Classic Beef Stew
Hearty beef stew with tender meat, carrots, potatoes, and rich gravy.
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, cubed
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp flour
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 in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, sauté onions and garlic until fragrant. Add carrots and cook for 2 minutes.
Sprinkle flour over the vegetables and stir well. Add tomato paste and cook for another minute.
Deglaze the pot with red wine (if using), scraping up any browned bits. Add beef broth, thyme, and bay leaves.
Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
Add potatoes and continue simmering for another 30 minutes or until potatoes are tender.
Adjust seasoning with salt and pepper. Remove bay leaves before serving.
Chef's Tips
- Cutting the Beef: For tender stew, cut beef into uniform 1-inch cubes to ensure even cooking.
- Browning: Don’t skip browning the beef—it adds depth of flavor to the stew.
- Wine Substitute: If not using wine, replace with additional beef broth.
- Slow Cooker Option: After browning, transfer everything to a slow cooker and cook on low for 6-8 hours.
- Thickening: If the stew is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew.
- Storage: Stew tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.
