There is something incredibly comforting about a bowl of homemade beef stew. It’s the kind of meal that fills your kitchen with rich, mouthwatering aromas and brings everyone to the table with anticipation. Beef stew has been loved for generations because of its simplicity, heartiness, and deep, savory flavor. Slow-cooked to perfection, tender chunks of beef absorb the flavors of herbs, vegetables, and broth, creating a satisfying dish that feels like a warm hug on a cold day.
This classic beef stew is perfect for family dinners, cozy weekends, or whenever you crave a nourishing and filling meal. The beauty of this recipe lies in its slow cooking process, which transforms affordable cuts of beef into melt-in-your-mouth tenderness. The vegetables add natural sweetness and texture, while the rich broth ties everything together into a delicious harmony. Served with crusty bread, rice, or mashed potatoes, this stew becomes a complete and unforgettable meal.
Whether you are an experienced cook or just starting in the kitchen, this recipe is easy to follow and delivers amazing results every time. Once you make it, it will surely become one of your favorite comfort foods.
Ingredients
- 2 lbs (900 g) beef chuck, cut into cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups (1 liter) beef broth
- 1 cup red wine (optional, but recommended for flavor)
- 2 tbsp tomato paste
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 2–3 bay leaves
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 celery stalks, chopped
- 1 cup peas (fresh or frozen)
- 1 tbsp Worcestershire sauce
Instructions
Step 1: Prepare the Beef
Pat the beef cubes dry with paper towels. Season lightly with salt and pepper. This helps the beef brown better and enhances the flavor.
Step 2: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Do not overcrowd the pot. Once browned, remove the beef and set aside.
Step 3: Cook the Aromatics
In the same pot, add the chopped onion and cook for about 3–4 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
Step 4: Add Flour and Tomato Paste
Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes. Add the tomato paste and mix until combined.
Step 5: Add Liquids
Slowly pour in the beef broth while stirring to prevent lumps. Add the red wine (if using) and Worcestershire sauce. Stir well.
Step 6: Simmer the Beef
Return the browned beef to the pot. Add thyme and bay leaves. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1 hour.
Step 7: Add Vegetables
Add carrots, potatoes, and celery. Continue cooking for another 45–60 minutes, or until the beef and vegetables are tender.
Step 8: Add Peas and Finish
Add the peas during the last 5–10 minutes of cooking. Taste and adjust seasoning if needed. Remove bay leaves before serving.
Serving Suggestions
Serve the beef stew hot with:
- Crusty bread
- Steamed rice
- Mashed potatoes
- Or enjoy it on its own
Tips for the Best Beef Stew
- Use beef chuck for the most tender results.
- Slow cooking is key — do not rush the process.
- Red wine adds depth, but you can skip it if preferred.
- The stew tastes even better the next day.
0 comments:
Post a Comment