🥩🥕 Classic Beef Stew
Overview:
A rustic and comforting dish made with seared beef chunks simmered low and slow in a savory broth with carrots, potatoes, onions, and herbs. This stew is thick, flavorful, and perfect for chilly nights or Sunday dinners.
🛒 Ingredients
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2 lbs beef chuck, cut into 1½-inch cubes
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Salt & pepper, to season
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3 tbsp flour, for dusting
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2 tbsp olive oil or butter
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1 large onion, chopped
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3 cloves garlic, minced
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3 carrots, peeled & chopped
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3–4 Yukon gold potatoes, peeled & cubed
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2 tbsp tomato paste
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4 cups beef broth
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1 cup red wine (or additional broth)
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2 tsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp rosemary
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2 bay leaves
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Optional: 1 cup peas (add at the end)
🍳 How to Make It
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Toss beef with flour, salt, and pepper.
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Sear beef in batches in a large pot or Dutch oven until browned on all sides. Remove and set aside.
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In the same pot, sauté onions until translucent. Add garlic and cook 1 minute.
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Stir in tomato paste, then deglaze with wine (scraping up browned bits).
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Return beef to the pot. Add broth, carrots, potatoes, herbs, and Worcestershire.
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Bring to a simmer, then cover and cook:
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On stovetop: Simmer on low for 2–2.5 hours
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Or in oven: Bake at 325°F (160°C) for 2.5 hours
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In the last 10 minutes, stir in peas if using.
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Discard bay leaves and adjust seasoning to taste.
🍞 Serving Suggestions
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Crusty bread or dinner rolls
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Over mashed potatoes, egg noodles, or buttered rice
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Add a splash of balsamic vinegar or a pat of butter before serving for extra depth
🍷 Pairing Ideas
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Red wine: Cabernet Sauvignon or Merlot
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Or go rustic with a dark beer like stout or porter
Want a slow cooker, Instant Pot, or gluten-free version of this beef stew?