Description
This Classic Beef Stew recipe is the epitome of comfort food – hearty, flavorful, and perfect for a cozy winter dinner. Tender chunks of beef, carrots, celery, and potatoes simmered in a rich broth until fork-tender. A delicious one-pot meal that will warm you from the inside out.
Ingredients
Scale
Beef Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional; use more broth if not using wine)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, sliced
- 3 celery stalks, sliced
- 1.5 lbs baby potatoes, halved
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the Beef: Pat the beef dry and season with salt and pepper.
- Sear the Beef: In a large Dutch oven, heat olive oil and sear the beef until browned. Set aside.
- Cook the Aromatics: Cook onion until softened, then add garlic, tomato paste, and flour.
- Deglaze the Pot: Slowly pour in broth and wine, scraping up browned bits.
- Add Seasonings and Simmer: Stir in Worcestershire sauce, thyme, rosemary, and bay leaves. Simmer with beef.
- Add Vegetables: Add carrots, celery, and potatoes. Simmer until beef is tender.
- Adjust Seasoning and Serve: Taste, adjust seasoning, and garnish with parsley.
Notes
- For a thicker stew, mash a few potatoes into the broth or stir in a cornstarch slurry near the end of cooking.
- This stew tastes even better the next day as the flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg
