Introduction
beef stew is the ultimate comfort dish—tender, juicy chunks of beef simmered slowly with creamy potatoes and sweet carrots in a rich, savory broth. What makes it special is the way simple ingredients transform with time: browning builds deep caramelized flavor, while a gentle simmer yields melt-in-your-mouth texture and a velvety sauce. It’s perfect for cozy family dinners or make-ahead meals that taste even better the next day.
Ingredients
For the Stew
2 lbs beef chuck, cut into 1½-inch pieces (900 g)
2 tbsp olive oil (30 ml)
Kosher salt and black pepper, to taste
1 medium onion, chopped
3 cloves garlic, minced
3 tbsp all-purpose flour (24 g)
4 cups beef broth (960 ml)
1 cup red wine, optional (240 ml)
1 tbsp tomato paste (15 g)
2 tbsp Worcestershire sauce (30 ml)
1 tsp dried thyme (5 g)
1 tsp dried rosemary (5 g)
2 bay leaves
Vegetables & Finish
4 medium carrots, peeled and cut into 2-inch (5 cm) pieces
3 medium potatoes, peeled and diced
1 cup frozen peas (150 g)
2 tbsp chopped parsley (10 g), for garnish
Step-by-Step Instructions
Season & sear: Pat beef dry; season generously with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high. Sear beef in batches 3–4 minutes per side until well browned. Transfer to a plate and repeat with remaining oil as needed.
Sauté aromatics: Reduce heat to medium. Add onion; cook 3 minutes until softened. Stir in garlic for 30 seconds until fragrant, scraping up browned bits.
Build the base: Sprinkle flour over onions; cook 1 minute, stirring. Gradually whisk in broth until smooth. Add wine (if using), tomato paste, and Worcestershire; bring to a simmer.
Season & simmer: Return beef and juices to the pot. Add thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer 1½ hours, stirring occasionally.
Add vegetables: Stir in carrots and potatoes. Cover and continue simmering 45–60 minutes, until beef is fork-tender and vegetables are soft but not falling apart.
Finish: Stir in peas for the last 5 minutes. Remove bay leaves. Adjust salt and pepper; if thicker stew is desired, simmer uncovered a few minutes more to reduce.
Serve: Ladle into warm bowls, garnish with parsley, and serve with crusty bread. The stew should be glossy, aromatic, and deeply savory.
FAQs
Can I make beef stew in a slow cooker?
Best cut of beef?
How can I thicken the stew more?
Recipe by Ana — Los Angeles, USA (10 years of professional cooking)
ADVERTISEMENT
