Bobby Flay Beef Stew Recipe
Beef stew is the ultimate comfort food. It feels like a warm hug on a cold day. Many people think making a great stew is hard. But the Bobby Flay Beef Stew Recipe makes it very simple.
Ingredients
- 3 lbs beef chuck roast cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 2 large yellow onions chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine like Cabernet
- 4 cups beef stock low sodium
- 2 teaspoons dried thyme
- 2 bay leaves
- 4 large carrots peeled and sliced into thick rounds
- 1 lb baby potatoes halved
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
Season the Beef
- Pat the beef cubes dry with a paper towel. Sprinkle them generously with salt and pepper. Drying the meat helps it get a better brown crust. If the meat is wet, it will just steam.
Sear the Meat
- Heat olive oil in your Dutch oven over medium-high heat. Add the beef in small batches. Brown all sides until they look dark and crispy. Remove the meat and set it aside in a bowl.
Sauté the Vegetables
- Add the onions to the same pot. Cook them until they are soft and golden. Stir in the minced garlic. Cook for one more minute until you can smell the amazing garlic aroma.
Add Paste and Flour
- Stir in the tomato paste. Let it cook for two minutes to deepen the color. Sprinkle the flour over the onions. Stir well to coat everything. This will help thicken your stew later.
Deglaze the Pot
- Pour in the red wine slowly. Use your wooden spoon to scrape the brown bits off the bottom. Those bits are called "fond" and they hold all the flavor. Let the wine simmer.
Simmer the Liquid
- Add the beef stock, thyme, and bay leaves. Put the browned beef and its juices back into the pot. Bring the liquid to a boil. Then, turn the heat down to low.
Slow Cook the Beef
- Cover the pot with a tight lid. Let it simmer gently for about 90 minutes. The beef should start to get very tender. Make sure the heat is not too high.
Add Carrots and Potatoes
- Stir in the sliced carrots and halved potatoes. Cover the pot again. Cook for another 30 to 40 minutes. The vegetables should be soft when poked with a fork.
Finish with Peas
- Stir in the frozen peas during the last five minutes. They only need a moment to warm up. They add a bright green color and a little sweetness to the dish.
Garnish and Serve
- Remove the bay leaves from the pot. Taste the stew and add more salt if needed. Ladle the stew into big bowls. Top with fresh parsley and serve it hot.
Notes
- Choose the right meat: Always use beef chuck roast. It has the right amount of fat for slow cooking.
- Deglaze properly: Don't skip the wine step. It lifts the flavor from the bottom of the pan.
- Thicker stew: If you want it thicker, mash one or two potatoes into the sauce.
- Veggie swap: You can add parsnips or celery for more earthy flavors.
- Alcohol-free: If you don't use wine, use more beef stock with a tablespoon of balsamic vinegar.
- Slow Cooker: You can do the searing on the stove, then move everything to a crockpot for 8 hours.