BEEF STEW RECIPE
This hearty beef stew is filled with tender beef chunks, carrots, potatoes, and onions simmered in a rich, savoury broth. It’s the ultimate comfort food, perfect for chilly days or a cosy family dinner.
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 3 potatoes diced
- 2 celery stalks sliced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine optional, can use extra broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Brown Beef: Season beef with salt and pepper. Heat olive oil in a large pot and brown beef in batches. Remove and set aside.
- Sauté Veggies: In the same pot, add onion, garlic, carrots, and celery. Cook until softened.
- Add Flour: Stir in flour and cook 1 minute to coat.
- Deglaze: Pour in red wine (if using) and scrape up browned bits.
- Simmer Stew: Add beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, and browned beef. Bring to a boil, then reduce heat to low. Cover and simmer 1 ½ hours.
- Add Potatoes: Stir in potatoes and cook an additional 30–40 minutes until beef and vegetables are tender.
- Finish: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
- Make Ahead: Stew tastes even better the next day as flavours deepen.
- Slow Cooker Option: Cook on low for 7–8 hours or high for 4–5 hours.
- Thicker Stew: Add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) if you prefer a thicker broth.
- Serving Suggestions: Serve with crusty bread, biscuits, or over mashed potatoes.