Description
Classic Beef Stew is a hearty, comforting dish made with tender beef chunks, root vegetables, and a richly seasoned broth. Slow-simmered to perfection, it’s the ideal meal for cozy evenings and family gatherings.
Ingredients
2 lbs beef stew meat (such as chuck roast), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 celery stalks, chopped
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons all-purpose flour (optional for thickening)
Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, about 5-7 minutes, and set aside.
- In the same pot, sauté onion and garlic for 2-3 minutes. Add carrots, potatoes, and celery; cook for 3-4 minutes.
- Deglaze the pot with red wine if using, scraping up browned bits. If not using wine, skip this step and proceed.
- Return beef to pot. Add beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beef is tender. Stir occasionally.
- For a thicker stew, mix flour with cold water and stir into stew 10 minutes before end of cooking. Simmer until thickened.
- Remove bay leaf. Adjust seasoning, garnish with parsley, and serve hot.
Notes
For added depth, don’t skip browning the beef.
Use red wine for a richer flavor.
Stew tastes better the next day—perfect for leftovers.
Add parsnips or mushrooms for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg