Traditional Beef Stew is a cozy, comforting dish that’s been loved for generations, combining tender chunks of beef with hearty vegetables in a rich, savory broth. Slow-cooked to perfection, the beef becomes incredibly tender and flavorful, absorbing the deep, comforting flavors of herbs, red wine, and beef stock. Carrots, potatoes, and celery add heartiness to this classic dish, making it perfect for chilly evenings or family gatherings. Serve with warm crusty bread for a complete, satisfying meal that fills the kitchen with mouthwatering aromas and warms the soul.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tbsp olive oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 cup red wine (optional, can substitute with beef broth)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 4 large carrots, cut into 1-inch pieces
- 3 large potatoes, peeled and cubed
- 3 stalks celery, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear the Beef: Season the beef cubes with salt and black pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef until browned on all sides, about 5 minutes per batch. Transfer to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Deglaze with Wine: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes, then gradually pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom.
- Add the Liquids and Seasonings: Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir well to combine. Return the beef to the pot, along with any juices that accumulated on the plate.
- Add the Vegetables: Add the carrots, potatoes, and celery to the pot. Stir to combine, then bring the stew to a simmer. Cover and cook on low heat for 2-2.5 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Serve: Discard the bay leaf, and season with additional salt and pepper if needed. Garnish with fresh parsley and serve hot with crusty bread.
This Traditional Beef Stew is a timeless, hearty dish that’s perfect for creating cozy memories around the dinner table, bringing warmth and flavor to every bite.
