Classic Beef Stew
Hearty beef stew with tender meat, carrots, potatoes, and rich gravy.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Nutrition Facts
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Instructions
Season the beef cubes generously with salt and pepper.
Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, sauté onions and garlic until softened, about 3 minutes.
Add tomato paste and stir for 1 minute until fragrant.
Deglaze the pot with red wine (if using), scraping up any browned bits.
Return the beef to the pot. Add beef broth, thyme, and bay leaves. Bring to a boil, then reduce to a simmer.
Cover and simmer for 1.5 hours, stirring occasionally.
Add carrots and potatoes. Continue simmering for another 30 minutes until vegetables are tender.
Adjust seasoning with salt and pepper. Remove bay leaves before serving.
Chef's Tips
- Browning the beef well is crucial for developing deep flavor in the stew.
- For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 10 minutes of cooking.
- This stew tastes even better the next day as flavors continue to meld.
- Serve with crusty bread to soak up the delicious gravy.
- You can substitute parsnips or turnips for some of the carrots for variety.
