Ah, classic beef stew—warm, hearty, and perfect for any comfort-food craving. Here’s a straightforward recipe that’s rich, flavorful, and easy to make:
Classic Beef Stew Recipe
Ingredients:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 3 tbsp flour
- Salt & black pepper to taste
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 4 large carrots, chopped
- 3 potatoes, chopped
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the beef:
- Toss beef cubes in flour, salt, and pepper until coated.
- Brown the beef:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef on all sides, then remove and set aside.
- Sauté aromatics:
- In the same pot, sauté onion and garlic until soft and fragrant.
- Deglaze & simmer:
- Add tomato paste, Worcestershire sauce, and beef broth. Stir to combine, scraping up browned bits from the bottom.
- Return beef to the pot. Add thyme, rosemary, and bay leaves.
- Cook the stew:
- Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, or until beef is tender.
- Add veggies:
- Add carrots, potatoes, and celery. Simmer another 30–40 minutes until vegetables are soft.
- Finish & serve:
- Remove bay leaves, adjust salt and pepper.
- Garnish with fresh parsley and serve hot with crusty bread.
If you want, I can also give you a “slow-cooker version” that’s hands-off and makes the beef extra tender with maximum flavor—perfect for busy days.
Do you want me to do that?
