RECIPES

Classic Beef Stew Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

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2 lbs (900 g) beef chuck, cut into 1.5-inch cubes

Salt and black pepper to taste

3 tbsp all-purpose flour

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 tbsp tomato paste

1/2 cup red wine (optional, or sub with more broth)

4 cups beef broth

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

4 large carrots, peeled and chopped

3 medium potatoes, peeled and cubed

2 celery stalks, chopped

1 tbsp Worcestershire sauce (optional, for depth)

Fresh parsley, chopped (for garnish)

 

Instructions:

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1. Season & Flour the Beef:
Pat beef dry with paper towels. Season with salt and pepper. Toss in flour until coated.

2. Sear the Meat:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, 2–3 minutes per side. Remove and set aside.

3. Sauté Aromatics:
In the same pot, add onion and cook for 5 minutes until softened. Stir in garlic and tomato paste, cook for 1–2 minutes more.

4. Deglaze:
Pour in wine (if using), scraping up browned bits from the bottom. Let simmer for 2 minutes.

5. Add Liquids & Herbs:
Return beef to pot. Add beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours.

6. Add Vegetables:
Stir in carrots, potatoes, and celery. Simmer uncovered for 45 minutes, or until vegetables and beef are tender. Discard bay leaves.

7. Finish & Serve:
Adjust seasoning with salt and pepper. Garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.

 

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