CLASSIC BEEF STEW RECIPE

 

INGREDIENTS:

2 lbs beef chuck, cut into 1 ½-inch cubes

3 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

4 cups beef broth

1 cup red wine (optional)

3 large carrots, sliced

3 large potatoes, cubed

2 celery stalks, sliced

2 tbsp tomato paste

2 tsp dried thyme

2 bay leaves

Salt & pepper, to taste

2 tbsp flour (for thickening)

Fresh parsley, chopped (for garnish)

🍳 INSTRUCTIONS:

Season & Brown the Beef

Pat beef dry, season with salt & pepper.

Heat olive oil in a large pot, brown beef in batches. Remove & set aside.

Sauté Aromatics

Add onions & garlic, cook until softened.

Deglaze & Add Liquid

Stir in tomato paste, cook 1 minute.

Pour in red wine, scraping browned bits.

Add Broth & Herbs

Return beef to pot.

Add beef broth, thyme, and bay leaves.

Bring to a boil, then reduce heat and simmer for 1 ½ hours.

Add Vegetables

Stir in carrots, potatoes, and celery.

Simmer for 30–40 minutes until vegetables are tender.

Thicken the Stew

Mix flour with a little water to make a slurry.

Stir into stew and cook until thickened.

Taste & Serve

Adjust seasoning, remove bay leaves.

Garnish with fresh parsley.

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