Big Bear Stew: A Hearty Mountain Feast
There’s something deeply satisfying about a hearty stew, especially when the weather turns crisp and the leaves begin to fall. This Big Bear Stew recipe is inspired by the rugged beauty and comforting flavors of the Big Bear region. It’s designed to be a substantial and flavorful meal, perfect for feeding a crowd after a day of hiking, skiing, or simply enjoying the great outdoors. This stew is packed with tender chunks of beef, hearty vegetables, and a rich, flavorful broth that will warm you from the inside out. It’s a one-pot wonder that’s both easy to make and incredibly delicious. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a family favorite.
What Makes This Stew Special?
This Big Bear Stew isn’t just another beef stew recipe. It’s distinguished by several key features that elevate it to something truly special:
* **Depth of Flavor:** The use of both beef chuck and bacon provides a robust, savory base. Browning the beef and vegetables before adding the liquid creates a rich, caramelized flavor that infuses the entire stew.
* **Hearty Vegetables:** A generous mix of root vegetables like carrots, potatoes, and parsnips ensures a filling and nutritious meal. The addition of mushrooms adds an earthy depth, while frozen peas provide a touch of sweetness and freshness.
* **Complex Broth:** The combination of beef broth, red wine, and Worcestershire sauce creates a complex and layered broth that is both savory and slightly sweet. The addition of herbs like thyme and bay leaf adds aromatic notes that complement the other ingredients.
* **Easy to Customize:** This recipe is highly adaptable. Feel free to substitute vegetables based on your preferences and what’s in season. You can also adjust the level of spice to your liking by adding a pinch of red pepper flakes.
* **Perfect for Meal Prep:** Big Bear Stew tastes even better the next day, as the flavors have time to meld and deepen. It’s a great option for meal prepping or making a large batch to enjoy throughout the week.
Ingredients You’ll Need
Before you start cooking, gather all your ingredients. Here’s what you’ll need for this Big Bear Stew recipe:
* **Beef:** 2 pounds beef chuck, cut into 1-inch cubes. Beef chuck is ideal because it becomes incredibly tender when slow-cooked.
* **Bacon:** 4 slices bacon, chopped. Bacon adds a smoky flavor that complements the beef and vegetables.
* **Olive Oil:** 2 tablespoons. Used for browning the beef and vegetables.
* **Onion:** 1 large onion, chopped. Onions provide a foundational flavor base.
* **Carrots:** 2 large carrots, peeled and chopped. Carrots add sweetness and color to the stew.
* **Celery:** 2 stalks celery, chopped. Celery adds a subtle savory note.
* **Garlic:** 4 cloves garlic, minced. Garlic enhances the overall flavor profile.
* **Mushrooms:** 8 ounces cremini mushrooms, sliced. Mushrooms add an earthy depth.
* **All-Purpose Flour:** 1/4 cup. Used to thicken the stew.
* **Beef Broth:** 6 cups. Provides the liquid base for the stew.
* **Red Wine:** 1 cup (dry red wine, such as Cabernet Sauvignon or Merlot). Red wine adds complexity and richness.
* **Worcestershire Sauce:** 2 tablespoons. Enhances the savory flavors.
* **Tomato Paste:** 2 tablespoons. Adds depth and a slight tanginess.
* **Potatoes:** 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes. Yukon Gold potatoes hold their shape well during cooking.
* **Parsnips:** 2 parsnips, peeled and chopped. Parsnips add a subtle sweetness and earthy flavor.
* **Frozen Peas:** 1 cup. Adds a touch of sweetness and freshness.
* **Fresh Thyme:** 2 sprigs. Thyme adds an aromatic flavor.
* **Bay Leaf:** 1. Bay leaf infuses the stew with a subtle herbal note.
* **Salt and Pepper:** To taste. Season the stew to your liking.
* **Fresh Parsley:** Chopped, for garnish (optional). Adds a fresh, vibrant finish.
Step-by-Step Instructions
Now that you have all your ingredients, let’s get cooking! Follow these step-by-step instructions to make a delicious Big Bear Stew:
**Step 1: Prepare the Beef**
* Pat the beef chuck cubes dry with paper towels. This helps them brown properly.
