Description
This Old-Fashioned Beef Stew is a hearty and comforting dish featuring tender beef chuck simmered with fresh vegetables in a rich, flavorful broth. Slow-cooked to perfection, it brings together classic herbs, red wine, and robust seasonings for a satisfying meal that warms the soul.
Ingredients
Scale
Beef and Coating
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and black pepper, to taste
Cooking Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Liquids
- 4 cups beef broth
- 1 cup red wine (optional)
Vegetables
- 3 large carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional)
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Coat the Beef: Toss the beef cubes with the all-purpose flour, salt, and black pepper to create a light coating that will help thicken the stew and add flavor.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef pieces until browned on all sides. Remove and set aside on a plate.
- Sauté Aromatics: In the same pot, cook the chopped onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute to release fragrant aromas.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the onions and garlic, cooking briefly to combine the flavors.
- Add the Liquid: Pour in the beef broth and red wine, if using, scraping the bottom of the pot to incorporate browned bits stuck to the surface; this adds richness to the stew.
- Simmer the Stew: Return the browned beef to the pot. Bring the mixture to a gentle simmer, cover with a lid, and cook on low heat for 1.5 to 2 hours until the beef is tender.
- Add Vegetables: Add the sliced carrots, diced potatoes, and chopped celery to the pot. Continue cooking, covered, for another 45 minutes until the vegetables and beef are fully tender.
- Finish & Serve: Stir in frozen peas and cook for 5 more minutes until heated through. Remove the bay leaves, adjust seasoning with salt and pepper as needed, and garnish with freshly chopped parsley before serving.
Notes
- For a thicker stew, mix an extra tablespoon of flour with cold water and stir it in during the last 10 minutes of cooking.
- Red wine is optional but adds depth of flavor; substitute with more beef broth if preferred.
- Use fresh herbs if available for a more aromatic stew.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
