Classic Northern Beef Stew. This classic stew is full of vitamin-rich winter vegetables and chunks of lean meat in a warming broth. We didn't follow any specific recipe as we put this Beef roasts were on sale this past week and we immediately thought STEW! From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction.

This Classic Beef Stew recipe is the one and only recipe you will ever need! Easy to put together, plus I have instructions on how to make this as a stovetop. You don't need cold weather to enjoy a great beef stew. You can have Classic Northern Beef Stew using 20 ingredients and 9 steps. Here is how you cook it.

Ingredients of Classic Northern Beef Stew

Prepare 1/3 cup of vegetable oil.
It's 2.5 of lbs. beef chuck, cut into 1-inch cubes.
Prepare 1/3 cup of all-purpose flour.
Prepare Dash of salt and black pepper.
Prepare 2 cups of beef broth.
It's 1 cup of red wine.
You need 1 of bay leaf.
It's 1 of medium onion, cut into wedges (8 pieces).
It's 3 of large “gold” potatoes, cut into 2-inch pieces.
It's 1 lb. of medium carrots, cut into 1-inch pieces.
You need 8 oz. of large mushrooms, halved.
You need 4 of celery stalks, cut into 1-inch pieces.
Prepare 1 lb. of turnips, peeled, cut into 2-inch pieces.
It's Dash of salt and black pepper.
It's 1 tsp. of paprika.
Prepare 1 tsp. of dried thyme.
You need 1/2 tsp. of clove (grated or powdered).
It's 1/2 tsp. of allspice (ground or powdered).
You need 1 can (6 oz.) of tomato paste.
Prepare 1/4 cup of Marsala wine (optional).

There are so many new renditions of beef stew, but if you can make this classic version really well, that's all you'll need. Learn how to make Classic beef stew & see the Smartpoints value of this great recipe. Bring to a simmer, cover and place in oven. Remove and set to one side.

Classic Northern Beef Stew instructions

Prepare meat and vegetables before the cooking steps..
Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan..
Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes].
Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick].
Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes..
Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour..
Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit].
Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal].
Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving..

You may need to do this in batches. This is the classic recipe for savory beef stew that you grew up loving. This is a very basic beef stew. It's easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it's hard to improve on this version's savory and comforting goodness.