Description
A hearty, comforting classic, this old-fashioned beef stew is filled with tender beef, root vegetables, and a rich, flavorful broth. Perfect for cozy family dinners!
Ingredients
Scale
- 2 lbs beef chuck, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef:
- Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then sear them in batches until browned. Remove and set aside.
- Cook the Aromatics:
- In the same pot, sauté onions and garlic until fragrant and softened, about 2–3 minutes.
- Build the Stew Base:
- Add tomato paste, stirring for 1 minute. Deglaze the pot with red wine, scraping up browned bits.
- Simmer the Stew:
- Return beef to the pot. Add carrots, potatoes, celery, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer for 1 ½ to 2 hours, stirring occasionally.
- Thicken (Optional):
- If desired, mix flour with a small amount of water to form a slurry. Stir into the stew and cook for an additional 10 minutes.
- Serve:
- Remove bay leaves, garnish with fresh parsley, and serve warm with crusty bread or over rice.
Notes
- Substitute red wine with extra beef broth for an alcohol-free version.
- Add frozen peas or green beans during the last 10 minutes of cooking for extra color and nutrition.
- Make a double batch and freeze leftovers for an easy meal later.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 320
- Sodium: 480mg
- Fat: 12g
- Carbohydrates: 22g
- Protein: 28g