Description
This classic Old-Fashioned Beef Stew is a hearty and comforting dish perfect for chilly days. Tender cubes of beef are browned and then slow-simmered with fresh vegetables, savory herbs, and rich beef broth to develop deep, robust flavors. Finished with optional peas and a thickened gravy, this stew is a satisfying meal that warms from the inside out.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stew beef, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red potatoes, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Liquids and Sauces
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- ½ teaspoon dried rosemary
Thickening (Optional)
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Coat the Beef: Toss the beef cubes with flour, salt, and black pepper until all pieces are evenly coated. This helps in browning and thickening the stew later.
- Heat the Oil: Warm the olive oil in a large pot over medium-high heat to prepare for searing the beef.
- Brown the Beef: In batches, brown the beef cubes for 2-3 minutes on each side to develop a rich crust, then transfer them to a plate and set aside.
- Sauté Vegetables: Add the diced onion, minced garlic, sliced carrots, and chopped celery to the same pot. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Flavorings: Stir in tomato paste, Worcestershire sauce, dried thyme, paprika, dried rosemary, and bay leaves to combine with the vegetables and enhance the stew’s depth.
- Combine Beef and Broth: Return the browned beef cubes to the pot and pour in the beef broth, stirring to integrate all ingredients.
- Simmer Slowly: Bring the mixture to a gentle simmer, cover the pot, and cook for 1.5 to 2 hours, stirring occasionally to prevent sticking and promote even cooking.
- Add Potatoes: Stir in the diced red potatoes and continue simmering for another 30 minutes until the potatoes and beef are fork-tender.
- Prepare Thickener: Mix cornstarch with cold water until smooth to create a slurry for thickening the stew.
- Thicken the Stew: Stir the cornstarch mixture into the pot and simmer for 5-10 minutes, allowing the stew to thicken to your desired consistency.
- Add Peas: Stir in frozen peas (if using) and cook for an additional 5 minutes to heat through and add a pop of color.
- Final Seasoning: Remove the bay leaves, taste the stew, and adjust salt or pepper as needed.
- Serve: Ladle the hot stew into bowls and serve with crusty bread or over a bed of mashed potatoes for a comforting meal.
Notes
- You can substitute red potatoes with Yukon gold or baby potatoes if preferred.
- For a richer flavor, consider using homemade beef broth or stock.
- If you prefer a thicker stew without cornstarch, cook uncovered for the last 30 minutes to reduce the liquid.
- Frozen peas are optional but add a nice freshness and color to the dish.
- Leftovers taste even better the next day as flavors continue to meld.
