Here’s a classic, hearty beef stew recipe—warm, comforting, and easy to customize 🍲
Classic Beef Stew
Serves: 4–6
Time: ~2 hours (can be faster with a pressure cooker)
Ingredients
- 2 lbs beef chuck, cut into 1–2 inch cubes
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2–3 potatoes, peeled and cubed
- 2 stalks celery, chopped (optional)
- 4 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 tbsp tomato paste
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary or 1 sprig fresh
- 2 bay leaves
- 2–3 tbsp flour (optional, for thickening)
Instructions
- Brown the beef: Heat oil in a large pot over medium-high heat. Brown beef on all sides, then remove and set aside.
- Sauté vegetables: In the same pot, cook onion, garlic, carrots, and celery for 3–4 minutes until softened.
- Add tomato paste & flour: Stir in tomato paste and flour (if using) for 1–2 minutes to coat vegetables and beef.
- Deglaze: Add red wine or a bit of broth, scraping up browned bits from the bottom of the pot.
- Add liquids & seasoning: Return beef to the pot. Pour in remaining broth, add potatoes, salt, pepper, thyme, rosemary, and bay leaves.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until beef is tender.
- Adjust thickness & seasoning: If stew is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir in. Taste and adjust salt/pepper.
- Serve: Remove bay leaves and fresh herb stems. Serve hot with bread or over rice.
Tips & Variations
- Quick version: Use a pressure cooker or Instant Pot—about 35–40 minutes under pressure.
- Veggie-packed: Add peas, parsnips, or turnips in the last 20 minutes.
- Beef alternative: Use lamb or chicken for a different flavor.
- Make-ahead: Stew tastes even better the next day after flavors meld.
If you want, I can also give a simple 30-minute “weeknight stew” version that’s faster but still rich and hearty. Do you want that?
