Here’s a classic, foolproof recipe for a cozy beef stew:
🥘 Pot Beef Stew
Servings: 6
Prep time: 20 minutes
Cook time: 2–2.5 hours
Total: ~2 hours 30 minutes
🧂 Ingredients
-
2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
-
2 tablespoons vegetable oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
4 cups beef broth
-
1 cup red wine (optional; can use more broth)
-
3 large carrots, peeled and chopped
-
3 potatoes, peeled and cubed
-
2 stalks celery, chopped
-
2 teaspoons tomato paste
-
1 teaspoon Worcestershire sauce
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
-
2 bay leaves
-
Salt and pepper to taste
-
2 tablespoons flour (for thickening, optional)
-
2 tablespoons cold water (for slurry, optional)
-
Optional: chopped parsley for garnish
👩🍳 Instructions
1. Brown the beef
-
Heat oil in a large pot or Dutch oven over medium-high heat.
-
Season beef cubes with salt and pepper.
-
Brown beef in batches (don’t crowd the pan) for 3–4 minutes per side.
-
Remove beef and set aside.
2. Sauté aromatics
-
In the same pot, sauté onions and celery for 3–4 minutes until softened.
-
Add garlic and tomato paste; cook 1 minute more.
3. Deglaze & simmer
-
Pour in red wine (if using) and scrape up any browned bits.
-
Add beef back to the pot along with beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
-
Bring to a simmer. Cover and cook 1.5–2 hours over low heat until beef is tender.
4. Add vegetables
-
Add carrots and potatoes. Simmer, covered, for another 30–40 minutes until vegetables are tender.
5. Optional: Thicken the stew
-
Mix flour and cold water in a small bowl to make a slurry.
-
Stir into the stew and simmer 5–10 minutes until thickened.
6. Season & serve
-
Taste and adjust salt and pepper. Remove bay leaves.
-
Garnish with chopped parsley and serve hot with crusty bread.
🍴 Tips
-
Cut of beef: Chuck roast is ideal for slow cooking; it becomes tender and flavorful.
-
Vegetable variations: Add parsnips, turnips, or mushrooms for more depth.
-
Make ahead: Stew tastes even better the next day; flavors meld beautifully.
-
Slow cooker: Brown beef and sauté aromatics, then transfer to slow cooker and cook on low 6–8 hours.
If you want, I can also give a one-pot pressure cooker version that makes the stew in about 45 minutes while keeping it extra tender.
Do you want me to do that?
