Classic Beef Stew Recipe

Classic beef stew is a hearty, comforting dish that features tender chunks of beef, hearty vegetables, and a rich, flavorful broth. It’s perfect for chilly days and makes for great leftovers, allowing the flavors to deepen even further.
Prep Time : 15 mins
Cook Time : 2 hr
Rest Time : 10 mins
Total Time : 2 hr 25mins
Yield: 1
Servings : 6
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Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Direction

  1. Prepare the Ingredients:

    • Start by cutting the beef chuck into 1-inch cubes. Pat the pieces dry with paper towels to ensure a good sear.
    • Chop the onion, mince the garlic, slice the carrots, and dice the potatoes. Set all ingredients aside.
  2. Brown the Beef:

    • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
    • Once the oil is hot, add the beef cubes in batches. Avoid overcrowding the pot, as this will steam the meat instead of browning it.
    • Sear the beef for about 3-4 minutes on each side, or until it’s browned. This step develops a rich flavor.
    • Once browned, remove the beef from the pot and set it aside on a plate. Leave any drippings in the pot for flavor.
  3. Sauté the Vegetables:

    • In the same pot, add the chopped onion and minced garlic. Sauté for about 3-5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.
    • Next, add the sliced carrots and diced potatoes to the pot. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables start to soften.
  4. Combine Ingredients:

    • Return the browned beef to the pot, mixing it with the sautéed vegetables.
    • Stir in 2 tablespoons of tomato paste, which adds depth to the stew.
    • Sprinkle in 1 teaspoon of dried thyme and add 1 bay leaf.
    • Pour in 2 cups of beef broth and 1 cup of red wine (if using). The wine adds richness, but you can omit it if desired. Stir to combine all ingredients.
  5. Cook the Stew:

    • Increase the heat to bring the mixture to a gentle boil.
    • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer.
    • Cook for about 1.5 to 2 hours. Stir occasionally, and if the stew looks too thick, you can add more broth or water to reach your desired consistency.
    • The stew is ready when the beef is fork-tender, and the flavors have melded beautifully.
  6. Season and Serve:

    • After cooking, remove the bay leaf from the pot.
    • Taste the stew and adjust the seasoning with additional salt and pepper, as needed.
    • Let the stew rest for about 10 minutes before serving to allow the flavors to settle.
    • Serve hot, garnished with freshly chopped parsley for a pop of color and freshness. This stew pairs well with crusty bread or over creamy mashed potatoes.

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