🥘 Hearty Beef Stew
A classic comfort dish, rich with tender beef, vegetables, and a flavorful, thickened broth. Perfect for cold days or a filling dinner.
🧾 Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, adds depth)
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 2 tbsp flour (optional, for thickening)
- 1 cup frozen peas (optional, add at the end)
👩🍳 Instructions
1. Brown the Beef
- Heat oil in a large pot over medium-high heat.
- Brown beef cubes in batches, 2–3 minutes per side. Remove and set aside.
2. Sauté Aromatics
- Add onion and garlic to the pot. Cook 2–3 minutes until fragrant.
3. Deglaze and Build Broth
- Stir in tomato paste.
- Add red wine (if using) to deglaze, scraping up browned bits.
- Add beef broth, thyme, bay leaves, salt, and pepper.
4. Add Beef and Veggies
- Return beef to the pot. Add carrots, potatoes, and celery. Bring to a boil.
5. Simmer
- Reduce heat, cover, and simmer 1.5–2 hours, until beef is tender and flavors meld.
6. Thicken (Optional)
- Mix flour with a bit of cold water to make a slurry. Stir into stew and cook 5–10 minutes to thicken.
7. Finish
- Add frozen peas at the end if using. Remove bay leaves. Adjust seasoning.
🍽️ Serving
- Serve hot with crusty bread, mashed potatoes, or over rice.
- Optional garnish: fresh parsley.
⭐ Pro Tips:
- Use beef chuck for tender, flavorful meat.
- Browning the beef first gives the stew a deeper, richer flavor.
- Letting the stew sit for a few hours or overnight enhances the taste.
I can also provide a slow-cooker version of hearty beef stew that makes the meat melt-in-your-mouth tender and the broth extra flavorful.
Do you want me to make that version?
