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Beef Stew

Beef Stew
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This hearty Beef Stew recipe combines tender beef chuck, vibrant vegetables, and a rich savory broth, perfect for warming up on chilly evenings or cozy weekends. Slow-cooked to melt-in-your-mouth perfection with simple pantry ingredients, it delivers deep rich flavors and comforting textures that bring family and friends together around the table.

Ingredients

Scale

Meat

  • 2 pounds beef chuck, cut into 1½-inch cubes

Vegetables

  • 3 large carrots, peeled and chopped
  • 3 medium potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Liquids & Base

  • 4 cups beef broth (preferably homemade or high quality)
  • 2 tablespoons tomato paste
  • ½ cup red wine (optional; can replace with additional broth)

Herbs & Spices

  • 2 bay leaves
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • Salt, to taste
  • Black pepper, to taste

Other

  • 2 tablespoons olive oil
  • 1–2 tablespoons flour or cornstarch (optional, for thickening)

Instructions

  1. Prepare and Brown the Beef: Cut beef chuck into 1½-inch cubes and pat dry with paper towels to ensure a good sear. Heat olive oil in a heavy pot over medium-high heat. Brown the beef in batches without overcrowding until all sides develop a caramelized crust. Remove and set aside.
  2. Sauté Aromatics: In the same pot, add chopped onions and minced garlic. Sauté until softened and fragrant, stirring occasionally to avoid burning and to build a flavorful base.
  3. Deglaze and Add Liquids: Pour in the red wine or splash of beef broth to deglaze the pot. Scrape up any browned bits stuck to the bottom as these add essential flavor. Stir in beef broth and tomato paste until combined and rich.
  4. Combine and Simmer: Return browned beef to the pot along with chopped carrots, potatoes, bay leaves, and fresh thyme. Bring the stew to a gentle simmer, partially cover, and cook on low heat for 2 to 3 hours until beef is fork-tender and flavors meld.
  5. Final Seasoning and Thickening: Taste and adjust seasoning with salt and pepper. If a thicker consistency is desired, mix flour or cornstarch with cold water to make a slurry. Stir slurry into the stew and cook an additional 10 minutes until thickened to your liking.

Notes

  • Brown the beef in batches to avoid overcrowding the pan; this ensures even browning and better flavor.
  • Use a high-quality broth, homemade or store-bought, to enhance overall taste.
  • Slow, low-heat cooking tenderizes the meat and beautifully blends all flavors.
  • Do not skip deglazing after sautéing aromatics—scraping up brown bits adds depth of flavor.
  • Season gradually throughout cooking to balance the taste perfectly.
  • This recipe can be made in a slow cooker by transferring browned beef and aromatics to the slow cooker and cooking on low for 6-8 hours.
  • Optional variations include substituting beef with mushrooms or lentils for a vegetarian version, adding smoked paprika or cayenne pepper for a spicy kick, or using stout beer instead of red wine for a Guinness-style stew.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: beef stew, comfort food, slow-cooked beef, hearty stew, winter recipe, braised beef, one-pot meal

Find it online: https://sophiemelody.com/beef-stew/