Description
Hearty old fashioned beef stew delivers classic comfort from generations of home cooking. Robust beef, tender vegetables, and rich broth promise a satisfying meal you’ll savor with each warming spoonful.
Ingredients
Scale
- 2 lbs (907 g) beef chuck, cut into 1-inch cubes
- 1/4 cup (30 g) all-purpose flour (for dredging beef)
- 4 large potatoes, peeled and diced
- 4 large carrots, peeled and cut into chunks
- 2 large onions, chopped
- 4 cups (946 ml) low-sodium beef broth
- 3 tbsps (45 ml) olive oil or vegetable oil
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1/4 cup (60 ml) red wine (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsps tomato paste
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 cup frozen peas (optional)
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp cayenne pepper (optional)
- 2 tbsps balsamic vinegar (optional)
- Mushrooms (optional)
Instructions
- Dust beef cubes with seasoned flour, ensuring even coating for rich flavor development.
- Heat oil in a heavy-bottomed pot over medium-high heat (375°F), browning meat in batches to create deep caramelization and prevent overcrowding.
- Remove browned beef and sauté aromatic vegetables (onions, garlic, celery, carrots) until translucent and fragrant, approximately 5-7 minutes.
- Incorporate herb-infused tomato paste, adding thyme, rosemary, and optional smoked paprika to enhance depth of flavor.
- Deglaze pot with robust red wine, scraping accumulated browned bits from bottom, then pour in beef broth and Worcestershire sauce, introducing bay leaves for additional complexity.
- Return beef to pot, bringing liquid to a vigorous boil before reducing to gentle simmer; cover and cook for 1.5-2 hours at low temperature (around 250°F) until meat becomes incredibly tender.
- Introduce chunky potato pieces midway through cooking, allowing them to absorb rich cooking liquid and soften completely.
- During final 15 minutes, consider adding optional enhancements like frozen peas, splash of balsamic vinegar, or hint of cayenne for subtle heat.
- Taste and adjust seasoning, finishing with fresh parsley garnish and serving piping hot in deep ceramic bowls.
Notes
- Pat the beef dry before dredging to ensure a crisp, golden-brown exterior that locks in rich flavor.
- Brown the meat in small batches to prevent overcrowding, which can steam instead of sear the meat and reduce caramelization.
- Use chuck roast or beef stew meat for maximum tenderness and marbling that melts during slow cooking.
- Swap red wine with beef broth or add a splash of balsamic vinegar for depth if avoiding alcohol in the recipe.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour when coating the beef.
- Make this stew more hearty by adding additional root vegetables like parsnips or turnips for extra nutrition.
- Enhance the umami flavor by using bone broth instead of regular beef broth for a more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg