🍲 Hearty Beef Stew
Serves: 6
Prep Time: 20 minutes
Cook Time: 2–2½ hours
Ingredients
-
2 lbs beef chuck, cut into 1½-inch cubes
-
3 tablespoons olive oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
3 tablespoons tomato paste
-
3 tablespoons all-purpose flour
-
4 cups beef broth
-
1 cup red wine (optional, replace with broth if preferred)
-
4 carrots, sliced
-
3 celery stalks, sliced
-
3 medium potatoes, cubed
-
1 cup mushrooms, halved (optional)
-
2 bay leaves
-
1 teaspoon dried thyme
-
1 teaspoon paprika
-
1 teaspoon salt (or to taste)
-
½ teaspoon black pepper
-
1 tablespoon Worcestershire sauce
-
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Brown the Beef
-
Pat beef dry and season with salt and pepper.
-
Heat olive oil in a large Dutch oven over medium-high heat.
-
Brown beef in batches (don’t overcrowd), about 3–4 minutes per side.
-
Remove beef and set aside.
2. Build the Flavor
-
In the same pot, add onion and cook until softened (5 minutes).
-
Add garlic and cook for 30 seconds.
-
Stir in tomato paste and cook 1 minute.
3. Thicken the Base
-
Sprinkle flour over vegetables and stir well.
-
Cook for 1–2 minutes to remove raw flour taste.
4. Deglaze
-
Pour in red wine, scraping up browned bits.
-
Simmer 2–3 minutes until slightly reduced.
5. Simmer the Stew
-
Return beef to pot.
-
Add beef broth, Worcestershire sauce, bay leaves, thyme, and paprika.
-
Bring to a gentle boil, then reduce to low.
-
Cover and simmer 1½ hours.
6. Add Vegetables
-
Add carrots, celery, potatoes, and mushrooms.
-
Simmer uncovered 30–45 minutes, until beef is fork-tender.
7. Finish & Serve
-
Remove bay leaves.
-
Adjust seasoning.
-
Garnish with parsley and serve hot.
Serving Suggestions
-
Crusty bread or dinner rolls
-
Mashed potatoes
-
Buttered egg noodles
❓ Hearty Beef Stew Q & A
Q: What’s the best cut of beef for stew?
A: Beef chuck is ideal—it becomes tender and flavorful when slow-cooked.
Q: Can I make this in a slow cooker?
A: Yes.
-
Brown beef first.
-
Add everything except potatoes.
-
Cook 8 hours on low or 4–5 hours on high.
-
Add potatoes during the last 1½–2 hours.
Q: How do I thicken beef stew?
A:
-
Let it simmer uncovered.
-
Mash some potatoes into the stew.
-
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Q: Can I skip the wine?
A: Absolutely. Replace with extra beef broth or a splash of balsamic vinegar for depth.
Q: How long does beef stew last?
A:
-
Refrigerated: 3–4 days
-
Frozen: Up to 3 months
Q: Why is my beef tough?
A: It likely needs more cooking time. Stew meat becomes tender with slow, gentle heat.
Q: Can I add other vegetables?
A: Yes! Try parsnips, turnips, peas, or green beans.