Ah, Pot Beef Stew—a classic, hearty dish perfect for cozy meals. 🥘 It’s basically tender beef simmered with vegetables in a rich, flavorful broth. Here’s a step-by-step guide:
Ingredients (Serves 4–6)
- 2 lbs beef stew meat (chuck roast cut into cubes works best)
- 2–3 tbsp vegetable or olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3–4 potatoes, peeled and cubed
- 2 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 tbsp tomato paste
- 1–2 tsp salt, to taste
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1–2 bay leaves
- 2 tbsp flour (optional, for thickening)
Instructions
- Brown the beef:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt and pepper.
- Brown the meat on all sides, then remove and set aside.
- Sauté aromatics:
- In the same pot, add onions, garlic, carrots, and celery.
- Cook 5–7 minutes until softened.
- Add liquids & seasonings:
- Stir in tomato paste, then add beef broth, wine (if using), thyme, rosemary, and bay leaves.
- Return beef to the pot.
- Simmer:
- Bring to a boil, then reduce heat to low.
- Cover and simmer 1.5–2 hours, stirring occasionally, until beef is tender.
- Add potatoes:
- Add cubed potatoes and cook another 30–40 minutes until tender.
- Thicken (optional):
- Mix 2 tbsp flour with a little cold water to make a slurry.
- Stir into stew and cook 5–10 minutes until slightly thickened.
- Serve:
- Remove bay leaves.
- Serve hot with crusty bread or over rice for a complete meal.
💡 Tips:
- For extra flavor, brown the meat in batches to avoid steaming.
- Add peas, parsnips, or turnips near the end for more veggies.
- Using a slow cooker? Follow the same steps, then cook on low 6–8 hours.
If you want, I can give a super cozy, rich “restaurant-style” version with red wine, garlic, and herbs that makes the stew extra tender and flavorful.
Do you want me to do that?
