Here’s a hearty and comforting Beef Stew recipe — rich, tender, and perfect for warming up 🍲🥩🥕
Classic Beef Stew
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- 2–3 tablespoons flour
- Salt & pepper, to taste
- 2–3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 tsp fresh)
- 1 teaspoon dried rosemary (optional)
- 3 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 bay leaf
- Optional: peas or green beans, added in the last 10 minutes
Instructions
1. Brown the Beef
- Toss beef cubes with flour, salt, and pepper.
- Heat oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
2. Sauté Aromatics
- In the same pot, sauté onion and garlic until softened, about 3–5 minutes.
3. Add Liquids & Herbs
- Stir in tomato paste, then add beef broth, thyme, rosemary, and bay leaf. Return beef to the pot.
4. Simmer
- Bring to a boil, then reduce heat to low. Cover and simmer 1–1.5 hours, or until beef is tender.
5. Add Vegetables
- Add carrots, potatoes, and celery. Simmer another 25–30 minutes until vegetables are tender.
- Optional: Stir in peas or green beans during the last 10 minutes.
6. Serve
- Remove bay leaf. Adjust seasoning with salt and pepper. Serve hot with bread or over rice.
Tips
- For extra richness, add 1 tablespoon Worcestershire sauce or a splash of red wine while simmering.
- Make ahead: Stew tastes even better the next day after flavors meld.
- For a thicker stew, mix 1–2 tablespoons cornstarch with cold water and stir in during the last 5 minutes of cooking.
If you want, I can also give a slow cooker beef stew version that’s hands-off and extra tender.
