Beef Stew Hearty Comfort (Printable)
Tender beef and vegetables slow-simmered in a rich, savory broth for a comforting main dish.
# What You Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 large potatoes, peeled and diced
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (optional)
→ Liquids and Oils
08 - 3 cups beef stock
09 - 1 cup dry red wine (or additional beef stock)
10 - 2 tbsp tomato paste
11 - 2 tbsp vegetable oil
→ Spices and Herbs
12 - 2 tsp salt, or to taste
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp paprika
→ Thickener
17 - 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
# Directions:
01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper. Working in batches to avoid crowding, brown the beef on all sides, transferring each batch to a plate once seared.
02 - Reduce heat to medium. Add the chopped onion and minced garlic to the pot, sautéing until softened, about 3 minutes. Stir in the flour and tomato paste, cooking for 1 minute to form a roux.
03 - Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back to the pot. Add the carrots, celery, potatoes, beef stock, bay leaves, dried thyme, and paprika. Stir everything together until well combined.
04 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 2 hours, stirring occasionally to prevent sticking.
05 - Remove the lid and stir in the frozen peas. Continue simmering uncovered for an additional 15 minutes, or until the beef is fork-tender and the broth has reduced and thickened to your preferred consistency.
06 - Discard the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot.
# Expert Tips:
01 -
- The broth develops this deep, wine kissed richness that makes people close their eyes when they take the first spoonful.
- Leftovers taste even better the next day, so you are essentially getting two remarkable meals from one effort.
02 -
- Crowding the pot during browning is the most common mistake, so cook the beef in two or three batches even if it feels tedious.
- A splash of Worcestershire sauce stirred in at the end transformed an already good batch into one I still think about months later.
03 -
- Pat the beef completely dry with paper towels before searing because moisture is the enemy of a good crust.
- Make this a day ahead if you can, because the flavors meld overnight and the broth thickens to a perfect consistency as it cools and reheats.