Beef Stew Recipe for 20 People: How to Make a Hearty Meal

Beef stew is a classic comfort food that combines tender chunks of beef with hearty vegetables in a rich, flavorful broth. Perfect for feeding a large group, this recipe is designed to serve 20 people and is ideal for family gatherings or community events. Its slow-cooked nature ensures the meat is melt-in-your-mouth tender while the vegetables absorb the savory flavors, making it a satisfying and warming dish.

Ingredients

• 4 kg (8.8 lbs) beef chuck roast, cut into 2-inch cubes
• 4 tablespoons vegetable oil or olive oil
• 4 large onions, chopped
• 8 cloves garlic, minced
• 4 large carrots, sliced
• 4 large potatoes, peeled and cubed
• 4 stalks celery, sliced
• 2 cups beef broth
• 2 cups red wine (optional, can substitute with additional broth)
• 2 cans (800g each) diced tomatoes
• 4 teaspoons dried thyme
• 4 teaspoons dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the beef: Season the beef cubes generously with salt and pepper. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding, browning all sides for about 5-7 minutes per batch. Remove the browned beef and set aside.
2. Sauté the vegetables: In the same pot, add the remaining 2 tablespoons of oil. Add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Deglaze the pot: Pour in the red wine (if using) to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
4. Add the ingredients: Return the browned beef to the pot. Add sliced carrots, potatoes, celery, diced tomatoes with their juice, beef broth, thyme, rosemary, and bay leaves. Stir well to combine.
5. Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the flavors meld. Check seasoning and adjust salt and pepper as needed.
6. Finish and serve: Remove bay leaves. Garnish with chopped fresh parsley just before serving. Serve hot, ideally with crusty bread or over rice for a complete meal.

Tips

• Substitutions: You can use beef stew meat or even brisket if preferred. For a thicker stew, mix 2 tablespoons of flour or cornstarch with cold water and stir into the stew during the last 15 minutes of cooking.
• Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Common mistakes to avoid: Avoid overcrowding the pot when browning the beef, as it prevents proper searing. Also, don’t skip the slow simmer; it’s essential for tender meat and developed flavors.
• Additional flavor tips: Adding a splash of Worcestershire sauce or a teaspoon of smoked paprika can enhance the depth of flavor. Fresh herbs can be added towards the end for a brighter taste.

Serving Suggestions

This hearty beef stew pairs beautifully with crusty French bread, garlic bread, or warm dinner rolls to soak up the flavorful broth. It can also be served over mashed potatoes or polenta for a comforting variation. A simple green salad with vinaigrette adds a fresh contrast to the rich stew.

Variations

• Vegetable Variations: Add other root vegetables like parsnips or turnips for extra sweetness and texture. You can also include green beans or peas towards the end of cooking for added freshness.
• Spice It Up: Incorporate a pinch of cayenne pepper or smoked paprika for a smoky, spicy kick. For a more exotic flavor, add a cinnamon stick or a splash of soy sauce.
• Slow Cooker Version: After browning the beef and sautéing vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until tender. This method frees up stove space and allows for easy preparation.

Storage and Reheating

Leftover beef stew can be stored in airtight containers in the refrigerator for up to 3 days. For best results, transfer the stew to shallow containers to cool quickly. To reheat, warm on the stovetop over medium-low heat for about 10-15 minutes, stirring occasionally, until heated through. For longer storage, freeze the stew in portions for up to 3 months. Thaw in the refrigerator overnight before reheating. When reheating, ensure the stew reaches an internal temperature of 165°F (74°C) for food safety.

Frequently Asked Questions

Can I prepare this stew in advance?

Yes, this beef stew tastes even better the next day as flavors meld. You can prepare it a day ahead, store it in the refrigerator, and reheat thoroughly before serving. Just be mindful to reheat gently to prevent overcooking the vegetables.

Can I make this stew vegetarian?

Absolutely. Substitute the beef with hearty vegetables like mushrooms, eggplant, or tempeh. Use vegetable broth instead of beef broth, and consider adding beans or lentils for protein. The cooking time may vary slightly depending on the vegetables used.

What if I don’t have red wine?

If you prefer not to use wine, simply replace it with an additional cup of beef broth or a splash of balsamic vinegar for acidity. The wine adds depth, but the stew will still be flavorful without it.

How can I make this stew gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free beef broth and canned tomatoes. Be cautious with thickening agents like flour or cornstarch; use gluten-free options if needed. Always check labels if using processed ingredients.

Is it okay to freeze the stew with potatoes?

Yes, but potatoes can become mushy after freezing and reheating. To avoid this, add potatoes during the last 30 minutes of cooking if preparing fresh, or consider freezing the stew without potatoes and adding fresh ones when reheating.

How long does it take to cook the stew?

The total cooking time is about 2.5 to 3 hours on the stovetop, or 6-8 hours in a slow cooker on low. The key is to cook until the beef is tender and the flavors are well-developed, which requires patience for the best results.

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