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 and
flavorful and the beef is so tender, it just melts in your mouth. In a large oven
safe 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 two
pounds of chopped beef with half a tablespoon of salt, a teaspoon of black
pepper and a quarter cup of flour. Stir that together until the beef is evenly
coated. Transfer half of the beef into the hot bacon fat and cook over medium
high heat or until the beef is browned – about three minutes per side. Add a
little more olive oil if needed, then add the second half of the beef and cook
until browned. Transfer the browned beef to the bowl with the bacon, add 2 cups of
good red wine to the pot and bring it to a boil, scraping the bottom to deglaze
the pot. Add one pound of thickly sliced mushrooms and simmer over medium heat
for 10 minutes. Roughly chop up four carrots into half-inch thick pieces, also
dice 1 medium yellow onion and chopped 4 garlic cloves. Place a large nonstick
skillet over medium-high heat and add 2 tablespoons of olive oil. Then add the
sliced carrots, diced onion and chopped garlic. Saute that for 4 minutes, stirring
frequently. Once the onions are soft, add a tablespoon of tomato paste and saute
another minute. Then transfer the veggies to the pot. Add four cups of beef broth and season
with two bay leaves, half a teaspoon of dried thyme, a teaspoon of salt and half
a teaspoon of black pepper. Add the beef and bacon back to the pot, then stir in 1
pound of small potatoes. You can cut these in halves or quarters, depending on
how large they are. You want bite-sized pieces. Stir to combine and make sure the
potatoes are submerged in liquid. Cover with a tight-fitting lid, then transfer
to a preheated oven and bake at 325˚F for an hour and 45
minutes. Oh yes! Just in time for dinner and I am ready because the smell in my
house 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 the
extra fat; makes it just a little bit healthier and you don’t really need that
extra 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 add
a little bit of garnish because it adds that fresh pop of color and flavor. And
so 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 this
is just loaded with all the good stuff! It is so hearty and it’s really a meal in
itself. I’d like to serve it with a fresh crusty
French bread. [bread crunch sound ] That sound gets me every time. Okay, here we go. Oh my goodness and
that beef is just fall apart tender. My spoon goes right through it. Okay and
this is still really hot so. Oh my goodness this is gonna be a good
dinner, 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 all
together. 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 dinner
party. This seriously has really really good flavor, such a cozy thing for winter
and if you’re not a mushroom lover, you can still enjoy this because if you
thickly slice the mushrooms, they are easy to avoid and if you love the
mushrooms… oh, I love thick sliced mushrooms. All right, I am gonna go call
my kids for dinner because I’m hungry. If you enjoyed this video, give me a great
big thumbs up below and if there are any videos you’d like to see on our channel
in the future, let me know in a comment below and we’ll see you next time. Hey
before you go, if you are a meat lover, check out some of our favorite hearty
dishes right over here and right down there and click below to subscribe and
when you do, click that little Bell icon so you get notifications every time and
I mean every time we post a new recipe. Thanks for watching.

About the author

Comments

  1. Such a breath of fresh air you are. Your videos are quick and to the point for people who know how to cook. Plus you are a natural in front of the camera.

  2. I feel like you don't use enough spices/herbs in your dishes. I've tried 2 of them and salt and pepper as the only seasonings didn't cut it

  3. It is so amazing natasha. Great love from philippines. Im always subscribing to your videos. Theyre all delicious!!!!!

  4. Hey thanks for your recipe can you give us an idea to change alcool on the recipe? ( sorry I'm French I'm very bad in English)

  5. Hello Natacha. Can we call your cooking family cooking. I feel you are willing to be the greatest grandma ever and your Kids won't go very far from wherever you are 😀😀. .. have you lived in Europe ?

