Description
Hearty beef stew brings comfort and warmth to dinner tables across North America. Rich, tender meat and root vegetables simmer together, creating a robust meal that satisfies deep hunger and warms winter nights.
Ingredients
Scale
Beef:
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 cup (150 g) frozen peas (optional)
Seasonings and Liquids:
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 4 cups (1 L) beef broth
- 1 cup (240 ml) red wine (or additional beef broth)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh parsley, for garnish
Instructions
- Coat the beef cubes thoroughly with a seasoned flour mixture, ensuring each piece is evenly dusted with a blend of flour, salt, black pepper, and paprika.
- Warm olive oil in a spacious cooking vessel over medium-high heat, creating a shimmering surface that’s ready for searing.
- Carefully introduce the seasoned beef into the hot oil, working in batches to prevent overcrowding, and allow each side to develop a rich, caramelized crust for approximately 3-4 minutes.
- Transfer the beautifully browned meat to a separate plate, reserving the flavorful fond at the bottom of the pot for future steps.
- In the same pot, sauté chopped onions and minced garlic until they become translucent and release their aromatic essence.
- Deglaze the pot with red wine or beef broth, scraping up the delectable browned bits that cling to the bottom, which will intensify the stew’s deep, complex flavor.
- Return the seared beef to the pot, nestling the pieces among the liquid and aromatics.
- Add diced carrots, potatoes, celery, tomato paste, and herbs like thyme and bay leaves to build layers of robust flavor.
- Pour in additional beef broth, ensuring the ingredients are mostly submerged, then bring the mixture to a gentle simmer.
- Cover and let the stew slowly cook, allowing the meat to become tender and the flavors to meld together, stirring occasionally to prevent sticking.
- Once the beef is fork-tender and vegetables are soft, remove the bay leaves and adjust seasoning with salt and pepper.
- Let the stew rest for a few minutes before serving to allow the sauce to thicken and flavors to settle.
Notes
- Choose tough, marbled cuts like chuck roast for maximum tenderness and rich flavor when slow-cooking.
- Pat beef cubes completely dry with paper towels before flouring to ensure crispy, golden-brown searing without steaming.
- Avoid overcrowding the pot during searing, which can lower temperature and prevent proper caramelization of meat surfaces.
- Add a splash of red wine during deglazing to enhance depth and complexity of the stew’s overall taste profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg