Classic Beef Stew Recipe

Classic Beef Stew Recipe

A hearty, comforting beef stew with tender meat, carrots, potatoes, and a rich, savory broth. Perfect for chilly days!

Ingredients:

• 2 lbs (900g) beef chuck, cut into 1.5-inch cubes

• 2 tbsp olive oil or butter

• 1 large onion, chopped

• 3 garlic cloves, minced

• 3 carrots, sliced into thick rounds

• 3 celery stalks, chopped

• 4 medium potatoes, cubed (Yukon Gold or Russet)

• 4 cups beef broth (or stock)

• 1 cup red wine (optional, sub with more broth)

• 2 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 bay leaf

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary

• Salt & black pepper to taste

• 2 tbsp flour (for thickening, optional)

• 1 cup frozen peas (optional, added at the end)

Instructions:

1. Sear the Beef:

   • Pat beef dry and season with salt & pepper.

   • Heat oil in a large pot/Dutch oven over medium-high heat.

   • Sear beef in batches until browned (don’t overcrowd). Remove and set aside.

2. Sauté Aromatics:

   • In the same pot, sauté onion, garlic, carrots, and celery for 5 mins.

3. Deglaze & Simmer:

   • Stir in tomato paste, then add wine (if using), scraping up browned bits.

   • Return beef to the pot. Add broth, Worcestershire, bay leaf, thyme, rosemary, and potatoes.

   • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until beef is tender.

4. Thicken (Optional):

   • Mix flour with 2 tbsp stew liquid, then stir back into the pot to thicken.

   • Add peas (if using) and cook 5 more mins.

5. Serve:

   • Discard bay leaf. Adjust seasoning and serve hot with crusty bread or over mashed potatoes.

Tips:

• Slow Cooker: Sear beef, then cook on Low for 7–8 hrs or High for 4–5 hrs.

• Instant Pot: Use Sauté mode, then pressure cook for 35 mins + natural release.

• Add-ins: Mushrooms, parsnips, or barley work well too.

Enjoy your cozy, flavorful beef stew! 😊🍲