* Season the beef generously with salt and pepper.
**Step 2: Brown the Beef**
* In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
* Increase the heat to medium-high. Add the beef to the pot in batches, being careful not to overcrowd. Brown the beef on all sides until it’s nicely seared. This step is crucial for developing flavor. Remove the browned beef and set aside.
**Step 3: Sauté the Vegetables**
* Add the olive oil to the pot. Add the chopped onion, carrots, and celery and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and sliced mushrooms and cook for another 3-5 minutes, until the mushrooms are softened and have released their moisture.
**Step 4: Create the Roux**
* Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux. This will help thicken the stew.
**Step 5: Deglaze the Pot**
* Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. This process, called deglazing, adds a ton of flavor to the stew.
* Cook for 2-3 minutes, allowing the wine to reduce slightly.
**Step 6: Combine the Ingredients**
* Return the browned beef to the pot.
* Add the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, and bay leaf. Stir to combine.
**Step 7: Simmer the Stew**
* Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will become.
* Check the stew periodically and add more beef broth if needed to maintain the desired consistency.
**Step 8: Add the Potatoes and Parsnips**
* After the stew has simmered for 2-3 hours, add the chopped potatoes and parsnips. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes and parsnips are tender.
**Step 9: Add the Final Touches**
* Stir in the frozen peas and crumbled bacon. Cook for another 5 minutes, or until the peas are heated through.
* Remove the thyme sprigs and bay leaf.
* Taste the stew and adjust the seasoning with salt and pepper as needed.
**Step 10: Serve and Enjoy**
* Ladle the Big Bear Stew into bowls and garnish with fresh chopped parsley, if desired.
* Serve with crusty bread or a side of mashed potatoes for a complete and satisfying meal.
Tips and Variations
Here are a few tips and variations to help you customize this Big Bear Stew recipe to your liking:
* **Use a Slow Cooker:** For an even easier preparation, you can make this stew in a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours.
* **Add Different Vegetables:** Feel free to substitute or add other vegetables, such as turnips, rutabagas, or sweet potatoes. Just be sure to adjust the cooking time accordingly.
* **Spice It Up:** For a spicier stew, add a pinch of red pepper flakes or a diced jalapeño pepper along with the onions and carrots.
* **Use Different Meat:** While beef chuck is the traditional choice, you can also use other cuts of beef, such as stew meat or even short ribs. You can also use lamb or venison for a different flavor profile.
* **Add Beans:** For a heartier stew, add a can of drained and rinsed kidney beans or cannellini beans along with the potatoes and parsnips.
* **Make it Gluten-Free:** To make this stew gluten-free, use a gluten-free all-purpose flour or cornstarch to thicken the stew. You can also skip the flour altogether and allow the stew to thicken naturally during simmering.
* **Adjust the Liquid:** The amount of liquid you need may vary depending on the size of your pot and the moisture content of your vegetables. Add more beef broth or water as needed to maintain the desired consistency.
* **Make Ahead:** This stew tastes even better the next day, so feel free to make it ahead of time. Store it in the refrigerator for up to 3 days, or freeze it for longer storage. When reheating, add a little extra beef broth or water if needed to thin it out.
Serving Suggestions
Big Bear Stew is a complete meal on its own, but here are a few serving suggestions to make it even more special:
* **Crusty Bread:** Serve with a loaf of crusty bread for dipping into the rich broth.
* **Mashed Potatoes:** A side of creamy mashed potatoes complements the stew perfectly.
* **Biscuits:** Fluffy biscuits are another great option for soaking up the flavorful gravy.
* **Salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the hearty stew.
* **Cornbread:** Sweet cornbread is a classic accompaniment to stews and chilis.
Nutritional Information (Approximate)
* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams
Conclusion
Big Bear Stew is a hearty and flavorful dish that’s perfect for any occasion. With its tender beef, hearty vegetables, and rich broth, it’s sure to warm you from the inside out. Whether you’re cooking for a crowd or just looking for a comforting meal on a cold day, this recipe is a winner. So gather your ingredients, put on your apron, and get ready to enjoy a taste of the mountains with this delicious Big Bear Stew!
Enjoy!