ingredient_image_1}} - Browning the beef cubes: Start by heating 3 tablespoons of olive oil in a heavy pot over medium-high heat. Season 2 lbs of beef chuck cubes with salt and pepper. Once the oil is hot, add the beef in batches. Brown the meat on all sides. This step adds depth to the flavor. Remove the beef and set it aside. - Sautéing onions and garlic: In the same pot, lower the heat to medium. Add 1 chopped large onion and 4 minced garlic cloves. Sauté for about 3 to 4 minutes. You want the onion to be translucent and fragrant. - Adding vegetables to the pot: Next, add 4 sliced carrots and 3 diced potatoes to the pot. Stir them for another 3 to 4 minutes. This helps to slightly soften the vegetables and brings out their natural sweetness. - Incorporating liquids and seasoning: Return the browned beef to the pot. Pour in 2 cups of beef broth and 1 cup of diced tomatoes. Also, add 2 teaspoons of dried thyme, 1 teaspoon of smoked paprika, and 2 bay leaves. Stir well to mix everything. - Simmering the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours. This slow cooking makes the beef tender and lets the flavors meld together. Stir occasionally and check the stew. Add more broth if it sticks. - Adjusting seasoning to taste: After simmering, taste the stew. If needed, adjust the seasoning with more salt and pepper. This step is key to getting the right flavor. - Removing bay leaves: Before serving, don’t forget to remove the bay leaves. They are not meant to be eaten. - Serving in rustic bowls: Ladle the stew into rustic bowls. This adds a cozy touch to your meal. - Suggested accompaniments: Serve the stew with crusty bread. The bread is perfect for dipping into the rich stew. To boost the flavor of your beef stew, consider adding these spices: - 1 teaspoon dried rosemary - 1 teaspoon ground cumin - 1 tablespoon Worcestershire sauce You can also try different broths. A rich chicken broth adds depth. For a lighter taste, use vegetable broth. The best way to brown meat is in batches. This helps the beef get a nice crust. Ensure your oil is hot before adding meat. This creates a great flavor base. Simmering time is key. Let the stew cook low and slow. This helps break down the tough beef. Aim for at least 1.5 hours. This time allows the flavors to meld well. For garnishing, fresh parsley adds color and brightness. You can also add a sprinkle of smoked paprika. It enhances the stew's look and taste. Serve the stew hot in rustic bowls. A side of crusty bread is perfect for dipping. Enjoy the warmth and comfort of this hearty dish. Pro Tips Brown the Beef: Ensure the beef is well-browned on all sides to develop a rich, deep flavor in your stew. Layer Flavors: Add the vegetables in stages; this enhances their individual flavors and prevents them from becoming mushy. Use Quality Broth: A good-quality beef broth will elevate the overall taste of your stew significantly. Let it Rest: Allow the stew to sit for a bit after cooking; this lets the flavors meld together beautifully. {{image_2}} You can swap beef with lamb or chicken for a new twist. Lamb gives a rich flavor, while chicken lightens the dish. For a vegetarian option, use hearty vegetables like mushrooms or lentils. They add depth and texture, making the stew satisfying. Using seasonal vegetables can boost flavor and nutrition. Try squash in fall or green beans in summer. You can also explore herbs and spices. Replace thyme with rosemary or add cumin for warmth. This keeps the stew fresh and exciting. You can use a slow cooker or Instant Pot for ease. Just brown the meat first, then add all ingredients. Set it on low for 6-8 hours or high for 3-4 hours. For stovetop cooking, stick to the classic pot method. This takes about 2 hours. The oven can also work if you place the pot in a low heat oven. Both methods yield a hearty stew, so pick what suits you best. To store leftover stew, let it cool down first. Pour it into a container with a tight lid. I recommend using glass or BPA-free plastic containers. These keep the stew fresh and safe. For freezing beef stew, make sure it cools completely. Use freezer-safe bags or containers. Lay the bags flat for easy stacking. To thaw, move the stew to the fridge overnight. You can reheat it on the stove over low heat. Stir often to avoid sticking. Beef stew lasts about 3 to 4 days in the fridge. Look for signs of spoilage such as off smells or mold. If you see any, toss it out. It's better to be safe! What is the best cut of beef for stew? The best cut of beef for stew is beef chuck. It has good fat and flavor. This cut becomes tender when cooked slowly. You can also use brisket or round if needed. They work well, but chuck is my top choice. Can I make beef stew ahead of time? Yes, you can make beef stew ahead of time. It tastes even better the next day. The flavors blend as it sits. Store it in the fridge for up to three days. You can also freeze it for later use. How can I make beef stew less greasy? To make beef stew less greasy, trim excess fat from the beef before cooking. You can also skim the fat off the top after cooking. Using leaner cuts helps too, but it may be less tender. What’s the difference between boiling and simmering? Boiling is cooking at a high temperature with big bubbles. Simmering is at a lower heat with small bubbles. Simmering is better for stews as it keeps meat tender. It allows flavors to mix without overcooking. How do I know when the beef is tender? You will know the beef is tender when it breaks apart easily with a fork. This usually takes about one and a half to two hours of simmering. Be sure to check it a few times while cooking. What sides pair well with beef stew? Beef stew pairs well with crusty bread or warm biscuits. A fresh salad adds a nice crunch. You can also serve it with mashed potatoes for a hearty meal. Roasted vegetables are another good option. Can I add wine to my beef stew recipe? Yes, you can add wine to enhance the flavor. A dry red wine works best. Add it after browning the meat and before adding broth. It gives depth to the stew and makes it richer. We explored how to make a hearty beef stew, from key ingredients to cooking methods. You learned how to enhance flavors and present your dish nicely. Try variations like different proteins or cooking styles for new tastes. Storing leftovers correctly can keep your stew fresh. Remember these tips for a tasty dish every time! Enjoy your cooking journey and share your stew experience with others.

Bourdain's Hearty Adventures Beef Stew

A rich and flavorful beef stew perfect for hearty meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 cups beef broth
  • 1 cup diced tomatoes (canned or fresh)
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 2 leaves bay leaves
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
  • Season the beef cubes with salt and pepper. Once the oil is hot, add the beef in batches, browning on all sides. Remove the browned beef and set aside.
  • In the same pot, reduce the heat to medium, adding the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
  • Add the sliced carrots and diced potatoes to the pot, stirring for another 3-4 minutes to slightly soften them.
  • Return the browned beef to the pot. Pour in the beef broth and diced tomatoes, followed by the thyme, smoked paprika, and bay leaves. Stir to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer for about 1.5 to 2 hours or until the beef is tender and the flavors meld together. Stir occasionally and check that it doesn’t stick, adding more broth if needed.
  • Once the beef is tender, taste and adjust the seasoning with more salt and pepper if necessary.
  • Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley.

Notes

Serve the stew in rustic bowls, with a generous sprinkle of fresh parsley on top. Pair with crusty bread for dipping!
Keyword beef stew, comfort food, hearty