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Wee Kick Beef Stew: A Comforting Classic with a Surprising Twist

There are some dishes that just feel like a warm hug on a chilly evening, and a well-made beef stew is undoubtedly one of them. I remember one particularly blustery autumn day years ago, standing in my kitchen, ready to embark on my usual beef stew ritual. I reached for the pantry, only to find myself staring at a distinct lack of canned tomatoes. A quick scan revealed a few tins of Rotel – a product I’d stocked up on during a recent trip to the States, as it wasn’t readily available back home in Canada. On a whim, and with a slight sense of trepidation, I tossed in a can. The result? A revelation. The Rotel didn’t overpower the stew with heat, but rather lent it a subtle, delightful warmth, a nuanced complexity that elevated the humble beef stew to something truly special. This is the magic of that “wee kick.”

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes to 3 hours 30 minutes
Total Time: 3 hours to 4 hours
Servings: 6
Yield: Approximately 2 quarts
Dietary Type: Hearty & Savory

Ingredients

To bring this wonderfully comforting stew to life, gather the following:

2 large onions, peeled, halved, and thickly sliced
2 cloves garlic, peeled and very thinly sliced
2 carrots, scraped and cut into one-inch chunks
2 celery ribs, halved lengthwise and cut into one-inch pieces
8 large mushrooms, wiped clean and thickly sliced
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 lbs stewing beef, cut into large cubes
3 tablespoons olive oil (approximate measure)
2 cups beef stock
1/2 cup red wine (Merlot is a fine choice)
1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
2 teaspoons bouquet garni spice (see directions for alternatives)

Equipment Needed

You’ll want a few key pieces of equipment to make this stew:

A large Dutch oven or heavy-bottomed pot with a lid
A cutting board
A sharp knife
Measuring cups and spoons
A plate or shallow dish for coating beef
A wooden spoon or heatproof spatula

Instructions

The beauty of a good stew is its forgiving nature and the deep, satisfying flavors that develop over time. Here’s how we’ll build ours, layer by delicious layer.

You’ll notice there is no additional salt listed beyond what’s in the flour mixture. This is intentional, as I typically rely on canned beef stock, which already provides a good level of saltiness. Should your stock be particularly low in sodium, you can always adjust at the end.

If you find yourself unable to locate Rotel, don’t fret. A can of Mexican stewed tomatoes can be a reasonable substitute, though it may lack that signature subtle kick. For those who prefer absolutely no heat from peppers, regular stewed tomatoes will work perfectly, or you can simply omit them altogether. Canned stewed tomatoes often come in larger tins than Rotel, but the extra volume won’t negatively impact the stew; don’t worry about it.

For the bouquet garni spice, I highly recommend the blend from Penzeys, which typically contains savory, rosemary, thyme, oregano, basil, dill, marjoram, sage, and tarragon. If you don’t have a similar blend readily available, a combination of savory, rosemary, and thyme, totaling two teaspoons, will create a wonderfully aromatic profile.

Now, let’s begin the prep work, getting everything ready for its slow, simmering transformation.

First, take your onions. Slice them thickly, and place them on a plate. On the side of that same plate, arrange the thinly sliced garlic cloves; set this aside for now.
Next, prepare the other vegetables. As you chop the carrots, celery, and mushrooms, place them into a bowl. This way, you can keep them together and set them aside.
Now for the star of our stew: the beef. If your stewing beef isn’t already cubed, this is the time to cube it into generous, bite-sized pieces.
In a clean plastic bag, one that you’ve checked for any tiny holes, combine the flour, salt, and pepper. Add the beef cubes to the bag and shake them gently. You want each piece to be lightly and evenly coated with this seasoned flour mixture. This coating will help thicken the stew and create a lovely crust on the beef.
Preheat your oven to 300°F (150°C). This moderate temperature is key to tenderizing the beef without drying it out.
Now, the cooking truly begins. Get out your large Dutch oven and place it on your stovetop over high heat. Lightly coat the bottom of the pot with olive oil.
Carefully add the floured beef cubes to the hot oil. Brown them on all sides. This step is crucial for developing depth of flavor. As they brown, remove the beef to a separate plate. You will likely need to do this in about three batches, depending on the size of your pot, to avoid overcrowding and ensure proper searing. Add a little more olive oil to the pot as needed between batches.
Once all the beef has been browned and removed, add the sliced onions to the pot. If the pot seems a bit dry, add a touch more oil to prevent them from burning or sticking. Cook, stirring occasionally, for about one minute. Then, add the sliced garlic and stir it around for another minute until fragrant.
Reduce the heat to medium. Pour in about 1/2 cup of the beef stock and about half of the red wine. Let this mixture bubble gently, stirring constantly with a wooden spoon. As you stir, use the spoon to scrape up and dissolve all the flavorful brown bits that have adhered to the bottom of the pan. This fond is pure gold for your stew, infusing it with intense flavor.
Now, it’s time to bring everything together. Add all the remaining ingredients to the pot: the browned beef, the chopped vegetables (carrots, celery, mushrooms), the entire can of Rotel diced tomatoes with green chilies, and the bouquet garni spice. Stir well to combine everything thoroughly.
Place the lid on the Dutch oven and carefully transfer it to the middle rack of your preheated oven. Let it cook for a minimum of two hours. For even more tender and deeply flavored results, three hours is even better. The beef should be wonderfully tender, easily yielding to the fork.
During the cooking process, check and stir the stew once every hour. This ensures even cooking and prevents anything from sticking to the bottom. After the initial two hours of cooking, carefully taste the stew. Be cautious, as it will be very hot! If you feel it needs it, add a small sprinkle of salt to adjust the seasoning to your preference.
When your stew has reached its desired tenderness, you have a couple of options for finishing. You can serve it just as it is, allowing the natural thickness from the flour coating to shine. Alternatively, if you prefer a thicker gravy, you can thicken it on top of the stove. To do this, whisk together a tablespoon or two of flour with an equal amount of cold water to create a smooth paste. Bring the stew to a simmer on the stovetop, then gradually whisk in the flour-water mixture until the stew reaches your desired consistency.

Expert Tips & Tricks

Browning is Non-Negotiable: Don’t rush the browning of the beef. This Maillard reaction is where a significant portion of the stew’s rich flavor originates. Patting the beef dry before flouring helps achieve a better sear.
Deglazing for Flavor: That step where you scrape up the browned bits from the bottom of the pot? It’s called deglazing, and it’s essential for capturing all the delicious essence left behind by the beef and aromatics.
Patience is a Virtue: Beef stew is a dish that truly benefits from slow, low cooking. The longer it simmers, the more the flavors meld, and the more tender the meat becomes. If you have the time, pushing the cook time to three hours or even a bit longer will yield phenomenal results.
Make Ahead Magic: Beef stew is one of those dishes that often tastes even better the next day. Make it a day in advance, let it cool completely, and then refrigerate. Reheat gently on the stovetop or in the oven.
Adjusting the Kick: While Rotel adds a pleasant warmth, if you’re particularly sensitive to spice, you can opt for a can of diced tomatoes with mild green chilies, or even plain diced tomatoes, and add a pinch of cayenne pepper if you wish to control the heat precisely.

Serving & Storage Suggestions

This Wee Kick Beef Stew is a meal in itself, but it’s wonderfully complemented by a hearty crusty bread for soaking up every last drop of that rich gravy. A simple side salad with a bright vinaigrette can also offer a lovely contrast.

Serving: Ladle the steaming stew into warm bowls. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, if desired.

Storage:

Room Temperature: For food safety, do not leave stew at room temperature for more than two hours.
Refrigeration: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This stew freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.
Reheating: To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally, or reheat in a microwave-safe dish. If the stew has thickened too much during storage, you can add a splash of beef stock or water to loosen it.

Nutritional Information

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	521.5 kcal
Calories from Fat	163 kcal
Total Fat	18.1 g	23%
Saturated Fat	6.5 g	33%
Cholesterol	50.7 mg	17%
Sodium	330.2 mg	14%
Total Carbohydrate	13.7 g	5%
Dietary Fiber	1.8 g	6%
Sugars	3.4 g	4%
Protein	31 g	62%

Variations & Substitutions

Root Vegetable Medley: Feel free to add other root vegetables like parsnips, potatoes (cut into chunks), or turnips along with the carrots and celery.
Heartier Kick: If you enjoy a more pronounced heat, use a can of Rotel with “hot” or “extra hot” green chilies. Alternatively, you could add a pinch of red pepper flakes or a dash of your favorite hot sauce at the end of cooking.
Herbal Infusion: Beyond the bouquet garni, consider adding a bay leaf during the simmering process, removing it before serving. A sprig of fresh rosemary or thyme tucked in during the last hour of cooking can also impart a lovely aroma.
Wine Alternative: If you prefer not to use wine, you can substitute it with an equal amount of extra beef stock or a tablespoon of red wine vinegar for a touch of acidity.

FAQs

Q: What makes this beef stew have a “wee kick”?
A: The “wee kick” comes from the inclusion of a can of Rotel diced tomatoes with green chilies, which adds a subtle, pleasant warmth without being overwhelmingly spicy.

Q: Can I use a different cut of beef for this stew?
A: While stewing beef (like chuck or round) is ideal for its marbling and ability to become tender with slow cooking, you can use other braising cuts. Ensure they are cut into similar-sized cubes.

Q: My stew seems a little thin. How can I thicken it?
A: If you prefer a thicker stew, you can create a slurry by whisking together 1-2 tablespoons of flour with an equal amount of cold water until smooth. Bring the stew to a simmer and gradually whisk in the slurry until the desired thickness is achieved.

Q: How long can I store leftover beef stew?
A: Leftover beef stew can be stored in an airtight container in the refrigerator for 3-4 days.

Q: Can I make this stew in a slow cooker or Instant Pot?
A: Yes, this recipe can be adapted for a slow cooker or Instant Pot. Brown the beef and sauté the aromatics on the stovetop first for best flavor. Adjust liquid quantities and cooking times accordingly for your appliance.

Final Thoughts

There’s a profound satisfaction in creating a dish like this Wee Kick Beef Stew. It’s a testament to how simple ingredients, when treated with care and patience, can transform into something truly extraordinary. The subtle warmth from the Rotel, balanced by the richness of the beef and vegetables, makes this stew a comforting companion on any evening. I encourage you to try it, to experience that delightful surprise, and to make it your own. Gather your loved ones, serve it with a generous slice of crusty bread, and savor the warmth and flavor. It’s a taste of home, with a little something extra.

Wee Kick Beef Stew Recipe