Here’s a classic, hearty recipe for Beef Stew β perfect for a cozy, comforting meal. Tender beef chunks simmered with vegetables and a rich, savory broth will warm you up, especially on a chilly day!
Classic Beef Stew Recipe
Ingredients:
- 2 lbs beef stew meat (such as chuck roast, cut into 1-inch cubes)
- 3 tablespoons olive oil (or vegetable oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, can use extra broth instead)
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 2 bay leaves
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour (optional, for thickening)
Instructions:
- Brown the Beef:
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Working in batches (to avoid overcrowding), add the beef cubes and brown them on all sides. This should take about 5-7 minutes. Remove the beef and set it aside.
- SautΓ© the Aromatics:
- In the same pot, add the remaining 1 tablespoon of oil. Add the chopped onion and cook for about 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the Pot:
- Add the red wine (if using) to the pot and scrape up any browned bits from the bottom of the pan with a wooden spoon. This adds lots of flavor to the stew.
- Let the wine cook off for a minute or two.
- Add the Broth and Vegetables:
- Return the browned beef to the pot. Add the beef broth, carrots, potatoes, celery, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
- Stir everything together and bring to a simmer.
- Simmer the Stew:
- Once it starts simmering, reduce the heat to low, cover the pot, and let the stew cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
- Thicken the Stew (Optional):
- If you prefer a thicker stew, you can make a slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water. Stir this mixture into the stew about 30 minutes before itβs done cooking. Allow it to simmer for another 10-15 minutes to thicken.
- Taste and Adjust:
- After the stew has finished cooking, taste and adjust the seasoning with additional salt and pepper if needed.
- Remove the bay leaves before serving.
- Serve:
- Ladle the beef stew into bowls and garnish with fresh parsley, if desired. Serve with crusty bread or over mashed potatoes for an extra comforting meal!
Tips:
- Beef Cut: Chuck roast is ideal because itβs marbled with fat and becomes tender with slow cooking. You can also use stew meat, which is typically pre-cut from tougher cuts like brisket or round.
- Make Ahead: This stew tastes even better the next day! You can make it ahead of time and store it in the fridge for up to 3 days. Just reheat and serve.
- Slow Cooker Option: If you prefer to use a slow cooker, you can brown the beef and sautΓ© the onions and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
This Beef Stew is a classic comfort food, with rich flavors and tender meat. Perfect for a cozy family dinner or a meal to impress guests! Enjoy!