Here’s a classic, hearty beef stew — rich, flavorful, and perfect for cozy dinners 🥘
🥩 Classic Beef Stew
Ingredients (Serves 4–6)
- 2 lbs beef chuck, cut into 1–1.5 inch cubes
- 3 tbsp flour
- Salt & pepper
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or use extra broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp dried thyme (or 1 tbsp fresh)
- 2 bay leaves
- 4 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 2 stalks celery, sliced
- 1 cup frozen peas (optional, added at the end)
Instructions
- Prep beef:
Pat beef dry, season with salt and pepper, then toss in flour to coat. - Brown beef:
Heat oil in a large pot or Dutch oven over medium-high heat.
Brown beef in batches, removing each batch to a plate. - Sauté aromatics:
In the same pot, sauté onion for 3–4 minutes until translucent. Add garlic for 30 seconds. - Deglaze & simmer:
Stir in tomato paste, then pour in wine (if using) to deglaze the pot.
Add beef back in, pour in beef broth, Worcestershire sauce, thyme, and bay leaves. - Cook:
Bring to a boil, then reduce to a simmer. Cover and cook 1.5–2 hours until beef is tender. - Add vegetables:
Add carrots, potatoes, and celery. Simmer 30–40 minutes until vegetables are tender. - Finish:
Stir in peas if using. Adjust salt and pepper. Remove bay leaves before serving.
✅ Tips
- Use chuck roast — it becomes tender and flavorful
- Brown beef well for extra depth
- For thicker stew, mix 1–2 tbsp flour or cornstarch with cold water and stir in at the end
🌿 Variations
- Red wine & herbs: Add rosemary and red wine for richer flavor
- Slow cooker: Cook on low 6–8 hours instead of stovetop
- Instant Pot: Brown beef, then pressure cook 35 minutes
If you want, I can give you a rich, creamy beef stew version or a rustic chunky vegetable version that tastes like restaurant-style comfort food.
Do you want me to do that?
