Perfect! Let’s do a classic hearty beef stew 🍲🥩—rich, tender, and full of flavor.
Ingredients (serves 4–6)
- 2 lbs beef chuck, cut into 1–2 inch cubes
- Salt & black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, or extra broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp dried thyme (or 1 tbsp fresh)
- 2 bay leaves
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks
- 2 stalks celery, sliced
- 1 cup frozen peas (optional, added near the end)
Instructions
- Brown the beef:
- Season beef with salt and pepper.
- Heat oil in a large pot over medium-high heat.
- Brown beef in batches (don’t crowd the pan). Remove and set aside.
- Sauté aromatics:
- In the same pot, cook onions until soft, 3–4 minutes.
- Add garlic and cook 1 minute more.
- Add flour:
- Sprinkle flour over onions and garlic, stirring for 1–2 minutes. This helps thicken the stew.
- Deglaze & build flavor:
- Slowly stir in beef broth and wine, scraping browned bits off the bottom.
- Add tomato paste, Worcestershire sauce, thyme, and bay leaves.
- Simmer the beef:
- Return beef to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer for 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 frozen peas if using. Adjust seasoning with salt and pepper.
- Remove bay leaves before serving.
Tips & Variations
- Extra rich flavor: Use beef bones or a splash of soy sauce.
- Thicker stew: Mash a few potatoes into the liquid, or mix 1 tbsp cornstarch with cold water and stir in.
- Slow cooker option: Brown beef and onions, then transfer everything to a slow cooker on LOW 6–8 hrs or HIGH 3–4 hrs.
- Herb twist: Add rosemary or parsley for extra aroma.
This classic beef stew is perfect with crusty bread or over mashed potatoes.
If you want, I can also give a shortcut weeknight version that’s ready in about 1 hour without sacrificing flavor.
Do you want me to do that?
