Classic Beef Stew
Hello, Welcome to Kelly’s Kitchen! Despite the sunny Daffodils and Lenten Roses in my yard, it’s still been a little chilly and very grey in Athens this weekend, so the perfect solution in my book is a hearty, warm, comforting Classic Beef Stew. To this recipe, originally by Molly O’Neill at NYT Cooking, I added fresh herbs and topped the finished plate off with pickled onions, which really sent this Classic Beef Stew to another level. Let’s do it!
The Summary
Today we are making Classic Beef Stew
Be sure to find the shoppable key ingredients and equipment
Classic Beef Stew
Classic Beef Stew
We will start with the pickled onions. Start these at least an hour before you begin the stew to give the onions time to steep in the vinegar. In a saucepan over medium-high heat, bring 1.5 cups of red wine vinegar to boil with 2 tablespoons of sugar and a pinch of kosher salt.. Once boiling add the thinly sliced onion and stir the onion into the vinegar. Let the onion boil with the vinegar for about 1 minute, then remove from the heat and let the onions sit and pickle while we prepare the rest of the dish.
We have one pound of stew meat cut into one-inch cubes. Toss the cubes in a bowl with ¼ cup flour and ½ teaspoon of fresh black cracked pepper.
Heat a few teaspoons of vegetable or grapeseed oil in a Dutch oven medium-high heat. Add the beef cubes to the hot oil and brown the cubes on each side, about 10 minutes total. Once evenly browned, transfer the beef to a bowl and set aside.
To the Dutch oven, pour in the 1 cup of red wine and the 2 tablespoons of red wine vinegar. Add the two bay leaves. Use a wooden spoon to scrape up the fond from the bottom of the pan, then add the beef back to the pot.
Then add the 3½ cups of unsalted beef broth. Bring the mixture up tot a boil then reduce and let simmer, covered for 1½ hours. Skim the foam off the top occasionally during the simmer time.
After its simmer, add the chopped onion and carrot. Add a good pinch of kosher salt. Bring the mixture back up to a boil, reduce the heat and let simmer, covered for 10 minutes.
Then add the chopped potatoes, bring the mixture back up to a boil, add the bundle of fresh herbs. Add a good pinch of kosher salt. Reduce the heat and let simmer, covered for 30 minutes, until the potatoes are tender.
Fish out the herbs and bay leaves, now it’s time to serve! Taste the stew and add more kosher salt if needed, to taste. Ladle servings into shallow bowls and top with pickled onion, fresh cracked black pepper, and minced parsley. Serve with rice, egg noodles or crusty country bread.
This stew is so satisfying! It’s been a long time since I have had a Classic Beef Stew and this is one for the books. I hope you give this delicious recipe a try! Take care and be well, xo Kelly
Key Ingredients and Equipment
Shallow Bowls | Angled Measuring Cup Set | Y-Peeler | Wooden Spoon Set | Lodge 6-qt. Enameled Dutch Oven | OXO Steel Ladle | OXO Mini Angled Measuring Cup
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