Here’s a classic Beef Stew recipe—tender beef chunks in a rich, savory broth with hearty vegetables. Perfect for a cozy meal.
Ingredients (Serves 4–6)
For the Stew:
- 2 lbs (900 g) beef chuck or stew meat, cut into 1–2 inch cubes
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef broth (or water + bouillon)
- 3 large carrots, peeled and chopped
- 3 large potatoes, peeled and chopped
- 2 celery stalks, chopped
- 2 tsp Worcestershire sauce (optional)
- 2 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1–2 tbsp flour (optional, for thickening)
Instructions
1. Brown the Beef
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt and pepper.
- Brown beef cubes in batches until nicely seared. Remove and set aside.
2. Sauté Aromatics
- In the same pot, sauté onions until translucent (3–4 minutes).
- Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1–2 minutes.
3. Build the Stew
- Return beef to the pot.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Bring to a simmer, then reduce heat to low and cover.
- Cook 1.5–2 hours until beef is tender.
4. Add Vegetables
- Add carrots, potatoes, and celery.
- Simmer 25–30 minutes until vegetables are tender.
5. Thicken the Stew (Optional)
- Mix 1–2 tbsp flour with a little water to make a slurry. Stir into stew and simmer 5 minutes until thickened.
6. Serve
- Remove bay leaves. Taste and adjust seasoning.
- Serve hot with bread, rice, or mashed potatoes.
💡 Tips:
- Browning the beef first adds deep flavor.
- Low and slow cooking makes beef melt-in-your-mouth tender.
- Optional: add other vegetables like peas, green beans, or parsnips near the end.
- For extra richness, add a splash of red wine when simmering the beef.
If you want, I can also give a Nigerian-style beef stew version with tomatoes, peppers, and spicy seasoning that’s perfect for serving with rice or yam.
Do you want me to do that?
