Classic Beef Stew Comfort (Print)
Hearty beef, vegetables, and savory broth create warming comfort perfect for chilly evenings or relaxing weekends.
# Ingredients:
→ Beef and Preparation
01 -
900 g beef chuck or stewing beef, cut into 4 cm cubes
02 -
2 tablespoons olive oil
03 -
2 tablespoons all-purpose flour
04 -
1 teaspoon salt, plus extra to taste
05 -
0.5 teaspoon ground black pepper
→ Aromatics
06 -
1 large onion, diced
07 -
3 garlic cloves, minced
→ Liquids and Seasonings
08 -
720 ml beef broth, low-sodium recommended
09 -
240 ml dry red wine (optional, or substitute with broth)
10 -
2 tablespoons tomato paste
11 -
1 teaspoon Worcestershire sauce
→ Vegetables
12 -
3 large carrots, peeled and cut into chunks
13 -
2 large potatoes, peeled and cut into chunks
14 -
2 celery stalks, sliced
15 -
150 g frozen peas (optional, added at the end)
→ Herbs and Garnish
16 -
1 teaspoon dried thyme
17 -
1 teaspoon dried rosemary
18 -
2 bay leaves
19 -
2 tablespoons fresh parsley, chopped
# Steps:
01 -
Pat beef dry with paper towels. In a large bowl, combine beef cubes with flour, salt, and black pepper, ensuring all pieces are evenly coated.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. In batches, brown the beef cubes on all sides. Set browned beef aside.
03 -
Reduce heat to medium. Add onion and garlic to the pot and sauté for 2 to 3 minutes until softened and fragrant.
04 -
Add tomato paste and cook for 1 minute. Pour in red wine or additional broth, scraping up any browned bits from the pot base. Simmer for 2 to 3 minutes to reduce slightly.
05 -
Return browned beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook over low heat for 90 minutes, stirring occasionally.
06 -
Incorporate carrots, potatoes, and celery. Continue simmering with the lid on for 30 to 40 minutes, until beef and vegetables are tender.
07 -
If using, stir in frozen peas in the final 5 minutes. Remove bay leaves. Taste and adjust salt and pepper as needed.
08 -
Ladle stew into bowls, garnish with chopped parsley, and serve hot alongside crusty bread or over mashed potatoes.
# Additional Notes:
01 -
For a thicker consistency, mash a few cooked potato pieces into the broth or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
02 -
Stew can be refrigerated for up to 3 days or frozen for 3 months.
03 -
If red wine is unavailable, substitute with more beef broth or a splash of balsamic vinegar for complexity.