Tender and Juicy Beef Stew

Ingredients

• 680 g (1.5 lb)cubed beef
• 30 ml (2 tbsp)extra-virgin olive oil
• 2 mediumonions, diced
• 5 clovesgarlic, minced
• 2 largecarrots, chopped
• 3 stalkscelery, chopped
• 1.9 litres (8 cups)water
• 20 ml (4 tsp)beef-flavoured bouillon
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)red wine vinegar
• 30 ml (2 tbsp)tomato paste
• 355 ml (1 1/2 cups)red wine, such as Pinot Noir
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)dried thyme
• 2bay leaves
• A pinch, or to tastesalt
• A pinch, or to tastepepper

Instructions

1. 1

   Prepare ingredients

   Wash and dry the produce. Dice the onions and mince the garlic; cut the potatoes, carrots and celery into evenly sized pieces and set aside. If needed, cube the beef into similar-sized pieces.

2. 2

   Brown the beef

   Heat 15 ml (1 tbsp) of olive oil in a large, heavy-based pot over medium heat. Brown half the beef on all sides, transfer it to a medium bowl, then repeat with the remaining beef.

3. 3

   Soften the aromatics

   Add another 15 ml (1 tbsp) olive oil to the pot over medium heat. Stir in the onions until they begin to soften, then add the garlic and stir carefully to prevent it burning. This should take about 2–5 minutes.

4. 4

   Blend the broth

   Add 1.9 litres (8 cups) of water and 20 ml (4 tsp) beef-flavoured bouillon to the pot, then take it off the heat. Blend the onions and garlic into the broth until smooth, using an immersion blender or a regular blender.

5. 5

   Simmer the stew

   Return the pot to medium heat. Add the beef and its drippings, potatoes, carrots, celery, soy sauce, red wine vinegar, tomato paste, red wine, garlic powder, onion powder, thyme, bay leaves, salt and pepper. Stir, bring to a simmer and cook for 45 minutes, or until the beef and vegetables are fork-tender.

6. 6

   Remove bay leaves

   Take the bay leaves out of the pot and serve the stew immediately.

What is beef stew?

Beef stew is a broad tradition of slowly cooking meat and vegetables in a seasoned liquid; versions vary widely by region and household. This recipe builds its broth with blended onion and garlic, red wine, tomato paste and beef-flavoured bouillon.

The method starts by browning the beef, then simmers it with vegetables until tender. One detail to check before cooking: potatoes appear in the method, but are missing from the supplied ingredient list, so their quantity is not specified.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 23g protein, 13g carbs, 13g fat.

The beef supplies most of the protein, while the olive oil and beef contribute much of the fat. Carbohydrates come mainly from the vegetables, wine and tomato paste; the method mentions potatoes, but no quantity is given in the ingredient list, so they are not included in this estimate. Pair a serving with a generous side of green vegetables for a more balanced plate.

Browning the beef

Small batches: browning half the beef at a time gives the pieces room to colour rather than crowding the pot. Keep the browned meat and any drippings to add back later.

Pot residue: the browned bits left in the pot contribute flavour to the broth. The onions and water help incorporate them as the stew cooks.

Building a smooth broth

Onions and garlic: soften them gently before adding the water and bouillon. Stir the garlic as it cooks so it does not scorch.

Blending: blend the aromatics into the broth until smooth, as directed. If using a countertop blender, take care with the hot liquid and follow the blender’s instructions for blending hot contents.

How the flavours come together

Red wine: Pinot Noir is suggested, and its acidity and depth pair with the savoury beef broth. The wine simmers with the other ingredients for the full cooking time.

Seasoning: soy sauce, vinegar, tomato paste, dried herbs and bouillon each add a different savoury, tangy or aromatic note. Taste near the end before adding more salt, since bouillon and soy sauce can already be salty.

Checking tenderness

Beef: after the stated 45-minute simmer, test a piece with a fork. It should be tender enough to pierce easily; if it is not, continue simmering and check again.

Vegetables: cut them into similar-sized pieces, as the method directs, so they cook more evenly. Check the potatoes too, if you are using them, as the method includes them but the ingredient list gives no quantity.

Serving the stew

Serve it hot in bowls, with some of the broth in each portion. Bread is a practical accompaniment for soaking up the liquid, or serve with a simple green salad for contrast.

The recipe makes eight servings, so it can work for a family meal or be portioned for later. Remove the bay leaves before serving.

Recipe notes & tips

• Pat the beef dry before browning to help it colour in the pot.
• Brown the beef in two batches rather than adding it all at once.
• Keep the garlic moving in the pot so it softens without burning.
• Cut the vegetables into similar-sized pieces for more even cooking.
• Taste the broth before adding extra salt, especially if your bouillon is salty.
• Remove both bay leaves before serving.

Variations

• Use another red wine: Choose a dry red wine in place of Pinot Noir.
• Add potatoes: Include the potatoes mentioned in the method, using a quantity suited to your pot.
• Adjust the herbs: Use a little more or less dried thyme to suit your preference.
• Make it gluten-free: Check that the bouillon and soy sauce are labelled gluten-free, or use gluten-free alternatives.
• Add extra vegetables: Increase the carrots or celery for a more vegetable-rich stew.

Common mistakes to avoid

• Crowding the pot: The beef may steam instead of brown; cook it in the two batches specified.
• Burning the garlic: It can turn bitter; stir it briefly after the onions begin to soften.
• Blending carelessly: Hot broth can splash; use an immersion blender or follow your countertop blender’s hot-liquid guidance.
• Skipping the simmer check: Cooking time alone does not guarantee tenderness; test the beef and vegetables with a fork.
• Over-salting early: Bouillon and soy sauce bring saltiness; taste the finished broth before adding more.
• Forgetting the potatoes: They appear in the method but not the ingredient list; decide on a quantity before you start.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the broth has thickened.

Frequently asked questions