Classic Beef Stew Recipe For Dinner - Natasha's Kitchen
Hi everyone! Its Natasha of Natashaskitchen.com and today i'm sharing our family's
classic beef stew. It is so hearty andflavorful and the beef is so tender, it
just melts in your mouth. In a large ovensafe pot, preferably a Dutch oven, we're
gonna saute six ounces of chopped bacon.Stir that over medium heat until it's
golden brown and the fat is released,then remove it to a separate dish. While
the bacon is cooking, stir together twopounds of chopped beef with half a
tablespoon of salt, a teaspoon of blackpepper and a quarter cup of flour. Stir
that together until the beef is evenlycoated. Transfer half of the beef into
the hot bacon fat and cook over mediumhigh heat or until the beef is browned -
about three minutes per side. Add alittle more olive oil if needed, then add
the second half of the beef and cookuntil browned. Transfer the browned beef
to the bowl with the bacon, add 2 cups ofgood red wine to the pot and bring it to
a boil, scraping the bottom to deglazethe pot. Add one pound of thickly sliced
mushrooms and simmer over medium heatfor 10 minutes. Roughly chop up four
carrots into half-inch thick pieces, alsodice 1 medium yellow onion and chopped 4
garlic cloves. Place a large nonstickskillet over medium-high heat and add 2
tablespoons of olive oil. Then add thesliced carrots, diced onion and chopped
garlic. Saute that for 4 minutes, stirringfrequently. Once the onions are soft, add
a tablespoon of tomato paste and sauteanother minute. Then transfer the veggies
to the pot.
Add four cups of beef broth and seasonwith two bay leaves, half a teaspoon of
dried thyme, a teaspoon of salt and halfa teaspoon of black pepper. Add the beef
and bacon back to the pot, then stir in 1pound of small potatoes. You can cut
these in halves or quarters, depending onhow large they are. You want bite-sized
pieces. Stir to combine and make sure thepotatoes are submerged in liquid. Cover
with a tight-fitting lid, then transferto a preheated oven and bake at 325˚F
for an hour and 45minutes. Oh yes! Just in time for dinner
and I am ready because the smell in myhouse is making me so hungry. Ok let's do
this.Are you ready? YUM! mmm... okay and then
before I serve it, I like to skim off theextra fat; makes it just a little bit
healthier and you don't really need thatextra oil on top and it's super easy to
do. Just tilt your pot and spoon it up.
And very important, I always love to adda little bit of garnish because it adds
that fresh pop of color and flavor. Andso I've got a little bit of parsley here.
You can use dill if you like dill.There - isn't that pretty?
Okay, here we go. Oh my goodness and thisis just loaded with all the good stuff!
It is so hearty and it's really a meal initself.
I'd like to serve it with a fresh crustyFrench bread. [bread crunch sound ] That sound gets me every
time. Okay, here we go. Oh my goodness andthat beef is just fall apart tender. My
spoon goes right through it. Okay andthis is still really hot so.
Oh my goodness this is gonna be a gooddinner, literally that beef just melts in
your mouth and there's so much flavor.Adding the wine to the broth just really
elevates the flavors and pulls them alltogether. So good! I cannot wait to eat
this for dinner and my kids love it,which is like major win for Mom
and it's fancy enough for a nice dinnerparty. This seriously has really really
good flavor, such a cozy thing for winterand if you're not a mushroom lover, you
can still enjoy this because if youthickly slice the mushrooms, they are
easy to avoid and if you love themushrooms... oh, I love thick sliced
mushrooms. All right, I am gonna go callmy kids for dinner because I'm hungry.
If you enjoyed this video, give me a greatbig thumbs up below and if there are any
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below and we'll see you next time. Heybefore you go, if you are a meat lover,
check out some of our favorite heartydishes right over here and right down
there and click below to subscribe andwhen you do, click that little Bell icon
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Thanks for watching.
Our Family’s Classic Beef Stew. The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________ PRINT THIS RECIPE: https://natashaskitchen.com/beef-stew-recipe/ HAIR STYLE BY: https://www.youtube.com/channel/UCYYNwlAHsf8J5doHWPpKpgA #natashaskitchen #beefstew #dinner #soup SUBSCRIBE: http://bit.ly/nkyoutubesubscribe WEBSITE: https://natashaskitchen.com INSTAGRAM: https://www.instagram.com/NatashasKitchen FACEBOOK: https://www.facebook.com/NatashasKitchen PINTEREST: https://www.pinterest.com/NatashasKitchen INGREDIENTS for Classic Beef Stew Recipe: 6 oz thick sliced bacon chopped into 1/4" wide strips 2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces Salt and ground black pepper to taste 1/4 cup all-purpose flour 2 cups good red wine such as Soft Red or Pinot Noir (see note above) 1 lb mushrooms thickly sliced 4 large carrots peeled and cut into 1/2" thick pieces 1 medium yellow onion diced 4 garlic cloves chopped 1 Tbsp tomato paste 4 cups low sodium beef broth or beef stock 2 bay leaves 1 tsp dried thyme 1 lb small potatoes new potatoes, or fingerling, halved or quartered 🛒🛒🛒🛒🛒 NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - https://www.amazon.com/shop/natashaskitchen 🛒🛒🛒🛒🛒 Thanks for watching!! 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA