Here’s a classic Beef Stew recipe that’s hearty and full of rich flavors:
Ingredients:
- 2 lbs (900g) beef chuck or stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 4 cups (1 liter) beef broth
- 1 cup (240ml) red wine (optional, or substitute with more beef broth)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp flour (optional, for thickening)
- 1 cup (150g) frozen peas (optional, for added vegetables)
Instructions:
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes in batches (avoid overcrowding) and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
- Deglaze the pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
- Add the beef and liquid: Return the browned beef to the pot. Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Season with salt and pepper.
- Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1 1/2 to 2 hours, or until the beef is tender.
- Add the vegetables: After the beef has cooked for about 1 hour, add the carrots, potatoes, and celery. Cover and continue cooking until the vegetables are soft, about 30-40 minutes.
- Optional thickening: If you’d like a thicker stew, remove about 1/2 cup of the broth and whisk in 2 tbsp of flour. Stir this mixture back into the pot and cook for another 10 minutes, stirring occasionally, until the stew thickens.
- Final touches: Stir in the frozen peas (if using) and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
- Serve: Remove the bay leaves and serve the beef stew hot, with fresh bread or over mashed potatoes.
Enjoy your flavorful and comforting Beef Stew!