Description
A hearty and classic Beef Stew recipe that is perfect for a comforting meal. Tender beef simmered with vegetables and aromatic herbs in a rich broth, this stew is a satisfying dish that is sure to warm you up.
Ingredients
Scale
Beef Stew:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Season and Brown Beef: Season beef cubes with salt and pepper, coat with flour. Brown beef in batches in olive oil, then set aside.
- Sauté Aromatics: Sauté onion until softened, add garlic, then tomato paste.
- Deglaze and Simmer: Add red wine, scrape up bits, return beef to pot with broth, herbs. Simmer for 1 hour.
- Add Vegetables: Add carrots, potatoes, celery. Cook for 45 minutes to 1 hour until tender.
- Finish and Serve: Adjust seasoning, remove bay leaves, garnish with parsley before serving.
Notes
- For extra flavor, you can add Worcestershire sauce or balsamic vinegar at the end.
- Leftovers taste even better the next day!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
