Hearty & Budget-Friendly Beef Stew

By Chef Amanda (DeLaura) Hedgecoke 

This hearty and budget-friendly beef stew is perfect for meal prep or make-ahead dinners when hosting. Made with affordable stew meat, this dish is rich, comforting, and full of depth. Serve it with skillet cornbread or warm dinner rolls for the ultimate cozy meal. Bon appétit!

Makes: 8 servings

Ingredients

• 3 to 4 lbs organic, grass-fed beef stew meat, cut into 1-inch pieces
• 1/3 cup olive oil
• 1 large onion, finely chopped
• 4 ribs celery, finely chopped
• 2 carrots, finely chopped
• 2 leeks, thinly sliced
• 8 cloves garlic, crushed
• 4 oz mushrooms, chopped
• 1/4 cup tomato paste
• 1 cup red wine
• 3 large tomatoes, chopped
• 1/4 cup red wine vinegar (or balsamic vinegar)
• 3 cups beef broth
• 3 bay leaves
• 1 tsp dried thyme
• 1/3 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the beef: Pat the stew meat dry with paper towels and season generously with salt and pepper.

2. Sear the beef: Heat the olive oil in a Dutch oven or large soup pot over high heat. Working in batches, brown the meat on all sides. This step is essential for developing deep flavor and ensuring tender beef. Transfer the browned meat to a large bowl and set aside.

3. Sauté the vegetables: Reduce heat to medium and add the onion, celery, carrots, leeks, garlic, and mushrooms to the pot. Season with salt and pepper. Cook for 5–10 minutes, stirring occasionally, until softened and fragrant.

4. Deglaze the pot: Stir in the tomato paste, then return the beef to the pot. Pour in the red wine, chopped tomatoes, and vinegar. Bring to a boil and let simmer for 3 minutes to allow the flavors to meld.

5. Simmer the stew: Add the beef broth, bay leaves, and thyme. Reduce heat to medium-low and let the stew gently simmer for 2 to 3 hours, or until the meat is fall-apart tender and the broth is rich and flavorful. For even better results, simmer longer.

6. Final touches: Remove from heat and let the stew rest for 15 minutes. Discard bay leaves, taste, and adjust seasoning if needed. Garnish with fresh parsley before serving.

Alternative Cooking Method:

• Oven-Braised: Instead of stovetop simmering, transfer the stew to a preheated oven at 325ºF and cook for 3 to 5 hours, checking occasionally for tenderness.

Enjoy your rustic beef stew with crusty bread, cornbread, or over mashed potatoes!