Ah, beef stew—the ultimate comfort food! Here’s a classic, hearty version with rich flavors and tender meat.
Ingredients (Serves 4–6)
For the stew:
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour
- 2–3 tablespoons vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 4 cups beef broth (or stock)
- 1 cup red wine (optional, can replace with extra broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 2 bay leaves
- 4 large carrots, cut into chunks
- 3 medium potatoes, cut into chunks
- 2 stalks celery, chopped
- 1 cup frozen peas (optional, added at the end)
Instructions
1. Brown the beef:
- Pat the beef cubes dry and season with salt and pepper.
- Lightly toss in flour until coated.
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches (don’t crowd the pan), about 3–4 minutes per side. Remove and set aside.
2. Cook the aromatics:
- In the same pot, add onions and cook until soft, about 5 minutes.
- Add garlic and cook 30 seconds more until fragrant.
3. Deglaze and simmer:
- Stir in tomato paste and cook 1–2 minutes.
- Pour in wine (if using) or a bit of broth to deglaze, scraping up browned bits from the bottom.
- Return beef to the pot. Add remaining broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until beef is tender.
4. Add vegetables:
- Add carrots, potatoes, and celery. Simmer 30–40 minutes until vegetables are tender.
5. Finish:
- Remove bay leaves. Taste and adjust salt and pepper.
- If using peas, stir them in during the last 5 minutes.
Tips:
- Browning the beef well adds a lot of flavor—don’t skip it!
- For a thicker stew, mix 1–2 tablespoons cornstarch with cold water and stir in near the end.
- Leftovers taste even better the next day.
If you want, I can also give a quick 45-minute version using stew meat and a pressure cooker or Instant Pot that’s still super rich and tender.
Do you want me to do that?
