Beef stew is a classic comfort food that combines tender chunks of beef with rich broth and hearty vegetables. This recipe is designed to serve 20 people, making it perfect for large family gatherings, potlucks, or events. The slow simmering process ensures deep, savory flavors and melt-in-your-mouth texture that everyone will love.
Ingredients
- 8 pounds beef chuck, cut into 1.5-inch cubes
- 1 cup all-purpose flour (for dredging)
- 1 cup vegetable oil or olive oil (for browning)
- 8 large carrots, peeled and cut into 2-inch pieces
- 8 celery stalks, cut into 2-inch pieces
- 6 large onions, chopped
- 12 cloves garlic, minced
- 12 medium potatoes, peeled and cut into chunks
- 2 cups red wine (optional, for deglazing)
- 12 cups beef broth (preferably low sodium)
- 4 tablespoons tomato paste
- 6 bay leaves
- 4 teaspoons dried thyme
- 4 teaspoons dried rosemary
- 4 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas (added near the end)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef: Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour until evenly coated. Shake off any excess flour.
- Brown the beef: Heat half the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, about 5-7 minutes per batch. Avoid overcrowding to ensure good searing. Transfer browned beef to a large platter and set aside. Add remaining oil and repeat if necessary.
- Sauté the aromatics: In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Add garlic and cook for another minute until fragrant.
- Deglaze the pot: Pour in the red wine (if using) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let it reduce by half, about 5 minutes. If not using wine, skip this step and add a splash of beef broth instead.
- Add tomato paste and herbs: Stir in tomato paste, thyme, rosemary, and Worcestershire sauce. Cook for 2 minutes to develop flavor.
- Combine beef and liquids: Return the browned beef to the pot. Pour in the beef broth, ensuring the meat and vegetables are fully submerged. Add bay leaves. Bring the stew to a gentle boil.
- Simmer the stew: Reduce heat to low, cover, and let simmer gently for 2.5 to 3 hours. Stir occasionally to prevent sticking. The beef should become tender and the flavors meld.
- Add potatoes and cook: Add the potatoes to the pot and continue simmering uncovered for another 30-40 minutes until potatoes are tender but not falling apart.
- Finish with peas: Stir in the frozen peas and cook for an additional 5 minutes to heat through. Adjust seasoning with salt and pepper.
- Serve: Remove bay leaves. Ladle stew into bowls and garnish with fresh parsley.
Tips
- Meat choice: Use beef chuck or brisket for best results as they become tender and flavorful when slow-cooked. Avoid lean cuts that dry out.
- Thickening the stew: If you prefer a thicker stew, mix 3-4 tablespoons of cornstarch with cold water and stir it in during the last 10 minutes of cooking.
- Make ahead: Beef stew tastes even better the next day as flavors develop. Cool completely, refrigerate, and reheat gently before serving.
- Common mistake: Don’t rush browning the beef. Proper searing adds depth and richness to the stew’s flavor.
Serving Suggestions
This hearty beef stew pairs wonderfully with crusty bread or dinner rolls to soak up the rich broth. Mashed potatoes or buttered egg noodles are also excellent accompaniments. A simple green salad or steamed green beans can add freshness and balance to the meal.
Variations
For a twist, try adding root vegetables like parsnips or turnips for extra earthiness. Substitute red wine with beer for a malty flavor. For a spicier version, add a pinch of smoked paprika or cayenne pepper. Slow cooker adaptation is easy: brown meat and sauté veggies on the stove, then combine all ingredients in the slow cooker and cook on low for 7-8 hours.
Storage and Reheating
Store leftover stew in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling during reheating to prevent toughening the beef.
Frequently Asked Questions
Can I use other cuts of beef for stew?
Yes, but chuck is preferred due to its marbling and connective tissue that breaks down during slow cooking, yielding tender, flavorful meat. Other cuts like round or brisket can work but may be less tender or require different cooking times.
Is it necessary to brown the beef before stewing?
While not strictly necessary, browning adds a rich, caramelized flavor that deepens the overall taste of the stew. Skipping this step results in a paler, less complex broth.
How do I prevent the stew from becoming watery?
Ensure you brown the meat well and reduce the liquid by simmering uncovered if needed. Adding a thickener like cornstarch slurry in the last 10 minutes can help achieve the desired consistency.
Can I prepare this stew in a slow cooker?
Absolutely. Brown the meat and sauté the vegetables first for best flavor, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until meat is tender. Add potatoes in the last 1.5 hours to prevent overcooking.
How do I make this stew gluten-free?
Use gluten-free flour or cornstarch for dredging and thickening. Also, check that your Worcestershire sauce is gluten-free, as some brands contain malt vinegar derived from barley.
What wine pairs well with beef stew?
A medium-bodied red wine like Cabernet Sauvignon, Merlot, or Syrah complements the rich flavors of beef stew. If using wine in cooking, a dry red wine works best to enhance depth without adding sweetness.
This beef stew recipe for 20 is a reliable crowd-pleaser, combining accessible ingredients with straightforward steps to create a meal that’s both satisfying and easy to scale. Whether for a holiday feast or casual gathering, the slow-cooked flavors and tender meat are sure to impress.
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