Description
This Old-Fashioned Beef Stew is a hearty and comforting dish featuring tender beef chuck cubes simmered slowly with aromatic vegetables, rich beef broth, and traditional herbs. Perfect for a cozy meal, it combines savory flavors with a classic rustic appeal.
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 beef cubes with flour, salt, and black pepper until evenly coated to help develop a flavorful crust.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, then transfer them to a plate to set aside.
- Sauté Aromatics: In the same pot, cook the chopped onion for 3 to 4 minutes until softened and translucent. Add minced garlic and sauté for an additional minute, releasing their aroma.
- Build the Base: Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves into the onion and garlic mixture. Cook briefly to meld flavors.
- Add the Liquid: Pour in beef broth and optional red wine, scraping the bottom of the pot to loosen and incorporate the browned bits left from searing the beef.
- Simmer the Stew: Return the browned beef to the pot. Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook gently for 1.5 to 2 hours until the beef is tender.
- Add Vegetables: Stir in sliced carrots, diced potatoes, and chopped celery. Continue cooking for another 45 minutes, or until both the vegetables and beef are tender and flavors are well blended.
- Finish & Serve: Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaves, adjust seasoning with salt and black pepper as needed, and garnish with chopped fresh parsley before serving.
Notes
- For a thicker stew, you can mash some of the potatoes slightly before serving.
- Red wine is optional but adds depth to the flavor; substitute with additional beef broth if preferred.
- Beef chuck is preferred for its balance of meat and fat, which yields tender, flavorful results.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
