Description
Hearty old fashioned beef stew delivers classic comfort from generations of home cooking. Robust beef, tender vegetables, and rich broth create a memorable meal perfect for family gatherings.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 1-inch cubes
Vegetables:
- 1 large onion, diced
- 4 garlic cloves, minced
- 4 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
Seasonings and Liquids:
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Dust beef cubes thoroughly with seasoned flour mixture, ensuring complete and even coating.
- Sear meat in hot olive oil over medium-high heat (375°F), working in batches to achieve deep golden-brown exterior, approximately 4-5 minutes per batch.
- Using same pot, quickly sauté aromatic vegetables like onions, garlic, and celery until translucent and fragrant, about 3-4 minutes.
- Incorporate tomato paste, then deglaze with optional red wine, scraping accumulated browned bits from pot bottom to develop rich flavor profile.
- Combine seared beef with remaining ingredients: beef broth, root vegetables, herbs like bay leaves, thyme, and rosemary. Reduce heat to low, cover, and gently simmer for 2-2.5 hours until meat becomes fork-tender and vegetables are completely soft.
- Carefully remove herb stems and bay leaves, then taste and adjust seasoning with salt and pepper for balanced flavor.
- Ladle stew into warm serving bowls, optionally garnishing with fresh chopped parsley, and accompany with crusty artisan bread for a hearty meal.
Notes
- Dust beef cubes carefully in flour mixture to ensure even coating, preventing clumping and promoting better browning.
- Brown meat in small batches to maintain high pot temperature, creating delicious caramelized exterior and locking in rich flavors.
- Use robust red wine like Cabernet Sauvignon or Merlot to enhance depth and complexity of stew’s taste profile.
- Consider making stew one day ahead, allowing flavors to meld and develop more intense, harmonious taste when reheated.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 366 kcal
- Sugar: 4 g
- Sodium: 678 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 95 mg