Hamdi Saidani Bobby Flay Beef Stew recipe is crafted with fresh ingredients like parsley, thyme, rosemary, bay leaves, and more. It’s a hearty dish that takes approximately 3 hours to make and serves 6.
Try More Bobby Flay Recipe:
- Bobby Flay Pork Chops And Applesauce
- Bobby Flay Corned Beef Hash
- Bobby Flay Grilled Boneless Leg Of Lamb
🧡 Why You’ll Love This Beef Stew Recipe:
- Rich Flavor: The blend of fresh herbs and red wine infuses the beef with deep, savory flavors, making each bite a delight for the taste buds.
- Tender Beef: Slow-cooked to perfection, the beef chuck roast becomes fork-tender, ensuring a melt-in-your-mouth experience with every spoonful.
- Hearty and Filling: Loaded with carrots, celery, potatoes, and tomatoes, this stew is packed with wholesome ingredients that leave you feeling satisfied and full.
❓ What Is Bobby Flay Beef Stew Recipe?
Bobby Flay Beef Stew is a hearty and flavorful dish made from tender beef chunks, aromatic herbs like parsley, thyme, rosemary, and bay leaves, alongside vegetables such as carrots, celery, and potatoes. It boasts a rich, savory taste with a melt-in-your-mouth texture.
🥩 Bobby Flay Beef Stew Ingredients
- 4 sprigs flat-leaf parsley
- 4 sprigs thyme
- 1 sprig rosemary
- 2 fresh bay leaves
- 2 tablespoons olive oil
- 3 pounds beef chuck roast, cut into 2-inch pieces
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
- 3 large stalks celery, cut diagonally into 1-inch pieces
- 1/2 cup dry red wine
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 pounds small red potatoes, halved
- One 28-ounce can diced tomatoes
- Kosher salt and freshly ground black pepper
- Chopped flat-leaf parsley, for serving
🍲 How To Make Bobby Flay Beef Stew
- Preheat the oven to 275°F and position a rack in the lower part of the oven.
- Tie together parsley, thyme, rosemary, and bay leaves with kitchen twine.
- Heat oil in a large pot over medium-high heat.
- Cook the beef in batches until browned on three sides, about 8 to 10 minutes per batch.
- Transfer the browned beef to a plate.
- Reduce heat to medium and add onion and garlic to the pot. Cook until onions are tender and starting to brown, about 6 minutes.
- Add carrots and celery, cook until fragrant and colorful, about 4 minutes.
- Pour in wine, stir and cook until it evaporates, about 4 minutes.
- Sprinkle vegetables with flour, stir, and cook for 1 minute.
- Add broth, potatoes, tomatoes, and reserved beef with juices.
- Season with salt and pepper.
- Add herb bundle and bring stew to a simmer.
- Cover the pot and transfer it to the oven.
- Bake until beef is tender, about 1 1/2 to 2 hours.
- Let the stew cool for 30 minutes before serving.
- Remove herb bundle and top with chopped parsley before serving.
💭 Recipe Tips:
- Use the right cut of beef: Opt for chuck roast for its marbling, ensuring tender, juicy meat.
- Don’t rush the browning process: Achieve deep flavor by browning the beef in batches, ensuring caramelization.
- Adjust seasoning carefully: Taste as you go and adjust salt, pepper, and herbs to your preference.
- Don’t overcook the vegetables: Add them at the right time to maintain their texture and flavor.
- Thicken wisely: Control the thickness of your stew by adding flour gradually, ensuring the perfect consistency.
🥗 What To Serve With Beef Stew?
Serve beef stew with crusty bread or garlic bread to soak up the rich broth pair it with Chinese Chicken Salad or Southwest Potato Salad for a heartier meal, serve with mashed potatoes or buttered egg noodles.
🎚 How To Store Leftovers Beef Stew?
- In The Fridge. To store leftovers beef stew let it cool completely then transfer it to an airtight container and refrigerate for up to 3 days.
- In The Freezer. For freezing portion leftovers beef stewinto freezer-safe containers leaving room for expansion and freeze for up to 3 months.
🥵 How To Reheat Leftovers Beef Stew?
- In The Microwave: Transfer leftovers beef stew to a microwave-safe dish cover with a damp paper towel and heat in 3-5 minutes intervals until warm.
- On The Stovetop: Reheat gently in a pot over low heatleftovers beef stew stirring occasionally to prevent sticking or burning for up 5-7 minutes.
- In The Oven: Place leftovers beef stewin an oven-safe dish cover with foil and heat at 350°F until warmed through about 20-30 minutes.
FAQ’S
How Do You Thicken Beef Stew Without Flour?
To thicken beef stew without flour, use cornstarch or arrowroot powder mixed with water as a gluten-free alternative. Gradually add the mixture to the stew, stirring constantly, until desired thickness is reached.
What Vegetables Go Well In Beef Stew?
Common vegetables in beef stew include carrots, celery, onions, potatoes, and peas. These hearty vegetables add flavor, texture, and nutrients to the dish, complementing the savory beef broth.
How Do You Make Beef Stew In A Slow Cooker?
To make beef stew in a slow cooker, simply combine beef, vegetables, broth, and seasonings in the slow cooker. Cook on low for 8 hours or on high for 4-6 hours until the beef is tender and the flavors meld together.
What Are The Best Cuts Of Beef To Use In A Stew?
The best cuts of beef for stew include chuck roast, round roast, and brisket these cuts have enough marbling and connective tissue to become tender and flavorful when slow-cooked, resulting in a deliciously hearty stew.
Try More Bobby Flay Recipe:
Bobby Flay Beef Stew Nutrition Fact
Amount Per Serving
- Calories: 450 kcal
- Protein: 30 grams
- Fat: 20 grams
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Sodium: 1000 mg
Bobby Flay Beef Stew
Description
Bobby Flay Beef Stew recipe is crafted with fresh ingredients like parsley, thyme, rosemary, bay leaves, and more. It’s a hearty dish that takes approximately 3 hours to make and serves 6.
Ingredients
Instructions
- Preheat the oven to 275°F and position a rack in the lower part of the oven.
- Tie together parsley, thyme, rosemary, and bay leaves with kitchen twine.
- Heat oil in a large pot over medium-high heat.
- Cook the beef in batches until browned on three sides, about 8 to 10 minutes per batch.
- Transfer the browned beef to a plate.
- Reduce heat to medium and add onion and garlic to the pot. Cook until onions are tender and starting to brown, about 6 minutes.
- Add carrots and celery, cook until fragrant and colorful, about 4 minutes.
- Pour in wine, stir and cook until it evaporates, about 4 minutes.
- Sprinkle vegetables with flour, stir, and cook for 1 minute.
- Add broth, potatoes, tomatoes, and reserved beef with juices.
- Season with salt and pepper.
- Add herb bundle and bring stew to a simmer.
- Cover the pot and transfer it to the oven.
- Bake until beef is tender, about 1 1/2 to 2 hours.
- Let the stew cool for 30 minutes before serving.
- Remove herb bundle and top with chopped parsley before serving.
Notes
- Use the right cut of beef: Opt for chuck roast for its marbling, ensuring tender, juicy meat.
Don’t rush the browning process: Achieve deep flavor by browning the beef in batches, ensuring caramelization.
Adjust seasoning carefully: Taste as you go and adjust salt, pepper, and herbs to your preference.
Don’t overcook the vegetables: Add them at the right time to maintain their texture and flavor.
Thicken wisely: Control the thickness of your stew by adding flour gradually, ensuring the perfect consistency.