  6. Подсела на ваши видео, при том что я allergic to gluten and dairy )))ваши видео как антистресс, очень яркий, позитивный контент, нравится что вы в конце сами пробуйте, многие кул-ые блоггеры стесняются, а вы с аппетитом большой кусок, что делает вас еще "ближе к народу", потому что зрители уже представляют, как сами бы всю тарелку смели))) желаю вам более 10 млн подписчиков на канале, пишу на русском, чтобы и русскоязычная аудитория добавилась, а их немало ))) с наилучшими пожеланиями из Казахстана/Алматы 😉

  7. first time watching one of your videos, i dont need to watch someone dicing onions again, i like the way you skip it. im going to watch your other videos and like and subscribe. thankyou

  8. Thank you for sharing that with us that is very very good you are so good at what you do and I thank you for that Lydia

  9. Hi Natasha
    I would absolutely love to try this recipe but I don't use wine. Any nonalcoholic substitute that would work well?

  10. Greatengs Natasas! I look here everyday all cukin are very great thank you sueet Have nice time.. Greatengs from Albania **

  11. I made beef stew for my dad for the first time and he was very impressed. It‘s hard to impress him. Only mom was able to do that. Thanks for the recipe 🤗

  12. Yummy that does look delicious to bad you don't have smell-o-vision and I like how you diced those carrots and onions and garlic that was quick awesome video I'm going to try that recipe you're such a creative cook it's amazing

  13. It looks like amazing , but can i use red wine (without alcohol) because i'm a muslim and i don't drink alcohol….😊😋

  14. Hi Natasha… that’s really making me so hungry.. always love your recipe and tried some when I have time to cook. Thanks for sharing this recipe.. but just wonder what can be the substitution for red wine in this recipe?

  15. Thank you. Any other recommendation beside Ste Chapelle’s “Soft Red.” as the cooking wine because is not available where I live (Total Wine)?

  16. I have made this recipe with lamb and venison, and my friends tell me it's the best thing they've ever eaten! My friend even compared it to the soup he ate in Hungary (cooked by old ladies). People think I can cook just because I can make this soup. Thanks so much for the endless joy this brings me!

  17. She explains it in a very cute way and her voice is amazing!!! She makes you wanna get into the screen and eat what she's made

  18. thanks
    It was the first time I had cooked the stew … The result was wonderful
    I used lamb fat instead of bacon .. and fresh grape juice instead of wine because I am a Muslim
    Anyway it was a great experience, my family and I experimented with different dishes from around the world and this was one of the best.

  19. Hi Natasha is there any substitution for red wine vinegar?can I use white basalmic vinegar? Please suggest

  20. U stay outdoing yourself! I just love your channel! Cud I cook RB in a crockpot? I dnt have a oven based pot, yet… 😋😊👋

  21. geez!!!! looks yummy. I could even eat that with my dentures out. gum the food instead of chewing. thank-you so much!!!!

  22. Наташа, а где покупают говяжий бульон. Я никогда не видела говяжьего, только куриный я покупаю в Coctco

  23. Umm, you do know you can make this without three separate cooking processes right?? Also whats with the altered shot of the end result???

  24. Omg!! Wow this is Bomb!! My kids loved it!! Thankyou for the recipe!!
    I used water instead of broth and Fresh tyme it's all I had but it still was so flavorful!😋 I have to tell you I've made a bunch of your recipes now!! I'm a big fan of all your food!!

  25. I followed this recipe exactly. Even weighed the meat and after two hours in the oven, I had raw veggies and tasteless beef soup. I had to add corn starch to thicken…turned up the oven by 25 degrees, and had to add another hour. Flavor was nothing to write home about. Very bland.

  26. I did this recipe with my Ninja foodi and sauteed the vegetables (I added celery, too) and it turned out soooo good. Thank for the recipe and great innovative video tutorial to go with. You have a refreshing attitude and goes and long ways when doing your videos.

  27. Hi Natasha! May I ask what if I don’t have the oven? Do I just put in on the stove on low heat instead for one hour? Thank you 🙂

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