Ah yes 🍲 — Pot Beef Stew is the ultimate comfort food: tender chunks of beef slowly cooked with vegetables in a rich, savory broth until everything melts in your mouth. Perfect for a cozy dinner or make-ahead meal.
Here’s a classic recipe:
🥩 Pot Beef Stew
Ingredients (Serves 4–6)
- 2 lbs beef stew meat (chuck or round), cut into 1–2 inch cubes
- 3 tbsp all-purpose flour
- Salt and pepper, to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, for depth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce (optional)
- 4 medium carrots, cut into chunks
- 3 medium potatoes, cut into chunks
- 2–3 stalks celery, chopped
- 1–2 tsp dried thyme
- 1–2 bay leaves
- Optional: peas, mushrooms, or parsnips
Instructions
1. Brown the Beef
- Toss beef cubes in flour, salt, and pepper.
- Heat oil in a large pot over medium-high heat.
- Brown beef on all sides, working in batches if necessary. Remove and set aside.
2. Sauté Aromatics
- In the same pot, sauté onions until translucent (5 minutes).
- Add garlic and cook 1 minute.
3. Deglaze & Build Sauce
- Stir in tomato paste and cook 1–2 minutes.
- Add red wine (if using) or a bit of broth, scraping up browned bits from the pot.
- Return beef to the pot and add remaining beef broth.
- Stir in Worcestershire sauce, thyme, and bay leaves.
4. Simmer
- Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, stirring occasionally, until beef is tender.
5. Add Vegetables
- Add carrots, potatoes, and celery (and any other desired veggies).
- Simmer 30–40 minutes until vegetables are tender.
6. Adjust & Serve
- Taste and adjust salt and pepper.
- Remove bay leaves.
- Serve hot with crusty bread, over rice, or mashed potatoes.
🔥 Tips & Variations
- Thicker stew: Mash a few potatoes or carrots in the pot, or stir in 1–2 tbsp flour or cornstarch slurry.
- Rich flavor: Use a mix of beef broth and a splash of dark beer.
- Herb boost: Add rosemary, parsley, or thyme for extra depth.
- Make-ahead: Stew tastes even better the next day; freezes beautifully.
- Slow cooker: Brown beef first, then cook on low for 6–8 hours with vegetables added halfway through.
If you want, I can give a “gourmet restaurant-style beef stew” version where the beef is ultra-tender, the broth is deeply rich and layered with wine and herbs, and the vegetables are perfectly caramelized 😏.
Do you want me to do that version?
