Description
This Old Fashioned Beef Stew is a hearty and comforting dish made with tender beef chuck, rich beef broth, red wine, and a classic medley of vegetables like carrots, potatoes, and celery. Slow-simmered to perfection in a pot, it delivers deep, robust flavors and is perfect for a cozy dinner any time of year.
Ingredients
Scale
Beef:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Cooking Base:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
Liquids and Seasonings:
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
Vegetables:
- 4 large carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 stalks celery, sliced
Garnish:
- Fresh parsley, chopped for garnish
Instructions
- Coat the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper until they are thoroughly coated. This helps to thicken the stew later and adds flavor.
- Heat the Oil: Warm the vegetable oil in a large pot or Dutch oven over medium-high heat, preparing it for browning the meat.
- Brown the Beef: Add the beef cubes in batches to avoid overcrowding, browning them on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute to enhance its flavor.
- Deglaze the Pot: Pour in the red wine, if using, scraping up any browned bits from the bottom of the pot to incorporate into the stew.
- Combine Ingredients: Return the browned beef to the pot. Add beef broth, dried thyme, and the bay leaf.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour to tenderize the beef.
- Add Vegetables: Add the sliced carrots, diced potatoes, and sliced celery to the pot. Continue cooking until the vegetables and beef are tender, about 30 minutes more.
- Season: Taste and adjust seasoning with additional salt and pepper as needed.
- Finish and Serve: Remove and discard the bay leaf. Garnish the stew with fresh chopped parsley just before serving to add brightness and color.
Notes
- For a thicker stew, you can mash some of the cooked potatoes against the side of the pot and stir to naturally thicken the broth.
- Red wine is optional but adds richness and depth to the flavor; substitute with more beef broth if preferred.
- Leftovers store well in the refrigerator for up to 3 days and also freeze beautifully for longer storage.
- Use a heavy-bottomed pot or Dutch oven to ensure even heating and prevent sticking or burning during browning and simmering.
- For gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
