Description
Warm comfort flows through this classic beef stew recipe, melding tender meat with rich, savory broth. Robust vegetables and herbs create a soulful dish you’ll crave on chilly evenings, promising a satisfying meal that connects home cooking with pure culinary joy.
Ingredients
Scale
Meat:
- 2 lb (907 g) beef chuck, cut into 1-inch cubes
Vegetables:
- 1 large onion, chopped
- 3 large carrots, sliced
- 4 potatoes, diced
- 2 stalks celery, chopped
- 3 garlic cloves, minced
Liquids and Seasonings:
- 4 cups (946 ml) beef broth
- 1 cup (237 ml) red wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sear beef cubes in olive oil over medium heat until golden brown on all sides, approximately 5-7 minutes, then transfer to a separate plate.
- In the identical pot, sauté onions, garlic, carrots, celery, and potatoes until onions become translucent and vegetables begin softening, around 5 minutes.
- Incorporate tomato paste, thyme, and Worcestershire sauce, stirring and cooking for an additional 2 minutes to develop deep flavor profiles.
- Deglaze the pot with red wine, carefully scraping accumulated browned bits from the bottom, allowing liquid to reduce and concentrate flavors for 2 minutes.
- Reintroduce seared beef into the pot, then pour in beef broth, adding bay leaves, salt, and pepper for seasoning.
- Bring mixture to a robust boil, then immediately reduce heat to low, covering and allowing the stew to simmer gently for 2-2.5 hours until meat becomes fork-tender and liquid transforms into a rich, thick consistency.
- Discard bay leaves, garnish with freshly chopped parsley, and serve piping hot in deep bowls for maximum comfort and enjoyment.
Notes
- Select chuck roast or stew meat with good marbling to ensure rich, tender results during long cooking process.
- Brown meat thoroughly to develop deep, caramelized flavor foundation that enhances overall stew complexity.
- Keep vegetable pieces roughly uniform in size for consistent cooking and attractive presentation.
- Experiment with red wine substitutes like beef stock, grape juice, or balsamic vinegar if avoiding alcohol.
- Low and slow cooking transforms tough meat cuts into meltingly tender, succulent bites packed with incredible depth.
- Add root vegetables like parsnips or turnips for extra nutritional variety and interesting flavor profile.
- Consider gluten-free option by using cornstarch instead of traditional flour for thickening stew texture.
- Freeze leftovers in portioned containers for quick, delicious meals up to 3 months later.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 100 mg