Here’s a classic, hearty beef stew recipe that’s rich, flavorful, and perfect for a cozy meal:
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2–3 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the beef:
- Season the beef cubes with salt and pepper.
- Toss the beef in flour until lightly coated, shaking off excess.
- Brown the beef:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add beef in batches, browning on all sides (do not overcrowd).
- Remove beef and set aside.
- Cook the aromatics:
- In the same pot, add onions and cook until softened, about 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Deglaze and build flavor:
- Add tomato paste, stirring 1–2 minutes.
- Pour in red wine (if using) and scrape up browned bits from the bottom.
- Add beef broth, thyme, rosemary, bay leaves, and browned beef.
- Simmer:
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is tender.
- Add vegetables:
- Add carrots, potatoes, and celery.
- Simmer uncovered for another 30–40 minutes until vegetables are tender.
- Finish:
- Stir in peas (if using) and cook 5 minutes.
- Adjust seasoning with salt and pepper.
- Remove bay leaves and garnish with parsley.
Tips
- For extra richness, add a splash of Worcestershire sauce.
- You can thicken the stew by mixing 1–2 tablespoons of flour or cornstarch with cold water and stirring it in near the end.
- Leftovers taste even better the next day!
If you want, I can also give you a quick 30-minute version that’s almost as good but uses tender cuts and faster cooking techniques. Do you want me to do that?
