Description
This classic Old-Fashioned Beef Stew is a hearty and comforting dish featuring tender beef chuck simmered slowly with fresh vegetables and aromatic herbs. Rich in flavor with a deliciously thickened broth, it’s perfect for warming up on a chilly day and serves six hearty portions.
Ingredients
Scale
Beef and Coating
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Liquids
- 4 cups beef broth
- 1 cup red wine (optional)
Vegetables
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss beef cubes thoroughly with all-purpose flour, salt, and black pepper to ensure they are evenly coated. This step helps create a nice crust and thickens the stew later.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing each side until browned. Do not overcrowd the pot. Transfer the browned beef to a plate.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Cook for a minute to deepen the flavors.
- Add the Liquid: Pour in beef broth and red wine if using, scraping the bottom of the pot to loosen any browned bits, which adds rich flavor to the stew.
- Simmer the Stew: Return the browned beef to the pot. Bring mixture to a simmer, then cover with a lid and reduce heat to low. Cook gently for 1.5 to 2 hours until the beef is tender and flavors meld.
- Add Vegetables: Stir in carrots, potatoes, and celery. Cover again and continue cooking for another 45 minutes until both vegetables and beef are fork-tender.
- Finish & Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, adjust salt and pepper to taste, and sprinkle with fresh chopped parsley before serving.
Notes
- For a thicker stew, you can simmer uncovered for the last 15 minutes to reduce the liquid.
- Red wine is optional but adds depth of flavor; substitute with additional beef broth if preferred.
- Use fresh herbs if available, adjusting quantities accordingly.
- This stew tastes even better the next day as flavors develop.
- Serve with crusty bread or over mashed potatoes for a complete meal.
