Homemade Beef Stew: Better than Canned

Name: Homemade Beef Stew: Better than Canned
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 900 g beef chuck (cut into 2.5 cm (1 inch) cubes); 2 tbsp olive oil (divided); 1 medium onion (chopped); 2 cloves garlic (minced); 2 cups carrots (sliced); 2 cups potatoes (diced); 500 ml beef broth; 1 cup red wine; 2 tbsp tomato paste; 1 tsp dried thyme; 2 bay leaves; to taste salt and pepper

140 min 6 servings Medium

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Homemade Beef Stew: Better than Canned

Hearty beef stew with seared chuck, red wine, and root vegetables, deliciously surpassing any canned version.

Prep

20 min

Cook

120 min

Total

140 min

Servings

Difficulty

Medium

There's something undeniably comforting about a warm bowl of beef stew, especially when it's made from scratch. Unlike the canned versions, which often lack depth and freshness, this homemade beef stew brings together tender chunks of seared chuck, a splash of red wine, and a medley of root vegetables. The secret to surpassing the canned variety lies in the quality of the ingredients and the method of preparation. By slowly cooking the beef and vegetables together, the flavours meld into a rich and hearty dish that warms you from the inside out. This recipe is perfect for those who appreciate the time-honoured tradition of making a meal from scratch.

Ingredients

Servings

For the stew

Instructions

Prepare the beef

Pat the beef cubes dry with paper towels and season with salt and pepper.

Pro tip: Dry beef sears better, giving a rich flavour.

Sear the beef

In a large heavy-bottomed pot, heat 1 tbsp of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Pro tip: Avoid overcrowding the pot to ensure even browning.

Cook the aromatics

Add remaining olive oil to the pot. Cook the onion until translucent, about 5 minutes. Add garlic and cook for another minute.

Pro tip: Stir frequently to prevent burning.

Deglaze and mix

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Stir in tomato paste.

Pro tip: This step enhances the stew's flavour profile.

Add vegetables and broth

Return the beef to the pot. Add carrots, potatoes, beef broth, thyme, and bay leaves. Stir to combine.

Simmer the stew

Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender and the flavours are melded. Remove bay leaves before serving.

Pro tip: For thicker stew, simmer uncovered for the last 30 minutes.

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Tips & Tricks

<ul><li>Use a heavy-bottomed pot for even heat distribution.</li><li>Sear beef in batches for a better crust.</li><li>Deglaze with wine to enhance flavour.</li></ul>

Serving Suggestions

Serve this homemade beef stew with crusty bread to soak up the rich broth. A side salad or steamed green beans make excellent companions, adding a fresh contrast to the stew's robust flavours. This dish can be made ahead and stored in the refrigerator for up to three days, or frozen for up to three months. Simply reheat gently on the stove before serving. The flavours only deepen with time, making leftovers even more delicious.