Hearty Fashioned Beef Stew Recipe 🍲

There’s nothing quite like a steaming bowl of beef stew to warm the soul—and to nourish the body. In this detailed guide, Chef Gordon Ramsay walks you through making a Fashioned Beef Stew that’s rich, hearty, and full of depth. Whether you’re cooking on a cozy weekend or preparing a centerpiece meal, this recipe delivers comfort, nutrition, and flavor.

Introduction

This Fashioned Beef Stew features tender cubes of beef chuck roast, root vegetables like carrots and potatoes, aromatic herbs, a splash of dry red wine, and deep savory notes from beef broth and tomato paste. It’s perfect for chilly evenings, family dinners, or meal prepping. Plus, we include expert health tips, nutritional information, and safety considerations—all to help you cook with confidence.

Here’s what you’ll find in this article:

• A clear, step‑by‑step recipe from preparation to serving
• Health, nutrition, and food safety tips from Chef Bobby Flay
• A nutrition table detailing macro‑ and micro‑nutrients
• 10 detailed FAQs for troubleshooting and variations
• Internal links to related recipes or articles at FreshTonerHungar to help you explore more meals and cooking techniques

Ingredients

• 3 lbs beef chuck roast, cut into 1½‑inch cubes
• 2 tsp salt, plus more to taste
• 1 tsp black pepper, plus more to taste
• 3 tbsp all‑purpose flour
• 3 tbsp olive oil or vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• ¼ cup tomato paste
• 4 cups beef broth, low‑sodium preferred
• 2 cups water
• 1 cup dry red wine (e.g. Cabernet Sauvignon)
• 2 bay leaves
• 1 tsp dried thyme
• 4 large carrots, peeled and cut into 1‑inch chunks
• 4 medium Yukon Gold potatoes, cut into 1‑inch chunks
• 3 celery stalks, cut into ½‑inch pieces
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped (for garnish)

Step‑by‑Step Instructions

1. Prepare the Beef

Pat the beef cubes dry with paper towels. This helps with browning. Season generously with salt and pepper. Sprinkle with flour and toss until the pieces are evenly coated. The flour helps create a thickening base for the stew.

2. Brown the Beef

In a large Dutch oven or heavy‑bottomed pot, heat 2 tablespoons of oil over medium‑high heat. Working in batches to avoid overcrowding, add the beef cubes and sear on all sides until a dark brown crust forms—about 5‑7 minutes per batch. Transfer browned beef to a plate and set aside.

3. Sauté Aromatics

Reduce heat to medium. Add the remaining 1 tablespoon of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Then add garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and cook, stirring constantly, for 1‑2 minutes until it darkens slightly—this intensifies its flavor and removes its raw taste.

4. Deglaze and Simmer

Pour in the red wine, using a wooden spoon to scrape up all browned bits (fond) from the bottom of the pot. Allow the wine to reduce by half—about 2‑3 minutes. Return the browned beef and any accumulated juices to the pot. Add beef broth, water, bay leaves, and dried thyme. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 1½ hours, until beef is nearly tender.

5. Add Vegetables

After 1½ hours of simmering, add the carrots, potatoes, and celery to the pot. Stir to combine. Cover again and continue simmering for another 45 minutes to 1 hour, until both beef and vegetables are fork‑tender. No rush—this part develops flavor.

6. Final Adjustments & Serving

Remove and discard bay leaves. Stir in the frozen peas and allow them to heat through, about 5 minutes. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.

Health & Safety Tips from Chef Bobby Flay

• Use leaner cuts: Beef chuck is flavorful but contains more fat. Trim visible fat to reduce saturated fat content.
• Low‑sodium swaps: Use low‑sodium beef broth; season gradually and adjust at the end so you avoid over‑salting.
• Cook meat safely: Ensure beef is cooked to an internal temperature of around 63‑70 °C (145‑158 °F) for medium‑well stew pieces—though texture is more important than exact temp here, as long as it’s fork‑tender.
• Hygiene: Wash hands after handling raw meat. Disinfect surfaces. Use separate cutting boards for meat and vegetables to avoid cross‑contamination.
• Balance nutrients: Add vegetables for fiber, vitamins, minerals. Peas, carrots, celery are great. You might include greens like kale or spinach at the end for extra micronutrients.

