Classic Beef Stew Recipe

Classic Beef Stew Recipe

This hearty beef stew is a perfect comfort food for a cold winter day. It’s packed with flavor and tender beef, potatoes, and carrots.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 ½ tablespoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon flour (optional, for thickening)
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 large potatoes, peeled and cut into 1-inch cubes
• 2 large carrots, peeled and cut into 1-inch chunks
• 1 cup frozen peas (optional)
• Chopped fresh parsley, for serving (optional)

Cooking Guide:

1. Pat the beef cubes dry with paper towels. Season them generously with salt and pepper.
2. 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, for 5-7 minutes per side, until browned on all sides. Remove the browned beef to a plate.
3. Add the chopped onion to the pot and cook for 3-4 minutes, scraping up any browned bits from the bottom of the pot, until softened. Add the minced garlic and cook for another minute, until fragrant.
4. Stir in the tomato paste and cook for an additional minute.
5. Sprinkle the flour (if using) over the vegetables and stir to coat. Cook for another minute.
6. Pour in the beef broth, bay leaves, and dried thyme. Bring to a boil, then scrape up any browned bits from the bottom of the pot.
7. Add the browned beef, potatoes, and carrots back to the pot. Stir to combine.
8. Reduce heat to low, cover the pot, and simmer for 1-1 ½ hours, or until the beef is tender and the vegetables are cooked through.
9. If using, stir in the frozen peas during the last 5 minutes of cooking.
10. Taste and adjust seasonings with additional salt and pepper, if desired.
11. Serve hot, garnished with chopped fresh parsley (optional).

Tips:

• For richer flavor, you can brown the beef in bacon fat instead of olive oil.
• If the stew seems too thin, you can thicken it with a cornstarch slurry. Make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering stew and cook for a few minutes until thickened.
• For a more flavorful stew, use a good quality beef broth. You can also use red wine instead of some of the beef broth for a deeper flavor.
• This stew tastes even better the next day! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• You can also add other vegetables to this stew, such as celery, turnips, or parsnips.
• Serve the stew with crusty bread for dipping.