Classic Beef Stew recipe

Nothing says comfort food like a warm, hearty bowl of classic beef stew. Packed with tender chunks of beef, soft vegetables, and a rich, savory broth, this dish is perfect for chilly days or when you need a satisfying, wholesome meal. The flavors develop beautifully as the stew simmers, creating a deeply flavorful dish that feels like a cozy hug in a bowl. Serve it with crusty bread or over mashed potatoes, and you’ve got a meal that’s sure to please the whole family. This classic recipe is a timeless favorite that brings warmth to every bite!

Classic Beef Stew

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

Salt and pepper, to taste

3 tbsp olive oil or vegetable oil, divided

1 large onion, chopped

3 garlic cloves, minced

2 large carrots, chopped into chunks

2 celery stalks, chopped

2 tbsp tomato paste

1/4 cup all-purpose flour

4 cups beef broth

1 cup red wine (optional; substitute with more broth if desired)

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

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2 bay leaves

3 medium potatoes, cut into chunks

Fresh parsley, chopped (for garnish)

Instructions:

Season and Brown the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Add the beef in batches, browning all sides. Remove the browned beef and set aside.

Sauté Vegetables: In the same pot, add the remaining 1 tbsp of oil. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.

Add Tomato Paste and Flour: Stir in the tomato paste and cook for a minute. Sprinkle the flour over the vegetables, stirring constantly to coat them evenly and cook out the raw flour taste, about 2 minutes.

Deglaze with Wine and Add Liquids: Slowly pour in the red wine, if using, and scrape the bottom of the pot to release any browned bits (this adds flavor). Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the browned beef to the pot.

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Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Add Potatoes: After 1.5 hours, add the potatoes and continue simmering until the potatoes are tender, about 30 minutes.

Adjust Seasoning and Serve: Discard the bay leaves, and taste the stew, adjusting salt and pepper as needed. Garnish with fresh parsley before serving.

Tips:

For Thicker Stew: If you prefer a thicker consistency, mix 1 tbsp cornstarch with a bit of water and stir it into the stew towards the end.

Flavor Boost: Add a splash of balsamic vinegar or a pinch of sugar to balance the flavors if the stew tastes too acidic.

Serve with Bread: Enjoy with crusty bread or over a bed of mashed potatoes for a heartier meal.

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