Beef Stew Recipe

Classic Beef Stew Recipe

This hearty beef stew is a perfect comfort food for a cold day. It’s packed with flavor and tender beef, vegetables, and a rich broth.

Ingredients:

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 ½ tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar (optional)
• 4 cups beef broth
• 3 large potatoes, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Cooking Guide:

1. Prep the beef: Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper.
2. Brown the beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, without crowding the pan, until browned on all sides. Set browned beef aside on a plate.
3. Sauté the vegetables: Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
4. Deglaze the pan: Add the tomato paste and red wine vinegar (if using) to the pot, scraping up any browned bits from the bottom. Cook for 1 minute.
5. Build the stew: Add the beef broth, potatoes, carrots, celery, thyme, rosemary, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1 ½ hours, or until the beef is tender and the vegetables are cooked through.
6. Serve: Remove the bay leaf and discard. Taste and adjust seasonings with additional salt and pepper, if desired. Garnish with fresh parsley before serving.

Tips:

• Use a good quality beef broth for the best flavor. You can also use homemade beef broth if you have it on hand.
• Don’t overcrowd the pan when browning the beef. This will prevent the meat from searing properly and will result in a stew that’s more gray than brown.
• For a thicker stew, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the pot a little at a time, stirring constantly, until the stew reaches your desired thickness.
• This stew can be easily doubled or tripled to feed a crowd.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.