Bobby Flay Beef Stew Recipe - Delish Sides (2024)

This beef stew recipe by Bobby Flay uses fresh herbs like parsley, thyme, and rosemary, along with beef chuck roast, vegetables, red wine, and chicken broth. It takes 3 hours to make and serves 6 people.

Try More Bobby Flay Recipes:

• Bobby Flay Pot Roast
• Bobby Flay Cornbread Chorizo Stuffing
• Bobby Flay Slaw Fish Tacos

💗 Why This Recipe Is A Crowd-pleaser:

• Rich flavors. Herbs, red wine, and chuck roast create a deeply flavorful stew.
• Easy prep. Simple steps for a satisfying, hearty meal
• Versatile. Adaptable to personal taste and ingredient preferences.
• Comforting. Hearty, warming, and perfect for cozy gatherings.

❓ What Is Bobby Flay Beef Stew Recipe?

Beef Stew by Bobby Flay is a hearty food made with red wine, fresh herbs, chuck roast, and different kinds of vegetables. In honor of the famous chef’s love of slow-cooked comfort, it has tender beef, fragrant herbs, and savory veggies in a rich broth.

🥩 Bobby Flay Beef Stew Recipe 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

🍲 Step-by-Step Guide to Cooking This Meal

1. Preheat the oven to 275°F.
2. Tie together parsley, thyme, rosemary, and bay leaves with kitchen twine.
3. Brown the beef in batches in a large pot, then transfer to a plate.
4. Cook onions and garlic until tender, then add carrots and celery.
5. Stir in wine, then add flour, broth, potatoes, tomatoes, and beef.
6. Season with salt and pepper, add the herb bundle, and simmer.
7. Cover the pot and bake in the oven for 1 1/2 to 2 hours.
8. Let the stew cool for 30 minutes, then discard the herb bundle and serve topped with chopped parsley.

💭 Recipe Tips

• Use well-marbled chuck roast for tenderness.
• Adjust red wine and pepper gradually.
• Whisk flour thoroughly for smooth thickness.
• Gently simmer to avoid toughness.
• Let flavors meld for a tastier stew.

🥗 What To Serve With Beef Stew?

Serve Bobby Flay’s Beef Stew with crusty bread or biscuits for soaking up the flavorful broth a side salad or steamed greens add freshness, balancing the hearty stew perfectly.

🎚 How To Store Leftovers Beef Stew?

• Refrigerate: Place leftover beef stew in an airtight container and refrigerate for up to 3-4 days.
• Freeze: Freeze leftover beef stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Beef Stew?

• Stovetop: Gently reheat leftovers beef stew in a pot over medium heat, stirring occasionally, until it’s heated through for up 10-13 minutes.
• Microwave: Place leftovers beef stew in a microwave-safe container, cover, and heat in intervals, stirring in between, until thoroughly warmed for up 5 minutes.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Carne Asada Marinade
• Bobby Flay Crab Corn Chowder
• Bobby Flay White Chicken Chili

Bobby Flay Beef Stew Recipe Nutrition Facts

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 Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:American Courses:Dinner,Main,Lunch Recipe Keys:BBeef Stew Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: 30 minutesTotal time:3 hours Servings:6 servingsCalories:450 kcal Best Season:Available

Description

This beef stew recipe by Bobby Flay uses fresh herbs like parsley, thyme, and rosemary, along with beef chuck roast, vegetables, red wine, and chicken broth. It takes 3 hours to make and serves 6 people.

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

Instructions

1. Preheat the oven to 275°F.
   
2. Tie together parsley, thyme, rosemary, and bay leaves with kitchen twine.
   
3. Brown the beef in batches in a large pot, then transfer it to a plate.
   
4. Cook onions and garlic until tender, then add carrots and celery.
   
5. Stir in wine, then add flour, broth, potatoes, tomatoes, and beef.
   
6. Season with salt and pepper, add the herb bundle, and simmer.
   
7. Cover the pot and bake in the oven for 1 1/2 to 2 hours.
   
8. Let the stew cool for 30 minutes, then discard the herb bundle and serve topped with chopped parsley.

Notes

• Use well-marbled chuck roast for tenderness.
• Adjust red wine and pepper gradually.
• Whisk flour thoroughly for smooth thickness.
• Gently simmer to avoid toughness.
• Let flavors meld for a tastier stew.

Keywords:Bobby Flay Beef Stew Recipe