Beef Stew
A hearty, comforting stew, perfect for a cold evening.
Ingredients
🥩 1 kg beef chuck roast, cut into 1-inch cubes
🧅 2 yellow onions, chopped
🧄 4 cloves garlic, minced
🥕 3 carrots, peeled and chopped into 1-inch pieces
🥬 2 celery stalks, chopped into 1-inch pieces
🥔 2 medium potatoes, peeled and cubed into 1-inch pieces
🍄 200 g cremini mushrooms, quartered
🍖 4 cups beef broth
🍷 1 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
🍅 2 tbsp tomato paste
🍚 ¼ cup all-purpose flour
🌿 2 bay leaves
🌱 4 sprigs fresh thyme
🫒 2 tbsp olive oil
🧂 salt, to taste
⚫ black pepper, freshly ground, to taste
Pro tips
Searing the beef properly adds depth of flavor. Don't overcrowd the pot; sear in batches if necessary.
For a thicker stew, you can mash some of the potatoes against the side of the pot or mix 1 tbsp of flour with 2 tbsp of cold water and stir in during the last 15 minutes of cooking.
This stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Serve your beef stew with a side of crusty bread, mashed potatoes, or a sprinkle of fresh parsley for extra color.
Method
1
🥩
Pat beef cubes dry with paper towels. Season generously with salt and black pepper, then toss with all-purpose flour until lightly coated.
2
🔥
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the floured beef in batches until browned on all sides, then remove and set aside.
3
🧅
Add chopped onions and celery to the pot, scraping up any browned bits from the bottom. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4
🍷
Pour in the red wine, stirring well and scraping up any remaining fond (browned bits) from the bottom of the pot. Stir in the tomato paste and cook for 2 minutes.
5
🥕
Return the seared beef to the pot. Add beef broth, bay leaves, fresh thyme sprigs, chopped carrots, and cubed potatoes. Bring the mixture to a gentle simmer.
6
⏳
Reduce heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
7
🍄
Stir in the quartered mushrooms during the last 30 minutes of cooking. Remove the bay leaves and thyme sprigs before serving.
8
🍲
Taste the stew and adjust seasoning with additional salt and black pepper as needed. Ladle into bowls and serve hot.