Beef stew is the epitome of comfort food, offering a delicious combination of tender beef, savory vegetables, and a rich, hearty broth. Perfect for a cozy meal on a chilly day, this dish is filling, flavorful, and simple to prepare. With a few ingredients and some patience, you can make a beef stew that rivals any restaurant version.
Equipment:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle (optional)
Ingredients:
- 2 lbs beef stew meat (chuck roast or round, cut into cubes)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cut into cubes
- 2 celery stalks, chopped
- 1 cup red wine (optional, for richer flavor)
- 4 cups beef broth
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
Instructions:
- Brown the Beef:
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the beef with salt and pepper, then add it to the pot in batches, making sure not to overcrowd. Brown the beef on all sides for about 5-6 minutes, then remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Add the garlic, carrots, potatoes, and celery. Stir and cook for another 3 minutes.
- Deglaze the Pot:
- If using wine, pour it into the pot and stir to scrape up any browned bits stuck to the bottom of the pot. Let the wine cook for 2-3 minutes to reduce slightly.
- Add the Broth and Seasoning:
- Return the browned beef to the pot.
- Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
- Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Thicken the Stew (Optional):
- If you’d like a thicker stew, mix 2 tablespoons of flour with 1/4 cup of water to form a slurry.
- Stir the slurry into the stew and simmer for an additional 10-15 minutes until the stew has thickened.
- Finish and Serve:
- Remove the bay leaves and discard. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the stew into bowls and serve with crusty bread or over mashed potatoes for a complete meal.
Tips:
- For a richer flavor, you can use beef broth with added bone marrow or stock.
- Let the stew cool completely and store in the refrigerator for up to 3 days. It often tastes even better the next day.
- If you’re in a hurry, you can use a pressure cooker to make the stew in about 40 minutes.
This beef stew is the ultimate comfort food, with tender meat, hearty vegetables, and a savory broth. It’s the perfect dish for cold weather and is sure to become a family favorite. Pair it with some warm bread and enjoy!
Beef Stew Recipe
This hearty and comforting beef stew recipe is packed with tender beef, vegetables, and a flavorful broth, making it the perfect meal for cold days. Easy to make and full of rich flavors!
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle (optional)
Ingredients
- 2 lbs beef stew meat chuck roast or round, cut into cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 3 potatoes peeled and cut into cubes
- 2 celery stalks chopped
- 1 cup red wine optional, for richer flavor
- 4 cups beef broth
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons flour optional, for thickening
Instructions
- Brown the Beef:
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the beef with salt and pepper, then add it to the pot in batches, making sure not to overcrowd. Brown the beef on all sides for about 5-6 minutes, then remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the remaining tablespoon of olive oil.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Add the garlic, carrots, potatoes, and celery. Stir and cook for another 3 minutes.
- Deglaze the Pot:
- If using wine, pour it into the pot and stir to scrape up any browned bits stuck to the bottom of the pot. Let the wine cook for 2-3 minutes to reduce slightly.
- Add the Broth and Seasoning:
- Return the browned beef to the pot.
- Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
- Simmer the Stew:
- Bring the stew to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Thicken the Stew (Optional):
- If you'd like a thicker stew, mix 2 tablespoons of flour with 1/4 cup of water to form a slurry.
- Stir the slurry into the stew and simmer for an additional 10-15 minutes until the stew has thickened.
- Finish and Serve:
- Remove the bay leaves and discard. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the stew into bowls and serve with crusty bread or over mashed potatoes for a complete meal.
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