Description
This classic Old-Fashioned Beef Stew is a hearty and comforting dish, featuring tender beef chuck slow-cooked with fresh vegetables, herbs, and a rich broth. Perfect for a cozy family meal, this stew combines robust flavors from red wine, tomato paste, and aromatic herbs simmered to perfection in a single pot.
Ingredients
Scale
Beef and Flour
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Liquids and Vegetables
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss the beef cubes with all-purpose flour, salt, and black pepper to create a light coating that will help develop a rich crust when searing.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. In batches, sear the coated beef cubes until browned on all sides to lock in flavor, then transfer to a plate.
- Sauté Aromatics: In the same pot, add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves, coating the aromatics well to deepen the flavor of the stew.
- Add the Liquid: Pour in beef broth and red wine (if using), scraping the bottom of the pot to lift any browned bits for extra richness.
- Simmer the Stew: Return the browned beef to the pot. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook gently for 1.5 to 2 hours, allowing the beef to become tender.
- Add Vegetables: Stir in sliced carrots, diced potatoes, and chopped celery. Continue cooking covered for another 45 minutes, or until both the vegetables and beef are tender.
- Finish & Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, adjust seasoning with salt and pepper if needed, and garnish with freshly chopped parsley before serving.
Notes
- For a thicker stew, mix an additional tablespoon of flour with cold water and stir into the simmering stew during the last 10 minutes of cooking.
- Red wine is optional but adds depth; substitute with additional beef broth if preferred.
- Leftovers improve in flavor and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Ensure to brown beef in batches to avoid steaming and achieve proper caramelization.
- Vegetables can be varied based on preference; parsnips or turnips make good additions.
