Description
This classic Beef Stew is the ultimate comfort food, featuring tender chunks of beef, hearty vegetables, and a rich, savory broth simmered to perfection. It’s cozy, flavorful, and perfect for chilly days or comforting family dinners.
Ingredients
- 2 pounds (≈ 900 g) beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 carrots, sliced
- 3 potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prepare the beef: Pat beef dry with paper towels and toss with flour, salt, and pepper to coat evenly.
- Brown the beef: Heat olive oil and butter in a large Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
- Sauté the aromatics: In the same pot, cook onion until softened (3–4 minutes). Add garlic and cook another 30 seconds.
- Deglaze: Pour in red wine (or a splash of broth) to deglaze, scraping up browned bits from the bottom of the pot.
- Build the stew base: Stir in tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Return beef to the pot and bring to a simmer.
- Simmer the beef: Reduce heat to low, cover, and simmer gently for 1½–2 hours, stirring occasionally, until beef is tender.
- Add the vegetables: Add carrots, potatoes, and celery. Cover and simmer for another 30 minutes, until vegetables are tender and stew is thickened.
- Finish and serve: Remove bay leaf, adjust seasoning, and garnish with parsley. Serve warm with crusty bread or mashed potatoes.
Notes
- Add a splash of balsamic vinegar or soy sauce at the end for extra depth.
- Thicken the stew by mashing a few potatoes or stirring in a cornstarch slurry.
- Use sweet potatoes or parsnips instead of regular potatoes for variation.
- For added color, stir in frozen peas during the last few minutes of cooking.
- Store in the fridge for up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
