Classic Beef Stew Recipe
This Classic Beef Stew is a hearty and comforting dish, perfect for chilly evenings. Featuring tender chunks of beef, flavorful vegetables, and a rich, savory broth, it's a traditional recipe that's both satisfying and delicious. Ideal for family dinners or meal prep, this stew is sure to become a favorite.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 2 medium onions chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 large carrots peeled and cut into 1-inch chunks
- 2 large potatoes peeled and cut into 1-inch cubes
- 1 cup frozen peas
- Fresh parsley chopped, for garnish
Instructions
- Prep the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches and brown on all sides. Transfer to a plate and set aside.
- Sauté Vegetables: In the same pot, add the remaining olive oil and the onions. Cook until they are soft and golden. Add the garlic and cook for another minute.
- Make the Base: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Simmer the Stew: Add the beef back into the pot along with the beef broth, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours.
- Add Vegetables: Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
- Final Touches: Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaves. Taste and adjust seasoning with salt and pepper.
- Serve: Garnish with fresh parsley before serving. Enjoy your hearty beef stew with crusty bread or over a bed of rice.
Tips:
- Browning the Beef: Don't overcrowd the pot while browning the beef; it ensures a good sear which adds flavor.
- Wine Selection: Use a good quality wine that you would enjoy drinking.
- Thickness: If the stew is too thin, simmer it uncovered for the last 15 minutes to reduce the liquid.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better as the flavors meld.
- For a gluten-free version, use a gluten-free flour blend or cornstarch as a thickener.
- Feel free to add other vegetables like mushrooms or celery for added flavor and nutrition.
- If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to reduce the liquid.