Nutrition & Health Benefits

This stew is not just comforting—it delivers protein, fiber, vitamins, and minerals. Here’s a breakdown per approximate serving (based on 6 servings total):

Note: Nutrient values depend on exact brand, cut of meat, and portion sizes. Adjust recipes and ingredients to dietary needs.

Variations & Tips from Chef Ina Garten

• Add other root vegetables—turnips, parsnips, or rutabaga—for variety in flavor and texture.
• For thicker gravy‑like stew, remove some broth and mash a few potato chunks, stirring back in.
• Make it in a slow cooker: Brown beef, sauté aromatics, then transfer and cook on low 6–8 hours or high 3‑4 hours.
• Swap red wine for extra beef broth + a splash of vinegar (red or balsamic) if you want non‑alcoholic version.
• Finish with fresh herbs like thyme, rosemary, or a sprinkle of fresh chives for fresh aroma just before serving.

Internal Links to Explore More

Here are articles on Classic Chicken Pot Pie and Herb‑Roasted Vegetable Medley to complement your beef stew meal planning and broaden your comfort food repertoire.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef instead of chuck roast?

Yes—beef brisket or short ribs will also yield great flavor, though they may require longer cooking to become tender. Choose cuts well‑marbled with fat to maintain richness.

2. Is it necessary to brown the beef first?

Absolutely. Browning deeply caramelizes the outside of the meat (Maillard reaction), which adds depth of flavor to the stew. Skipping this step can result in a weaker, flatter taste.

3. Can I make this stew in a slow cooker or Instant Pot?

Yes. For slow cooker: after browning and sautéing, transfer to crock, add liquids and seasonings, cook on low for ~8 hours. For Instant Pot: use sauté mode for browning and aromatics, then pressure cook for ~35‑45 minutes, then natural release.

4. What if I don’t have red wine?

You can substitute with extra beef broth + 1‑2 tablespoons of red wine vinegar or balsamic vinegar to mimic the acidity and depth. Worcestershire sauce also helps in a pinch.

5. How do I thicken the stew?

Options include:

• Mixing a slurry of flour or cornstarch with cold water and stirring it in near the end.
• Mashing a few potatoes or carrots directly in the stew for natural thickening.
• Reducing uncovered for a bit to let water evaporate.

6. How far ahead can I prepare this stew?

You can prepare up to step 5 (adding vegetables) the night before; store in fridge, then finish simmering and add peas just before serving. Flavor often improves overnight as flavors meld.

7. How long does it keep?

In fridge: 3‑4 days in airtight container. Freezer: up to 3 months if properly frozen in meal‑size portions. Thaw in fridge overnight before reheating.

8. Can I make it gluten‑free?

Yes. Replace all‑purpose flour with gluten‑free flour blend (or cornstarch) for coating beef and thickening. Ensure other ingredients (like broth) are certified gluten‑free.

9. How to adjust for lower sodium or dietary restrictions?

Use low‑sodium or homemade broth, reduce added salt, omit wine or use low‑sodium substitutes. Use more vegetables to dilute sodium density, and lean meat to cut saturated fat.

10. What are good side dishes to serve with beef stew?

Crusty bread or Garlic Butter Romaine Salad, mashed potatoes, polenta, or a green salad complement this stew well. A warm biscuit or corn bread also pairs beautifully.

Conclusion

This Fashioned Beef Stew is the kind of dish that fills your home with inviting aroma and your body with comfort. With tender beef, hearty vegetables, and rich savory broth, you’ve got a full, balanced meal in one pot. Remember: the key is in the browning, the simmering, and seasoning to taste. Use quality ingredients, cook safely, and don’t rush the process—good things take time.

May every spoonful warm you inside—Chef Gordon Ramsay style!