How to Make Classic Beef Stew
Everything you need to know to achieve a phenomenally tasting beef stew, one of the most beloved comfort dishes of all time!
- 2 pounds chuck steak, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/3 cup Gold Medal™ all-purpose flour
- 3 tablespoons oil
- 1 large yellow onion, cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 cup dry red wine
- 4 cups Progresso™ beef flavored broth
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 bay leaves
- 3 large carrots, cut into 1-inch pieces
- 2 large stalks celery, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch pieces
- 6 ounces button mushrooms, quartered
- 1 Pat the beef cubes dry with paper towels and sprinkle with salt and pepper. Sprinkle with the flour and toss to coat the beef.
- 2 Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning. Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.
- 3 Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
- 4 Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.
- 5 Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- 6 Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
- 7 Serve with crusty bread.