Description

This classic Beef Stew is hearty, comforting, and deeply flavorful. Tender chunks of beef simmer slowly with potatoes, carrots, and aromatic herbs in a rich broth. Perfect for cold weather or anytime you need a warm, home-cooked meal that fills the house with delicious aromas.

Servings

6 servings

Ingredients

For the Stew

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

• 2 tbsp olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 3 large carrots, sliced

• 3 celery stalks, sliced

• 3 medium potatoes, peeled and cubed

• 3 tbsp all-purpose flour

• 4 cups beef broth

• 1 cup red wine (optional; replace with broth if preferred)

• 2 tbsp tomato paste

• 2 bay leaves

• 1 tsp dried thyme (or 2–3 sprigs fresh)

• 1 tsp dried rosemary

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions

1. Season and Sear the Beef
   Pat beef dry with paper towels and season generously with salt and pepper.
   Heat olive oil in a large pot or Dutch oven over medium-high heat.
   Sear beef in batches until browned on all sides. Remove and set aside.

2. Sauté Aromatics
   In the same pot, add onions and cook 3–4 minutes until softened.
   Add garlic and cook for 30 seconds.

3. Add Flour
   Stir in flour and cook 1 minute to remove raw taste. This helps thicken the stew.

4. Deglaze the Pot
   Pour in red wine (or a bit of broth), scraping up brown bits from the bottom.

5. Build the Stew
   Add beef broth, tomato paste, bay leaves, thyme, and rosemary.
   Return browned beef to the pot. Stir well.

6. Simmer
   Bring to a boil, then reduce heat to low.
   Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is tender.

7. Add Vegetables
   Add potatoes, carrots, and celery.
   Continue simmering uncovered for 30–40 minutes, until vegetables are soft and stew is thickened.

8. Adjust Seasoning & Serve
   Remove bay leaves, taste, and adjust salt and pepper.
   Garnish with fresh parsley.

Notes

• Beef chuck is ideal because it becomes tender and flavorful when slow-cooked.

• For a thicker stew, mash a few potatoes directly into the pot during the last 10 minutes.

• If the broth reduces too much, add a splash of water or more stock.

Tips for Best Results

• Brown the beef well—this step builds rich flavor.

• Low and slow cooking guarantees tender meat.

• Add vegetables later to prevent them from turning mushy.

• Make ahead—the stew tastes even better the next day.

• Serve with crusty bread, mashed potatoes, or over rice.

Estimated Nutritional Information (per serving)

(Values are approximate)

• Calories: 435

• Protein: 34 g

• Carbohydrates: 32 g

• Fat: 18 g

• Fiber: 4 g

• Sodium: ~800 mg

Health Benefits

• High in protein for muscle repair and energy.

• Vegetables provide fiber for digestion and vitamins for immunity.

• Slow-cooking preserves nutrients and enhances digestibility.

• Iron and B vitamins from beef support energy and red blood cell formation.

Q & A

Q: Can I make this in a slow cooker?

A: Yes! Brown beef first, then combine all ingredients (except potatoes) in the slow cooker. Cook on Low 8–9 hours or High 4–5 hours, adding potatoes for the final 2 hours.

Q: Can I freeze beef stew?

A: Absolutely. Freeze in airtight containers for up to 3 months. Potatoes may soften slightly but still hold up well.

Q: What can I substitute for red wine?

A: Extra beef broth, balsamic vinegar (1 tbsp), or a splash of Worcestershire sauce.

Q: How do I thicken the stew more?

A:

• Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

• Mash some of the potatoes into the broth.

• Simmer uncovered to reduce.

Q: What other vegetables work well?

A: Peas, parsnips, mushrooms, or turnips make great additions.