Savory Beef Stew (Print)
Tender beef and root vegetables slow-cooked with herbs for a comforting meal.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, chopped
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (150 g)
→ Liquids
08 - 4 cups beef broth (950 ml)
09 - 1 cup dry red wine (240 ml), optional
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Spices & Herbs
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and freshly ground black pepper, to taste
→ Other
16 - 3 tbsp vegetable oil
17 - 3 tbsp all-purpose flour or gluten-free flour
18 - 2 tbsp chopped fresh parsley
# How to Make:
01 - Pat beef cubes dry with paper towels. Season evenly with salt and pepper, then toss with flour until coated.
02 - Heat 2 tablespoons of oil over medium-high heat in a large Dutch oven or heavy pot. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add remaining oil to pot. Sauté onion, celery, and carrots for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze, scraping browned bits from the bottom.
05 - Return beef to pot. Add potatoes, bay leaves, thyme, rosemary, beef broth, and Worcestershire sauce. Stir to combine all ingredients.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours until beef is tender and vegetables are cooked. Stir occasionally.
07 - Remove lid and stir in frozen peas. Simmer uncovered for 10 minutes to slightly thicken the stew.
08 - Discard bay leaves. Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley before serving.
# Expert Advice:
01 -
- This stew carries the secret of tender, melt-in-your-mouth beef that feels like a loving embrace from an old friend
- The blend of root vegetables and herbs transforms a simple meal into a comforting feast you'll want again and again
02 -
- Patting the beef dry is crucial for that all-important caramelization that flavors the whole stew
- The slow simmer isn’t just for tenderness; it’s where all those flavors meld into something truly soulful
03 -
- Brown beef in batches to avoid steaming and ensure deep, rich flavor
- Don’t skip deglazing with wine or broth—it lifts all those tasty bits stuck to the pot