Classic Beef Stew (Family-Favorite & Nutritious!)

By Muhammad Faizan

A rich, comforting beef stew loaded with tender chunks of beef, carrots, potatoes, and a deeply flavored gravy. This dish is incredibly satisfying, nutrient-dense, and perfect for everyday cooking. It’s the kind of meal that brings everyone to the table—warm, cozy, and made with real ingredients your whole family will love.

 Ingredients (Serves 6)

For the Stew

  • 2 lbs (900 g) beef chuck, cut into large cubes

  • 2 tbsp olive oil

  • Salt and black pepper to taste

  • 1 large onion, chopped

  • 3–4 garlic cloves, minced

  • 3 large carrots, chopped

  • 3 medium potatoes, chopped

  • 2 tbsp tomato paste

  • 1/4 cup flour (for coating the beef)

  • 4 cups beef broth

  • 1 cup red wine (optional but recommended)

  • 2 bay leaves

  • 1 tsp dried thyme (or 3 sprigs fresh)

  • 1 tsp paprika

  • 1 tbsp Worcestershire sauce

  • Optional: peas or celery

Garnish

  • Fresh parsley or thyme

 Instructions

1. Prep the Beef

  • Pat the beef dry. Season with salt & pepper.

  • Coat lightly in flour.

2. Brown the Beef

  • Heat oil in a heavy pot.

  • Sear beef on all sides until browned. Remove and set aside.

3. Sauté Aromatics

  • In the same pot, add onions and garlic.

  • Cook until fragrant and lightly softened.

4. Build the Base

  • Stir in tomato paste; cook 1–2 minutes.

  • Add wine to deglaze (scrape the browned bits).

5. Add Everything Back

  • Return beef to the pot.

  • Add broth, carrots, potatoes, bay leaves, paprika, thyme, and Worcestershire.

6. Slow Cook

Simmer on low for 2–2.5 hours until the beef is fork-tender and the gravy is thick.

7. Taste & Adjust

  • Add salt or pepper if needed.

  • If too thick, add a splash of broth.

  • If too thin, simmer uncovered for 10–15 minutes more.

8. Garnish

  • Sprinkle with fresh parsley or thyme and serve warm.

 Serving Suggestions

  • Mashed potatoes (as in your image!)

  • Buttered egg noodles

  • White rice

  • Fresh crusty bread

  • Side salad or steamed green veggies

 Recipe Notes

  • Beef chuck gives the best tenderness.

  • Flour coating helps thicken the stew naturally.

  • Letting it simmer low and slow develops flavor.

  • This stew tastes even better the next day.

 Tips for Best Results

  • Don’t skip browning — it creates deep flavor.

  • Cut veggies into larger chunks to prevent mushiness.

  • Add potatoes after 45 minutes if you want them firmer.

  • Use full-bodied red wine for the richest taste.

  • Add 1 tbsp butter at the end for velvety texture.

 Nutrition (Approx. per Serving)

  • Calories: 420–480

  • Protein: 32–36 g

  • Carbohydrates: 28–32 g

  • Fat: 18–22 g

  • Fiber: 4–6 g

  • Iron: 30–35% DV

  • Vitamin A: 80–100% DV

(Values vary based on cut of beef and potato size.)

 Health Benefits

  • High in protein — supports muscle health.

  • Rich in iron & B-vitamins — boosts energy and immunity.

  • Carrots & potatoes provide antioxidants and fiber.

  • Hearty & satisfying — great for balanced nutrition.

  • Slow-cooked meals are gentle on digestion.

 Q & A

Q1: Can I make it ahead of time?

Yes! It tastes even better the next day as flavors deepen.

Q2: Can I use a slow cooker?

Absolutely:

  • Brown beef first.

  • Add everything to slow cooker.

  • Cook Low 8 hours or High 4–5 hours.

Q3: Can I freeze it?

Yes—freezes beautifully for up to 3 months.

Q4: What can I substitute for wine?

Use 1 cup beef broth + 1 tbsp balsamic vinegar.

Q5: How do I thicken the stew?

Simmer uncovered OR mix 1 tsp cornstarch with 1 tbsp water and stir in.

Q6: Best cut of beef?

Beef chuck is the most flavorful and tender for stews.

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