Beef Stew Recipe Tomato Paste Soy Sauce

Get set up for a classic beefiness stew recipe with chunks of tender meat and hearty vegetables simmering in a flavorful red wine sauce. It's the ultimate one-pot repast packed with poly peptide and vegetables.

For alternative cooking methods, try this stew recipe with the Instant Pot or Irksome Cooker.

Tabular array of Contents

1. The dutch oven sautés and braises
2. Selecting the right cut of meat
3. Searing first to add surface flavour
4. Sautéing the aromatics
5. Using hearty vegetables
6. Vino selection
7. The clandestine ingredients
8. Thickening the sauce liquid
9. Braising in the oven
10. Can this stew be made entirely on the stovetop?
11. What to serve this with
12. Classic Beefiness Stew Recipe

Beef stew is condolement food in a bowl. Everything y'all need for a complete meal slowly simmers in a Dutch oven. This pot is extremely versatile, every bit I use information technology to sear the beef first to add flavor on the surface, then I identify it in the oven to finish the braising procedure. To make the recipe involves but a little upfront preparation, only and so you have an hr to let the equipment do the piece of work.

The gentle and prolonged cooking time ensures that the chunks of meat and vegetables go extremely fork-tender. Over time, the flavorful red vino liquid concentrates into a flossy, thickened sauce that infuses and coats every ingredient. You lot tin can serve this meal with mashed potatoes, rice, or pasta for a satisfying feast.

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The dutch oven sautés and braises

A dutch oven is an extremely versatile pot to execute multiple cooking methods. The heavy cast fe construction, with thick walls, does a dandy chore retaining estrus. It beautifully browns the beefiness stew meat and sautees the vegetables. And so the whole pot goes in the oven to complete the braising process.

The oven provides a very consistent heated environment, gently simmering the ingredients for just over an hr. The hands-off cooking is similar to using a slow cooker. One thing to check is that the knob of the lid is heat-rated above 350-degrees, so information technology doesn't melt. If not, then terminate cooking the stew on the stovetop.

Selecting the right cut of meat

Beef stew is extremely popular because it takes tough, inexpensive cuts of meat and turns them into tender pieces. I recommend using boneless beef chuck, which comes from the cow'south shoulder section, or beef chuck roll. This selection contains a good amount of marbling and connective tissue to create flavorful pieces.

Avoid buying precut pieces labeled as stew meat from the store. They tend to exist likewise lean, resulting in a dry texture. I also like to control the size of the pieces, cutting them into about 1 ½-inch cubes. Brand sure to trim off backlog fat and tough silver pare.

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Searing starting time to add together surface flavor

To create a flavorful golden-chocolate-brown crust on the beef, dry the surface well with paper towels. This ensures that the meat sears instead of steams when it hits the hot pan. The goal here is to brown the sides, not cook them all the style through.

With chuck cuts, dry heat from pan-searing won't thoroughly tenderize the meat. The moist cooking environment and stewing liquid will turn tough collagen in the muscle fibers into rich gelatin.

Sautéing the aromatics

A classic mix of carrots, onions, and celery saute to add aromatics and natural sweet from the vegetables in the dish. As the moisture evaporates and these ingredients lightly brown, they brainstorm to caramelize. The garlic and fresh thyme cook in the fat so that their fat-soluble flavors infuse into the stew before adding the liquid.

Using hearty vegetables

To make this a consummate meal, I add together large chunks of carrots and potatoes. I cut them into pieces big enough to withstand the long cooking time and not to fall apart. I find that waxy types of potatoes, which are lower in starch and higher in sugar similar white, blood-red, and yellow, keep their shape when stewing, and they absorb lots of flavors. I prefer the buttery and polish gustation of Yukons golds.

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Wine selection

Use a dry ruddy wine like cabernet sauvignon, merlot, chianti, pinot noir, or a French Beaujolais. You want it to be fruity with tannins merely not overly sugariness. Make sure it's one you lot'd like to beverage because its flavors will infuse into the stew. Plus, yous'll have leftovers to enjoy with the meal.

The hugger-mugger ingredients

To make the beef stew flavor popular, add tomato paste and soy sauce to deepen the savory notes. They contain natural glutamates that increase the umami taste of the beefiness for dimension. I likewise use balsamic vinegar for acidity to balance and enhance the salty and subtly sweet flavors in the dish.

Thickening the sauce liquid

Add flour at the beginning of cooking to saute out its raw taste. Adding in beef stock helps hydrate the starches, and every bit it begins to eddy, the starches slap-up and thicken. The starches in flour are robust and can keep their consistency in prolonged heating, making it an ideal candidate for stewing.

Over fourth dimension equally steam builds upwards in the pot, you lot'll notice it gradually exiting the sides of the lid. This helps to reduce the volume and to concentrate the liquid. If needed, at the very cease of cooking, simmer the stew on the stovetop for a few minutes to adjust the consistency.

Braising in the oven

The most consistent and depression fundamental style to cook a stew is in a covered pot placed inside the oven. The hot air evenly circulates in the closed surround, gradually transferring the estrus past conduction from the pot to the food. I use a moderate 350-degrees to proceed the braising liquid at a low simmer.

The meat cooks to well-washed to get in tender. The connective tissue and fat need to reach 210ºF (99ºC) for at least an hour. This time allows the collagen to transform into gelatin and render the fat from the poly peptide. The meal is prepare when the beef and vegetables can be easily cut with a fork.

Tin can this stew be fabricated entirely on the stovetop?

Yes! Withal, the burners on the stove give direct rut to the bottom of the pot, making it decumbent to hot spots. Therefore, make certain to check and stir every 20 minutes and arrange the heat as needed. The cook fourth dimension may be slightly longer with the lid's constant lifting, releasing steam that helps to soften the food. Cook on a gentle simmer, low to medium-low heat.

What to serve this with

• Buttered pasta like egg noodles, pappardelle, or penne.
• Brownish rice or white rice
• Mashed potatoes

Benefits calculation vino to the dish

The booze in vino lowers the boiling point of a liquid, similar beefiness stock. Instead of the boiling point of h2o existence 212ºF (100ºC), the wine reduces that to below 200-degrees. This causes the wine to evaporate quicker and generates more h2o vapor in the pot for quicker heat transfer and cooking of the stew. It'southward like pressure cooking.

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• ▢ 2 ½ pounds boneless beefiness chuck, or beefiness chuck roll
• ▢ 1 teaspoon kosher salt, plus more as needed for seasoning
• ▢ ½ teaspoon black pepper, plus more as needed for seasoning
• ▢ 3 tablespoons olive oil
• ▢ 2 cups carrots, peeled, cut into ¾-inch thick slices
• ▢ one cup celery, ½-inch thick slices
• ▢ ane loving cup red onion, one-inch dice
• ▢ one teaspoon chopped thyme
• ▢ ane bay leafage, stale or fresh
• ▢ i tablespoon minced garlic
• ▢ ¼ cup balsamic vinegar
• ▢ 1 tablespoon tomato plant paste
• ▢ ¼ cup all-purpose flour
• ▢ three cups beefiness stock
• ▢ i cup red wine, dry
• ▢ two tablespoons soy sauce
• ▢ 1 pound yukon gilded potatoes, cut into 1-inch pieces
• ▢ one tablespoon chopped parsley

• Thoroughly dry the surface of the beef with paper towels. Trim off any excess fat or silverskin. Cut into ane ½-inch thick cubes, then flavour with salt and pepper.

• Prepare the oven rack to the lower third position. Heat to 350ºF (177ºC). Heat a big dutch oven over medium-high heat. Add together the olive oil, one time hot add the beef in a single layer, work in two batches. Sear the beef on each side until browned, well-nigh 1 to two minutes per side. Transfer to a make clean plate. Repeat with remaining beef.

• Turn heat downwardly to medium and add the carrots, celery, and onions. Saute until the onions are lightly browned and tender, v minutes.

• Add the thyme and bay foliage, saute for 30 seconds. Add the garlic, saute for 30 seconds.

• Add the balsamic vinegar. Stir, scraping the bottom of the pan to release whatever browned bits. Cook until virtually of the liquid has evaporated, nigh 1 minute.

• Add the tomato paste, stir and cook for 30 seconds. Sprinkle in the flour, stir and melt for 1 infinitesimal. Slowly stir in the beef stock, scraping down the bottom of the pan. Add the wine and soy sauce, stir to combine.

• Add the browned beefiness and potatoes. Bring the liquid to a rapid simmer over medium-high heat for 5 minutes, turn off the oestrus. Cover and carefully transfer the pot to the oven.

  Cook until the meat is very tender and vegetables are easily pierced with a fork, nigh 75 to ninety minutes. Taste the sauce and flavor with more than salt and pepper every bit desired. For a thicker sauce, stir and cook over medium-high heat, about 5 to 10 minutes.

• Serve the stew garnished with chopped parsley.

• Make information technology Gluten-Gratis: Substitute tamari or coconut aminos for soy sauce. Omit the flour and utilise a cornstarch slurry. One time the stew is done cooking in the oven, transfer it to the stovetop. Combine 2 tablespoons of cornstarch and ¼ cup h2o. Bring liquid to a boil over medium-high oestrus, slowly add the slurry, stir until the liquid thickens, threescore to ninety seconds.
• Make it Whole-thirty: Substitute kokosnoot aminos for soy sauce. Substitute arrowroot flour (starch/powder) Bob's Ruby-red Factory recommended.

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Nutrition Facts

Classic Beefiness Stew

Corporeality Per Serving

Calories 629 Calories from Fat 306

% Daily Value*

Fatty 34g 52%

Saturated Fat 11g 55%

Cholesterol 130mg 43%

Sodium 1174mg 49%

Potassium 1566mg 45%

Carbohydrates 33g xi%

Fiber 5g 20%

Saccharide 5g 6%

Protein 45g ninety%

Vitamin A 131IU 3%

Vitamin C 22mg 27%

Calcium 389mg 39%

Iron 14mg 78%

* Percentage Daily Values are based on a 2000 calorie diet.

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Filed under: American Batch Cooking Beefiness Beef Principal Braising and Stewing Christmas Easter Autumn Family Friendly Freezer Meals Halloween Principal Dish One Pan/Pot Soups St. Patrick's Mean solar day Video Winter

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I'thou a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help yous proceeds conviction in the kitchen.

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