Not Your Average Beef Stew is full of carrots, potatoes and pearl onions and gets its flavor from red wine and balsamic vinegar. Trust me, it's packed with flavor! {gluten free}
I know, I know everyone knows how to make beef stew but does everyone know how to make mouth-watering, company beef stew?
This is a beef stew that would be great to serve at a casual dinner party, family dinner or to drop off to a friend who's having a bad week. It's even better the second day.
Double it and put one batch in the freezer to pull out on a busy night. Meal prep here we come!
Tips For Making the Best Beef Stew
- Use boneless beef chuck with some fat (fat=flavor)
- Sear the cubes of beef (be patient and get a good sear on all sides)
- Add carrots, celery, and potatoes after an hour to prevent them from getting mushy.
- Cook low and slow for at least two hours.
I did take some liberties with this stew. It's more of a soup than a stew. The broth is not super thick but it is so flavorful.
If you would prefer a thicker stew then add small diced carrots, onions and celery right after searing the beef. This will make a thicker broth.
I chose to add bigger 2-inch vegetables one hour into cooking and it changed the entire make up of the stew soup. Sorry, I can't decide what to call it!
Now that we have those pesky old rules out of the way the rest is pretty simple. I have added an extra step by using small pearl onions. They are delicious and add a special fancy touch.
How to Get the Skin Off Pearl Onions
To prepare pearl onions, you first blanch them in boiling water for 30 seconds. Put them in a strainer and run cold water over them. Then slice off the root end and you can push the pearl onion out of its skin. It pops right out! Or you can watch the expert Martha Stewart do it here. OR buy them frozen and already prepped!
You can substitute chopped onions if you prefer. Enjoy a new take on the average beef stew.
Not Your Average Beef Stew
Ingredients
- 2.5 lbs of beef chuck with some good fat cut into 2-inch pieces
- 3 tablespoon olive oil
- 2 tablespoon salted butter Kerrygold
- 3 tablespoon gluten free flour
- 4 cloves garlic chopped
- 10 pearl onions skins removed (see note above)
- 3 tablespoon tomato paste
- ½ cup balsamic vinegar
- 2 cups red wine I used Pinot Noir
- 1 32 oz box beef stock I like Kitchen Basics
- 2 cups water
- 2 bay leaves
- 2 teaspoon dried thyme
- 4 carrots cut into 2 inch pieces
- 3 celery stalks cut into 2 inch pieces
- 1 lb small white or red boiling potatoes
- Italian parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Season beef with salt and pepper. Heat oil and butter in large dutch oven. Brown the beef in batches. Do not overcrowd. Add a bit more oil and butter with each batch. Transfer to a bowl.
- Add a bit more olive oil, then add the garlic and onions. Cook until well browned about 10 minutes.
- Add the tomato paste and cook for a minute.
- Add the beef back to the pot and sprinkle with the flour. Cook until you don't see any white flour.
- Add vinegar, beef broth, wine, bay leaves, and thyme. Don't forget to add all the juices from the beef. Bring to a simmer, cover and put in oven for about 2 hours. You can check along the way to see that the beef is getting tender.
- About an hour into cooking, add the carrots and potatoes.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Christine Long says
The beef stew looks delicious! I really like that you give such good step by step instructions. I wish I had all the ingredients so i could make it for our snow day. 🙂
Karen Kelly says
Thanks Christine! Let me know if you try it. It does have a red wine bite to it so it might be best for a cozy night with hubby.
Jessica Formicola says
I made this for dinner last night and it was a hit with the whole family! Thanks for sharing!
Lizet Flores de Bowen says
This sounds and looks so delicious! yes, we love stew but never made it wine and balsamic vinegar. I'm going to try this recipe next time.
Kelly Anthony says
What I wouldn't give to have a bowl of this right now. I love the addition of the pearl onions.
Sandi says
This is comfort food that is perfect for a cold winter day!
Lisa Bynum says
Okay, thank you for the tip on the pearl onions. I don't cook with them because I don't want to deal with the aggravation. I'll definitely add them when I make your stew!
monika says
Hi!!! Great-looking recipe. I have some questions for you:
3 tbsp flour --> Can this be omitted? I have Celiac disease.. I suppose I could use all-purpose GF flour...
4 cloves garlic chopped --> Is this very pronounced? I have one person who will be eating this who isn't fond of garlic.
10 pearl onions skins removed (see note above) --> I'll be using regular onions - but how many do we use in place of the 10 pearl onions?
2 cups red wine I used Pinot Noir --> Can we use white wine if that's all we have or do you NEED red to stand up to the other bold flavours?
1 32 oz box beef stock I like Kitchen Basics --> Can we use regular beef stock or will it completely alter and ruin the recipe?
THANKS!
Karen Kelly says
Hi Monika, Yes I would use gluten free all purpose - I like Bob's Red Mill 1 to 1 Baking Flour. You could leave out the garlic or just use two cloves. I would use one small onion instead of the pearls. White wine would work in this beef stew, it has to be red. I'm not sure what you mean by regular beef stock. Any beef stock or beef broth will do.
Hope it works for you! Karen