Beef and Vegetable Stew
Hearty beef stew with carrots, potatoes, and herbs for a comforting meal.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt and pepper to taste
Nutrition Facts
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Instructions
Season the beef cubes generously with salt and pepper.
Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
Add the carrots, potatoes, and celery to the pot. Stir and cook for another 5 minutes.
Return the browned beef to the pot. Add beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf. Stir well to combine.
Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
Chef's Tips
- Browning the beef: Ensure the beef is well-browned for deeper flavor. Avoid overcrowding the pot to get a good sear.
- Wine substitute: If not using wine, replace it with additional beef broth or a splash of balsamic vinegar for depth.
- Slow cooker option: Transfer everything to a slow cooker after browning and cook on low for 6-8 hours.
- Thickening: For a thicker stew, mix 1 tbsp flour with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
