Hearty Beef Stew | Easy + Delicious Fall Comfort Foods
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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BEEF STEW is perfect on a cold day | Oven Beef Stew Recipe In One Pot
The weather is getting colder and it's the perfect time for a hearty beef stew. Today I am making a classic French beef stew braised in the oven. The tender chunks of beef will melt in your mouth and the rich sauce makes the ultimate cold-weather comfort food. This recipe is simple and delicious!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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INGREDIENTS
3 1/2 lbs boneless beef chuck roast
2 tsp coarse or flaky salt
1 1/2 tsp cracked black pepper
1/4 cup cooking oil
1 large onion
1 celery stick
5 cloves of garlic
2 Tbsp tomato paste
6 Tbsp all-purpose flour
4 1/2 cups beef broth
1 1/2 cups dry red wine
3 sprigs of fresh thyme
2 sprigs fresh rosemary
1 dried bay leaf
1 1/2 lbs Russet potatoes
2 large carrots
salt & pepper to taste
garnish with chopped fresh parsley
6-quart Dutch oven pot
*preheat oven to 325 degrees F and slow cook for 3 hours or until meat is tender
How to make a 5-star beef stew
The perfect beef recipe for the New Year
Beef Stew With Carrots & Potatoes
Beef stew recipe | South African YouTuber
Hello beautiful people. Welcome to THATO COOKS. Ingredients listed down below ????
- 1kg beef stew
- Oil for frying
- One onion, chopped
- Half of a green pepper, chopped
- 2 carrots, chopped
- 2 tbsp crushed garlic
- 1 tbsp dried thyme
- 1 tsp steak and chops spice and 1 tsp barbercue spice
- 50g tomato paste
- 2 beef stock cubes
- black pepper n salt for taste
Enjoy!!!
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This Hearty Beef Ragu Makes the Best Winter Dinner
‼️NOTE‼️ I accidentally say in the video to preheat your oven to 350°F.  this is incorrect and you should preheat your oven to 325° and bake your beef Ragu on that temperature.

My beef ragu recipe cooks for hours until it is incredibly tender and flavorful. Serve it with pappardelle pasta for a hearty and impressive dinner!
Recipe:
Ingredients
3 lb chuck roast, patted dry and cut into fist-sized pieces (1.4kg)
1 teaspoon table salt
1 teaspoon ground black pepper
2 Tablespoons extra virgin olive oil
1 Tablespoon butter (salted or unsalted)
2 carrots, chopped (about 1 heaping cup/154g)
2 celery stalks, chopped (about 1 cup/112g)
1 medium yellow onion, diced (about 1 ½ cup/185g)
1 ½ Tablespoons minced garlic (about 5-6 cloves)
3 Tablespoons tomato paste
⅓ cup red wine vinegar (may substitute a dry red wine) (78ml)
2 cups beef broth (may substitute chicken broth or chicken stock)
¼ cup water (60ml)
28 oz crushed tomatoes (794g)
¼ teaspoon crushed red pepper, optional
2-3 fresh thyme springs (or 1 teaspoon dried thyme)
2 dried bay leaves
For Serving
12oz-1 lb Pappardelle or preferred pasta, for serving (375-500g)
Parmesan cheese, for serving
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Large enameled Dutch Oven with lid (I do not recommend using cast iron that is not enameled) (Affiliate Link):
Instructions
00:00 Introduction
00:16 Arrange rack to center of oven and preheat oven to 325F (165C).
00:21 Season beef on all sides with salt and pepper.
00:52 Heat oil in a large enameled Dutch oven over medium/high heat. Once oil is shimmering, add beef and sear on all sides until deep brown in color (once you place the beef in the pot, let it sit for about 2-3 minutes before touching/turning it so you get a nice sear). After searing, remove to a plate and set aside. There should be lots of browned bits on the bottom of the pot – leave those, they’re great for flavor.
02:33 Reduce heat to medium. Add butter to the pot and, once melted, add carrot, celery, and onion and cook, stirring occasionally, until softened (about 3-5 minutes).
03:12 Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
03:27 Add tomato paste and stir until well-incorporated with veggies.
03:35 Deglaze the pan by slowly pouring in red wine vinegar and scraping the bottom of the pan to loosen any brown bits. Cook until the vinegar is reduced by about 50% and the steam from the pot no longer has a pungent vinegar odor.
04:17 Add beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally.
05:13 Return beef to the pot and add bay leaves and thyme (make sure they are submerged), cover with lid, and transfer to the oven.
05:49 Cook for 3 hours or until beef is extremely tender and may be easily shredded with a fork (but don’t shred it yet).
06:23 Remove beef from the pot. Use a potato masher to break up the vegetables in the pot (for a smoother sauce, use an immersion blender, but I like mine a bit heartier). Shred the beef and return to the pot. Taste-test and add additional salt/pepper as needed.
Serving
08:00 Serve as desired, I like to serve mine over pappardelle. If you’d like to toss the noodles with the bolognese sauce, reserve a bit of the pasta water (about ½ cup) and add it into the sauce with the noodles and simmer over low heat for several minutes until thickened and clinging to the noodles before serving. Top with freshly grated parmesan cheese.
Notes
Slow Cooker
For best flavor in a slow cooker, I recommend first following steps 1-7 then transferring everything (beef, veggies/vinegar in pot and remaining ingredients) to the slow cooker and cooking for 7-8 hours on low or 5 hours on high. Don’t skip the steps or the sauce will be thin and vinegary tasting.
Storing
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for several months.
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Hundreds of 5-Star Reviews!! Famous Traditional Irish Beef Stew Recipe
There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.
Irish Stew is one amazing stew. You already know that anything simmered for hours is bound to be delicious. But this... this is the stew you've always dreamed of. It's the one I make when I have guests over and want to truly impress them!
The key ingredient that gives Guinness Stew its rich flavor and deep color is Guinness Beer. And don't worry, the dish doesn't taste like beer at all! It transforms into a savory sauce that is absolutely mouthwatering. Plus, all the alcohol cooks out, so you won't be left with any boozy taste. Adding bacon to the stew is optional, but it definitely adds extra flavor. So go ahead and indulge if you'd like. Either way, you're in for a truly special stew. Try this delicious dish and comment how do you like it! Have a delicious day! ????????????
INGREDIENTS:
2 tbsp Olive oil
2lb / 900g beef
Season with salt and black pepper
2 garlic cloves
2 onions
6 oz / 170g bacon
2 carrots
2 celery stalks
3 tbsp flour
14.9 oz / 440ml Guinness Beer
3 tbsp tomato paste
3 cups / 750 ml broth
2 bay leaves
1 tsp thyme
???? Knives I used in this video -
INSTRUCTIONS:
1. Start by cutting the beef into big chunks, approximatelly 4-5cm.
2. Heat oil in a heavy-bottomed pot (cast iron dutch oven) over high heat. Add the beef in batches and brown it well on all sides. Sprinkle salt and pepper over the beef. Once browned, transfer the beef onto a plate and repeat with the remaining batch of beef.
3. Lower the heat to medium. Cook the garlic and onion for about 2 minutes until they start to soften. Then, add the bacon and continue cooking until the bacon is browned.
4. Stir in the carrot and celery, and cook for a few more minutes.
5. Add the flour to the pot and stir for 1 minute to cook off the flour.
6. Pour in the Guinness, broth and tomato paste. Mix well to ensure the flour dissolves completely. Add the bay leaves and thyme.
7. Return the beef and any accumulated juices back into the pot. The liquid level should just cover the ingredients.
8. Cover the pot and lower the heat to a gentle simmer. Let it cook for 2 hours until the beef is tender. Then, remove the lid and simmer for an additional 45 minutes, or until the beef easily falls apart and the sauce has reduced and thickened slightly.
Serve the beef and Guinness stew with pasta, mashed potatoes or whatever you like. Enjoy!
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